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Sweet potato-black bean burritos

 
We first had sweet potato burritos at a cool, crazy restaurant in Chicago called “Leo’s Lunchroom”. These sweet burritos don’t even need melted cheese. (But you can make them with cheese if you like.)

What You’ll Need: Serves 4

3 small sweet potatoes (about 1 1/4 lb.)
1 (15-ounce) can black beans, rinsed
1 teaspoon each: ground cumin, ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup real maple syrup

1 package white or whole wheat 8-inch flour tortillas
1 bottle salsa verde (green salsa), or salsa of your choice

Possible Toppings: grated melting cheese, sour cream, chopped green onions

What You’ll Do:

1. Put a vegetable steamer and one inch of water into a large saucepan. Cut each sweet potato into 3 pieces and put them into the pan. Cover and cook over medium heat for about 45 minutes until the sweet potatoes are tender when you stick a fork in the center.

2. While they’re cooking, rinse and drain the beans in a colander or strainer. Put into a food processor with the spices and maple syrup. Spread some oil on the bottom of a rectangular casserole. Preheat the oven to 350.

3. Remove the hot sweet potatoes to a plate to cool slightly. Remove the skins with a paring knife when they’re cool enough to handle. Put into the food processor with the beans, etc. Puree the ingredients until smooth, using a rubber spatula to scrape down the sides.

4. Put a half cup of the sweet potato filling into the center of a tortilla. Spread the filling down the center up to each end, leaving a space of a half-inch at the edges. Roll each of the ends up one inch, then roll up the tortilla, starting from one side.

5. Lay the burrito end-side-down into the casserole. Repeat with the rest of the tortillas until the filling is gone or refrigerate the leftover filling for the next day.

6. Bake for 15 minutes. Remove the casserole and pour a strip of salsa verde across each burrito. (If you’re adding grated cheese, sprinkle it on after the salsa.) Bake for 5-10 minutes until the salsa is hot.

Tools:

Large saucepan with lid, vegetable steamer
Colander
Paring knife
Measuring cups, spoons
Food processor
Rubber spatula
Rectangular glass Pyrex baking pan or casserole

BY ANNE VASSAL ON 8/30/2008 7:00:00 AM

POSTED IN , , ,

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