Tuesday, September 28, 2010

Sweet Potato Black Bean Burritos

Ok, new rule. No cooking a new recipe at 9:00 at night after an hour long hot yoga session. Food turned out yummy, I was exhausted. Good thing that I have two weeks off of work (year round school schedule) so I could actually stay up and eat it. My kitchen was such a mess afterwards! I almost took a picture of the disaster. That is why I am posting the quiz on the side, are you a clean or messy cook? Does anyone have any tips on being a cleaner cook?

Sweet Potato Black Bean Burritos
Adapted from the Moosewood Cookbook


5 cups of sweet potatoes, peeled and cubed
3 1/2 cups of diced onions
6 large garlic cloves, minced
1 jalapeno without seeds
3 teaspoons oil
1/2 teaspoon salt
4 teaspoons ground cumin
4 teaspoons ground coriander
2 15 oz cans of black beans
1/3 cup of chopped cilantro leaves
juice from 2 limes
fresh pico de gallo

Toss the sweet potatoes with the 2 teaspoons of oil and salt and place on baking sheet. Roast on top shelf of oven for around 30 minutes or until soft.

While cooking potatoes, place and onion, garlic, and jalapeno in small skillet or saucepan on medium low heat, covered, until soft (around 7 min). Add cumin and coriander and cook for 2 - 3 minutes stirring often.

When potatoes are done, put sweet potatoes, onion/spice mix, cilantro, drained black beans, and juice from limes. Toss. Then take a potato masher and mash the ingredients together. Place into a baking dish, cover with foil, and cook in oven at 350 for 15 minutes.

Put in tortillas, add salsa, and enjoy!

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