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.

　　

Ingredients

Serves 4 to 6

　　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)

　　

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.