Sweet Potato And Black Bean Burrito

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 5 cups peeled cubed sweet potatoes
• 1/2 teaspoon salt
• 2 teaspoons canola oil or 2 teaspoons other vegetable oil or 2 teaspoons 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

Recipe

• 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.