Meatless Monday

Every week we try to make one day a meatless day. Lately, my meatless dinners have come from the Moosewood Restaurant Low Fat Favorites cookbook. The meals have been so good that no one has missed the meat at all! Tonight's dinner was sweet potato and black bean burritos. They were very easy to make and even the toddler and baby liked them. I had to modify them slightly-- here's the recipe I used:

4 c. sweet potatoes, peeled and cubed
1 28 oz can black beans, drained and rinced
large handful cilantro
1 large onion, diced
3 cloves garlic, minced
1 T. canned green chiles
Juice of one lemon
4 t. cumin
2 t. coriander
salt and pepper to taste
8 whole wheat tortillas

Preheat oven to 350 degrees and lightly coat baking dish with cooking spray.
Put sweet potatoes in a pot and cover with cold water. Bring to a boil, cover and simmer for 7-8 mins or until fork tender. When they are finished, drain and allow them to cool slightly. While they are cooking, saute onions and garlic in a little oil. When onions soften, add green chiles and cook another minute or two. Stir in spices, cook for a couple of minutes and remove from heat. Place potatoes, beans, cilantro and lemon juice in the food processor. Add a little salt and pepper and puree until smooth. Combine this mixture with the onions, fill the tortillas burrito style and place in the baking dish. Cook for about 20 minutes.

Eat and enjoy!