Moosewood Sweet Potato & Black Bean Burrito

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 312.1

Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 423.1 mg
Total Carbs: 61.7 g
Dietary Fiber: 12.1 g
Protein: 12.1 g

View full nutritional breakdown of Moosewood Sweet Potato & Black Bean Burrito calories by ingredient

Introduction

From the Low Fat Moosewood cookbook From the Low Fat Moosewood cookbook

Number of Servings: 12

Ingredients

5 c Peeled, cubed sweet potatoes

4 1/2 c Cooked black beans (or 3 cans)

2 tb Water or broth for saute

2/3 c Lightly packed cilantro

3 1/2 c Diced onions

2 tb Lemon juice

4 lg Garlic cloves, minced

1 ts Salt

1 tb Minced fresh green chile

8 Eight-inch flour tortillas

4 ts Ground cumin

Tomato salsa for topping

4 ts Ground coriander

Directions

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
Serves about 5

Number of Servings: 12

Recipe submitted by SparkPeople user EJACKSON2.