| Sweet Potato & Black Bean Burrito
5 cups of peeled, cubed sweet potatoes
2 tablespoons of water or broth for sauté
3 1/2 cups of diced onions
4 large garlic cloves, minced
1 tablespoon of minced fresh green chile
4 teaspoons of ground cumin
4 teaspoons of ground coriander
4 1/2 cups of cooked black beans
2/3 cup of lightly packed cilantro
2 tablespoons of lemon juice
1 teaspoon of salt
8 Eight-inch flour tortillas
Tomato salsa for topping |
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modified from Moosewood Restaurant Low-Fat Favorites Preheat oven to 350ºF. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside. With 2 tablespoons of water in a non-stick skillet, sauté onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. Transfer to a large mixing bowl and mix in cooked onions and spices. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot. Serve topped with salsa. less than 10% of calories from fat per serving: 10.6 g. protein; 7.5 g. fiber Posted to fatfree digest V97 #027 by "Cynthia Richter" <rich0036@gold.tc.umn.edu> on Mar 15, 97
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