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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
flying burrito black beans, recipe follows |
flying burrito mashed sweet potatoes, recipe follows |
6 (12-inch) flour tortillas |
1 1/2 cups salsa |
1 1/2 cups guacamole |
3/4 cup sour cream |
Directions:
1. Warm the black bean and sweet potato mixtures in separate saucepans. Wrap tortillas in foil and warm in a 300 degree F oven, or heat each tortilla on both sides quickly in a heavy skillet over medium heat. In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes. Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito. Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream.
2. Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well.
3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
4. Flying Burrito Black Beans:
5. 1 pound dry black beans
6. 2 onions, chopped
7. 6 cloves garlic, minced
8. 1/4 cup olive oil
9. 4 cups water
10. 4 plum tomatoes, seeded and chopped
11. 1/2 cup red wine
12. Kosher salt and freshly ground black pepper
13. In a heavy saucepan, combine beans, onions, garlic, olive oil and water. Bring to a boil and simmer approximately 1 1/2 hours. Add the tomatoes and wine and season with salt and pepper. Simmer another 30 minutes or until beans are very tender. Using a wooden spoon or potato masher, mash the beans slightly. Leave some beans whole. This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water.
14. This mixture makes an excellent side dish as well as a burrito filling.
15. Yield: 6 cups
16. Flying Burrito Mashed Sweet Potatoes:
17. 2 to 3 pounds sweet potatoes (about 4 large)
18. Olive oil, as needed
19. 4 ounces roasted green chiles
20. 4 ounces (1/2 stick) sweet butter
21. 1 ounce tequila
22. 1 tablespoon light brown sugar
23. Kosher salt and freshly ground black pepper
24. Preheat oven to 350 degrees F.
25. Wash the sweet potatoes but leave the skins on. Rub with olive oil and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Place in a heavy saucepan and add the remaining ingredients. Mash the mixture well, taste for seasoning, reheat, and serve.
26. This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer.
27. Yield: 5 cups
28. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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