Ingredients
-
5
-
1/2
-
2
-
3 1/2
-
4
-
1
-
4
-
4
-
4 1/2
-
2/3
-
-
-
-
-
Directions
Sweet Potato and Black Bean Burrito,Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!,Would it be better to blend the black beans and sweet potatoes separately, then layer them? Thats how it looks like it was made in the photo. And would you crisp the tortillas once rolled in a pan stove top?,Can you make the mixture the night/day before, then re-heat and bake?
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Steps
|
1
Done
|
Preheat the Oven to 350*. |
|
2
Done
|
Place the Sweet Potatoes in a Medium Saucepan With the Salt and Water to Cover. |
|
3
Done
|
Cover and Bring to a Boil, Then Simmer Until Tender, About 10 Minutes. |
|
4
Done
|
Drain and Set Aside. |
|
5
Done
|
While the Sweet Potatoes Are Cooking, Warm the Oil in a Medium Skillet or Saucepan and Add the Onions, Garlic, and Chile. |
|
6
Done
|
Cover and Cook on Medium-Low Heat, Stirring Occasionally, Until the Onions Are Tender, About 7 Minutes. |
|
7
Done
|
Add the Cumin and Coriander and Cook For 2 to 3 Minutes Longer, Stirring Frequently. |
|
8
Done
|
Remove from the Heat and Set Aside. |
|
9
Done
|
in a Food Processor, Combine the Black Beans, Cilantro, Lemon Juice, Salt, and Cooked Sweet Potatoes and Puree Until Smooth (or Mash the Ingredients in a Large Bowl by Hand). |
|
10
Done
|
Transfer the Sweet Potato Mixture to a Large Mixing Bowl and Mix in the Cooked Onions and Spices. |
