Complete your menu by serving these burritos with Traditional Guacamole (page 100) and Tofu Sour Cream (page 104), topped with sautéed collard greens or chopped avocado and cilantro.

Sweet Potato and Black Bean Burritos with Cashew Cheese



3 sweet potatoes or yams
1⁄2 cup corn, fresh or frozen
3 tablespoons lime juice
11⁄2 cups cooked black beans
1⁄2 red onion, diced
1 large tomato, diced
8–10 soft corn tortillas
11⁄2 cups prepared salsa
1⁄4 cup chopped scallions

Cashew Cheese

1⁄2 cup cashew pieces
1⁄4 cup nutritional yeast
1 tablespoon extra virgin olive oil


Preheat oven to 400°F.


Place sweet potatoes on baking sheet or foil and bake 45 minutes or until soft. Remove from oven and cool.


In food processor, grind cashews to a fine meal. Add nutritional yeast and process briefly to combine. Add oil and process until you have a moist meal (do not overprocess or meal will become dough-like). Set aside.


Set oven to broil. Place corn in strainer. Bring 1 cup water to boil and pour over corn to blanch or thaw.
Peel sweet potatoes and mash with lime juice. Fold in black beans, onion and tomato. Spoon filling into center of each tortilla, roll up and place, seam side down in shallow casserole. Spoon salsa over top and broil 3 minutes. Remove from broiler, top with cashew cheese and corn and broil 2 more minutes, watching closely to keep cheese from burning. Remove from broiler, top with chopped scallions and serve.

Serves 8.

Reprinted with permission from Clean Food Revised Edition © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers