Last of glamping, at least for me this year.
The days are beautiful, but let me tell you, these late summer nights can get c h i l l y.
As lovely as the morning dew and hikes with trees hinting of crimson are, that’s all folks, until next year anyway.
We just returned from a group camping trip. A trip to cook or not to cook could be the question, but what we did do was Eat For Freedom. The task for the weekend, if you’d want to call it that, was to cook only once, but to cook for the group. The trick was, at it’s high point the crowd was pushing 40+ people.
Sure, some could opt for the easy route out, cracking open a dozen cans of beans, but these guys were pretty hard core. I was told about successful curries, fresh pies, even home made gnocchi but I think the burritos topped for my favourite. Easy, delicious and vegan, fit to satisfy the 90% carnivorous crowd.
SWEET POTATOES & BLACK BEAN BURRITOS
3 sweet potatoes, peeled & cubed
1 Tablespoon vegetable oil
1 onions, diced
4 large garlic cloves, minced
2 Tablespoons ground cumin
2 Tablespoons ground coriander
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Salt
1/2 Cup water
1 15-oz can black beans. drained & rinsed
1 -15 oz can red kidney beans, drained & rinsed
1/2 Cup cilantro leaves
2 Tablespoons lemon juice
8 eight-inch whole wheat tortillas
Peel and boil sweet potatoes in a large pot of water until tender, about 10 minutes.
Drain, mash and set aside.
Preheat a sauté pan with the oil, saute onions and garlic until tender
Add drained beans, cumin, corriander, cayenne, salt, pepper and 1/2 cup water.
Simmer for 3-5 minutes.
In food processor, combine beans, cilantro, lemon juice; purée until smooth.
Preheat BBQ or grill to medium.
Spoon about 2/3 Cup of the bean filling into center of each tortilla, top with a few spoonfuls of the sweet potato mash.
Fold opposite sides into the centre and again with remaining sides to make a square “package”.
Lightly spray with oil and grill for about 10 minutes to heat through, turning not to burn.
Serve hot, topped with salsa or fresh guacamole.