Tuesday, February 8, 2011

Confetti-Stuffed Burritos

This recipe is GREAT. Even our kids ate it up. The sweet potatoes and black beans work well together, and it's a great little recipe for using up some odds and ends at the end of the week (we had black beans leftover from another recipe, for instance). The original recipe calls for refried beans, but I adapted it slightly so that I wouldn't have to open two cans of something to only use 1/2 of each. It looks like a lot of steps, but comes together pretty quickly and there's enough "downtime" during the steps that you can cut a few oranges in wedges and grab a bag of tortilla chips for side dishes!

~Recipe from Cooking Light

  • 2 1/2 cups (1/2-inch) cubed sweet potatoes (peeled; this was 2 1/2 small sweet potatoes for me)
  • 3/4 c. low-salt chicken broth
  • 1/2 c. coarsely chopped onion (I used green)
  • 2 garlic cloves, minced
  • 3/4 c. corn kernels (I used frozen)
  • 1 can black beans (~1 3/4 c.), drained and divided in half
  • 1/2 c. chopped red bell pepper
  • 1/4 c. minced fresh cilantro (optional--we left it out and they were still great)
  • 1 1/2 T. fresh lime juice
  • 8 (8-inch) flour tortillas
  • 1/2 c. sour cream or plain yogurt
  • 1/2 c. prepared salsa
  • extra cilantro if desired for garnish
  1. Preheat oven to 350 degrees.
  2. Combine sweet potato and broth in a large skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender.
  3. Add onion and garlic; cook 2 minutes.
  4. Add corn, half of the black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated.
  5. While mixture is cooking, mash remaining black beans as much as you can; don't sweat it, but these are subbing in for refried beans...
  6. Stir in mashed black beans to mixture in skillet. Remove from heat. Spoon about 1/2 cup filling into each tortilla and roll up.
  7. Place burritos in a 13x9-inch baking dish and cover with foil. Bake for 15 minutes or until thoroughly heated.
  8. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa.
Makes 8 burritos.

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