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Posted by on May 5, 2009 in camping, dinners, Mexican | 0 comments

Yam and Black Bean Burritos

Yam and Black Bean Burritos

Today is Cinquo de Mayo, well at least in Mexico and the US. I am craving something spicy and flavourful and remembered this recipe which is my adaptation from the Moosewood Restaurant Cookbook. This is a great cookbook for those who are looking for low fat healthy alternatives even if you are not a vegetarian.

Yam and Black Bean Burritos

5 cups peeled and cubed yams (or sweet potatoes or blend of both)
1 tsp salt
2 tsp grapeseed oil (or veg)
3 medium onions, peeled and diced
4 cloves of garlic, crushed
1 jalapeno, diced (seeds removed first if you want to soften the heat)
4 tsp cumin, ground
4 tsp coriander, ground
3 15oz can black beans, drained and rinsed
1 bunch cilantro leaves, stems removed and chopped
2 tbsp lime juice
salt and peppers to season
8 8″ whole wheat tortilla (or flavour of your choice)

sour cream

Preheat oven to 350’F. Place yams and salt in a saucepan with cold water to cover plus 1 “. Bring to a boil and then turn to a simmer til tender (10 mins or so). Drain and set aside. While the yams are simmering heat the oil in a skillet and add the onions, garlic and jalapeno. Slow cook until they start to caramelize, about 10mins. Then add the cumin and coriander and cook for 2-3 more minutes to release the spices. Remove from heat and set aside. Place yams in a bowl and mash with a fork. Then mix in with a wooden spoon: black beans, cilantro, lime juice and onion mixture. Taste here and add salt and pepper. Lightly oil a baking dish. Spoon about 1/2 cup of mixture in the centre of each tortilla. Fold in the sides and roll it up. Place seam side down in baking dish. Cover with foil and bake for about 30 mins. Serve with accompaniments and a great green salad.

For wine I would pair I crisp sauvignon blanc or pinot gris.
For the meat eaters why not bbq some chicken breast that have been marinated in tequila, lime juice and cilantro and you have fantastic meal!