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First Prize in the 2008 Ethnic Recipe Contest
Yield: Makes 4 servings.
- 1 tablespoon vegetable oil
- 1 small yam, peeled and cut into 1/2-inch cubes (about 1 cup)
- 2 cloves garlic, minced
- 1 chile pepper, diced
- 1 small red bell pepper, diced
- 1 can (15 ounces) black beans, with liquid
- juice from 1 orange
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 4 flour tortillas (10-inch diameter)
- 1/2 cup mild mango chutney
- 6 ounces jack cheese, grated
Preheat the oven to 375 degrees F. In a saucepan, heat the oil over medium-high heat and saute the fresh vegetables for 3 minutes. Add the beans, orange juice, salt, and spices and bring to a boil. Continue cooking at a slow boil until the liquid is reduced, about 10 minutes. In the center of each tortilla, spread 2 tablespoons of chutney. Top with one-quarter of the vegetable mixture and the cheese. Roll up the wraps and bake for 15 minutes.
-Jennifer Burke, San Francisco, California
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