Sweet Potato and Black Bean Burrito
5 cups peeled and cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons vegetable oil
3 1/2 cups diced onion
4 large garlic cloves, minced
1 Tbsp minced fresh green chile
4 tsp cumin
4 tsp coriander
4 1/2 cups cooked black beans (three 15 ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 Tbsp fresh lemon juice
1 tsp salt
8 eight-inch flour tortillas
Preheat oven 350°.
Place sweet potatoes in a sauce pan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While sweet potatoes are cooking, warm the oil in a skillet and add the onions, garlic, and chile. Cover and cook on medium-low heat stirring occassionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2-3 minutes longer, stirring frequently. Remove from heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth. Transfer to a large bowl and mix in the cooked onions and spices.
Lightly oil a baking dish. Spoon about 2/3-3/4 cup of the filling in the center of each tortilla, roll them up, seam side down. Cover tightly with foil and bake for about 30 minutes.
Serve topped with salsa.
Per 20 oz serving: 572 calories, 6.1 grams fat
Source: Moosewood Restaurant
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
RecipeBox Index
