Black bean-sweet potato burritos

Yield: 24 Servings

Measure Ingredient
3 quarts Cooked black beans; (4-1/2 lbs) dried black beans, (2-1/4 lbs) or (5-1/4-cups)
½ cup Vegetable oil
3 tablespoons Fresh ginger root; grated
10 \N Cloves garlic; minced (3 tbsp.)
¼ teaspoon Cayenne; may be doubled
1½ pounds Onions; chopped (1-1/2 qts)
2 tablespoons Ground cumin
8 ounces Celery; chopped (2 cups)
8 ounces Green bell peppers; chopped (2 cups)
2 teaspoons Thyme; dried
6 pounds Sweet potatoes; peeled and diced
1 cup Orange juice concentrate
2 teaspoons Orange peel; finely grated
\N \N Salt; to taste
24 larges Flour tortillas; (8-in) wheat (or wheat pitas)

1. If using dried beans, soak in water to cover overnight; or bring to a boil, remove from heat, and let soak 1-2 hours. After soaking, drain the beans and cook until tender in 2-3 gallons of water for 30 to 45 minutes.


2. Saute the ginger and garlic in oil for 1 minute.

3. Add the cayenne, onions, and cumin and saute until the onions are softened.

4. Stir in the celery, peppers, and thyme and saute until tender.

5. In a separate pot, cook the diced sweet potatoes at a rapid boil, until they are tender but not overcooked.

6. Combine the well-drained beans and the cooked sweet potatoes with the vegetable mixture, the orange juice concentrate, and peel.

7. Salt to taste.

8. Preheat the oven to 350F.

9. Fill each tortilla with ¾ Cup of the bean filling. Roll up and place, seam sided down, in lightly oiled pans. Approximately 4-5 burritos fill each pan.

10. Bake, tightly covered, at 350F for 15-20 minutes.

Meal Planning *Per burrito (8-oz serving) 365 cals, 7.9 g fat, 86 mg sodium. *Serve on a bed of rice to complete the proteins. Top with a mango or citrus salsa. *Need four, half-size insert pans, 4-in deep (to fit 4 to 5 rolled burritos). *Prep 1 hr after beans have cooked. Bake Time 20 mins.

note: citrus salsa: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or lemon juice, cilantro, pineapple chunks with juice, but unsweetened.

Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@...


Recipe by: Moosewood for a Crowd

Similar recipes