Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 5 cups peeled cubed sweet potatoes
- 1/2 teaspoon salt
- 2 teaspoons vegetable oil
- 3 1/2 cups diced onions
- 4 large cloves garlic, minced or pressed
- 1 tablespoon minced green chile
- 4 teaspoons ground cumin (2 tsp-4 was too strong for our taste)
- 4 teaspoons ground coriander (2 tsp-4 was too strong for our taste)
- 4 1/2 cups cooked black beans (3 15oz cans, drained)
- 2/3 cup cilantro leaves, lightly packed
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 8 8-inch round tortillas
- salsa
Preparation:
Put sweet potatoes in medium saucepan with salt and enough water to cover. Simmer 10 minutes (until tender), drain and set aside. (I usually bake the sweet potatoes a day or two prior, when I'm using the oven for something else. One less pot to wash)While sweet potatoes are cooking, warm the oil in a skillet and add onions, garlic, and chili. Cover and cook over medium-low heat, stirring occasionally, until onions are tender (translucent and soft), about 5-7 minutes. Add cumin and coriander and cook for another 2-3 minutes. Remove from heat.
In food processor, combine black beans, cilantro, lemon juice, salt, and sweet potatoes; puree until smooth. Transfer mixture to large bowl and mix in cooked onions and spices. (I mince the cilantro by hand and then mash everything together with a potato masher; it's not as smooth as the food processor would make it but I prefer the texture when it's done by hand)
Lightly oil a large baking dish. Spoon 1/2 - 3/4 cup of filling into center or tortilla, roll it up and place in baking dish w/ seam down. Cover tightly w/foil and bake roughly 30 minutes, until piping hot. (Sometimes I put a little cheese in them). Serve topped w/salsa.
I usually serve this on rice w/mixed greens and sliced tomatoes. It's pretty low in fat so if you decide to add a little cheese, it's still a healthy meal. - From Calypsofire