Thursday, August 31, 2006

Sweet Potato/Black Bean Corn-Tortilla Wraps

Redemption from my not-so-fantastic Sweet Potato and Bean Enchilada Casserole (and my not-so-fantastic Tuesday--ah stress and lack of sleep and perpetually-twitching left eyelid) came in the form of a dinner I whipped up using leftover ingredients that I'd bought for that original recipe.

I now say to you: Ignore that enchilada casserole recipe, and put the ingredients to better (and more scrumptious) use with this one instead. You will make them much much happier.

These wraps managed to absorb the proper balance of flavors that the enchilada casserole was missing, and they were much much simpler to make. Plus, they look prettier. And they're LOW-FAT! You can't beat that.

  • 6 vegan corn tortillas

  • 2 large sweet potatoes

  • Juice from one lime

  • 1 T. brown sugar

  • 1/2 - 1 can black beans, drained

  • 1 onion, sliced

  • 1 t. vegan sugar

  • Pine nuts, toasted

  • Cilantro

  • Agave nectar

Heat up a small pan. Spray with non-stick spray oil. Toss your onions in and heat them until they're starting to get soft. Once they start to get soft, toss in the vegan sugar and mix. Cook the onions until they've turned a deep, rich caramel color. Set aside. While the onions are cooking, you can cook your sweet potatoes until they're soft (I use a steamer, but you can just as easily use the microwave or boil them). Once they're done, place them in a bowl and mash them with a fork. Add the juice from your lime (and you can also toss a bit of lime zest in there, if you're feeling overzealous) and your brown sugar. Set aside. Heat up your black beans (I used the microwave, but you can use whatever the frick you want, really). Finally, heat up a nice big pan and spray it with non-stick spray oil. Toss in your corn tortillas, three at a time, until they've softened up and will be pliable enough to roll up. Repeat with the remaining three tortillas. Place the six on two plates.
SERVING: Evenly distribute the lime sweet potato mash, black beans, and caramelized onions between the 6 corn tortillas. Top each with some toasted pine nuts and cilantro, and then drizzle with a nice healthy portion of agave nectar. Roll them up, and chow down.

Serves 2

This recipe seriously takes no more than a half-an-hour at most to make. And it packs a punch of sweetness when it comes to flavors, especially with the bit of added oomph the agave nectar gives it. Good good stuff.

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