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Black Bean and Sweet Potato Burritosentrees

Ingredients

  • 2 sweet potatoes cubed
  • 2/3 cup chopped cilantro or parsley
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 2 tsp vegetabel oil
  • 1 teaspoon salt
  • 3 large garlic cloves
  • 8 eight inch flour tortillas
  • 2 tsp cumin
  • Fresh tomatoe salsa
  • 2 tsp coriander
  • Prep time 30 min/bake time 30 min
  • 2 cans drained black beans
  • Preheat oven to 350 degrees
  • 1 tablespoon of minced fresh green chile

Directions

Cook diced sweet potatoes in salt water until tender, about 10 minutes. Drain when done. While the sweet potatoes are cooking, cook oil, onion, garlic, chile in frying pan. Cover and cook until onions are tender about 5 minutes. Add the cumin, coriander and cook for 2 minutes stirring frequently. Remove from heat and set aside. In food processor: combine black veans, cilantro, lemon juice, salt, and cooked sweet potatoes until smooth or if mixing with a masher you can leave it a bit chunky. In a bowl miix sweet potatoe misture with the onions and spices. Lightly oil a large baking dish. Spoon about 1/2 to 2/3 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover with foil then bake. Serve with salsa, salad, rice and quacamole. mmmmm-good!

Updated Nov. 2005