More from HEAVEN, TEXAS
BOBBY TOM DENTON’S BLACK BEAN AND
SWEET POTATO BURRITOS
Here’s a recipe that suits Bobby Tom Denton, from HEAVEN, TEXAS, just fine. I adapted it for the former Chicago Stars wide-receiver from Moosewood Restaurant Low Fat Favorites. I don’t measure things too well, so I hope you can deal with approximations!
- 2 large or three medium-sized sweet potatoes peeled and cubed
- 3+ cups chopped onion
- 3 or more large cloves of garlic, chopped
- 1 T+ minced fresh green chili (I used serranos. For less kick, try jalapenos)
- 4 t ground cumin
- 4 t ground coriander
- 3 cans (15 ounce each) black beans (pinto beans also an option)
- 2/3 cup lightly packed cilantro leaves (I bought some of the mild flat Italian parsley by mistake and used it anyway. Great for people who aren’t crazy about cilantro.)
- 2-3 T fresh lemon juice
- 8 large flour tortillas (I buy the fat free ones)
- Your favorite salsa.
1. Place the diced, peeled sweet potatoes in a medium saucepan, cover with water, bring to a boil. Simmer for 10 minutes. Drain and set aside.
2. While sweet potatoes are cooking, sauté onions, garlic, chili in a skillet generously sprayed with Pam or olive oil. Cook until tender, about 7 minutes. Add cumin and coriander. Cook for another 2-3 minutes, stirring frequently so it doesn’t stick.
3. In food processor, combine beans, cilantro, lemon juice. Process. Add sweet potatoes and process again. (Alternative: Mash with potato masher for rougher texture.)
4. Stir in onion mixture, salt to taste, and heat to desired temperature in microwave.
5. Warm tortillas in microwave. Fill each tortilla with about ¾ cup of mixture and serve with salsa.
This recipe provides a different slant on the more common black bean burritos. I like to serve with a salad or a simple plate of raw vegetables. The richness of the sweet potatoes eliminates the need for cheese, but you can certainly top with some Monterey Jack or cheddar if you’d like.