| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Peeled, cubed sweet potatoes |
| 2 |
tb |
Water or broth for saute |
| 3 1/2 |
c |
Diced onions |
| 4 |
lg |
Garlic cloves, minced |
| 1 |
tb |
Minced fresh green chile |
| 4 |
ts |
Ground cumin |
| 4 |
ts |
Ground coriander |
| 4 1/2 |
c |
Cooked black beans (or 3 15-oz. cans, drained) |
| 2/3 |
c |
Lightly packed cilantro leaves |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 8 |
|
Eight-inch flour tortillas (non-fat version) |
|
|
Tomato salsa for topping |
INSTRUCTIONS
modified from Moosewood Restaurant Low-Fat Favorites
1. Preheat oven to 350.
2. Place sweet potatoes in pot with water to cover. Cover and bring to
boil. Simmer until tender, about 10 minutes. Drain and set aside.
3. With 2 T. water in a non-stick skillet, saute onions, garlic, and the
chile. Add water as necessary to keep from sticking. Cover and cook on
medium-low heat, stirring occasionally until onions are tender, about 7
min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove
from heat and set aside.
4. In food processor, combine beans, cilantro, lemon juice, salt, and
cooked sweet potatoes. Puree until smooth. Transfer to a large mixing bowl
and mix in cooked onions and spices.
5. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C.
of the filling into center of each tortilla, roll closed, and place seam
side down in baking dish. Cover tightly with foil and bake at least 30
min., until piping hot. Serve topped with salsa.
less than 10% of calories from fat per serving: 10.6 g. protein; 7.5 g.
fiber Posted to fatfree digest V97 #027 by "Cynthia Richter"
<rich0036@gold.tc.umn.edu> on Mar 15, 97
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”