Tuesday, January 5, 2010

Black Bean & Yam Burritos

This is my first attempt at a La Dolce Vegan recipe. I modified it slightly and think next time I will pump up the heat, cuz this gal likes her spice.

Also, the recipe says it makes 4 burritos, but I managed to get 6 BIG ones out of it …


1 large yam, peeled and cubed
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp safflower oil
1 15 oz can organic black beans, drained and rinsed
1 cup vegetable stock
1 ½ tbsp chilli powder
1 tsp cumin
½ tsp salt
6 large whole wheat tortillas
1 cup Mozzarella Vegan Gourmet Cheese Alternative, shredded
½ cup mild salsa

Pre heat oven to 350 degrees

In a large pot of salted water, boil yams.

While yams are cooking, in a large skillet on medium heat, sauté onions and garlic in oil until clear.

Add in black beans, vegetable stock, chilli powder, cumin and salt & simmer uncovered for 15 minutes.

Drain water from yams, mash and set aside.

Once beans are done cooking, transfer to bowl, mash and set aside.

Take 6 tortilla shells and lay flat on counter.

Spread out onto each tortilla: Yams, black beans, cheese and top with salsa.

Roll up each burrito, place onto cookie sheet and bake for 10 minutes or until crispy.

Enjoy hot out of the oven with a fresh salad or wrap in tinfoil and pop into freezer for a easy grab and go lunch

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