let's eat

The following is one of my family's favorite meals we make. It comes from the Simply In Season cookbook with a few modifications. I have had some requests from friends for the recipe and offer it to all of you. I serve it with a good corn salad, whose recipe is below.

Black Bean Sweet Potato Burritos
from Simply In Season cookbook
yields 8

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
Saute in a large frying pan in 1 tbsp oil just until tender. Add water or apple juice as needed to prevent sticking.

2 cups cooked black beans
1 tsp each ground cumin and ground cinnamon
1/2 tsp salt
Add and cook until heated through.

8 flour tortillas, each fried briefly in vegetable oil on both sides to soften
1 1/2 cups cheddar cheese, shredded or Mexican cheese
Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13 inch baking pan. Separate those burritos you do not want smothered in enchilada sauce by cupping them in tin foil. Smother the rest with prepared enchilada sauce (see below). Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa, avocado and/or fresh cilantro.

Enchilada Sauce: My favorite is found at Whole Foods and looks like this:
I mix it with a little oil and a lot of water, per package instructions. What isn't used for this round of enchiladas I store in a jar in the fridge for the next batch.
Corn Salad
from Mexican Family Favorites Cookbook
serves 6

12 oz. can whole kernel corn, drained
1/2 medium red onion, chopped
1 fresh tomato, chopped
1/2 cup diced green bell pepper
1 tbsp chopped parsley
salt/ pepper to taste
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
3 tbsp white vinegar
In a bowl, mix all ingredients and chill for 30 minutes. Garnish with avocado slices.