Thursday, January 17, 2008

Recipe: Spicy Sweet Potato and Bean Burritos

These are simply amazing. I usually make them using black beans and don't always add avocado. This is very roughly adapted from a couple of different recipes found online over the years. It's a hybrid that's taken on a taste of its own.

Spicy Sweet Potato and Bean Burritos

1-2 tsp extra virgin olive oil
1 medium onion, chopped
2-3 cloves of garlic, minced
3 cups of kidney beans or black beans, canned
1 cup of water (or leftover bean liquid)
1Tbs chilli powder (heapin'!)
1 tsp cumin (heapin!)
2 Tbs soy sauce
4-10 inch soft whole wheat tortillas
2 cups mashed cooked sweet potatoes (with an optional dab of margarine)
1/4 cup green onions, chopped
1 avocado, chopped
1/4 cup salsa
chopped jalapeno peppers (optional)
vegan cheese shreds (optional)

Cook enough sweet potatoes to make two cups (a couple of small ones or a large one). I usually bake them in advance. Set aside.

Heat the oil in saucepan over medium heat. Sauté onion in oil until transparent. add garlic and stir. Add beans, water, chilli powder and cumin. Bring mixture to a boil over medium-high heat. Cover, reduce head to low. Simmer until beans are very soft, about 10-15 minutes. Stir in soy sauce.

Mash beans in the pot with a potato masher or large fork. Simmer over medium-low heat to cook away any excess liquid, about 20-25 minutes (watch it really closely, though). Taste and add more seasoning if warranted or desired. If you like things REALLY spicy add some chopped jalapenos at this point.

Preheat the oven to 375F. Spread about 2/3 of a cup of the bean mixture down the middle of a tortilla and top with a 1/2 cup of mashed sweet potatoes. Sprinkle with some green onions. Roll up the burrito and place it seam side down (to keep it from opening) on a baking sheet that has been sprayed with vegetable cooking spray (alternately, you can brush on a bit of oil). Repeat with the remaining tortillas.

Bake for 15 minutes or until burritos are crisp and turning slightly golden. Top burritos with avocado and salsa.

Optional: Sprinkle some vegan cheese on top (n.b. I rarely bother, 'cause it's really unnecessary).

Makes 4 servings.

1 comment:

Lorraine Haines said...

This sounds lovely! REALLY spicy though. I'm trying to build up my tolerance - as I'm a bit of a 'hot spice wimp' at the moment. :-)
I'll try these!