Moosewood Restaurant Sweet Potato and Black Bean Burrito

[Guest guest]

These are good but take a bite of work.

I'm trying to use my Moosewood cookbooks more lately

Gypsy.

 

Moosewood Restaurant Sweet Potato and Black Bean Burrito

 

Vegetarian burritos are filled with a puree of sweet potatoes,

black beans,

onions, chiles, garlic, and cilantro. They are

rolled up like enchiladas and

baked. Serve topped with homemade

salsa.

 

Ingredients:

 

 5 cups

peeled cubed sweet potatoes

1/2 teaspoon salt

2 teaspoons canola or

other vegetable oil

3-1/2 cups diced onions

4 large garlic cloves,

minced or pressed

1 Tablespoon minced fresh green chile, I used Jalapeno

4 teaspoons

ground cumin

4 teaspoons ground coriander

4-1/2 cups cooked black

beans (three 15-ounce cans, drained)

2/3 cup lightly packed cilantro

leaves

2 Tablespoons fresh lemon juice

1 teaspoon salt

8

eight-inch flour tortillas

Fresh tomato salsa or

jarred

 

Preparation:

Preheat the oven to 350 degrees F. Place the sweet

potatoes in a

medium saucepan 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 the sweet potatoes are cooking, warm the oil in a

medium

skillet or saucepan and add the onions, garlic, and chiles.

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.

 

In a food processor, combine the black beans, cilantro,

lemon

juice, salt, and cooked sweet potatoes and puree until smooth.

(You

can also mash the ingredients in a large bowl by hand using a

potato

masher. The result will be a less smooth but nicely textured

filling.)

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 topped

with

salsa.

 

Yield: 4 to 6 servings

 

Recipe Source: Moosewood

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