Mahogany Chicken Burritos with Smoky Yam Puree and Cilantro Chimichurri

• 1/2 cups Cilantro Leaves Plus More For Garnish
• 5 Tablespoons Olive Oil
• 3 cloves Garlic, Finely Minced
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 2 whole Boneless Chicken Breasts
• 5 Tablespoons Brown Sugar
• 2 Tablespoons Bottled Hoisin Sauce
• 1 teaspoon Red Wine Vinegar
• 2 whole Large Sweet Potatoes, Peeled And Cut In 1/2-inch Pieces
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Chopped Canned Chipotle Pepper
• 1 teaspoon Adobo Sauce (from Canned Chipotle)
• 3/4 teaspoons Ground Cumin
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 4 whole Tortillas
• 1 can (8 Oz. Can) Black Beans Rinsed And Drained

1. For the chimichurri sauce: In a small bowl, mix together the chimichurri sauce ingredients; set aside.
2. Place chicken in a dish.
3. In a medium bowl, mix together brown sugar, hoisin sauce and vinegar.
4. Reserve 2/3 of this mixture.
5. With the remaining sauce, baste the chicken, cover and refrigerate until needed again.
6. Place sweet potatoes in a heavy saucepan and cover with boiling water.
7. Cook, covered, over medium-high heat until tender, about 15 minutes.
8. Reserve 1/4 cup cooking liquid, then drain potatoes in a colander.
9. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, cumin, salt and pepper.
10. Mash potatoes.
11. Preheat the broiler.
12. Place chicken on a baking rack.
13. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
14. Allow to cool and shred chicken.
15. Place in a bowl and add any remaining sauce and mix well.
16. To serve, heat tortillas for 1 minute in the microwave.
17. Spread equal amounts of sweet potatoes on the tortillas, top with shredded chicken and black beans, and drizzle with cilantro chimichurri sauce.
18. Fold up and mangia!
19. Garnish with cilantro sprigs.
20. Note: For a vegetarian option, simply omit the chicken.
21. Season the black beans with the marinade.

cilantro, olive oil, garlic, salt, pepper, chicken breasts, brown sugar, hoisin sauce, red wine vinegar, sweet potatoes, butter, pepper, adobo sauce, ground cumin, salt, pepper, whole tortillas, black beans

Taken from tastykitchen.com/recipes/main-courses/mahogany-chicken-burritos-with-smoky-yam-puree-and-cilantro-chimichurri/ (may not work)