Rated 4.0 stars by 2 users
Entree
Mexican
4 servings
20 minutes
45 minutes
Fat-free doesn't mean flavor-free. This dish is not only filling, but delicious, too! ¡Buen provecho!
4 cup organic sweet potatoes, cubed, peeled
2 tablespoons water or broth for sautéing
2 1/2 cups organic yellow onions, diced
3 cloves peeled organic garlic, minced
1 tablespoon Jalapeno Pepper, fresh, green, minced
3 teaspoons cumin, ground
3 teaspoons coriander, ground
3 1/2 cups black beans, cooked
2/3 cup organic cilantro, washed, spun dry, and lightly packed
2 tablespoons fresh squeezed lemon juice
1 tablespoon salt
8 inch tortillas
Hatch Salsa for topping
Preheat oven to 350ºF. Place sweet potatoes in a pot with water to cover.
Cover pot and bring to a boil. Simmer until tender, about 10 minutes. Drain and set aside.
With the 2 tablespoons of water or broth in a non-stick skillet, sauté the onions, garlic, and the Jalapeno.
Add more liquid if necessary to keep from sticking.
Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 minutes.
Add the cumin and coriander and cook 2-3 minutes, stirring frequently.
Remove from the heat and set aside. In a food processor, combine the beans, cilantro, lemon juice, salt, and the cooked sweet potatoes.
Puree until smooth. Transfer to a large mixing bowl and mix in the cooked onions and spices.
Spray a large baking dish with cooking oil. Spoon about 2/3 to 3/4 cup of the filling into the center of each tortilla, roll closed, and place the seam side down in the baking dish.
Cover tightly with foil and bake at least 30 minutes, until piping hot. Serve topped with salsa.
