Whole Wheat Sweet Potato and Black Bean Burritos
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“The first time someone mentioned making sweet potato burritos I backed away. Eventually, however, I decided to come up with a recipe and they're truly wonderful, despite my initial reservations.”
Whole Wheat Sweet Potato and Black Bean Burritos
0 recipe photos
READY IN:55mins |
SERVES:5-8 |
UNITS:US |
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Ingredients Nutrition
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 large garlic cloves, minced
- 3 (15 ounce) cans black beans, drained and partially mashed
- 1⁄4 cup water (or enough for desired consistency)
- 1 tablespoon cumin seeds or 2 teaspoons ground cumin
- 1 tablespoon coriander seeds or 2 teaspoons ground coriander
- 4 teaspoons prepared mustard
- 1⁄2 teaspoon cayenne pepper (to taste)
- 1⁄4 cup soy sauce
- 2 -2 1⁄2 lbs sweet potatoes, cooked in boiling water 10-15 minutes and mashed to desired texture
- 1 tablespoon lemon juice
- 3 jalapeno peppers, diced
- 1⁄2 cup chopped cilantro, plus extra (to garnish)
- 10 (10 inch) whole wheat tortillas, warmed
- 12 ounces shredded cheddar cheese, divided
Directions
- Preheat oven to 350 degrees F.
- Heat oil in large skillet. Saute onion until soft and transparent. Add garlic, cumin seeds, coriander seeds, mustart, cayenne pepper and soy sauce and saute for an additional minute.
- Stir in beans, sweet potatoes, lemon juice, jalapenos and cilantro. Gradually add water to desired consistency and heat until warmed through.
- Divide mixture evenly among the warm tortillas. Top filling with half the cheese.
- Roll burrito style or fold into pockets/envelopes. Place on baking sheet. Brush lightly with oil or melted butter. Sprinkle remaining cheese over burritos.
- Bake for 20 minutes and serve with additional cilantro and salsa.
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Whole Wheat Sweet Potato and Black Bean Burritos