Vegetarian Recipe: Sweet Potato and Black Bean Burritos

Today we continue a recent feature: a vegetarian recipe, made from ingredients available in Senegal. Our guest is P. and she blogs at For the Love of Fulani.

Sweet Potato Black Bean Burritos

Mexican food is one of the things that B misses most about America. I remember when we were dating he would almost always suggest Mexican restaurants for dinner. I finally figured out that while he does love Mexican food, what he loves most is salsa and chips! If he had to pick one thing to eat for the rest of his life, I’m pretty sure it would be salsa and chips.

Needless to say this recipe for Sweet Potato and Black Bean Burritos has become a favorite in the rotation for Mexican night at our house. It’s a nice change from quesadillas and tacos with its sweet mashed potatoes, black beans, corn and grilled peppers. Top it with some “sour cream”, cheese and salsa or guac and you will have an instant hit on your table!

Sweet Potato and Black Bean Burritos
Serves 4-6 (depending on size of tortillas)

1 cup cooked brown or white rice
2 large sweet potatoes, peeled and cubed
2 T butter
1 medium onion, diced
1 medium green pepper, diced
3 cloves garlic, minced
1 15 oz can black beans, drained and rinsed
1 small can corn, drained and rinsed
3 t lemon juice
1 t ground coriander
2 t ground cumin
1 ½ t chili powder
1 T extra virgin olive oil (EVOO)
Salt and Pepper to taste
4-6 tortillas (4 burrito size, 6 taco size)
1 cup grated cheese of your choice
1 cup chopped tomatoes

Fill a medium saucepan with water and bring to a boil. Once boiling, add sweet potato and cook until done. Drain off water. Add butter, salt and pepper and mash. Set aside.

While the potato is cooking, in a small skillet heat EVOO. Saute onion, pepper and garlic for 2-3 minutes. Remove from heat and add coriander, cumin, chili powder, salt and pepper. Stir to combine.

Mix together onion mixture, lemon juice, corn and black beans in small bowl. Set aside.

Begin assembling burritos in the following order: cheese, rice, potato, bean mixture, and tomatoes.

Fold up carefully and place in lightly greased baking dish. Sprinkle with a little more cheese or lightly brush with EVOO and place under broiler until tops are crispy.

Serve with sour cream, salsa and/or guacamole. Enjoy!!

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2 comments

  1. Two quick questions… I went to various grocery stores yesterday to look for black beans, where can you find them on a regular basis and what is the closest thing to cheddar cheese here?

    • Hi Jane

      I find black beans most often at Hypermarche Exclusif on the VDN. Sometimes they only have them in the larger cans up top, so can be easy to miss. And sometimes they don’t have them at all…

      We use Gouda for most recipes that require melted Cheddar and Mimolette for sandwiches, crackers and grated on tacos. You can also get Cheddar at City Dia’s sometimes. If they don’t have it out – ask! Not that they hide it in the back, but we want to let the store managers know we want it. 🙂

      Hope this helps!

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