Sweet Potato and Black Bean Burritos

This is one of my very favorite dishes. It's healthy, delicious, I always have almost everything on hand and my kids like it. What more could you ask for? Oh, and the filling freezes so well that I always double the filling recipe and freeze the extra for a very quick and easy meal another night.

My friend, Amy, shared this recipe with me years ago. I have always loved it, but now especially so since we have crates of sweet potatoes individually wrapped in newspaper, stored under the table in the office upstairs (keeping very nicely).


Sweet Potato and Black Bean Burritos (adapted from the Moosewood Restaurant Cookbook)

5 cups cooked, mashed sweet potatoes
2 tsp. canola oil
3 1/2 cups diced onions
4 garlic cloves, minced
4 tsp. ground cumin
4 tsp. ground coriander
4 1/2 cups cooked or canned black beans
2/3 cups packed cilantro leaves (optional)
2 tbsp. lemon juice
1 tsp. salt
8-10 8-inch flour tortillas
1 1/2 pints salsa (homemade, if you have)

Place your cooked, mashed sweet potatoes in a large bowl (I cut my sweet potatoes in half, leaving their skins on, and boil them in water until they are soft, peel them while they are warm and mash with a potato masher) . Add the black beans and using a potato masher, mash the beans and sweet potatoes together. Set it aside. Saute onions and garlic in the oil in a medium sized skillet over medium heat until the onions are tender. Add the cumin and coriander and cook for 2-3 minutes. Add the onion mixture to your sweet potato and bean mixture and stir to combine. Add cilantro, lemon juice and salt. Stir again.

Grease a 9 x 13" pan. Fill your tortillas with about 3/4 cup of the sweet potato mixture, roll up and lay seal side down in your baking dish. Smother the top of the burritos with salsa and cover the pan with foil. Bake, covered, for 45 minutes. Serve topped with sour cream and additional cilantro if you have it.

These re-heat nicely and the leftovers are perfect for lunches.


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