So, friends. You may have noticed that I have been a bit AWOL this past week, with my lack of posting. I have a good reason for this: a fantastic, all expenses paid (by me, unfortunately) vacation to New Orleans! I have plenty to say about that, but I think that should be a post in and of itself. I WILL say that I'm home, I'm poor and I need to eat something on the light side today.
As I debated what to eat/blog about tonight, my friend Becca suggested Sweet Potato and Black Bean Burritos. She spent some time with a very nice, young vegan man and seems to have picked up some tips for guilt-free feasting along the way. Her suggestion immediately made me wish I were lounging somewhere in California with a bunch of friendly hippies (which is the image I conjure up when confronted with a healthy burrito). And since it seemed a relatively economical and truly healthy option, I hauled my carcass over to Trader Joe's for the goods.
Apparently this recipe originated in the Moosewood Low Fat cookbook, but I gleaned it from various internet locations and added/subtracted a few things. The main change is that since these burritos are baked, I slathered them in salsa verde and some enchilada sauce before I put them in the oven. Now I'm not sure what to call them...enchurritos? I just can't help deviating from recipes, it's my nature. Not sure what that says about me, but I know it means I can't just leave well enough alone...
Here is the recipe for some truly tasty vegetarian 'ritos, and some mildly sub-par photos- unfortunately it's hard to take great pics when you are SO HUNGRY THAT DELAYING FOOD CONSUMPTION PUTS EVERYONE AROUND YOU AT RISK. But, you get the idea...
Sweet Potato and Black Bean Burritos
3 large sweet potatoes
1/2 tsp salt
2 tsp vegetable oil
3-1/2 c diced onions
4 large garlic cloves, minced or pressed
1 small can minced green chile (fresh is better I'm sure, but Trader Joe's didn't have those, of course)
4 tsp. ground cumin
2 tsp. chile powder (original called for coriander, but I had none...)
2 15-oz. cans black beans, drained
1/2 c lightly packed cilantro leaves
2 tbsp lemon juice
1 tsp salt
8 eight-inch flour tortillas (non-fat version)
salsa verde and red enchilada sauce (as much as you like)
salsa and sour cream for topping, as well as some sliced green onions and more cilantro to really get fancy
Preheat the oven to 400 degrees.
Then, prick all of the sweet potatoes with forks. Microwave them for about 10 minutes, or until they are soft. Let these cool off a bit.
Heat oil in a non-stick skillet. Saute onions, garlic and chile until tender about 7 minutes. Add cumin and chile powder, stir and remove from heat.
Now scoop the flesh out of the sweet potatoes and deposit into a bowl. Add drained, rinsed black beans, cilantro, salt, and lemon juice. Mash until desired texture is achieved. I used a potato masher, but you could use a food processor for a smoother texture. Personally, I like it kind of thick.
Stir in the onions. Fill individual tortillas with the mixture and place seam-down in a casserole dish. Now, if you are not using enchilada sauce, spray with non-stick spray. I slathered some red enchilada sauce on the bottom and layered the burritos on top, so did not require any non-stick. I ended up with two layers of adorable burritos, upon which I poured salsa verde. What can I say? I LOVE SAUCE.
Pop into the oven until the dish is hot and bubbly, about 30 minutes. Pry out the number of burritos you desire, top with green onions, cilantro and sour cream and consume.