Sweet Potato Burritos

-
This is a good recipe to make now in the winter season.  The indoor farmers' market in Madison has sweet potatoes available from Don's Produce.  Gitt Organics now offers packages of homemade whole wheat and white tortillas at the market as well.  They are perfect for this recipe.

1 1/2# of sweet potatoes
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic (Penzey's is good)
1/4 teaspoon black pepper
2 tablespoons lime juice
1-15 oz. can black beans, drained and rinsed
1 cup corn kernels (defrost frozen)
1/4-1/2 teaspoon salt
6 whole wheat tortillas
Optional fillings:
1/2 cup chopped green or ripe olives (I used about 1/4 cup stuffed green olives)
3/4-1 cup shredded Cheddar or Mexican type cheese (actually almost any cheese will work fine)
1 cup chopped tomatoes (I put these on top of the cooked burritos
1/4 cup chopped cilantro (I mixed this with the tomatoes)

Bake or microwave the sweet potatoes until tender.  400 degree oven for 40-60 minutes or the microwave for 15 minutes.  Let the sweet potatoes cool slightly.  Scoop out the insides of the potatoes and mash with the spices and lime juice.  Stir in the beans and corn. Add salt to taste.  Spoon the mixture into the tortillas along with any optional fillings.  Roll up and bake for 10-15 minutes at 350 degrees until heated through.  Top with the tomatoes and cilantro.

Adapted from a recipe in Penzey's catalogue

Comments

Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetables until tender and lightly br
Read more