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Shake up taco night with these nicely spiced burritos from Emily Sommer.

  • 2 sweet potatoes (11/2 lb. or so total)
  • 3/4 tsp. GROUND CUMIN
  • 1/4 tsp. BLACK PEPPER (optional)
  • 2 TB. lime juice (juice of 1 lime)
  • 1 15-oz. can black beans
  • 1 Cup corn kernels
  • 1/4-1/2 tsp. salt (optional)
  • 6 whole wheat tortillas

Optional Fillings:

  • 1/2 Cup chopped olives
  • 1 Cup chopped tomatoes
  • 1/4 Cup chopped fresh cilantro
  • 1 Cup shredded sharp cheddar or Chihuahua cheese

Preheat oven to 400°. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40-60 minutes, depending on the size of the sweet potatoes. Or, if you're in a hurry, microwave the sweet potatoes for about 15 minutes.

Remove the sweet potatoes from the oven and let cool. Reduce oven heat to 350°. Scoop the insides out of the potatoes into a bowl and mash with the SPICES and lime juice. Stir in the beans and corn. Add salt to taste if using. Spoon the mixture in the tortillas along with any optional fillings you desire. Roll up and bake for 10 minutes until heated through.

Prep. time: 10 minutes
Cooking time: 40-60 minutes for potatoes
Serves: 3

Nutritional Information:
Servings 3; Serving Size 2 burritos (489g); Calories 550; Calories from fat 50; Total fat 5g; Cholesterol 0mg; Sodium 660mg; Carbohydrate 109g; Dietary Fiber 15g.

Cumin Ground .9 oz. 1/4 cup jar
Coriander Ground .7 oz. 1/4 cup jar
Garlic Powder Granulated 1.3 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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