4-1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh tomato salsa or jarred
Instructions
Preheat the oven to 350 degrees F. Place the sweet potatoes in amedium saucepan with the salt and water to cover. Cover and bringto a boil, then simmer until tender, about 10 minutes. Drain andset aside.
While the sweet potatoes are cooking, warm the oil in a mediumskillet or saucepan and add the onions, garlic, and chiles. Coverand cook on medium-low heat, stirring occasionally, until theonions are tender, about 7 minutes. Add the cumin and corianderand cook for 2 to 3 minutes longer, stirring frequently. Removefrom the heat and set aside.
In a food processor, combine the black beans, cilantro, lemonjuice, salt, and cooked sweet potatoes and puree until smooth. (Youcan also mash the ingredients in a large bowl by hand using apotato masher. The result will be a less smooth but nicely texturedfilling.) Transfer the sweet potato mixture to a large mixing bowland mix in the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of thefilling in the center of each tortilla, roll it up, and place it,seam side down, in the baking dish. Cover tightly with foil andbake for about 30 minutes, until piping hot. Serve topped with salsa.
Originally Submitted
12/9/2010
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