Dinner with sweet potatoes...Sweet Potato Black Bean Burrito's

The last few weeks we have received sweet potatoes with every single veggie box. This is the first week that we have not received any, therefore we have been almost "swimming" in sweet potatoes. I have used a couple and served them with our Easter ham; mashed with a little bit of OJ, then baked topped with brown sugar and Earth Balance. Yummy :) But we still have so many, many left...that was until tonight. I had thought about cooking a few with black beans, ginger, and coconut milk like a curry of sorts. Today I looked again, and searched...I came up with a couple of different options that looked good to me. Sweet Potato Gnocci, and/or Sweet Potato Black Bean Burrito's. I let Ron choose and it was burritos...So a first time for me. I have never made burrito's before, but they turned out delicious. Both Alena and Mia Rose loved the filling. I served it with sliced Avocado, Tomato's (curtesy of our veggie box), Toffuti Sour Cream, rice, and a side of browned Chorizo....below is the adopted recipe (my changes are in italic) along with a link to its source. And by the way, we still have more sweet potatoes left, but unfortunately not enough to make the Gnocci. Maybe we will get some more next week ;)

Sweet Potato Black Bean Burrito

• 5 cups peeled cubed sweet potatoes
  1/2 teaspoon salt
  2 teaspoons canola or other vegetable oil
  1 large onion
  3 large garlic cloves, minced or pressed
  1 teaspoon mild chili powder (change by me)
  2 teaspoons ground cumin
  2 teaspoons ground coriander
• 3 cans of black beans (drained)
  3 Tablespoons fresh lemon juice
  1 teaspoon salt
  8 eight-inch flour tortillas
  
  Preparation:
• Cook sweet potatoes with a little salt and water to cover until they are soft. This takes about 10 minutes.
• Warm up some oil in a pan and add onions, garlic, chili powder if using and a little bit of salt. Bring heat to no higher than medium and cover pan. Sautee until onions are soft and translucent --> takes about 10 minutes. Then add cumin and coriander and cook for another 2 minutes.
• Mash the sweet potatoes, black beans, lemon juice, and salt. (The recipe also calls for cilantro but I omitted it). You can mash with a potato masher, food processor, or hand blender.
• Add onion/garlic/spice mix to the sweet potato mash and mix it all up
• Fill each tortilla with about 1/2 - 3/4 cup, roll it up, and place it - seam down - in a lightly oiled baking dish.
• Cover with foil and bake for about 30 minutes.

Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter Publishers) found on http://homecooking.about.com/od/vegetablerecipes/r/blv87.htm

One last thing...we had so many that I ended up freezing 5 of the burriots for lunches :) Yay for left overs....