Crispy Yam (or sweet potato) & Black Bean Burritos

*Update:  My favorite way to serve these is with plain yogurt & mango salsa...you have to try it!

Beautiful sweet, roasted yams and savory black beans in a crispy, baked tortilla.

Topped with cheese and sour cream, of course.

(Please excuse my picture. I'll get a better one next time I make it...)

Make these and eat 'em outside while you bask in the sun.

I love summer...

This makes 4 large adult-size serving burritos. If you want smaller, kid-sized burritos, just ration out the filling between 6 tortillas (you may want to add more cheese, though!).

Crispy Yam & Black Bean Burritos

By Kristin
4 servings

2 medium-sized yams, peeled & chopped into large chunks (sweet potatoes will be yummy too)

Olive oil, salt & pepper

1 small, white onion, chopped

2 cloves garlic, minced

2 cans black beans, rinsed & drained

1 tsp cumin

1 1/2 tsp chili powder

garlic powder, to taste

1/4 cup loosely packed, chopped cilantro

1-2 tsp lime juice (optional)

1-2 cups shredded mozzarella cheese

4 flour tortillas (we splurged this time and used white flour tortillas)

Preheat oven to 450 degrees. Place chopped yams on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Toss with hands to thoroughly coat yams. Place in oven and roast, stirring occasionally, for about 20 minutes, or until soft & lightly browned.

Meanwhile, saute onion & garlic in olive oil until onions are translucent. Add beans and spices to taste. Stir in cilantro and lime juice, if desired.

Lay out tortillas and layer with cheese, black beans, and yams. Roll tortillas up burrito-style with all ends enclosed and place seam-side down on a baking sheet. Brush tops with olive oil, broil in oven for 5-10 minutes or until lightly browned and crispy.

Serve with sour cream, salsa, and guacamole.

Veggie & Black Bean Burritos

These unique burritos can be described in two words:

bursting-with-tangy-vegetables-cuminy-black-bean

goodness.

Pretty, aren't they?

Makes about 8-10 servings

Julienne the following vegetables: (I love whoever made up that word, julienne.)

1 red pepper

1 yellow pepper

1 red onion

3 carrots

1 cup sliced mushrooms

1 stalk broccoli

Simmer for 45 minutes in the following mixture, in a large frying pan:

1/2 cup brown sugar

1/3 cup wine vinegar (I like red)

1/4 tsp garlic powder

1 Tbsp ground cumin

salt & pepper to taste

Add 3 cups of rinsed/drained black beans and heat through. Serve on warm tortillas with sour cream & salsa.

*The original recipe (from my mom) calls for 1/2 cup wine vinegar, but over here we use a little less. So if you're feelin' tangy, add some more...

Quinoa & Black Bean Burritos

Quinoa (say it with me: "KEEN-WA") quickly became one of my favorite grains when I first tried it. Let me tell you why.

First of all, it's the coolest word ever, don't you think? It makes me want to do a little dance around my kitchen, chanting, "Quinoa, quinoa, quinoa!"

Second, when you cook it, the seeds magically turn into little curli-cues.

Third, it's light, fluffy, and nutty. Who doesn't love nutty?

Lastly, it's the most nutritional grain! High in protein, amino acids, dietary fiber, magnesium...

Need I say more?

This recipe is definitely a winner. My neighbor, Alicia, brought these over just hours after we returned home from the hospital with our new baby and she was kind enough to share the recipe with me.

Quinoa & Black Bean Burritos
6-8 servings

1 tsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen corn

3/4 cup uncooked quinoa

1 1/2 cups water

1 1/2 tsp chicken bouillon granules (I use "Better Than Bouillon" chicken base; they also make a vegan option)

1 tsp ground cumin

1/4 tsp cayenne pepper (opt.--I used 1/8 and could hardly tell)

2 cans (15 oz. each) black beans, drained & rinsed

1/2 cup cilantro, chopped

6-8 burrito-size tortillas (use corn tortillas for gluten-free diets)

Our favorite toppings:

Sour cream or plain yogurt

Avocado or guacamole

Salsa

Raw spinach

Heat oil in medium saucepan over medium heat. Add onions & garlic and saute until lightly browned. Add corn, quinoa, water, bouillon, cumin, and cayenne pepper to saucepan. Bring to boil. Cover, reduce heat & simmer for 20 minutes. Stir in the beans & cilantro and heat through. Serve in warm tortillas with favorite toppings.