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
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
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. 🙂
I’m really no burrito eater, I think I can actually count the times I’ve ate them on the fingers of one hand. But these looks delicious, the herbs, the beans, the cheese, yum!
Hey, I became a purple avatar, wonder why…
I don’t think I could have stopped at just one either. They look really yummy.
Oooh oooh, this is one of my favourite recipes of all time! I’m not surprised you couldn’t stop at one!
I think that you need a vacation from the weekend. I hope a few days off from school are in your near future. For me, summer break starts in ONE MONTH! I’m counting down the days, can you tell?
Lovely recipe Wendy. And good timing. Sweet potato is in season over here and super-cheap. I bought some at the weekend, but Richard doesn’t really like it. So I’m always looking for new ways to cook it. And I kinda suspect he’d like these babies.
looks delicious – I would eat two as well (and possibly regret it later). I’d even be willing to try including my nemisis coriander in this but I think I would put the cheese on as it baked so it was nice and crispy
Good morning dear! These burritos look so yummy that even for breakfast ..:-P could be an idea!
I know something about food coma. Could it be that I eat too much? 😀
Have an amazing day!
Pia – This is the very first time I’ve eaten burritos. Didn’t really fancy them before this recipe. Glad I tried this out. D reckons it’s the best thing I’ve cooked all year. And I noticed the new funky avatars. No idea what happened there!
Sylvie – Think I should have stopped at one but it just wasn’t possible!
Lysy – Do you have this Moosewood book too then? It’s taken me a while to enjoy it but I’ve now found some cracking recipes in it.
Christina – Another 7 weeks to go. It’s a nice, quiet term but I really could do with a proper break. Can’t complain. We have seven weeks off this year rather than the normal six. Woo hooo!
Kathryn – Richard might be won over by these. You can’t really taste the sweetness of the potato much. It mixes with the other ingredients to give a lovely rich flavour.
Johanna – I wondered about baking it with the cheese but thought the burritos would need to steam under the foil. Perhaps not?
Silvia Magnolia – Good morning to you too! Glad I’m not the only one to experience the odd food coma. 🙂
what a stellar combination! i don’t think i’ve ever had black beans (the best bean in the universe, clearly) and sweet potatoes (far superior to regular potatoes, in my humble opinion) in the same dish. toss in a little mexican flair, and this sounds utterly irresistible!
Wendy – had your bean burritos for dinner and they’re fabulous. Added some beetroot greens and couldn’t find tortillas, so made them with mountain bread. But super, super recipe. Thanks for posting.
Comfort food at its best! I would have had two also!
I like the addition of sweet potato. I will have to give that one a try! I would think with the addition of the other ingredients that the sweet potato would not make it too sweet?
Grace – We had the leftovers for lunch today and they were amaznig cold too! 🙂
Kathryn – Oooooh, i’m so glad you liked it. Wonderful. 🙂
Deb – It’s not very sweet at all. Very creamy, actually.
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of “all the food blogs in the world” on http://www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
Oh I love Burritos!!! And this combination sounds really yummy!!!
Delicious looking burrito and you did an excellent job making this look very sinful for a low fat recipe!
Niall – Hello! Thanks for the link!
Pat – It really was. 🙂
LucyV – They tasted totally sinful too!
You need not make an excuse for indulging Wendy, especially with something as lush as this!
I bake so many things with cheese on top and like it crispy so would probably be game to try the cheese on top as it bakes – if I felt a little unsure I would put it on about halfway through cooking!
I am saving this one right now Wendy! I always order black bean enchildas when we are eating out, Mexician style, so this recipe is just what I need. Thank you 🙂
David – Lush is the right word!
Johanna – I bow to your greater cheese experience. 🙂
Holler – Promise you’ll enjoy this!
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Finally got around to making some, with some added corn kernels, and found it completely delicious (although the corn robbed it of that lush mushiness). Cheers for recipe.
Zoe – You’re very welcome. Glad you enjoyed it!
Mmmmm! Burritos! how lovely! I usually make a mixed bean version – but I shall be trying this version next time.
Hippolyra – Enjoy!
Mmmm… soooo good! Reminds me of Taco Tonto’s at Kent State!
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The holidays have wiped my cabinets clean. I looked around and found a couple sweet potatoes a can of black beans and burrito shells. Jokingly I typed those things into the search bar and found your recipe.
Thank you SOOOOOO much!!! We just finished eating this dish and I had to come and leave you a Thank you note. This is going to be family favorite for sure! 😀
Jennifer – Aren’t you lovely? Delighted you enjoyed these. They are a firm favourite in our house too. 🙂
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those look deliciousl, but they’re NOT burritos young lady! as they’re baked in the oven they are enchiladas
Billy Boab – I stand corrected! 🙂
Just got round to making these delicious burritos. They were so good they pulled me out of my three-month long blogging coma! Check my blog for the post.
Thanks for the inspiration,
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