I've published other burrito recipes ... I'm a FAN! But this one caught my eye in one of my very old cookbooks (I have over 200 and periodically leaf through them for ideas), Moosewood Restaurant Low Fat Favorites.
Moosewood is a vegetarian restaurant in upstate New York collectively owned (from back in the day when that was fashionable ... and is now 45 years and 14 cookbooks old and still going) by 19 people. And has been an inspiration for those of us seriously dabbling in whole foods cuisine.
So ... here I was ... loving burritos and turning the page on this recipe ... which I had dogeared years before. So here it is.
I wasn't sure I'd like these ... but can't wait to eat them for a "Love YOURSELF Lunch" today. Love YOURSELF Lunch is a movement I started on Facebook to change your health ... one meal at a time. Please join us by clicking here.
And here's the description direct from the cookbook:
Sweet potatoes add an unexpected creaminess to the filling in these burritos. One young Moosewood waitperson said this was the first time she had ever loved a burrito without cheese.
So these are not only sans cheese or dairy (you don't miss it ... trust me). They're made Gluten Free by using Gluten Free or Paleo tortillas (I used Mission here but Mikey's is a Paleo alternative). Eat them up ... FOR REAL!
AuthorJill PlaceThis vegetarian burrito uses sweet potatoes (for an unexpected creaminess) and black beans in an irresistible filling that's both Dairy and Gluten Free. Eat it up ... FOR REAL!
Preheat the over to 350 degrees.
Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan, and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirred occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices (I just took the puree and mixed it into the onion-and-spice mixture in the saucepan).
Lightly oil (or spray with cooking spray) a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla (heat first in a skillet for easy rolling), roll it up, and place it, seam side down, in the baking dish. Spray with some cooking spray and bake for about 30 minutes until piping hot. Serve topped with salsa.
You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.
These are best served right away, as the bottom crisps nicely. But I also stored them in a container and reheated them for lunches with salsa and mashed avocado. Complete with some fruit, salad, jicama spears sprinkled with chili powder, or some celery and carrot sticks.
Ingredients
Directions
Preheat the over to 350 degrees.
Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan, and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirred occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices (I just took the puree and mixed it into the onion-and-spice mixture in the saucepan).
Lightly oil (or spray with cooking spray) a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla (heat first in a skillet for easy rolling), roll it up, and place it, seam side down, in the baking dish. Spray with some cooking spray and bake for about 30 minutes until piping hot. Serve topped with salsa.
You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.
These are best served right away, as the bottom crisps nicely. But I also stored them in a container and reheated them for lunches with salsa and mashed avocado. Complete with some fruit, salad, jicama spears sprinkled with chili powder, or some celery and carrot sticks.
Leave a Reply