Creative Cuisine

Organic Black Bean and Sweet Potato Burritoes

Posted at November 20, 2007 11:50

Courtesy of Main Squeeze Natural Foods Café chef Rachel Theerman.

We use primarily organic ingredients for this dish, which are easy to find at most grocery stores and health food markets like Clover’s in Columbia.  Also, we use dried black beans, but using organic canned beans is a great time-saver.  We make our own super tasty enchilada sauce, but there are great organic ones available as another time-saver.  Just be sure to heat it up before topping the burrito.

Ingredients

Enchilada Sauce

2 tablespoons canola oil

½ cup yellow onion, diced

2-3 tablespoons garlic, minced

1 tablespoon cumin

2 teaspoons chili powder

1-2 teaspoons sea salt

pinch of cayenne pepper (optional)

salt and pepper to taste

3 cups canned diced tomatoes

Seasoned Black Beans

2 tablespoons canola oil

½ cup yellow onion, diced

¼ cup celery, diced

½ cup carrot, peeled and diced

½ cup bell pepper, diced

2 tablespoons garlic, minced

1-2 teaspoons sea salt

1 tablespoons ground cumin

2 teaspoons chili powder

pinch of cayenne pepper (optional)

¼ teaspoon dry mustard

1 can (12-15 oz.) black beans (whole beans, not refried)

Burrito Filling

2 cups sweet potato, peeled and diced

2 cups brown rice, cooked

1 cup Monterey Jack cheese, grated

sour cream

scallions and sprouts to garnish

4 12-inch tortillas

Sweet Potatoes Preparation

Steam or boil sweet potatoes until tender.   This takes 20-30 minutes, during which time you can prepare the sauce and black beans.

Enchilada Sauce Preparation

Heat canola oil in a saucepan over medium-high heat.  Add the onions and sauté until translucent, about 5 minutes.

Reduce heat to low and add garlic and spices. Stir until well combined, and sauté for about 3 minutes. Add canned tomatoes, including juice, and return heat to medium-high. Let simmer for about 15 minutes, stirring often.

Use an immersion/stick blender to blend sauce until smooth.

Black Bean Preparation

In a medium skillet, heat canola oil on medium heat.  Once oil is hot, add the onions, celery, carrots and bell peppers and sauté 5-7 minutes, stirring often.  The onions should be translucent and the veggies slightly softened.  

Turn the heat to low and add garlic, sea salt, and spices. Sauté another 3 minutes to toast the spices, stirring often.

Add the can of black beans with their liquid.  Stir well to incorporate into the vegetable mixture and adjust seasonings if necessary.  Hold on lowest heat, covered with a lid, to keep hot while you assemble the burritos.

Assembly

Make sure your tortillas are at room temperature or warmed slightly before assembling.

In the middle of a 12-inch tortilla add ¼ cup Monterey Jack cheese, ½ cup brown rice, 3/4 cup of the black bean mixture, and ½ cup cooked sweet potatoes.

Fold in the left and right sides of the tortilla and roll into a burrito.

Top with enchilada sauce, a dollop of sour cream, and scallions and sprouts.


Serves 4.

December 2007

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