| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Crowd, Kitpath, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 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 | T | Fresh ginger root, grated |
| 10 | Cloves garlic, minced 3 | |
| tbsp. | ||
| 1/4 | t | Cayenne, may be doubled |
| 1 1/2 | lb | Onions, chopped 1-1/2 qts |
| 2 | T | Ground cumin |
| 8 | oz | Celery, chopped 2 cups |
| 8 | oz | Green bell peppers, chopped |
| 2 cups | ||
| 2 | t | Thyme, dried |
| 6 | lb | Sweet potatoes, peeled and |
| diced | ||
| 1 | c | Orange juice concentrate |
| 2 | t | Orange peel, finely grated |
| Salt, to taste | ||
| 24 | Flour tortillas, 8-in | |
| wheat or wheat pitas |
INSTRUCTIONS
If using dried beans, soak in water to cover overnight; or bring to a boil, remove from heat, and let soak 1-2 hours. After soaking, drain the beans and cook until tender in 2-3 gallons of water for 30 to 45 minutes. Drain. Saute the ginger and garlic in oil for 1 minute. Add the cayenne, onions, and cumin and saute until the onions are softened. Stir in the celery, peppers, and thyme and saute until tender. In a separate pot, cook the diced sweet potatoes at a rapid boil, until they are tender but not overcooked. Combine the well-drained beans and the cooked sweet potatoes with the vegetable mixture, the orange juice concentrate, and peel. Salt to taste. Preheat the oven to 350F. Fill each tortilla with 3/4 Cup of the bean filling. Roll up and place, seam sided down, in lightly oiled pans. Approximately 4-5 burritos fill each pan. Bake, tightly covered, at 350F for 15-20 minutes. Meal Planning Per burrito (8-oz serving) 365 cals, 7.9 g fat, 86 mg sodium. Serve on a bed of rice to complete the proteins. Top with a mango or citrus salsa. Need four, half-size insert pans, 4-in deep (to fit 4 to 5 rolled burritos). Prep 1 hr after beans have cooked. Bake Time 20 mins. note: citrus salsa: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or lemon juice, cilantro, pineapple chunks with juice, but unsweetened. Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu dry - NEEDS A SAUCE! Recipe by: Moosewood for a Crowd
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 1.1mg
Sodium: 276.3mg
Potassium: 712mg
Carbohydrates: 49.8g
Fiber: 11.8g
Sugar: 10.6g
Protein: 11.3g