This recipe was inspired by a meal that my friend, Sophia, served when she had our family over for dinner when we first started attending our church. It was a fasting-feast day, so that meant it was a fish day. I can’t have fin-fish, but I can have shellfish (I know, go figure). Sophia splurged a little extra and got some shrimp for me. It was a fantastic meal, and we make it to this day. Today we left off the fishes, and kept it simply vegan.
We serve this two different ways. You can wrap the fillings in a tortilla. Our favorite are these brown rice tortillas. Now homemade tortillas are better, but I don’t always have time for that. The other option is to pile everything into a bowl and eat it with a spoon. We call them “burrito bowls” when they come that way. I even threw a “Mexican-themed” birthday party with a homemade piñata last year with a burrito bowl buffet for dinner. Throw in a few extra toppings for those who aren’t restricted by dairy, peppers, and tomatoes and you’ve got an impressive spread.
You can even try this same recipe with other kinds of beans. Pinto, pink, and Peruano (canary) beans are our favorite choices for variation.
The Nativity Fast is coming soon, so I am starting to think ahead. Since we can’t eat soy, we eat a great variety of beans. To save money I cook them from dry beans instead of buying cans. I don’t want to be soaking and simmering beans every day, so I cook large batches of beans and freeze them in three cup portions for use another day. I know I could can them myself, but there is room in the freezer, not the pantry. Besides freezing them is faster. Just be sure to chill them entirely in the refrigerator before you stick them in the freezer. I cooked batches of black beans and adzuki beans today, and next week I will add more varieties.
Orange sweet potatoes are more aesthetically pleasing in this dish, but Little Man talked me into the purple variety at the store the other day. Snuggle Bunny was thrilled, but they blend into the color of the black beans better than your standard variety ever will. Look closely and you might see them. They tasted great though!
Black Bean and Sweet Potato Burritos
3 cups dry brown rice, cooked according to package instructions
3 cups cooked black beans
1/2 onion, small dice2-3 cloves garlic, minced
2 tsp ground cumin
2 Tbsp fresh oregano, chopped (1 Tbsp dried is fine if there isn’t any in your garden)
Salt to taste
4-5 sweet potatoes of your desired color, peeled and diced
fresh lettuce or spinach
any other toppings that your family would love
Start rice cooking.
In your stock pot (keeping the beans spread wide and shallow will help them reach re-fried consistency without oil). Fill with water up to the top of the beans. Stir in onions, garlic, spices, and salt. Bring to a boil and reduce to simmer. Stir regularly and add extra water as needed to keep the beans from burning while you prep the sweet potatoes.
Roast the sweet potatoes with safflower oil and salt at 450 degrees for about 25-30 minutes or until fork tender and browning nicely. Toss several times to avoid sticking.
Once the beans and onions are quite soft, roughly mash the beans with your potato masher. Add a little extra water until the consistency makes you happy. Adjust salt to taste.
Pile everything into a bowl or tortilla with your desired additions. Serve and watch it disappear.
What did you have for dinner this fine Wednesday?