Sweet Potato Burritos

I got his recipe from my friend Janel and I knew it would be one that I would love.  Tonight was the first time I made these burritos.  Lover Boy was in heaven.  I changed the recipe a little for our family.

3 cups peeled cubed sweet potatoes

½ tsp of salt

2 tsp oil

3 ½  C. diced onions

4 large garlic cloves minced

1 TBS minced fresh green chile

4 tsp ground cumin

4 tsp ground coriander (I didn't use this spice)

4 ½ C. cooked black beans (3 15 oz cans drained)--  I only used 1 can, and it was plenty

2/3 C. lightly packed cilantro leaves, chopped

2 TBS fresh lemon juice

1 tsp salt

8 eight-inch flour tortillas

fresh tomato salsa

Preheat oven to 350 degrees.  Place sweet potatoes in a medium saucepan with the salt and water to cover.  Cover and bring to a boil, then simmer until tender, about 10 minutes.  Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add onions, garlic, and chile.  Cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.  Add the cumin and coriander and cook for 2-3 minutes longer, stirring frequently.  Remove from heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (I just mixed everything together with a rubber spatula until it was all combined.  I liked the beans whole).  Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly grease a large baking dish. Spoon about 2/3 to 3/4 cup of filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. 

Serve with salsa, guacamole, and sour cream