It is time for another Vegan dinner and tonight we are having a sweet potato and black bean burrito that should please Vegans and Carnivores alike. I discovered this recipe years ago in a Moosewood cookbook. I have adjusted the ingredients slightly. I paired it with homemade salsa and farro.
5 cups peeled and cubed sweet potatoes
1 large red onion diced
5 cloves of garlic minced
1 jalapeno minced
3 15 ounce cans of black beans
several handfuls of baby spinach chopped
1 1/2 teaspoons of salt divided
4 teaspoons ground cumin
4 teaspoons ground coriander
2/3 cup chopped cilantro
canola oil or spray
1 lemon juiced
8 of your favorite tortillas or wraps. I use wholewheat
1 bag of shredded Mexican cheese or a cheese substitute if you wish to make it Vegan.
Homemade salsa (recipe to follow) or your favorite store bought salsa.
Preheat your oven to 350 degrees
Place the potatoes in a saucepan with water to cover. Add salt. Cover the pan and bring to a boil then simmer until fork tender, about 10 minutes.
While the sweet potatoes are cooking saute the onions, garlic and jalapeno on medium heat for about 7 minutes. Add the spices and cook for 3 more minutes, stirring frequently. Add the spinach and cook until wilted, just a couple of minutes. Remove pan from heat and allow mixture to cool.
In a food processor, combine the black beans, sweet potatoes, cilantro, lemon juice, 1 teaspoon of salt and puree until smooth. Transfer the mixture to a large mixing bowl and combine with the cooked mixture.
Lightly spray a large baking dish. Divide the mixture between the 8 tortillas, spooning it down the middle, roll them up and place in the baking dish seam side down. Sprinkle with cheese and cover dish tightly with foil. Bake for 30 minutes.
6 medium size very ripe tomatoes. Core removed and roughly chopped.
1/2 cup red onion
1 clove garlic
2 limes juiced
2/3 cup cilantro
1 tablespoon olive oil
1/2 teaspoon salt
If you have a mini food processor it will work great for this recipe. Just toss everything in and pulse until you get your desired consistency. Refrigerate for a couple of hours to allow the flavors to meld. If you do not have mini processor you can use a blender or chop everything by hand.
I served this with pearled farro. Check it out here: http://italianfood.about.com/library/rec/blr0002.htm It is the superstar grain of the moment and it is delicious.
To prepare I sauteed some onion and garlic, added a cup of farro and browned it, added a cup of vegetable broth and a cup of water simmered for 25 minutes. To finish I added salt and pepper and a handful of chopped parsley.
For more recipes visit my blog at http://www.waltercarlingsfoodblog.com