I recently made a trip to Vermont to visit with my parents and sister. I love Vermont, and I especially love Vermont in the Fall. The colors of the leaves are amazing, and the air is just so crisp and clean. It is refreshing to visit after living in one of the smoggiest cities (Los Angeles) in the US, and one of the most congested (New York). I do have to admit that, though I love the warm, dry weather of Southern California, I do enjoy the changing of the seasons in the Northeast.
There is nothing better than home cooking! I love it when my mother cooks for me. Both my mother and sister are naturals in the kitchen and can create amazing meals out of thin air. On this recent trip home, my sister decided to cook us dinner one night. My parents are really into sweet potatoes right now – I think it’s the Fall weather & the fact that they are healthy. My sister decided to jazz them up a little bit, and made us sweet potato and black bean burritos. She added chipotle powder that my parents got in Santa Fe, New Mexico, when we visiting my Adam’s family last year. Can I tell you that the burritos were amazing! They were spicy, smoky, delicious, and I wished that Adam had been there to try them because I knew he would have loved them!
Of course my sister did not use a recipe, so when I decided to recreate this dish in NYC, she told me to use coriander, cumin, chili powder and cayenne pepper with no measurements. No measurements does not work for me! So I did a little internet research and found a similar recipe & then adapted it to what I thought would be good. Deviating from a recipe makes me nervous, but in this case I got it right! The burritos tasted just like my sister’s, and Adam loved them!
Sweet Potato and Black Bean Burritos adapted from Moosewood Restaurant Printable Recipe
2 sweet potatoes, peeled and cubed 1 onion, diced 2 garlic cloves, chopped 1 jalapeno, chopped finely 1 package of mushrooms (my sister’s idea!) 2-3 tsp ground cumin 2-3 tsp ground coriander 1 tsp chili powder a few dashes of cayenne pepper 1 can black beans, drained and rinsed a bunch of cilantro, chopped grated cheddar cheese 8 flour tortillas salsa, for topping salt to taste
You can either bake these or cook on stove top. I did mine on the stove top the first night, and baked our leftovers the second night, and actually prefered baking – it’s up to you. If you would like to bake them, preheat oven to 350. Line baking sheet with parchment paper, or lightly oil a baking dish.
Par-boil sweet potatoes for approximately 7 minutes. Drain and set aside.
In a large pan, saute onions, jalapeno, and mushrooms in olive oil until onions become translucent and mushrooms become tender – approximately 5-10 minutes. Add garlic and saute for another minute. Add cumin, coriander, chili powder, cayenne pepper, and salt – adjusting the spices according to your own tastes. I like them spicy! Add the sweet potatoes to the pan, mixing them with the spices. Then add the black beans and mix. I recommend adding a few tablespoons of water to the pan – it seemed to help the spices coat the potatoes and beans.
Spoon sweet potato and black bean mixture into the tortillas. Top with desired amount of cheese and cilantro and roll up. Place seam-side down into pan or baking dish. Bake for 20-25 minutes or until the tortillas are crispy on the outside. If you are cooking them on the stove, either use cooking spray or oil, cook flipping once, until they are slightly brown. Top with salsa and enjoy!