Black Bean and Sweet Potato Burrito

I’ve just finished eating the following dish and am now lounging on the sofa in a rather pleasant food coma.  Rather greedily, I ate two when one would have been entirely sufficient.  Feel like a slob.  In my defence, I am (rather pathetically) still recovering from the weekend and feel in need of nourishment. 

Plus, these were amazingly delicious.  Resistance was futile.  🙂

Black Bean and Sweet Potato Burrito

(adapted from The Moosewood Low Fat Cookbook – makes 4 large burritos)

2 medium sweet potatoes, peeled and cubed

Vegetable oil

1 large onion, chopped

3 garlic cloves, finely chopped

1 green chilli, finely chopped

2 tspn coriander powder

2 tspn cumin

Pinch of cayenne

Tin of black beans, drained and rinsed

Handful of coriander

1/2 lemon, juiced

1/2 tspn salt

Flour tortillas

Grated cheddar cheese (optional)

• Add the sweet potato to a pan of salted water.  Bring to the boil and simmer for 10 minutes until the sweet potato is tender.  Drain.
• Meanwhile, heat a little oil in a non-stick frying pan.  Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.
• Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor.  Blend for 20-30 seconds until smooth-ish.
• Pre-heat oven to 170oC and lightly oil a baking dish. 
• Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape.  Place burritos into the snug-fitting baking dish and cover with foil.
• Bake for 30 minutes.
• Optional – After baking, remove tin foil and sprinkle cheese over the burritos.   Place under the grill until the cheese bubbles.

I served this with chunky cherry tomato salsa.  Recipe to come.  🙂

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