I’ve just finished eating the following dish and am now lounging on the sofa in a rather pleasant food coma. Rather greedily, I ate two when one would have been entirely sufficient. Feel like a slob. In my defence, I am (rather pathetically) still recovering from the weekend and feel in need of nourishment.
Plus, these were amazingly delicious. Resistance was futile.
Black Bean and Sweet Potato Burrito
(adapted from The Moosewood Low Fat Cookbook – makes 4 large burritos)
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
3 garlic cloves, finely chopped
1 green chilli, finely chopped
2 tspn coriander powder
2 tspn cumin
Pinch of cayenne
Tin of black beans, drained and rinsed
Handful of coriander
1/2 lemon, juiced
1/2 tspn salt
Grated cheddar cheese (optional)
- Add the sweet potato to a pan of salted water. Bring to the boil and simmer for 10 minutes until the sweet potato is tender. Drain.
- Meanwhile, heat a little oil in a non-stick frying pan. Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.
- Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor. Blend for 20-30 seconds until smooth-ish.
- Pre-heat oven to 170oC and lightly oil a baking dish.
- Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape. Place burritos into the snug-fitting baking dish and cover with foil.
- Bake for 30 minutes.
- Optional – After baking, remove tin foil and sprinkle cheese over the burritos. Place under the grill until the cheese bubbles.
I served this with chunky cherry tomato salsa. Recipe to come.