Sweet potatoes and fibre-rich beans are a magic marriage in this flavour-packed vegetarian dish. If you are cooking for just one or two, make up the sweet potato-bean filling (through Step 2) and store, covered, in the refrigerator for up to 2 days.
Patsy Jamieson, Diane Temple
2 teaspoons canola oil
1 medium onion, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon Mexican chilli powder
½ teaspoon dried oregano
¾ cup reduced-salt vegetable stock
3 cups peeled and diced orange sweet potato
400-g can diced tomatoes (undrained)
400-g can black beans, drained and rinsed
¾ cup frozen corn kernels
1 tablespoon fresh lime juice
¼ cup chopped fresh coriander
freshly ground black pepper
eight 20-cm tortillas or wholemeal lavash
1 cup shredded cheddar cheese
½ cup reduced-fat sour cream
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Heat the oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic, cumin, chilli powder and oregano. Cook, stirring, until fragrant, 10 to 20 seconds. Add stock and sweet potato. Bring to a simmer. Cover and cook for 5 minutes. Add tomatoes, beans and corn. Return to a simmer. Cover and cook until sweet potato is tender, a further 5 to 10 minutes. Remove about ¼ 0f the mixture, mash this with a potato masher. Return mashed portion to the saucepan and combine. Stir in lime juice, coriander and pepper.
Meanwhile, enclose the tortillas (or lavash) in aluminium foil and heat in oven for 10 minutes, or follow the directions on the packet.
To serve, spoon some of the sweet potato filling down the centre of each tortilla. Sprinkle with some cheese. Fold in the edges of wrap, then fold one side over the filling and wrap up the burrito. Serve with sour cream.
*To heat individual flour tortillas or lavash in the microwave, place one tortilla or lavash between two paper towels and microwave on high for 10 to 12 seconds or follow directions on the packet. *Substitute kidney beans for black beans if you can't find them.