Sweet Potato Burritos

5c peeled cubed sweet potatoes (about 2-3 large potatoes)
1/2t salt
2t vegetable oil
3 1/2c diced onions
4 large garlic cloves, minced
1T minced fresh green chile (jalapeno)
4t cumin
4t coriander
3 cans black beans, drained
2/3c lightly packed cilantro leaves
2T fresh lemon juice
1t salt
flour or corn tortillas
lettuce
tomato
salsa

Preheat oven to 350.

Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While potatoes are cooking, saute onions, garlic, and chile in a little oil, until the onions are tender, abour 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from heat and set aside.

In a food processor, combine black beans, cilantro, lemon juice, salt, and cooked potatoes. Puree until smooth.

Add the bean/potato mixture to the onions and pour into an oven proof dish.

Cover with foil and bake for about 30 minutes.

Serve on tortillas with shredded lettuce, chopped tomatoes, salsa, and any other condiments you prefer.

adapted from Moosewood Restaurant Low-Fat Favorites