Spicy Sweet Potato-Bean Burrito
1 tsp. olive, canola oil
1 large onion,finely chopped
3 or 4 cloves garlic, minced
6 cups cooked beans (kidney or garbanzo)
2 cups water or bean-cooking liquid
2 to 3 Tbs. chili powder
2 to 4 tsp. prepared yellow mustard
2 tsp. ground cumin
2 to 3 Tbs. soy sauce
8 10" soft whole-wheat tortillas
4 cups mashed cooked sweet potatoes
3 green onions, finely chopped
thinly sliced avocado
salsa to garnish
Heat oil in a 4-quart saucepan over medium heat. Saute onion in oil until transparent. Add garlic and stir. Add beans, water, chili powder, mustard cumin.
2. Bring mixture to a boil over medium-high heat. Cover. Reduce heat to low. Simmer until beans are very very soft, about 10 to 15 minutes. Stir in soy sauce.
3. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. Taste and add more seasoning if desired.
4. Preheat oven to 375. spread about 2/3 cups bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potatoes. Sprinkle with 1/8 green onions. Roll up burrito, folding edges in from two sides to cover filling.
5. Repeat with remaining tortillas, bean mixture, sweet potato and onions. Place burritos seam side down on a baking sheet that has been sprayed with vegetable cooking spray. Bake for 10 to 15 minutes or until burritos are crisp.
6. Sprinkle burritos with avocado, salsa as desired.
Serves: 8
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 tsp. olive, canola oil
1 large onion,finely chopped
3 or 4 cloves garlic, minced
6 cups cooked beans (kidney or garbanzo)
2 cups water or bean-cooking liquid
2 to 3 Tbs. chili powder
2 to 4 tsp. prepared yellow mustard
2 tsp. ground cumin
2 to 3 Tbs. soy sauce
8 10" soft whole-wheat tortillas
4 cups mashed cooked sweet potatoes
3 green onions, finely chopped
thinly sliced avocado
salsa to garnish
Heat oil in a 4-quart saucepan over medium heat. Saute onion in oil until transparent. Add garlic and stir. Add beans, water, chili powder, mustard cumin.
2. Bring mixture to a boil over medium-high heat. Cover. Reduce heat to low. Simmer until beans are very very soft, about 10 to 15 minutes. Stir in soy sauce.
3. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. Taste and add more seasoning if desired.
4. Preheat oven to 375. spread about 2/3 cups bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potatoes. Sprinkle with 1/8 green onions. Roll up burrito, folding edges in from two sides to cover filling.
5. Repeat with remaining tortillas, bean mixture, sweet potato and onions. Place burritos seam side down on a baking sheet that has been sprayed with vegetable cooking spray. Bake for 10 to 15 minutes or until burritos are crisp.
6. Sprinkle burritos with avocado, salsa as desired.
Serves: 8
http://groups.yahoo.com/group/a-little-bit-of_everything/
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