Sweet Potato And Black Bean Burrito

*(please note that this recipe is easier to prepare if you have a large food processor)*

5 cups peeled cubed sweet potatoes
½ teaspoon salt
2 teaspoons canola or other vegetable oil
3 ½ cups diced onions
4 large garlic cloves, minced or pressed
1 Tablespoon minced fresh green chile (Anaheim or Hatch Green Chile Pepper)
4 teaspoons ground cumin
4 teaspoons ground coriander
4 ½ cups cooked black beans (three 15-oz cans, drained and rinced)
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh Tomato Salsa  (or Cilantro Pesto-see below)

Preheat the oven to 350 degrees

Place the sweet potatoes in a medium saucepan with the ½ teaspoon salt and water to cover.  Cover and bring to a boil, then simmer until tender, about 10 minutes.  Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.  Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.  Add the cumin and coriander and cook 2-3 minutes longer, stirring frequently.  Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, 1 teaspoon salt, and cooked sweet potatoes and puree until smooth.  Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish.  Spoon about 2/3 to ¾ cup of the filling in the center of 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, until piping hot.  Serve topped with salsa or cilantro pesto (see below)  Or you can use any fresh salsa of choice.

Serves 4 to 6 

Fresh Tomato Salsa

3 cups diced tomatoes
1 small fresh green chile, minced, seeds removed for a milder ‘hot’
1 Tablespoon fresh lemon or lime juice
1-2 Tablespoons minced fresh cilantro
salt and ground black pepper to taste

Combine all of the ingredients in a mixing bowl and serve at room temperature

Cilantro Pesto

1 cup fresh well-packed cilantro leaves
1 tomato, chopped (about 1 cup)
1 garlic clove, pressed or minced
1 Tablespoon toasted pine nuts (see instructions below*)
½ teaspoon salt

Rinse and drain the cilantro leaves. In a blender or food processor, puree the cilantro, tomato, garlic, pine nuts, and salt until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in conventional or toaster oven at 350 degrees for about 3-5 minutes, until just slightly deepened in color.  (Mike does it on the stove top, stir in pan (no oil) until slightly deepened in color).

*Moosewood Restaurant Low-Fat Favorites