Sweet Potato and Black Bean Burritos with Guacamole Salad sans photo

I have been so ravagingly hungry lately that the last thing I think about is taking photos of my food before I eat it. It usually occurs to me about half way through my devouring my plate but at that point, photos would be pretty unappetizing. However this meal I made last night was so good that I thought I'd forgo the photo and make you visualize a little bit (plus my mom was insisting I post the recipe). It really turned out pretty, especially the salad, with the avocado and grape tomatoes. I've got an idea - if someone makes this meal, take a photo and send it to me and I'll post it on the site (with proper photo credits, of course!)

One thing I did which was a mistake but actually turned out pretty good is when I was reaching for my cumin in my spice rack, I used cinnamon instead! I put cumin in as well once I noticed my mistake but the cinnamon really tasted good, especially with the sweet potatoes. I guess I sort of "curry-ized" my Mexican dish!

Sweet Potato and Black Bean Burrito

• 5 cups peeled cubed sweet potatoes
• 1/2 teaspoon salt
• 2 teaspoons canola or other vegetable oil
• 3-1/2 cups diced onions
• 4 large garlic cloves, minced or pressed
• 1 tablespoon minced fresh green chile
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 4 teaspoons ground cinnamon (optional, but it was good!)
• 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
• Salsa

Preheat the oven to 350 degrees.

Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Grape Tomato & Avocado Salad

• 1 pint grape tomatoes, halved
• 1/4 red onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 cup fresh cilantro
• 2 avocados, diced
• sea salt

In a non-reactive glass bowl toss together the tomatoes, onion, olive oil, lemon juice and parsley or cilantro. Add the avocado and lightly toss. Season to taste with sea salt. Chill if not serving immediately.