Sweet Potato Burritos
I’ve been making this since 2004; it is one of the greats and I make it several times a year. This recipe is time consuming but the upside is that you will have left overs for a week and it is great cold. I often bring this to work for lunch and it is always something to look forward to for a mid day pick me up. The wonderful thing about this recipe is that it is seasonless. Yams and sweet potatoes are available during the coldest of winters and the warmest of summers. I often serve it with thinly sliced cabbage- soon to become a redundant phrase if you follow this blog regularly, green salsa, and guacamole. Enjoy!!!!
Adapted from Flying Mayan Burrito
Recipe courtesy Phil Campbell, The Flying Burrito, Chapel Hill, NC
- Flying Burrito Mashed Yams & Black Beans, recipes follows
- 6 (12-inch) whole wheat tortillas
- salsa verde
- cabbage slaw
Warm the black bean and yam mixtures in separate saucepans.
Heat tortillas in a heated skillet or the microwave. In each tortilla place about 1/4 cup black beans and 1/4 cup sweet potatoes, top with red cabbage, salsa (I prefer Herdez salsa verde, comes in a handy little 7 oz. can), top with guacamole.
Black Bean Filling:
- 1 pound dry black beans
- 2 onions, chopped
- 6 cloves garlic, minced
- 3 TBS. olive oil
- 5 cups water
- 4 plum tomatoes, seeded and chopped
- 1/2 cup red wine
- 1/2 tsp. kosher salt
- 1/2 tsp. coriander
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic salt
In a heavy saucepan, combine beans, onions, garlic, olive oil and water. Bring to a boil and simmer approximately 1 1/2 hours. Add the tomatoes, wine, and season with spices. Simmer another 30 minutes or until beans are very tender. Using a wooden spoon or potato masher, mash the beans slightly. Leave some beans whole. This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water.
This mixture makes an excellent side dish as well as a burrito filling.
Yield: 6 cupS
Mashed Sweet Potato:
- 2 to 3 pounds Sweet Potatoes (about 4 large)
- Olive oil, as needed
- 2 roasted jalapenos or other pepper
- 1 TBS. butter
- 1 ounce tequila or sherry (optional)
Preheat oven to 350 degrees F.
Wash the yams but leave the skins on. Rub with olive oil and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Chop the jalapenos seeds and all and place in a heavy sauce pan or bowl with the sweet potatoes. Mash all ingredients together.
This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer.
Yield: 5 cups