Black Bean Sweet Potato Burritos

December 8, 2009 at 3:13 pm Leave a comment

This is a terriffic recipe that we’ve enjoyed many times.  It’s a perfect one to make in quantity (I believe I made a batch about 6 times the orginal size once!).  I’ve adapted it from Simply in Season by Lind and Hockman-Wert.

Start by soaking 2 cups black beans: cover beans with warm water; stir in 2 Tbsp whey (from making yogurt) or lemon juice and leave in a warm place for 12-24 hours.  Black beans seem to need close to the full 24 hours.  Then drain, rinse, place in a large pot with water to cover.  Bring to a boil and skim off the foam.  Reduce heat and add 4 cloves garlic, mashed (optional).  Simmer, covered, for 4-8 hours, adding extra water as necessary.

Note:  This is the basic process for cooking any legume.  The careful preparation of the beans ensures digestibility with all the nutrients well assimilated.

Sometime after beans are cooked (they can be refrigerated or frozen at that point), begin preparing the burrito filling:

3 cups sweet potatoes, peeled and diced, and 1/2 onion, chopped

Saute in 1 Tbsp olive oil until just tender, adding water as necessary to prevent sticking.

2 cups cooked black beans, 1 tsp ground cumin, 3/4 tsp ground cinnamon, 1/2 tsp salt

Add and cook until heated through.

8 flour tortillas, 1- 1/2 c shredded cheddar cheese (we like less and use pepper jack instead)

Make up burritos, rolling and placing in a 9×13-inch pan.  Cover pan with foil and bake at 350F for 20-25 minutes.  Garnish with sour cream, salsa, fresh cilantro, tomatoes, avocados, black olives–whatever you like!

I’m trying soaked homemade tortillas this time (found them on Passionate Homemaking and used 1 part fresh corn flour to 2 parts wheat).  I’ll let you know how they turn out:)

So…the tortillas tasted great, definitely a repeat!  However, they need some further tweaking in my kitchen.  I’m going to try not making more than 7 or 8 little balls, letting them sit the full 10 minutes (I was pushed for time and cheated a little), then starting them in the tortilla press for basic shaping, and finishing with a rolling pin to get them to at least a 10″ diameter.  Texture was nice, but they were a little thick last time, and I need to keep experimenting with the temperature as well.  Just like baked goods, when they’re soaked, they seem to require a lower temp and longer cooking time.   We’ll get there!

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