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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 portions 399g Recipe makes 8 portions) |
||
| Calories 576 | ||
| Calories from Fat 92 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1155mg | 48% | |
| Potassium 938mg | 26% | |
| Total Carbohydrate 102.6g | 34% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 8.7g | ||
| Protein 19.7g | 39% | |
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Sweet Potato and Black Bean Burrito
By: Sharon123
Oct 18, 2002
Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!
8 -12 portions
Ingredients
- 5 cups peeled cubed sweet potatoes
- 1/2 teaspoon salt
- 2 teaspoons canola oil or other vegetable oil or broth
- 3 1/2 cups diced onions
- 4 garlic cloves, minced (or pressed)
- 1 tablespoon minced fresh green chili pepper
- 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 leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 12 (10 inch) flour tortillas
- fresh salsa
Directions
1
Preheat the oven to 350*.2
Place the sweet potatoes in a medium saucepan with the salt and water to cover.3
Cover and bring to a boil, then simmer until tender, about 10 minutes.4
Drain and set aside.5
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.6
Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.7
Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.8
Remove from the heat and set aside.9
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).10
Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.11
Lightly oil a large baking dish.12
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.13
Cover tightly with foil and bake for about 30 minutes, until piping hot.14
Serve topped with salsa.
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- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: pattikay in L.A.
On Aug 7, 2008
I found this recipe in my Moosewood Lowfat Favorites cookbook and they are fabulous - possibly my favorite burrito recipe! I leave the filling chunky rather than puree it and add a bit of cheese, some corn and black olives. I find that about 3 sweet potatoes and 2 cans of black beans makes plenty for our family of four. I would have posted this myself if it wasn't already here because it's too good not to share!
From: CountryMama
On Aug 6, 2008
I added about 3/4 cup of grated old cheddar cheese to the filling, skipped the cilantro (we didn't have any and my husband doesn't like it), used whole wheat tortillas, and served with sour cream. It was mostly pureed with a few chunks. I thought it was ok, but felt like it was missing something - maybe the cilantro? I think next time I'll add some salsa right into the filling. My husband and three boys (ages 10 months to 4 1/2) absolutely devoured it however, thus the 4 stars. This also made a lot, which is important in this house of big eaters 
It made enough for a dinner plus lunch for the little ones. It also came together quite easily so I'll definitely be making it again with a couple of changes. Thanks!
From: Mrs Joshi
On Aug 29, 2006
DH and I really enjoyed this with a few tweaks. I halved the recipe, and coarsely mashed the bean mixture instead of pureeing. I also spiced up the mixture by adding some chili powder and cayenne, and added seasoned brown rice and a little cheddar cheese to the burritos. Even half the recipe made eight burritos for us. We will be making this again!
From: rsarahl
On Oct 23, 2002
Great vegetarian meal! I love the sweet potato and black bean combo... it's balanced and hearty without being too heavy. These are a delight for the senses: the spices smell great when these are cooking, the colors of the orange sweet potato and earthy black beans are wonderful to work with before they hit the food processor but the result is a dynamite filling. I would love to try the filling in wonton skins as little dumplings! Paired this dish with a mild spanish rice. Reheated well for lunch the following day. Thanks for a creative recipe!
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