FOOD

First Prize in the 2008 Ethnic Recipe Contest

• 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 sauté 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.
Makes 4 servings.
-Jennifer Burke, San Francisco, California

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