Flying Mayan Burrito

Recipe courtesy Phil Campbell, The Flying Burrito, Chapel Hill, NC
Show: Ballpark Cafe Episode: Rachael Ray's Ballpark Cafe
TOTAL TIME: 2 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr
YIELD: 6 servings
LEVEL: Intermediate


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Warm the black bean and sweet potato mixtures in separate saucepans. 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. In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes. Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito. Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream.

Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.
1 pound dry black beans
2 onions, chopped
6 cloves garlic, minced
1/4 cup olive oil
4 cups water
4 plum tomatoes, seeded and chopped
1/2 cup red wine
Kosher salt and freshly ground black pepper

In a heavy saucepan, combine beans, onions, garlic, olive oil and water. Bring to a boil and simmer approximately 1 1/2 hours. Add the tomatoes and wine and season with salt and pepper. Simmer another 30 minutes or until beans are very tender. Using a wooden spoon or potato masher, mash the beans slightly. Leave some beans whole. This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water.

This mixture makes an excellent side dish as well as a burrito filling.

Yield: 6 cups
2 to 3 pounds sweet potatoes (about 4 large)
Olive oil, as needed
4 ounces roasted green chiles
4 ounces (1/2 stick) sweet butter
1 ounce tequila
1 tablespoon light brown sugar
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Wash the sweet potatoes but leave the skins on. Rub with olive oil and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Place in a heavy saucepan and add the remaining ingredients. Mash the mixture well, taste for seasoning, reheat, and serve.

This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer.

Yield: 5 cups



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