Three Sisters Burritos

Sweet Potato Burritos

By Tara DeMaderios (modified recipe taken from a nutrition newsletter that I can’t remember, sorry)

Makes 4-5 servings

Ingredients
Tortillas of your choice

 

2 Tbsp extra virgin olive oil

1 onion, chopped

1 jalapeno pepper, seeds removed and diced

1 tsp minced garlic

4 tsp ground cumin

1/2 tsp dried oregano

3/4 cup reduced sodium vegetable broth

1 large sweet potato/yam, peeled and diced (3 cups)

1 can diced tomatoes

 

1 can black beans, drained and rinsed

3/4 cups fresh or frozen corn

1/2 cup chopped fresh cilantro

1 Tbsp lime juice

ground pepper to taste

shredded cheese (Monterey jack, pepper jack, or a combination of one of the latter w/cheddar – don’t used cheddar by itself, it will overpower everything else)

sour cream

Directions
Heat a large skillet over medium heat.  Add oil, then onion, and cook, stirring often, until translucent.  Add jalapeno and cook another 1-2 minutes.  Stir in garlic, cumin, and oregano and cook for 30 seconds before adding broth and sweet potatoes.  Bring to a simmer, then cover and cook for 10 minutes.  Add tomatoes, beans, and corn.  Bring the mixture to a simmer and cook it uncovered, until the sweet potatoes are tender and most of the liquid has evaporated.  Turn off heat and move to another burner.  Use a potato masher to mash about half of the mixture in the pan.  This will make the mixture thicker and keep it from falling out of the burrito.  Stir in the lime juice, cilantro, and pepper.  Spoon the mixture into prewarmed tortillas, sprinkle with cheese, and serve with a sour cream on the side.  Enjoy!
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