Flying Mayan Burrito
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
43
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Salsa1.5 cups
Guacamole3 cup
Sour Cream450 g
Black Bean (dry)6 cloves
Garlic (minced)4 cups
Water1 cup
Red Wine110 g
Sweet Butter (1/2 stick)30 g
Tequila1 tbsp
Light Brown SugarDirections:
1
Warm the black bean and sweet potato mixtures in separate saucepans
2
Wrap tortillas in foil and warm in a 300 degree F oven, or heat each tortilla on both sides quickly in a heavy skillet over medium heat
3
In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes
4
Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito
5
Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream
6
Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well
7
In a heavy saucepan, combine beans, onions, garlic, olive oil and water
8
Bring to a boil and simmer approximately 1 1/2 hours
9
Add the tomatoes and wine and season with salt and pepper
10
Simmer another 30 minutes or until beans are very tender
11
Using a wooden spoon or potato masher, mash the beans slightly
12
Leave some beans whole
13
This mixture should mound softly and be moist but not watery
14
Adjust by cooking longer or by adding water
15
This mixture makes an excellent side dish as well as a burrito filling
16
Preheat oven to 350 degrees F
17
Wash the sweet potatoes but leave the skins on
18
Rub with olive oil and bake until very tender, about 45 minutes
19
Cool the potatoes until they can be handled and remove skins
20
Place in a heavy saucepan and add the remaining ingredients
21
Mash the mixture well, taste for seasoning, reheat, and serve
22
This mixture makes an excellent side dish as well as a burrito filling
23
It can be prepared while the black beans simmer