A blog by ordinary people about living an extraordinary life
Meg turned me onto this blog (thenovicechefblog.com) and tonight we decided to give a recipe a try. We chose the Sweet Potato Black Bean Burritos. A very interesting combo that I would never try on my own. It turned out to be great, and we will be trying more recipes in the future.
Ingredients for the mashed sweet potatoes
Heat the oven to 450F. Poke a few holes in the sweet potatoes, and place on the middle rack of the oven. Roast the potatoes for 30-45 minutes, until fork tender. Remove and set aside, allow to cook. Peel the potatoes (the skins will peel off by hand if you make a small slit in them). Cut the potato and put in a large bowl with 2 tablespoons of butter. Mash the potatoes and season with nutmeg and cinnamon. Set aside.
Ingredients for the black bean puree
Into a large pot add the stock, water and beans. Allow the beans to soak for 30 minutes. Bring to a boil, reduce to a simmer, cover, and cook for 45-60 minutes, stirring occasionally. Cook the beans until tender, drain, rinse and set aside.
In a non-stick sauté pan, cook the onions on medium-low heat for 3-4 minutes. Add the garlic and cook for 2 minutes. Add the cilantro, cumin, salt and pepper. Cook for another 3-5 minutes. Remove from the heat and set aside.
Put the onion mixture and beans into a food processors. Pulse until smooth (a few chunks of beans adds a nice texture).
Ingredients for the cilantro adobo sauce
Combine the ingredients in a bowl and whisk to combine. I took half of this mixture, thinned it with extra virgin olive oil and white wine vinegar to make a dressing for our salad as well.
Putting it all together
On a whole wheat tortilla, spread a thin layer of black bean puree. Top with a thin layer of sweet potato. Wrap the tortilla.
Heat the oven to 400F. Put the tortillas on a baking sheet, and bake for 15 minutes.
Cut along the bias, and serve with sauce. We served this alongside a salad of mixed greens, grape tomatoes, feta cheese and the cilantro adobo sauce.