Recipe - Black Bean-Sweet Potato Burritos

3 qt Cooked black beans; (41/2
lbs) dried black beans,
(2One fourth lbs) or (51/4cups)
One half cup Vegetable oil
3 tablespoon Fresh ginger root; grated
10 Cloves garlic; minced (3
tbsp.)
One fourth teaspoon Cayenne; may be doubled
1 One half pound Onions; chopped (1One half qts)
2 tablespoon Ground cumin
8 ounce Celery; chopped (2 cups)
8 ounce Green bell peppers; chopped
(2 cups)
2 teaspoon Thyme; dried
6 pound Sweet potatoes; peeled and
minced
1 cup Orange juice concentrate
2 teaspoon Orange peel; finely grated
Salt; to taste
24 lg Flour tortillas; (8in)
wheat (or wheat pitas)

1. If using dried beans, soak in water to cover overnight; or bring to a
boil, remove from heat, and let soak 12 hours. After soaking, drain the
beans and cook until tender in 23 gallons of water for 30 to 45 minutes.
Drain.

2. Saute the ginger and garlic in oil for 1 minute.

3. Add the cayenne, onions, and cumin and saute until the onions are
softened.

4. Stir in the celery, peppers, and thyme and saute until tender.

5. In a separate pot, cook the minced sweet potatoes at a rapid boil, until
they are tender but not overcooked.

6. Combine the welldrained beans and the cooked sweet potatoes with the
vegetable mixture, the orange juice concentrate, and peel.

7. Salt to taste.

8. Preheat the oven to 350F.

9. Fill each tortilla with Three fourths Cup of the bean filling. Roll up and place,
seam sided down, in lightly oiled pans. Approximately 45 burritos fill
each pan.

10. Bake, tightly covered, at 350F for 1520 minutes.

Meal Planning *Per burrito (8oz serving) 365 cals, 7.9 g fat, 86 mg
sodium. *Serve on a bed of rice to complete the proteins. Top with a mango
or citrus salsa. *Need four, halfsize insert pans, 4in deep (to fit 4 to
5 rolled burritos). *Prep 1 hr after beans have cooked. Bake Time 20 mins.

note: citrus salsa: tomatoes, red bell peppers, chili peppers, garlic,
salt, lime or lemon juice, cilantro, pineapple chunks with juice, but
unsweetened.

Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

dry NEEDS A SAUCE!

Recipe by: Moosewood for a Crowd