Here's more summery sweet potato recipe, this time from Moosewoord Restaurant Low-fat Favorites
Sweet potato and black bean burritoes
5 cups peeled cubed sweet potatoes 1/2 teaspoon salt 2 tsp vegetable oil 3.5 cups diced onions 4 large garlic cloves, minced or pressed 4 tsp. ground cumin 4 tsp. ground coriander 4.5 cups cooked black beans (or 3 15 ounce cans) 2/3 cup cilantro leaves 2 tablespoons fresh lemon juice 1 tsp salt 8 8-inch flour tortillas Salsa (I usually just use jarred, but I can give you a recipe if you need it)
Preheat oven to 350F. (Again, no clue about the metric conversions, sorry--except 350 is the standard, just about everything in the oven gets heated at this temperature temperature).
Put sweetpotatoes in a medium saucepan with salt; voer with water, bring to a boil, and simmer, covered, until they are tender--about 10 minutes. Drain and set aside
While sweet potatoes are cookieng, saute onions, garlic and chile in the oil until onions are tender. Add cumin and coriander and cook for 2-3 more moinutes, stirring frequently. Remove from heat.
In food processor, combine black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and pree until smoot. (You can also mash them instead, if you prefer more texture and/or don't have a food processor). After they have been processed and/or mashed, stir in the onion mixture.
Lightly oil a large baking dish. Spoon in about 2/3 a cup of filling in each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes. Serve topped with salsa.
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Sweet potato and black bean burritoes
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 tsp vegetable oil
3.5 cups diced onions
4 large garlic cloves, minced or pressed
4 tsp. ground cumin
4 tsp. ground coriander
4.5 cups cooked black beans (or 3 15 ounce cans)
2/3 cup cilantro leaves
2 tablespoons fresh lemon juice
1 tsp salt
8 8-inch flour tortillas
Salsa (I usually just use jarred, but I can give you a recipe if you need it)
Preheat oven to 350F. (Again, no clue about the metric conversions, sorry--except 350 is the standard, just about everything in the oven gets heated at this temperature temperature).
Put sweetpotatoes in a medium saucepan with salt; voer with water, bring to a boil, and simmer, covered, until they are tender--about 10 minutes. Drain and set aside
While sweet potatoes are cookieng, saute onions, garlic and chile in the oil until onions are tender. Add cumin and coriander and cook for 2-3 more moinutes, stirring frequently. Remove from heat.
In food processor, combine black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and pree until smoot. (You can also mash them instead, if you prefer more texture and/or don't have a food processor). After they have been processed and/or mashed, stir in the onion mixture.
Lightly oil a large baking dish. Spoon in about 2/3 a cup of filling in each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes. Serve topped with salsa.