Spicy sweet potatoes and bean burritos
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Olive, canola, or light sesame oil |
| 1 | large | Onion; minced |
| 3-4 cloves garlic; minced | ||
| 6 | cups | Cooked beans (black turtle, kidney, adzukzi, or garbanzos) |
| 2 | cups | Water or bean-cooking liquid |
| 3 | tablespoons | Chili powder |
| 2 | teaspoons | Ground cumin |
| 4 | teaspoons | Prepared mustard |
| 1 | pinch | Cayenne; optional [Not!] |
| 3 | tablespoons | Soy sauce |
| 3 | Scallions; finely chopped | |
| 4 | cups | Cooked sweet potatoes, mashed with salt and water or soymilk |
| 8 | larges | Whole-wheat tortillas |
| TOPPINGS:; Your choice | ||
| Shredded lettuce | ||
| Grated carrots | ||
| Alfalfa sprouts | ||
| Minced onions | ||
| Sliced celery | ||
| Thinly sliced avocado | ||
| Salsa | ||
| Plain yogurt | ||
Directions
OPTIONAL GARNISHES
Heat oil in a large pot and saute onion until almost transparent around the edges. Add minced garlic and stir. Add cooked beans, water or bean-cooking liquid, chili powder, cumin, mustard, and cayenne. Bring to a oil, turn heat to low, cover, and simmer until beans are very soft, 10 to 15 minutes.
Stir in soy sauce. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, to cook away any excess liquid. Taste and add more seasoning if desired. Sprinkle scallions over beans.
Preheat oven to 375F. Spread ⅔ cup bean mixture down the middle of a tortilla and top with ½ cup mashed sweet potato. Roll up, folding edges in from two side to cover filling. Repeat with remaining tortillas. Place burritos seam side down on a baking sheet or in a casserole dish. Bake until crisp, 5 to 12 minutes.
Sprinkle burritos with toppings of choice. Garnish as desired.
Recipe By : VegTimes (Oct91) Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:27:36 +0100 From: Kaye Sykes <Sykes.Kaye@...>