| 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 |
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) |
INSTRUCTIONS
1. 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.
2. Saute the ginger and garlic in oil for 1 minute.
3. Add the cayenne, onions, and cumin and saute until the onions are
softened.
4. Stir in the celery, peppers, and thyme and saute until tender.
5. In a separate pot, cook the diced sweet potatoes at a rapid boil, until
they are tender but not overcooked.
6. Combine the well-drained beans and the cooked sweet potatoes with the
vegetable mixture, the orange juice concentrate, and peel.
7. Salt to taste.
8. Preheat the oven to 350F.
9. 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.
10. 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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