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. 🙂