Monday, January 11, 2010
New Recipe: Black Bean Sweet Potato Burritos
My family has a deep and undying love of burritos-- especially when I make the tortillas myself. So when I undertook the challenge of trying a new recipe this week, Black Bean Sweet Potato Burritos from my Simply in Season cookbook looked like a great choice-- easy, using whole, seasonal foods, and with an interesting flavor combination. And I've been trying to cook vegetarian a couple nights a week.
I made the tortillas myself, using this recipe, but with whole wheat flour. Quite unlike store bought tortillas-- a little fluffier, and with beautiful irregularity in shape. And the rest was easy as can be, and produced something entirely unlike the burritos that I usually make-- creamy, a little spicy and little sweet. And Lily actually loved them most of all, finishing off handful after handful of the filling on her own.
Black Bean Sweet Potato Burritos
3 cups sweet potatoes (peeled and diced)
1/2 onion (chopped)
Saute in large frypan in 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
Add and cook until heated through.
8 flour tortillas
1 1/2 cups cheddar cheese (shredded)
Divide bean mixture and cheese among the tortillas and roll up. Place in a 9X13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350 for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro.
And for the record, I only made one plate look all pretty... the rest were more do-it-yourself. :-)
Head over to Once Upon a Parent and KnitterMama for more new recipes!