Monday, October 6, 2008
Messing with the classics
The burrito and pesto - pretty straightforward, one would think. Think again:
Sweet Potato and Black Bean Burrito (from Moosewood Restaurant Low-Fat Favorites)
- 4 large sweet potatoes, peeled and cubed
- 2 teaspoons canola/veg. oil
- 1 large onion, diced
- 4 large garlic cloves, minced
- 2 fresh chiles, minced (I like red for color contrast and taste)
- 4 tsp. ground cumin
- 4 tsp. ground coriander
- 4-1/2 cups cooked black beans (or three 15-oz. cans, drained)
- 1/2 bunch cilantro leaves
- 2 tbsp. lemon juice
- 8 eight-inch (whole wheat) flour tortillas
1) Put sweet potatoes in a saucepan with salt and water to cover. Cover and boil, then simmer till tender, about 10 minutes. Drain and put aside.
2) Meanwhile, warm the oil in a saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low until the onions are soft and translucent. Add the cumin and coriander and let that sweat 2 to 3 minutes longer, stirring frequently. Remove from heat and set aside.
3) In a food processor (or if you don't have one, with a potato masher - I actually prefer this method, it makes for a more interesting texture), combine the black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth (or mash until you're satisfied). Put into a large mixing bowl and add in the cooked onions and spices.
4) Now put a few big spoonfuls in the center of the heated tortillas, wrap, and eat with red salsa or...
- 1 bunch of cilantro, leaves and stems and all
- 2 large garlic cloves
- 1/2 c. extra-virgin olive oil
- 1/2 c. toasted sunflower seeds (you can toast them in a dry pan on high heat, shaking continuously)
- 1 tbsp. miso paste
- 1-3 tbsp. water, depending on desired texture
Whir it in a food processor or blender and serve on top of your Sweet Potato and Black Bean Burrito - or wherever you would use conventional pesto!