SWEET AND WHITE POTATO BURRITOS
3 large sweet potatoes, peeled and cut into 1-inch chunks
3 medium white potatoes, peeled and cut into 1-inch chunks
1 large onion, chopped
2 tablespoons peanut oil
1/4 cup chopped parsley or cilantro Salt and pepper to taste
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
8 10-inch flour tortillas
Place potatoes in a large pot. Add water to cover, bring to a boil,
cover, and cook until almost tender, about 10 minutes. Drain
potatoes, reserving 1/3 cup of the cooking liquid.
In a large skillet over medium heat, saut onions in oil until
softened, about 5 minutes. Add potatoes, parsley, salt, pepper,
chili powder, cayenne, oregano, and reserved cooking liquid. Toss
gently to combine, and cook, stirring occasionally, for 5 minutes,
until potatoes are tender.
To assemble burritos, lay a tortilla on a dinner plate. Spoon about
1-1/2 cups of the filling down the center of tortilla. Fold the
sides in to cover filling and overlap at center, then turn carefully
so seam side is down. Repeat with remaining filling and tortillas.
Makes 8 large burritos.