Sweet Potato and Black Bean Burrito
This vegetarian burrito uses creamy sweet potato and black bean in an irresistible filling that's both Dairy and Gluten Free.
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Cooking tools:
- Food processor
- Potato masher
- Baking dish
- Colander
- Saucepan
- Skillet
- Mixing bowl
- Oven
- Stove
- Spoon
Ingredients
- 5 cups peeled cubed sweet potatoes
- ½ tsp salt
- 2 tsp olive or other expeller-pressed oil
- 3 ½ cups diced onions (I used diced fennel)
- 4 large garlic cloves, minced or pressed
- 1 tbsp minced fresh green chile
- 4 tsp ground cumin
- 4 tsp ground coriander
- 4 ½ cups cooked black beans (three 15-ounce cans, drained)
- ⅔ cup lightly packed cilantro leaves
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 8 8-inch GF or Paleo tortillas
- fresh or canned salsa (green or red)
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