Monday, April 14, 2014

Meatless Monday: Sweet Potato & Black Bean Burrito Recipe


You will never miss the meat in this recipe!!!
I seriously like it better than a regular beef & been burrito.

The first time I made these, I made them as a 'side' dish for nachos (just in case they weren't good then we would have something else to eat!)  After one bite I knew the dinner was overkill!  i didn't eat but two nachos and the rest of my time was spent enjoying these new found favorites!

Super easy to make, and super flavorful!!!!

RECIPE:

  • 2 cups diced sweet potatoes (peel, dice into small cubes... like 1/2")
  • 1 can black beans, rinsed and drained
  • 1/2 can corn, drained (if you don't know what to do with the rest of the corn, dump it all in!)
  • 1 cup shredded cheddar cheese (I like to grate my own-it melts better than pre-grated that has anti-caking agents added to them....)
  • 1/2 brick of cream cheese, melted
  • 3/4 cup salsa (I used my special almost homemade Rotel salsa)
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • few dashes of salt & pepper
  • 8 8-inch flour tortillas
  • 1 Tbsp butter
  • 1 Tbsp olive oil
Place potatoes in a sauce pan and fill w/ just enough water to cover them. Bring to a boil. Cook for 4-5 minutes or until potatoes are JUST tender.  You don't want them too done or they will become mush when you mix them for the filling.  Drain. 
In a medium bowl, combine potatoes, black beans, corn and cheese.  Toss well.
In a small bowl, melt cream cheese in microwave until soft.  Add salsa, chili powder, cumin, salt & pepper.  Mix well. Pour over filling mixture and gently stir to combine.
Preheat oven 375 degrees.

Take about 1/2 cup of the filling and line along the bottom third of the tortilla.  Roll up and place on a cookie sheet lined with parchment paper.  Do the same with remaining tortillas.

In a small microwave safe bowl, melt butter.  Add olive oil.  Brush a thin layer butter/oil over top of burritos.
Bake for 20 minutes or until edges are browned and filling is heated through.
Serve with your favorite toppings (like my almost homemade Rotel salsa and homemade guacamole)

These are so filling!!!!  I ate one.... of course I loved it so much I had to eat another one.... Oie...  I was stuffed!

Saturday, April 12, 2014

Simple Delicious Guacamole

Do you love avocados?
I do!  And this guacamole is fabulous with chips, veggies or smeared on your favorite burger or sandwich.  And it whips up in about 2 minutes!!! BONUS!

RECIPE:

  • 1 ripe avocado, mashed
  • 2 Tbsp fresh salsa (my Almost Home-Made Rotel Salsa is perfect!)
  • Few shakes of garlic powder
  • Few shakes of sea salt

Combine and ENJOY!
Don't forget to lick the spoon before you throw it in the sink.

Friday, April 11, 2014

Almost Home-Made Rotel Salsa Recipe

I am all about quick and easy when it comes to cooking.
I really like to cook, but coming up with what to cook drives me nuts!!!

So, once I find a recipe I love, I am so excited because I can put it in my meal rotation often and that's less recipes I need to come up with.

While this isn't a meal on it's own, it is used for ALOT of my meals!

I call this salsa ALMOST HOME-MADE because it uses canned Rotel brand tomatoes instead of fresh.  And Rotel makes them mild and hot!  I use a combination of them to get the right amount of heat.  While my boys like it flaming-oh-my-goodness-my-head-is-going-to-explode-hot, I'm more of a whoa-that-has-a-bit-of-a-kick kinda girl.  So I use a combo of 1 can original Rotel and 3 cans of mild.  Now, you can use any combo of mild, original or hot to suit your fancy!  The cool thing about Rotel is the heat is in the tomatoes so you don't have to add anything additional to heat it up (YES!  NO CHOPPING HOT PEPPERS!)  That makes me happy!

So, on with the recipe!

RECIPE:

  • 4 cans Rotel tomatoes, lightly drained (any combo of heat preferences)
  • 1/2 cup chopped fresh cilantro (I love cilantro---throw in more if you do too!)
  • 1/2 cup finely diced onion
  • 1 Tbsp fresh minced garlic (or if you want super simple, a few shakes of garlic powder)
  • A few shakes of sea salt and pepper to taste
Add tomatoes to a food processor and pulse a few times (I use my Magic Bullet).  Blend more if you want no chunks; blend just a couple pulses if you want a bit chunky; skip this step if you want chunks of tomatoes.
Combine all ingredients in a container with lid.  Let stand at least 30 minutes for flavors to blend. (Yeah right, you're going to get your tortilla chips out and test it.  Over. And over... until it's half gone!)  You're probably wondering how I know that.....
NOTE:  If you're like me you are thinking of a way to make this recipe even faster.... perhaps by adding the onion and cilantro to the food processor with your tomatoes.... DON'T DO IT!!!  I repeat: DON'T DO IT!  You will end up pulverizing the onions and cilantro to the point that you will ONLY taste those 2 things!  Again... you may ask yourself why I know this......