Bean and Sweet Potato Burrito

May 20, 2007

Bean and Sweet Potato Burrito

Lorraine Glazar, Tucson CSA

I was watching Rachel Ray just a week ago, and she was highlighting ballpark cuisine. She showed a burrito made of black beans and spicy sweet potato that was served in one of the minor league ball parks. I already had cooked black beans from a previous share, and just quickly microwaved a sweet potato and then mashed it with chipotle goat cheese. Yum! No recipe was given on the show, so this is my approximation. This is very simple and very good. 

Serves 1

½ cup beans, cooked with chiles and garlic
½ cup mashed sweet potato made spicy (can use mashed with chipotle sauce see recipe on TCSA archive), or just add some cayenne and salt while mashing
¼ cup shredded cheddar cheese, low fat if desired (omit if you used goat cheese in the potatoes)
Shredded lettuce or cabbage, to taste
Chopped fresh tomato to taste, or pico de gallo
1 burrito size tortilla
Salsa (optional)

Heat the beans and the sweet potato. Heat the tortilla, using some moisture to keep it soft and pliable. Lay the tortilla flat. Spoon beans on in a narrow rectangle in the middle of the tortilla. Spoon another narrow rectangle of mashed sweet potatoes. Sprinkle with cheddar cheese and add lettuce or cabbage and tomato (or pico de gallo) to the limit of the tortilla’s tolerance. Fold like a butcher wrap to make a burrito. Enjoy salsa on the side.

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