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)

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

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)

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