Sweet Potato and Black Bean Burrito
|2/3 ccilantro; Lightly packed|
|1 tbfresh green chile; Minced|
|Tomato salsa; for topping|
|4 tsGround cumin|
|8 8-inchflour tortillas|
|3 1/2 conions; Diced|
|4 tsGround coriander|
|2 tbLemon juice|
|4 lgGarlic; minced|
|4 1/2 cblack beans; Cooked|
|5 csweet potatoes; Peeled, cubed|
|2 tbWater; or broth for saute|
Sweet Potato and Black Bean Burrito Preparation
modified from Moosewood Restaurant Low-Fat Favorites 1. Preheat oven to 350. 2. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside. 3. With 2 T. water in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside. 4. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. Transfer to a large mixing bowl and mix in cooked onions and spices. 5. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot. Serve topped with salsa. less than 10% of calories from fat per serving: 10.6 g. protein; 7.5 g. fiber Posted to fatfree digest V97 #027 by "Cynthia Richter"
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