Available in Colors ShownNew Moosewood Caps
These plump and savory burritos are popular with all our customers – vegan and non-vegan, alike. Try them with Guacamole or a zesty Avocado Salsa. And if you’re not vegan, pass some grated cheese or sour cream, as well.
We use 10-inch tortillas for these burritos, but if they’re not available, or if you prefer smaller ones, that’s fine, you’ll just get more burritos. The filling can be made a day or two in advance. Yields 6 to 7 cups of filling
- 6 cups peeled and cubed sweet potatoes (about 2½ pounds)
- 2 cups chopped onions
- 3 garlic cloves, minced or pressed
- 1 fresh hot pepper, minced (for a milder “hot”, seeded first)
- 1 teaspoon salt
- 2 tablespoons vegetable or olive oil
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- 2 15-ounce cans of black beans, drained (3 cups)
- 1 tablespoon lemon juice
- ½ cup chopped cilantro
- salt to taste
- 6 10-inch flour tortillas
- In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover.
- Simmer until tender, about 15 minutes.
- Drain and mash. Set aside.
- While the sweet potatoes are cooking, in a covered saucepan on low heat, cook the onions, garlic, hot peppers, and salt in the oil until the onions are soft, about 10 minutes.
- When the onions have softened, stir in the cumin and coriander and cook for another minute or two.
- Preheat the oven to 350°. Oil a large baking pan or sheet.
- Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans.
- Stir in the lemon juice and cilantro; add salt to taste.
- Place about a 1 cup of filling on the bottom half of each tortilla and roll up.
- Lightly brush the tops of the burritos with oil and cover with foil.
- Bake for 25 to 30 minutes, until hot.
- The sides can be left open, or the sides can be folded over as you roll to form a tidy package.
- Arrange seam side down in the baking pan.