Sweet Potato Black Bean Burritos

My husband are by no means vegetarian (c’mon, bacon amiright?), but we try to be somewhat mindful of where our meat is coming from, and how often we eat it in the name of sustainability. And, depending on who you talk to, in the name of health. So, I’m always on the lookout for some hearty meatless dinner options. I got this one from my sister-in-law, added a little bit of my own touch, and love it!

sweet potato black bean

What you need:

  • 3 cups sweet potatoes (peeled and diced, about 1 large potato or a couple small/medium ones)
  • 1/2 onion (chopped)
  • 2 cups cooked black beans (or about a can and a half, or a full 2 cans for some extra protein!)
  • 1 tsp. ground cumin
  • 1 tbs olive oil for sautéing
  • 3/4 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp chipotle chile powder
  • 8 flour tortillas
  • 1 1/2 cups shredded  cheddar cheese
  • Optional toppings, some variety of the following: sour cream, salsa, avocado, cilantro, green onions, tomatoes… while the burritos taste quite good without these things, the freshness is a GREAT combo to the smokey sweet flavor of the burritos and adds a little more substance.

Start by peeling and chopping your sweet potatoes and chopping the onion. Saute together in a large frypan.

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Allow the onions and especially the potatoes to soften. They will be baked a little, but it’s nice to get a good bit done at this step. Meanwhile, start diving up your cheese in the tortillas. You can do this without spreading them out, but I like to just lay em all out there and make sure they are fairly even. I like to keep a little cheese to put on top.

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Add the black beans and spices. Cook until beans are warmed through. Then, divide among the tortillas.

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Wrap them up and tuck them in a 9×13 pan. (Sometime I want to add some sort of sauce and make them more wet burrito/enchilada…)

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Cover pan with foil and bake at 350 degrees for 20-25 minutes. Pull out, dish, and garnish with selected toppings. I like to make it sort of buffet style, where people can decide how to spruce up their burrito however they like. These are also GREAT leftovers, they reheat really well. I promise you’ll see this happen before you know it:

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Yum!

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Fight a cold, make some great food.

Tis the season… for getting colds. Normally if I get a good night’s sleep my immune system is a decent fighter. But apparently it is no match for changing weather. It’s finally getting regularly cold, and we had our first sticking snow. I did my best to hold back my sarcastic responses to everyone saying it’s way too early for snow. My whole life, in Michigan and Colorado, the first snow has been in October (or even September!)

Speaking of Michigan, nothing is best for feeling sick like your favorite Michigan tee and some unnecessarily bright pants.

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I’ve never been one to follow unnecessary rules. And I’m wearing bright colors year round.

T-shirt – MichiganAwesome, Cardi – Mossimo (thrifted), Scarf – Yobel Market (Sak Saum), Jeans – Rue21 (swapped), boots – 6pm

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Clothing aside, my husband came up with the BEST idea recently. We like to make random treats with Crecent rolls when they are on sale. Sometimes just ham and cheese, sometimes throw in some asparagus or broccoli. But this time I had some celebratory brie, and put together with some apple slices, walnuts, and top with honey….

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…wrap them up…

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And bake them at 350 for around 20 minutes. Watch it closely, depending on how much stuff you have inside it may take shorter or longer. Ours were still a tiny bit soft on the inside, partly due to being undercooked I think, but also partly do to gooey wonderful melty brie!

Wondering why I don’t have a finished photo? Because we ate them all. You’ll have to trust me on this one. WINNER of an appetizer (or splurging dinner).

Simplified recipe:

Ingredients:

  • Crescent Rolls
  • 1 apple
  • Brie
  • Walnuts
  • Honey

Unroll your rolls, slice your apple and brie, place in the open roll, top with honey and walnuts, roll up. Bake at 350 for around 20 minutes, watching carefully.

“Holiday Extravaganza” Recipe!

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This is my pinacle recipe. When I lived in Michigan my dad would pawn off his surplus butternut squash from the garden to me, a college student. What on earth does a very undomestic college student do with butternut squash? Thankfully I went to college when the internet was starting to become quite useful, so I googled a few recipes, got inspired, walked down the street to get some local apples and assembled this concoction that has been a hit at parties from Thanksgiving to Christmas ever since. I have yet to come up with a better name… I am taking suggestions!

I am flattered that people always want the recipe…The problem is, I don’t measure ANYTHING when I make this. I made an attempt the past couple times I made it this season, so hopefully these guides are helpful. *ALL MY MEASUREMENTS ARE APPROXIMATE*

INGREDIENTS

  • Butternut Squash – 1 large should be sufficient, or equivalent.
  • 4-6 apples, granny smith are my favorite for this.
  • Cranberries, about 6 oz (half a bag of Oceanspray cranberries. You can use the rest to decorate for Christmas!)
  • Walnuts, chopped (1.5 cup)
  • Cinnamon (I use 3-4tsp)
  • Ground Cloves (2tsp)
  • Ground Nutmeg (2tsp)
  • Brown Sugar (1cup)
  • Butter,( 4-6 Tbs)

EQUIPMENT

  • Vegetable Peeler
  • Good knives (This is always a must, but especially helpful with the squash)
  • A baking dish. I use this one, which is deeper than most traditional baking dishes. If you use a shallower dish this will affect the number of layers and I assume cooking time.

Prep Time: 1/2hr to an hr
Bake Time: 1.5 hr (may vary depending on baking dish size)

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Preheat oven to 350.
Start off by using your vegetable peeler to get the skin off the squash. I found this is the best way to loose the least amount of useful flesh, harder to get a close cut with a knife. How much skin you peel off is up to you, the light color and green lines are just as soft, but not as pretty. (Getting people to eat squash can be hard enough!)

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Cut the squash into easier to work with pieces.
I love how a fresh healthy squash leaks after cut…

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Scoop out the seeds and the muck inside the belly. If someone tries baking and seasoning these, let me know!

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Cut the squash into slices about 1/2 in thick.

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Then chop the slices into smaller pieces. I aim for around finger size. Don’t get your actual fingers mixed in.

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Start layering into the pan. I layer about 2 “fingers” deep, where the bottom of the dish is mostly covered. Then move on to the apples.

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I failed to photograph apple cutting… but hopefully you can figure it out.
I flip flop on whether I cut the peels off or not, but usually I keep the apple peel on to save time. Cut each apple into about 12 wedges per apple. Cut about half of those wedges into halves and/or thirds. Enough to cover most of the squash.

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Now for the extra tasty additions!
Slice up some butter and disperse around the surface of the apples.
The sprinkle with HALF the spices, we will be doing more layers. I don’t pour these into measuring spoons, just sprinkle across the surface. Go lighter on the cloves and nutmeg, they are a little stronger and more bitter. The cinnamon, though actually pretty bitter as well, helps to sweeten the flavor.

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As my husband says, “you can never have too much brown sugar.” I don’t 100% agree, but it sure tastes good!
Also disperse halve the nuts and half the cranberries somewhat evenly.

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Then, repeat! Another layer of squash, another layer of apples, top with butter, spices, brown sugar, cranberries, and walnuts.
With the top layer I often like to keep the apples in their long slices and make a fun design on the top. Again, depends on time. And how impressed you want people to be.

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If your lid doesn’t fit snuggly, you’ve done it right. It will bake down, and you will have more in the end.
Bake at 350 for about 1.5 hours until apples and cranberries look softened.

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And then YUM!
Doesn’t look quite as pretty after baking, but the smell in your house will MORE  than make up for it!
Make sure to wrap it up if to keep it warm if you aren’t eating immediately, it’s definitely best when hot.

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Let me know if you try any variations or alterations to make for shallower pans.