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June 1, 2012

Sweet Potato and Black Bean Burritos

by Anne Paddock

If you and your family like sweet potatoes, then Sweet Potato and Black Bean Burritos will become a family favorite….even if there are no vegetarians or vegans in your home. The overwhelming flavor of this dish lies with the sweet potatoes but the addition of the black beans, cilantro, onions and spices give the burritos a heartier flavor. Add the toppings…well, they’re the icing on the cake. Very simple to make, the potato and black bean filling can be prepared ahead of time then refrigerated until thirty minutes before dinnertime. Assemble the burritos and while the main course is baking, chop up the tomatoes and avocado, and grate the cheese. Dinner is served.

Sweet Potato and Black Bean Burritos

2 medium onions or 1 large onion, chopped
1-2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon coriander
3 large sweet potatoes, peeled and chopped into 1-inch x 1-inch pieces
1 teaspoon salt
1 15-ounce can of black beans, drained and rinsed
2 teaspoons freshly squeezed lemon juice
3/4 cup of loosely packed fresh cilantro
Tortillas – medium-sized (choose your favorite flavor – corn, flour, etc)
1 ripe avocado, chopped
1 pint sweet grape tomatoes, diced
1 cup of cheddar cheese, freshly grated
Salsa, optional

  • Pour the olive oil in a non-stock frying pan and heat on medium.
  • Add the chopped onions and saute for 7-8 minutes, until translucent.
  • Add the cumin and coriander and continue to cook for 3 minutes, stirring constantly. Remove from the heat and set aside.
  • Meanwhile, place the chopped sweet potato pieces into a large soup pot with enough water to cover the potatoes.
  • Bring the sweet potatoes to a gentle boil; reduce the heat to medium and simmer for 10 minutes until the potatoes are tender.
  • Drain the sweet potatoes and set aside.
  • In a food processor, place the black beans, lemon juice, salt, and fresh cilantro. Process for 15-20 seconds until mashed.
  • Add the cooked sweet potatoes to the black bean mixture in the food processor and process until blended completely (the mixture will look like a thick puree).
  • Transfer the sweet potato mixture to a large mixing bowl and add the onion mixture. Blend.
  • Fill the center of the tortillas with the sweet potato mixture, fold to close, and lay the burritos side to side in a non-stick baking pan (no need to grease the pan). The recipe makes approximately 8 burritos, depending on the size of the tortillas and how much filling is used.
  • Cover with aluminum foil and bake in a 350 degree oven for 30 minutes.
  • Remove from the oven and using a spatula, place the burritos on a plate.
  • Top with chopped sweet grape tomatoes, avocado, cheddar cheese, or salsa or a combination of all four toppings.

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