Sweet Potato and Black Bean Burrito with Homemade Salsa

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.

Ingredients:

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.

Salsa Ingredients:

6 medium size very ripe tomatoes. Core removed and roughly chopped.

1/2 cup red onion

1 clove garlic

1 jalapeno

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.

Enjoy!

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