Sweet potatoes are not part of my normal repertoire. Mexican food is. So, this recipe was perfect for me to try.
The original recipe comes from Moosewood Restaurant Low-Fat Cooking. I adjusted it based on not only taste but also what I had on hand.
– 2 large sweet potatoes
– 2 15-oz cans organic black beans, drained
– 1 15-oz can organic yellow corn, drained
– 2 1/2 teaspoons cumin
– 2 1/2 teaspoons coriander
– salt, to taste
– shredded cheddar cheese
– 2 Tablespoons fresh lemon juice
– Peel sweet potatoes and cut into cubes. Place cubes in medium saucepan and cover potatoes with water. Cover pan and bring water to a boil and then simmer for about 15 minutes until sweet potatoes soften.
– Meanwhile, put some olive oil in a small sauce pan and saute garlic. (If you like onions, saute some onions along with the garlic.) Reduce heat to medium. Add black beans, coriander, cumin and salt. Stir to combine. Beans will become mushier as they heat up. For a smoother consistency throughout the burritto, mash beans with potato masher. Otherwise, leave as-is. Add corn and lemon juice. Stir to combine. Set-aside.
– Once sweet potatoes are done and drain water. Put in bowl and mash with potato masher.
– Add bean and corn mixture to mashed sweet potatoes. Stir to combine.
– Lightly oil, with cooking spray, a baking pan. Place some filling in middle of each tortilla and sprinkle with cheese. Don’t overfill the burritos or they’ll ooze all over the place once you roll them up.
– Roll-up burrito and place seam side down in the baking pan.
– Cover pan with foil and place in pre-heated 350 degree oven. Leave in oven until heated through – about 20-25 minutes. Serve with salsa and sour cream or just as-is.
I considered adding some jalepenos but I’m glad I didn’t. These burritos had an almost gentle and sweet taste as cumin and coriander added a delicate flavor. Anything spicy would through the burrito out of taste balance. This recipe was given an enthusiastic thumbs-up by my in-house taster and burrito eating efficianado.