Yam and Black Bean Burritos with Amaranth

Name: Yam and Black Bean Burritos with Amaranth
Yield: Serves 4 to 6
Ingredients: 2 large yams (1 1/2 to 2 pounds total); 1 tablespoon olive oil; 1 medium onion, chopped; 1 small jalapeño pepper, chopped; 1/4 to 1/2 red bell pepper, chopped; 2 garlic cloves, chopped; 1 to 2 medium tomatoes, chopped; 1 cup salsa, ideally with mango; 2 cups cooked black beans, rinsed and drained; 2/3 cup chopped cilantro; 2 tablespoons freshly squeezed lime juice; 1 cup cooked amaranth; 1 teaspoon chili powder; 1 teaspoon cumin; Kosher salt or sea salt and freshly ground black pepper; 6 warm (gluten-free) tortillas, for serving; 1 large avocado, sliced, for serving; 1 cup sour cream, for serving (optional)

By Miriam Backes

September 20, 2013

Susan O'Brien (adapted by Lori Sobelson)

With yams, black beans, and amaranth, these burritos are seriously hearty fare. For a gluten-free meal, use brown rice tortillas, and for a vegan one, use a vegan sour cream substitute.

Recipe information

Yield
Serves 4 to 6

Ingredients

large yams (1 1/2 to 2 pounds total)

tablespoon olive oil

medium onion, chopped

small jalapeño pepper, chopped

/4 to 1/2 red bell pepper, chopped

garlic cloves, chopped

1 to 2

medium tomatoes, chopped

cup salsa, ideally with mango

cups cooked black beans, rinsed and drained

/3 cup chopped cilantro

tablespoons freshly squeezed lime juice

cup cooked amaranth

teaspoon chili powder

teaspoon cumin

Kosher salt or sea salt and freshly ground black pepper

warm (gluten-free) tortillas, for serving

large avocado, sliced, for serving

cup sour cream, for serving (optional)

Need to make a substitution?

Preparation

Step 1
Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes.
Step 2
Heat the olive oil in a large skillet over medium heat, and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper.
Step 3
Serve in warm tortillas and top with avocado and, if you like, sour cream.

With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes