Annabel Cohen's black bean and sweet potato burritos - KMSP-TV

Annabel Cohen's black bean and sweet potato burritos

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WJBK - Annabel Cohen's Black Bean and Sweet Potato Burritos

Makes 4-6 servings

Filling Ingredients:

1 Tbsp. olive oil
1 1/2 cups chopped onions
2 tsp. minced garlic
4 cups (about 2 15-ounce cans) black beans, drained
1 1/2 cups water
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
Hot sauce (such as Tabasco) to taste
Salt and pepper to taste
2-3 cups chopped cooked sweet potatoes

Burritos:

8-12 tortillas (8-inch or larger) 
2 cups shredded Cheddar or Mexican Blend Cheese
2-3 cups chopped tomatoes or Salsa (good quality purchased or homemade)
1-2 avocados, cut into 1/2-inch dice
1-2 cups crumbled Cotija cheese, optional
Chopped cilantro, garnish

Preheat oven to 350. Line a baking sheet with parchment or spray with nonstick cooking spray. 

 Method:

Heat oil in a large skillet over medium-high heat. 
Add the onions and garlic and saute until the vegetables are softened. Add the bean and saute for 1 minute. Add the water and bring to a boil. Add the spices and seasonings. Mash the beans with a spoon or potato masher. 
Place a tortillas on a clean surface. Fill with the black bean mixture and potatoes. Roll the tortillas into burritos (egg-roll style) and place on the prepared baking sheet. Top with shredded cheese. Bake for 15 minutes until hot. 
Serve topped with tomatoes or salsa, diced avocados, crumbled cheese and cilantro. 



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