There’s this fantastic vegetarian restaurant in Ann Arbor, MI called Seva. When I was living in that area and was a vegetarian, I ate there as often as my pocketbook would let me. While I loved pretty much everything on their menu, mMy favorite dish was their black bean & yam burritos. When I moved away from my beloved Seva, I missed their food, even though I was no longer vegetarian. I especially missed those burritos, and so decided to experiment and see if I could create something like them.
I need to get pictures of these, but the camera never seems to be around when I’m whipping them up. Last week, I made them with the Buford Middle School cooking club kids, and they adored them (even those who gave me “yuck face” when they first heard what we were making). They ate them all–no leftovers! These are hearty enough, and flavorful enough, to satisfy even died-in-the-wool meat eaters!
They’re also frugal (especially if you make your own beans from dried), and healthy. This recipe serves roughly 4, depending on who’s eating. I usually double it when cooking for us, because the leftovers are just as tasty as the first serving.
With Fresh Salsa
- 1 1/2 cans canned tomatoes with juice
- Canned or fresh jalapeño peppers, chopped
- 1 small onion, chopped
- 1 lime, juice of
- 2 cloves garlic, peeled and diced
- Fresh herbs of your choice (cilantro, basil, oregano, etc.), cleaned and chopped fine
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
Directions: Combine all ingredients in a blender of food processor, and blend to desired consistency.
Black Bean Filling:
- 3 tbs. Olive Oil
- 1 medium-size red onion, chopped
- 2 tablespoons chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1/2 cup frozen corn kernels, thawed
- 2 chilies in adobo sauce, diced.
- 1/2 cup water or broth
- Spices to taste: oregano, basil, pepper, cinnamon.
Directions: In large frying pan, heat oil over medium-high heat. Add onions, and cook until translucent, stirring occasionally. Lower heat to medium. Add remaining ingredients, and cook for 10 minutes, stirring frequently. Using a fork or potato masher, mash about half the beans.
- 2 medium yams, peeled and chopped
- spices to taste: chili powder, garlic, cumin
Directions: In large sauce pan, cover yams with cold water and bring to a boil over high heat. Lower heat to medium-high to prevent boil-over, and cook yams until tender. Drain, and mash well with potato masher. Add spices to taste.
To make burritos you will need:
- Black bean filling
- Yam filling
Directions:In large frying pan, heat tortilla shells over medium heat for 1-3 minutes, until they are easy to roll without cracking. Lay flat, and add 2-3 tbs. each of salsa and fillings. Roll into a burrito, tucking ends in to prevent ingredients from spilling out. Serve immediately, or freeze for later use.