Black Bean & Sweet Potato Burritos

Sadly, Pete and Jenny had to leave us on Sunday morning to continue their road trip down to Flagstaff. We had the best time with them!! Dave was so happy to have his bro around for the week. I'm sure Jenny would agree that seeing the two Little Brothers together is quite a sight! There is never a pause in the conversation between the two of them they can talk for hours on end! Dave was so excited to climb with Pete in Rocky Mt. National Park and boulder at Swan Mountain. Jenny and I had fun just sitting and listening to the two of them talk their way through two pitches. They are a well oiled climbing duo for sure. I have to say that Jenny and I did pretty well up on the rock as well! The entire week was amazing and we fit enough activity into 8 days to last us a lifetime! I know we exhausted them (we tend to do this) and I think we fed them pretty well too! We did knocked most of the items off the weekly menu Dave and I made before they came. I have a lot of updates to work on this week! So I best get started!

Friday we made the famous Black Bean & Sweet Potato Burritos that hail from Cara but originally came from the Moosewood Restaurant Cookbook. Wow are these good. I absolutely love these. Mexican food of any sort and Hilary get along pretty well! Use her recipe if you are more of a measuring kind of cook since I tend to eye ball things!

Black Bean & Sweet Potato Burritos

2 large sweet potatoes peeled and cubed
1 large onion diced
2 T vegetable oil
salt
4 large garlic cloves minced
2 T of canned green chili or fresh if you can get it
4 t ground cumin
4 t ground coriander
2 cans of black beans
2/3 C fresh cilantro leaves
juice of one lemon
flour tortillas
fresh salsa
shredded Cheddar cheese is optional and not necessarily needed but always good!

Preheat ove to 350. Boil sweet potatoes in salted water until tender- 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. 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. You can sprinke cheese over burritos before cooking if you want or just serve it as a side.

Yield: 4 to 6 servings