I have been making a batch of these tasty burritos every week for the past few months. They are, in a word, awesome. They make a great dinner the first night and are a perfect grab and go snack food after that. We have yet to get tired of eating them. Chris says that they “are almost as good as microwave burritos”, which may not sound like a compliment to most, but trust me, that is a good thing. Chris happens to love burritos of any kind, in particular the microwave variety!
Like much of the recent menu at Duke’s House, this recipe came from Branny. She is probably convinced that her website is my Internet Explorer homepage. I swear it isn’t, it has been the US Weather Service (yes, I’m cool like that) for as long as I can remember.
- 2 cups black beans (about 1 can or 240 g dry beans)
- 1 medium onion
- 2 tbsp minced garlic
- 2 medium sweet potatoes, baked and cubed
- 1.5 tbsp coriander seed
- 1.5 tsp cumin
- salt to taste (I used about 1 tsp)
- 1.5 tbsp lemon juice
- 8-10 whole wheat tortillas (depends on how full you stuff them and how big the potatoes were)
- Cook beans (if cooking from dry beans) according to the instructions on the package.
- Cut the ends off the sweet potatoes and bake them at 425 degrees for about 40 minutes or until they are tender.
- Chop onions and saute them with the garlic, salt, coriander, and cumin until the onions turn transparent. This will smell so good as it cooks!
- When the beans, potatoes, and onions are ready, put all of the ingredients into a food processor (don’t forget the lemon juice).
- Process until the mixture is smooth and creamy.
- Fill each tortilla shell with about 100 g (several heaping spoonfuls) of the sweet potato and bean mixture and fold like a burrito. No diagrams here, you can do it!
- Bake at 350 degrees for 30 minutes.
- Eat. Probably two. I don’t think either of us has ever stopped at just one.
Servings ~ 8-10 (depends on the size of the potatoes)
Calories (approximate, again the potato thing) ~ 191, Fat ~ 4 g, Carbohydrates ~ 32 g, Protein ~ 12 g