sweet potato and black bean burritos

This is a delicious burrito, one that won't have you missing the meat if you like your chicken burritos. The recipe I have adapted here is from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals . It's such a winner in my books that I've barely made it past this recipe in the book. I keep meaning to try more of the delicious sounding recipes but so often end up back on this page. 

This is healthy of course, but you could certainly add more toppings which could tip the scales in a less healthy direction. Go lean or not, but here's the recipe to get you started. Often I adapt it by just grabbing whatever quantity I have around of the main ingredients - so there may be more or less of the sweet potato or onion for instance. I often blend all of the ingredients, including the onions, with my hand blender - but you could of course just mash the ingredients with a fork, or blend everything but the onions. It all blends wonderfully - into a very smooth consistency. 

Top the burritos with salsa, some chopped cilantro, maybe some plain yoghurt and chopped tomatoes - and you've got a colourful, tasty lunch or dinner. 

Ingredients:

• 5 cups (1250 ml) peeled, cubed sweet potatoes
• 1/2 teaspoon (2 ml) salt (optional)
• 2 teaspoons (10 ml) canola or other vegetable oil
• 3 1/2 cups (875 ml) diced onions
• 4 large garlic cloves, minced, pressed or chopped
• 1 tablespoon (15 ml) minced fresh green chili
• 4 teaspoons (20 ml) ground cumin
• 4 teaspoons (20 ml) ground coriander
• 4 1/2 cups (1125 m) cooked black beans (three 15-ounce cans, drained and rinsed)
• 2/3 cup (150 ml) lightly packed cilantro leaves
• 2 tablespoons (30 ml) fresh lemon juice (try lime juice too)
• 1 teaspoon (5 ml) salt (optional)
• 8 eight-inch flour tortillas (depending on how much you fill them)
• salsa

Method:

Peel and chop or slice the sweet potatoes. Place in the top portion of a double boiler or in a medium saucepan of boiling water. Cover until boiling, then simmer until tender, about ten minutes. Drain and set aside. 

While the sweet potatoes are cooking, warm the oil in a medium sized skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally until the onions are soft. Add the cumin and coriander and cook for about 2 or 3 more minutes, stirring frequently. Remove from the heat and set aside. 

In a food processor, or with a hand blender, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and purée until smooth. Transfer the sweet potato mixture to a large bowl and mix in the cooked onions and spices. I often blend or process these into the mixture as well. 

Lightly oil a large baking dish. Spoon about 2/3 cup (150 ml) to 3/4 cup (180 ml) of the filling in the centre of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. 

Serve topped with salsa and any other toppings you like. Add a side salad to your plate for more variety of texture and a larger meal.