Flying Mayan Burrito

  1. Warm the black bean and sweet potato mixtures in separate saucepans.
  2. Wrap tortillas in foil and warm in a 300 degree F oven, or heat each tortilla on both sides quickly in a heavy skillet over medium heat.
  3. In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes.
  4. Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito.
  5. Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream.
  6. Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well.
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
  8. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  9. 1 pound dry black beans
  10. 2 onions, chopped
  11. 6 cloves garlic, minced
  12. 1/4 cup olive oil
  13. 4 cups water
  14. 4 plum tomatoes, seeded and chopped
  15. 1/2 cup red wine
  16. Kosher salt and freshly ground black pepper
  17. In a heavy saucepan, combine beans, onions, garlic, olive oil and water.
  18. Bring to a boil and simmer approximately 1 1/2 hours.
  19. Add the tomatoes and wine and season with salt and pepper.
  20. Simmer another 30 minutes or until beans are very tender.
  21. Using a wooden spoon or potato masher, mash the beans slightly.
  22. Leave some beans whole.
  23. This mixture should mound softly and be moist but not watery.
  24. Adjust by cooking longer or by adding water.
  25. This mixture makes an excellent side dish as well as a burrito filling.
  26. Yield: 6 cups
  27. 2 to 3 pounds sweet potatoes (about 4 large)
  28. Olive oil, as needed
  29. 4 ounces roasted green chiles
  30. 4 ounces (1/2 stick) sweet butter
  31. 1 ounce tequila
  32. 1 tablespoon light brown sugar
  33. Kosher salt and freshly ground black pepper
  34. Preheat oven to 350 degrees F.
  35. Wash the sweet potatoes but leave the skins on.
  36. Rub with olive oil and bake until very tender, about 45 minutes.
  37. Cool the potatoes until they can be handled and remove skins.
  38. Place in a heavy saucepan and add the remaining ingredients.
  39. Mash the mixture well, taste for seasoning, reheat, and serve.
  40. This mixture makes an excellent side dish as well as a burrito filling.
  41. It can be prepared while the black beans simmer.
  42. Yield: 5 cups

black beans, mashed sweet potatoes, flour tortillas, salsa, guacamole, sour cream

Taken from www.foodnetwork.com/recipes/flying-mayan-burrito-recipe.html (may not work)

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