These burritos are filled with a creamy black bean and sweet potato mixture. They are soothing and nourishing. My whole family likes this recipe, especially my daughter Kendra.Watch movie online The Transporter Refueled (2015)
Back when my youngest child, Corbin, was starting to eat solid foods, the filling from these burritos was the first food that really interested him. He liked it so much that it was his gateway to eating solid foods — so surely this is a very delicious food.
This is my version of a recipe in Moosewood Restaurant Lowfat Favorites — one of my favorite cookbooks ever! Their version is baked, which makes the tortillas crunchy on top; my version is served without baking.
- 5 cups of sweet potatoes (more is okay), cut into roughly 1 inch cubes, skin still on
- 2 tablespoons canola oil
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 3 cans black beans (4 1/2 cups cooked), rinsed and drained
- optional: 2/3 cup lightly packed cilantro leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 11 tortillas (either storebought — or my tortilla recipe, with a little salt added to the batter, is fabulous here)
- salsa (such as Amy’s mild salsa)
- optional: lettuce, chopped
- optional: chopped bell pepper
- Put the sweet potatoes into a pot. Add enough water to just cover them. Heat to boiling. Turn heat to medium and cook for 12 minutes, or until the sweet potato pieces are very soft. (You can test for doneness by poking them with a fork.)
- Drain the sweet potatoes and let them cool for a bit.
- In a food processor, blend the sweet potatoes, oil, cumin, coriander, beans, lemon juice, salt, and optionally the cilantro, until smooth.
- Place about 3-4 tablespoons of filling in a line off-center in a tortilla. Add some lettuce and bell pepper, if you are using them. Roll up the tortilla.
- Serve with salsa on top.
- A time saving tip: If you are making your own tortillas, you can fill them one by one as they get cooked, rather than waiting for them all to be ready.