Date: Sat, 15 Mar 97 20:07:42 -0600
From: "Cynthia Richter" (firstname.lastname@example.org)
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.
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 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