This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI’s review, I will state that I always boil the potatoes to cook them. (She’s probably right, I’m thinking.) 🙂 I changed that below.
Ingredients: [‘olive oil’, ‘onion’, ‘garlic cloves’, ‘black beans’, ‘sweet potatoes’, ‘cumin’, ‘flour tortillas’, ‘cilantro’, ‘cheese’]
Quantity of Ingredients: [“2 tablespoons olive oil”,”1 onion, chopped “,”3 garlic cloves, pressed “,”2 (15 ounce) cans black beans, drained “,”2 medium sweet potatoes, peeled, boiled, and mashed “,”1 teaspoon cumin”,”6 flour tortillas”,”6 tablespoons cilantro, chopped “,” cheese, shredded “]
Number of Servings: 6
Steps: [‘In a 2- or 3-quart saucepan, saute onion and garlic over medium-high heat.’, ‘Add beans, mashed sweet potatoes, and cumin. Mix well.’, ‘Warm the tortillas and make burritos with the cheese.’, ‘Good with salsa and sour cream.’]