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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI's review, I will state that I always boil the potatoes to cook them. (She's probably right, I'm thinking.) :) I changed that below. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, pressed |
2 (15 ounce) cans black beans, drained |
2 medium sweet potatoes, peeled, boiled, and mashed |
1 teaspoon cumin |
6 flour tortillas |
6 tablespoons cilantro, chopped |
cheese, shredded |
Directions:
1. In a 2- or 3-quart saucepan, saute onion and garlic over medium-high heat.
2. Add beans, mashed sweet potatoes, and cumin. Mix well.
3. Warm the tortillas and make burritos with the cheese.
4. Good with salsa and sour cream.
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