Black Bean-Sweet Potato Burritos
| Yield: | 24 Servings |
| Categories: | Vegetarian, Moosewood |
| 3 | qt | Cooked black beans; (4-1/2 lbs) dried black beans, (2-1/4 lbs) or (5-1/4-cups) |
| 1/2 | c | Vegetable oil |
| 3 | tb | Fresh ginger root; grated |
| 10 | Cloves garlic; minced (3 tbsp.) | |
| 1/4 | ts | Cayenne; may be doubled |
| 1 1/2 | lb | Onions; chopped (1-1/2 qts) |
| 2 | tb | Ground cumin |
| 8 | oz | Celery; chopped (2 cups) |
| 8 | oz | Green bell peppers; chopped (2 cups) |
| 2 | ts | Thyme; dried |
| 6 | lb | Sweet potatoes; peeled and diced |
| 1 | c | Orange juice concentrate |
| 2 | ts | Orange peel; finely grated |
| Salt; to taste | ||
| 24 | lg | Flour tortillas; (8-in) wheat (or wheat pitas) |
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