Flying Mayan Burrito

Directions

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