Sweet Potato and Bean Burritos

Believe it or not, these babies are vegan. Love 'em. They make a handy lunch the next day too.

Sweet Potato and Bean Burritos

adapted from Moosewood Low-Fat Favorites by The Moosewood Collective

2 sweet potatoes or yams, peeled and cubed

1/2 teaspoon salt

1 tablespoon oil

2 onions, diced

4 cloves garlic, minced

cayenne pepper, to taste

2 teaspoons cumin

2 teaspoons ground coriander

3 cups cooked beans, any type (2 cans, drained), canned refrieds are a super-easy option

1 bunch cilantro, stems removed and leaves minced

2 tablespoons lemon (or lime) juice

1 teaspoon salt

8-12 tortillas (depending on size), warmed

Salsa

Preheat oven to 350 degrees.

Place sweet potatoes in a medium saucepan with the 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, heat the oil in a large skillet over medium heat and add onions and garlic. Saute until onions are tender, 5-8 minutes. Add cayenne, cumin, and coriander and saute 2-3 minutes longer, stirring frequently. Reduce heat if the mixture begins to overcook. Add the beans and sweet potatoes, stirring frequently, mashing with the back of the spoon. (If you prefer a smooth filling, process bean/onion mix in a food processor.) When the filling mix is heated through, remove from heat and stir in salt, cilantro, and lemon juice.

Lightly oil a large baking pan. Spoon out 2/3 to 3/4 cup of the filling into 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 20-30 minutes, until piping hot. 

Serve topped with your favorite salsa.