The F.U.N. Place Recipe Box Archives

Black Bean and Sweet Potato Burritos

Burritos:

1 TBLs oil
1/2 cup chopped onion
1 Garlic clove
3 TBLs chunky peanut butter
1 (23 oz) can sweet potatoes in syrup, drained, rinsed
1 (15 oz) can green giant or Progresso black beans
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp ground red pepper (cayenne)
6 (10-inch) flour tortillas

Topping

3/4 cup Old El Paso Thick n Chunky Salsa
6 TBLs sour cream
1/4 cup chopped green onions
2 TBLS chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2-3 minutes or until tender.

Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well.
Reduce heat to low; cover and simmer 2-3 minutes or until thoroughly heated, stirring occasionally.

Meanwhile, heat tortillas according to package. To serve, spoon and spread scant 1/2 cup sweet potato mixture across
center third of each tortilla. Top each with 2 TBLs salsa, 1 TBLs sour cream, 2 tsps green onion
and 1 tsp cilantro; spread to cover tortilla 1 inch over filling. Fold bottom 1.3 tortilla over filling; roll again to enclose filling.
Place seam side down on serving platter.

Posted by Homebound on January 03, 1998

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