Recipe: Yam and Black Bean Burritos

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We had a big, knobbly red yam sitting in our vegetable bowl for quite a while, begging to be used for something really good. We cut it up and fried it until golden and crispy for these unusual burritos, and we're so glad we did. Yams, with their natural sweetness, take well to smoky spice, so we coated the chunks with smoked paprika and powdered chipotle, which blended perfectly with creamy black beans and a healthy helping of simple salsa. Completely vegetarian and very filling!

Yam and Black Bean Burritos

serves 2

1 tablespoon vegetable oil
1 tablespoon whole cumin seeds
2 teaspoons smoked paprika - or add 1 teaspoon chipotle - if you prefer it hot!
Salt and pepper
1 large red yam, scrubbed and cut into 1/2 inch cubes
1 can black beans
1/2 cup cilantro, chopped
1/2 sour cream

Wheat tortillas or wraps
Salsa fresca
Sour cream

Toss the yam cubes with the smoked paprika, some salt and pepper and a little extra vegetable oil. Heat the vegetable oil over high heat and add the cumin, shaking to keep them from burning. Cook for just a few moments or until toasted and fragrant. Turn the heat to medium and add the yam. Cook, stirring, until the edges are golden and the insides are tender - about 8-10 minutes. Turn out into a bowl and set aside.

Add the beans and their juice to the skillet and heat until warmed through. Stir in the cilantro and sour cream and heat just until warm.

Pile the yams, beans, and some salsa fresca together on a burrito, roll up and eat!

Per serving, based on 2 servings. (% daily value)
Calories
477
Fat
9.3 g (14.4%)
Saturated
0.9 g (4.3%)
Trans
0.1 g
Carbs
79.6 g (26.5%)
Fiber
24.3 g (97.1%)
Sugars
0.8 g
Protein
22.2 g (44.3%)
Sodium
18.3 mg (0.8%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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