I found this recipe originally on a site called RedKitchen.net. I don't think it's updated anymore.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans black beans
3 medium yams
2 tablespoons soy sauce
8 large tortillas
shredded cheddar cheese
chili powder, cumin, cayenne pepper, salt & pepper to taste
Directions
Microwave sweet potatoes so they are cooked all the way through (or you can roast them … depends on your time). Remove from skins and mash, season with salt & pepper to taste. Set aside.
Heat oil in a large pan and saute onions and garlic until soft. Gradually stir in black beans (including all of their liquid). Add soy sauce and seasonings to taste. Simmer until liquid is reduced and beans aren't runny.
Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos.
Bake for 12 minutes in a 350 degree oven.
Burritos can be individually wrapped and frozen.
Showing posts with label yams. Show all posts
Showing posts with label yams. Show all posts
Sunday, June 21, 2009
Red Lentil and Yam Curry with Warm Pita Bread
Ingredients
2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
Pita bread
Directions
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
Serves 4
(from Treehugger.com)
2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
Pita bread
Directions
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
Serves 4
(from Treehugger.com)
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