Recipe: Sweet Potato and Black Bean Burritos

We just harvested our first bed of sweet potatoes this week. Here is a great recipe to try if you don’t want to do the usual casserole with marshmallows on top. I also made cilantro-lime rice to go with this dish. This makes a LOT of food, so feel free to scale back.

Sweet Potato Black Bean Burritos


5 cups peeled, cubed sweet potatoes
Pinch of salt
2 teaspoons vegetable oil
3½ diced onions
4 large garlic cloves, minced or pressed
1 tablespoon minced fresh green chile
4 teaspoons ground cumin
4 teaspoons ground coriander
4½ cups cooked black beans, (2 cans)
2/3 cup lightly packed coriander leaves
2 tablespoons fresh lemon juice
Another pinch of salt
8 eight-inch flour tortillas

1. Preheat the oven to 350F

2. Place the sweet potatoes in a medium saucepan with a pinch of salt. Cover and bring to a boil, then simmer until tender – about 10 minutes. Drain and set aside.

3. While the sweet potatoes are cooking, warm the oil in a medium frying pan/skillet and add the onions, garlic and chile. Cover and cook on a medium-low heat, stirring occasionally until the onions are tender, about 7 minutes.

4. Add the cumin and coriander to the onion mixture, and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

5. In a large bowl, combine the black beans, coriander leaves, lemon juice, salt and cooked sweet potatoes. Then use a potato masher to smash together.  Combine with onion mixture.

6. Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the centre of each tortilla, roll it up and place it, seam side down, in the baking dish.

7. Cover tightly with foil and bake for about 30 minutes, until piping hot.



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