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Recipe Friday: Sweet Potato and Black Bean Burritos

Posted on: October 28, 2011

It’s almost Halloween! Got any fun plans?

I’ll admit to not really having a whole lot going on (other than a whirlwind trip to a party in Vancouver, BC, tonight) but I have a goofy costume idea. No way, nuh uh, I’m not tellin’ yet! I’ll let it be a funny surprise next week. 🙂 Stay tuned for details!

We’re starting to feel a chill in the air here, though, which makes it great to chow down on comfort food such as these burritos! I first discovered them years ago when cooking for two friends–one a vegetarian, the other trying to eliminate eggs and dairy from her diet. At the time, I had no vegan recipes in my repertoire (my, how things change). I tried this one, and–we were pleasantly surprised! I’ve since made it for several gatherings (including this past weekend’s yoga retreat) with great feedback!

So, do try out these…

Sweet Potato and Black Bean Burritos
from Moosewood Restaurant Lowfat Favorites

5 c peeled cubed sweet potatoes (small 1/2 inch cubes–you don’t want to be boiling forever)
½ tsp salt
2 tsp canola oil
3 ½ c diced onions
4 large garlic cloves, minced
1 T minced jalapeno
4 t ground cumin
4 t ground coriander
3 15 oz cans black beans, drained
2/3 c lightly packed cilantro leaves
2 T fresh lemon juice
1 tsp salt
8 flour tortillas

1. Preheat oven to 350.
2. Place sweet potatoes in medium saucepan with salt and water to cover. Cover and bring to boil, then simmer ‘til tender. Drain and set aside.
3. While potatoes are cooking, warm the oil in a medium skillet and add onions, garlic, and chile. Cook on low until the onions are tender, about 7 minutes. Add the cumin and coriander and cook 2-3 minutes longer, stirring frequently. Remove from heat and set aside.
4. In food processor, combine the black beans, cilantro, lemon juice, salt, and cooked potatoes. Puree until smooth. Transfer this mixture to a large mixing bowl and mix in the cooked onions and spices.
5. Lightly oil a large baking dish. Spoon about 2/3-3/4 c of filling in the center of each tortilla, roll it up and place, seam-side down, in the baking dish. Cover tightly with foil and bake about 30 minutes until hot.

If you want, you can top these with fresh salsa and/or with sour cream (they wouldn’t be vegan anymore, but that’s up to you). Yum yum!!!

So, what’s your Halloween costume this year? Or… are you going to keep me in suspense, just like I’m doing with you–a taste of my own medicine???

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