For hotwings640 (Erika); long overdue recipes Sweet Potato and Black Bean Burrito
- adapted from "Moosewood" cookbook
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tablespoon minced fresh green chile (or to taste)
4 teaspoons ground cumin
4 teaspoons ground coriander
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
Fresh Tomato Salsa or jarred
Preheat the oven to 350 degrees F. Place cubed sweet potatoes in a pot with water to cover. Cover and bring to a boil; simmer until tender, about 10 minutes. Drain and set aside. Meanwhile, cook the onions, garlic, and chile in a skillet until onions are lightly browned and tender. Add the cumin and coriander and cook for a few minutes longer, stirring frequently. Remove from heat and set aside.
Whir together the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes in a food processor until smooth. Then, in a large mixing bowl, combine the processed mixture with the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Bake about 30 minutes.Lentils and Rice with Caramelized Onions and Mushrooms
- adapted from "Vegan Planet"
1 C dried brown lentils, rinsed
2 T olive oil
1 large onion, chopped
half dozen (or more) mushrooms, sliced
1 large clove garlic, minced
1 C rice
3 C water
soy sauce, S&P, other seasonings to taste
Partly cook lentils in water to cover, boiling 15 minutes. Drain and set aside.
Heat 1 T olive oil in skillet over medium. Add onions, mushrooms and garlic and cook to lightly brown. Remove 1/2 of the onion/mushroom mixture and set aside.
Add lentils to the remaining onions/mushrooms in the skillet. Toss in 1 C of rice and 3 C water. Herbs/seasonings also added at this point. Bring to a boil and cook, uncovered, 20-30 minutes (I find it takes closer to 20). Remove from heat, cover, and let sit another 10-15 minutes.
In a second, small skillet - heat remaining T of oil. Caramelize the reserved 1/2 of the onion/mushroom mixture.
Place rice/lentils in serving dish and top with caramelized onion/mushroom mixture.