Categories: Main Dish, Sweet Potatoes, Tex-Mex, Vegetarian
Ingredients
- 5 cups peeled cubed sweet potatoes
- 1/2 teaspoon salt
- 2 teaspoons canola oil or 2 teaspoons othervegetable oil or 2 teaspoons broth
- 3 1/2 cups diced onions
- 4 garlic cloves, minced (or pressed)
- 1 tablespoon minced fresh green chili pepper
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 4 1/2 cups cooked black beans (three 15-ounce cans, drained)
- 2/3 cup lightly packed cilantro leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 12 (10 inch) flour tortillas
- fresh salsa
Directions
- Preheat the oven to 350*.
- 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, stirring 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 (or mash the ingredients in a large bowl by hand).
- Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
- Lightly oil a large baking dish.
- Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
- Cover tightly with foil and bake for about 30 minutes, until piping hot.
- Serve topped with salsa.