Everybody sing!! OK, based on the positive feedback I've gotten on this recipe and my current obsession with burritos I will be posting 12 tasty recipes this holiday season. I hope you enjoy them as much as I do :) My goal is for all of the to taste freakin awesome but if they don't I will warn you. Oh, and I will do my best to keep these recipes super clean but expect a few indulgences.
On the first day of Christmas my true love gave to me.... OK, I'm a dork but I don't care. Grab a bottle of beano and let's go on a journey!
This was dinner last night. Awesome!! Feel free to cut back on the chilies and seed them if you don't like super spicy. Feel free to pile them on if you do ;)
Sweet Potato and Black Bean Burritos
Ingredients
5 cups peeled & cubes sweet potatoes
2 tsp olive oil
2 large sweet onions-diced
4 garlic cloves-minced
2 Tablespoons fresh chilies-minced. I like serranos or jalapenos
4 tsp ground cumin
4 tsp ground coriander
3 15 oz. cans black beans, rinsed and drained
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lime juice
1 tsp salt
8 eight inch whole wheat tortillas
1 tsp honey
Preparation
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While the sweet potatoes are cooking, heat the oil in a medium skillet or saucepan and add the onions, garlic, and chilies. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
With a fork or potato masher combine the black beans, cilantro, lime juice, salt, honey and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.
Serve with salsa, chopped tomatoes, avocado slices & cilantro on the side if desired.
Stay tuned for another recipe tomorrow!
Coni
3 comments:
Yum! I can't wait to make these!
I made this Coni but I added brown rice and some vegan sour cream. One word: Yum!
Great additions!! I need to look into vegan sour cream. I usually sub yogurt but am not a huge dairy fan. Thanks for the comment :)
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