Wednesday, 19 January 2011
Sweet potato and black bean burritos (3 colours)
Olive oil - 1 tbsp
Onion - 1 small, finely chopped
Garlic - 2 cloves, finely chopped
Tomatoes - 2, chopped
Cooked black beans - 400 g
Water - 1 cup
Chilli powder - 1 tbsp
Ground cumin - 1 tsp
Cayenne pepper - 0.25 tsp
Sweet potato - 2 medium sized, baked, skins removed and mashed
Green chillis - 2, finely chopped
Wholewheat tortillas - 6
Cheddar cheese - 50 g, grated
Salsa and soured cream to serve
1) Fry the onion and garlic in the olive oil until softened. Add the tomatoes, beans and water and bring to the boil. Add the chilli powder, cumin and cayenne pepper and simmer for about 20-30 minutes until reduced to a thick consistency.
2) Mash the sweet potato in a bowl with the green chillis and set aside.
3) Divide the sweet potato mixture among the tortillas. Top with the bean mixture and then roll each tortilla and place in an oven-proof dish. Top with the cheese.
4) Bake at 175°C for 15 minutes. Serve topped with salsa and salad cream. Makes 6 burritos.