Pomptonian
This adaptation of a Pomptonian recipe is itself endlessly adaptable – just remember, the sweet potato and black beans are the stars here. Possible additions: Diced avocado, chopped scallions, chopped cilantro, diced red bell peppers, jalapeno peppers, scrambled egg, chopped toasted pumpkin seed, pecans, or walnuts, sour cream or plain Greek yogurt, salsa, chili crisp.
Serves 6
Ingredients
- 3 cups diced unpeeled sweet potatoes
- 3 cups canned black beans, drained and rinsed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1½ cup canned corn kernels, drained
- 1½ cup cooked brown rice
- 2 tablespoons mayonnaise, sour cream, or plain yogurt, if desired
- 6 pita rounds, lavash, or wraps
Directions
- Heat oven to 425 degrees. In medium bowl, toss diced sweet potatoes with black beans and season to taste. Turn out into a roasting pan and roast, checking every 10 minutes or so, until sweet potato cubes begin to caramelize. Remove from oven.
- Return roasted sweet potato and black beans to medium bowl. Stir in the corn kernels; add rice as desired.
- Optional: For ease in shaping the wraps, slather each piece of bread with the mayonnaise, sour cream, or plain yogurt.
- Divide vegetable mix evenly among the breads. For the wrap, first fold from the left and right to the middle. Then fold the bottom-most edge up and over, tucking the edge into the filling. Complete the wrap by rolling it over.
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Categories: Red-Orange-Yellow Vegetables