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Sweet Potato and Black Bean Burrito

This recipe for Sweet Potato and Black Bean Burrito is excellent; it's very 
filling and satisfying.  Be aware that it makes A LOT!  In general, I've found 
that I've really enjoyed the recipes from the new 
_Moosewood_Restaurant_Low-Fat_Favorites_, modified to saute in water rather than
oil to make them VLF.

Cynthia Richter

Sweet Potato and Black Bean Burrito
modified from Moosewood Restaurant Low-Fat Favorites

5 C. peeled, cubed sweet potatoes
2 T. water or broth for saute
3-1/2 C. diced onions
4 large garlic cloves, minced
1 T. minced fresh green chile
4 tsp. ground cumin
4 tsp. ground coriander
4-1/2 C. cooked black beans (or 3 15-oz. cans, drained)
2/3 C. lightly packed cilantro leaves
2 T. lemon juice
1 tsp. salt
8 eight-inch flour tortillas (non-fat version)
tomato salsa for topping

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 
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