SWEET POTATO BURRITOS

INGREDIENTS:

2 large sweet potatoes (cooked)

2 cans black beans

1/2 onion, diced

1 can tomatillos

1/2 pkg taco seasoning

2 t cumin

2 cloves garlic

 

4 oz cheese (optional)

3.5 oz salsa verde (optional)

 

About 2 c liquid (stock or water)

 

I like to serve this with sour cream* and avocado.

 

 

 

*Greek yogurt is a great substitution for sour cream

 

yield: 8 burritos

One night my husband offered to make dinner. I've never been one to turn down someone else cooking for me! He looked online and found a recipe for sweet potato burritos. I thought they sounded crazy, but it's actually a really good combination. They're also pretty easy to make.

I like to bake my sweet potatoes the night before, that way they're cooked, but easy to handle for cutting.

Gather together your ingredients. I've found that Grocery Outlet has the best deals for organic beans. Normally they're on sale for $.79 a can, so I tend to load up on them.

Cook down until filling is semi-wet; not too dry, not too wet.

After I add the sweet potatoes (depending on how soft they are)  I will add a little bit more liquid. If you like heat to your burritos I suggest adding 3.5 oz (half can) of Embasa salsa verde. I normally make them a little bit more mild for the kids.

Put your tomatillos in a container and puree with hand blender.

Add your onions to a hot, but dry, pan. I don't like to add any fat to this recipe. You can add fat with sour cream, cheese and avacado, you don't need to cook with it here.

Rinse and drain your beans.

When your onions have started to caramelize add your tomatillo puree. Be careful, it may splatter.

Add beans to pan.

Cover and cook for about 20 minutes.

Add 1 cup of water or stock, and seasoning (including cumin)

Smash and mince your garlic. Mincing garlic is much easier if you first press down on it with your knife, smashing it, then cutting it up into smaller pieces.

Cook on medium heat until most of the liquid has evaporated.

Add another half cup of liquid, and reduce. I know it sounds crazy to add liquid just to have it reduce, but your going to get a more intense flavor this way. Cooking is all about layering flavors.

Add sweet potatoes.

Preparing sweet potatoes is very simple. I normally bake 4-5 at a time because they will hold well and if you already have cooked sweet potatoes your meal  preparation will go much quicker.

Preheat oven to 400 and put the sweet potatoes on a rack. You don't have to put them on a sheet pan, but I normally place them on aluminum foil to catch the "sticky syrup".

Bake for an hour and a half, then check to see if they are ready. You'll be able to tell if they're ready because they'll be oozing and they'll feel soft. Use tongs so you don't burn yourself. Then steam alone will sting you if you try to grab them with your hands.

 

< An 8 oz sweet potato, cooked and peeled. 

I like to lay all 8 tortillas on my counter and fill them all with filling before wrapping. Equally distribute all of the filling onto the tortillas, it's going to be about 2/3 c worth of filling per burrito. Spread the filling out evenly. Before wrapping, put cheese on top of the filling (about .5 oz for each burrito) if you like. I normally do half and half, my husband and babe like the cheese, but I like to leave it out.

1. Fold in the sides first. 2. The flip up the bottom piece of tortilla over the filling. 3. Flip once more to finish the burrito. 

Finished burrito.

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These freeze really well. If you are not going to use the whole batch place on a sheet pan and freeze. Once frozen, transfer to a freezer bag or air tight container. If you brush the tortillas with a little bit of oil or fat they will be less likely to crack and dry out in the freezer.

You don't have to pan-fry the burritos but I like the added texture of the crisp torilla. Melt a little pad of butter in a pan and place folded-side down. When it starts to brown, flip over and toast the other side. If you're making a big batch of them I like to melt some butter and brush the tortillas and put them in a 350 oven until they are toasted. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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