Sweet Potato & Black Bean Burritos
This past weekend we went in to Denver to purchase a few gifts for folks from our local Ten Thousand Villages store. While there we discovered a great new cookbook called Simply in Season put out by the same people who created More with Less.
This is a hardback cookbook which is spiral bound inside. The book is divided into the four seasons, and focuses on foods that are more readily available from local growers. So the Spring section has recipes for asparagus, strawberries, rhubarb, peas and maple syrup. Autumn includes squash, apples, pears, cauliflower and others. It supports the locavore movement, of course, but it also helps save you money since the produce in season is usually cheaper at the market. There are plenty of meat options in this book as well, so it is a great resource with over 300 recipes, and each key ingredient is comprehensively listed in the index. If you have sweet peppers, you can find over 40 recipes listed.
We found one we just had to try for winter, a sweet potato and black bean burrito. It was both easy to prepare and absolutely fantastic!
Black Bean Sweet Potato Burritos
Preheat oven to 350
3 cups sweet potatoes (peeled and diced)
1/2 onion (chopped)
Sauté in a large frying pan in 1 tablespoon of oil until just tender. Add water to prevent sticking.
2 cups cooked black beans (or 1- 15 ounce can) drained and rinsed
1 t ground cumin
3/4 t ground cinnamon
1/2 t salt
Add to sweet potatoes and cook until heated through.
8 flour tortillas
1 1/2 c cheddar cheese (shredded)
Divide potato/bean mixture and cheese among tortillas and roll up. Place in 9×13 pan. Cover pan and bake for 20-25 minutes. Garnish with sour cream, cilantro and salsa.