Sweet Potato and Walnut Burritos
(from dedalusjmmr’s recipe box)
Source: Three Bowls (from RecipeThing user jbreazeale)
Serves 6 peopleCategories: main dish, vegetarian
Ingredients
- 1/2 c. green lentils or split peas, sorted, rinsed well and drained
- 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1/2 tsp sea salt
- 2 garlic cloves, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 c. grated cheddar or Monterey Jack cheese
- 3/4 c. walnuts, toasted and ground or chopped, if desired
- 3/4 c. canned crushed tomatoes
- Shredded green cabbage for lining the baking pan (optional)
- 6 8-inch flour tortillas
- 1 large tomato, halved and thinly sliced
- 1/2 c. grated cheddar or Monterey Jack cheese
- Chopped fresh cilantro or parsley (optional)
Directions
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Place the lentils or split peas and 1 1/3 c. water for lentils or 1 1/2 c. water for split peas in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until tender yet firm, 25 to 35 minutes for lentils, 1 hour and 15 minutes for peas. Drain and set aside.
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Place the sweet potato in a medium saucepan with just enough water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the cubes are soft but still hold their shape, about 20 minutes. Drain and mash them in a large bowl, set aside.
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Heat the oil in a large skillet over medium-high heat. Add the onion and salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium and stir in the garlic, chili powder, cumin, coriander, and cayenne pepper. Saute until the onion is translucent, about 6 minutes more. Add the onion mixture, lentils or split peas, 1/2 c. of the cheese, walnuts, and crushed tomatoes to the mashed sweet potato and mix well.
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To Assemble and Bake the Burritos – Preheat the oven to 350 deg. Place a thin bed of shredded cabbage in a 9X13 in. baking dish, if desired, or lightly coat the dish with spray, oil, or butter. Fill a tortilla with about 1/6 of the filling and roll it securely. Place it seam side down in the baking dish. Continue with remaining tortillas. Cover the dish tightly with foil. (You can prepare the burritos 1-2 hours ahead at this point and store at room temperature.) Bake for 30 minutes, or until heated through.
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Remove the foil from the baking dish. Place 1 or 2 tomato slices on each burrito. Sprinkle the remaining 1/2 c. cheese over them and return the dish to the oven for a few minutes to melt it. Place the burritos on a platter and sprinkle with the cilantro or parsley, if desired. Serve immediately.
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Notes: Leftover burritos, individually wrapped in foil and frozen, make for an easy meal when you are in a hurry and don’t have time to fuss in the kitchen. To reheat frozen burritos, wrap in foil and place in a preheated 350 deg over for about 45 minutes.
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The cabbage keeps the tortillas from touching the bottom of the pan, so they stay soft, and releases moisture to help steam them.