Sweet Potato Black Bean Burritos
My blog is getting to the age where there are an awful lot of wonderful recipes buried deep in the annals of sub par photography and rushed recipe write-ups. Because we eat with our eyes, it is hard to imagine why anyone would attempt to make this recipe after viewing the first photo here. But they have. And everyone who has tried this meal loves it every bit as much as I do.
It is a shame how many times I’ve made this recipe since initially posting that recipe without taking another photograph. Admittedly, though, I find burritos to be tough things to stage for pictures.
The Omnivore generally covers these burritos with cheddar cheese while they bake in the oven and eats them with a fork and knife. I skip the cheese and eat them sandwich style, at times double fisting these babies. This is consistently one of the most satisfying meals on our menu, so if you avoided them because of the first picture, maybe this one will encourage you to try them out.
Sweet Potato Black Bean Burritos (adapted from a Moosewood recipe)
2.5 cups cooked sweet potato, cubed (2 medium potato)
2 cup black beans
1 onion, diced
2 garlic clove, minced
4 tsp ground coriander
1 tsp salt
4 tsp cumin
4 tsp lemon juice
8 whole wheat tortillas
This is my ultimate food processor recipe. Drag that baby out and get ‘er cranking. If you don’t have a food processor, simply flip to the Home Shopping Network; I’m sure they’ll feature one any second. Buy it.
Chop onions and garlic in FP using your pulse setting. Saute these veggies stove top with salt, coriander, cumin. Return ingredients to food processor with cooked sweet potatoes and beans. I usually peel and steam my sweet potatoes because it is quick. But they can be baked (leftovers from earlier sweet potato adventures) or microwaved (if you must). Add lemon juice. Pulse to combine. Stuff tortillas. Bake in oven at 350 for 30 minutes.