bcmom's kitchen

bcmom's kitchen

Friday, November 7, 2008

African Burritos

This is one of our favorites, Jeffrey's and mine, anyway. The kids aren't all that impressed, but we love the combination of flavors.

I adapted this recipe from a Pillsbury Bake-off recipe.

African Sweet Potato and Black Bean Burritos
  • 1 T oil
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 3 T. chunky peanut butter
  • 1 t. cumin
  • ½ t. cinnamon

  • ¼ t. ground red pepper (cayenne)
  • 3 or 4 sweet potatoes, cooked, peeled and cut up
  • 1 (15 oz.) can black beans, drained
  • 6 (10-inch) flour tortillas
  • ¾ cup thick and chunky salsa or picante sauce
  • 6 T. sour cream

  • ¼ cup chopped green onions
  • 2 T chopped fresh cilantro

  1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  2. Stir in peanut butter, cumin, cinnamon and ground red pepper; mix well. Add sweet potatoes and beans; mash slightly. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
  3. Meanwhile, heat tortillas according to package directions.
  4. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling.



Thanks for an idea, you sparked at thought from a angle I hadn’t given thoguht to yet. Now lets see if I can do something with it.

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