Wednesday, April 29, 2015

Roasted Sweet Potatoes and Black Bean Burritos

I'm such a meat-lover when it comes to burritos (I blame Chipotle and this place called Marivillas by my college) that I didn't think a meatless version would cut it. However, I absolutely love roasted sweet potatoes and black beans so I was willing to try this recipe from the Tasty Kitchen. These are a hit and I make them probably at least once a month. These freeze great and are perfect for lunch (especially if you have 2) or a substantial snack. Any leftover filling works great on a salad, too, which means there's no guilt in getting bored folding burritos after you've made enough for dinner and a snack (a common occurrence for me since I'm not terribly adept at it). I regularly omit the jalepenos and use whatever onions I have on hand.

No pictures as these rarely last long around here!

Roasted Sweet Potatoes and Black Bean Burritos
2 whole sweet potatoes, peeled and cubed 1/2"
2 whole jalapenos minced
1 whole red pepper, diced small
1 whole red onion, diced small
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Olive oil
1 can (15 Oz.) black beans, rinsed and drained
½ cups cilantro - I omit
2 teaspoons lime juice - I occasionally omit
2 cups shredded cheddar or Mexican blend
8-10 burrito-sized wheat tortillas
Salsa and sour cream for serving

Preheat oven to 425 degrees.

Toss veggies with olive oil and season with spices. Place on a large baking sheet and roast for 20 minutes or until sweet potatoes are fork tender, turning halfway for even cooking.

In a large bowl, toss roasted veggies and black beans. Add cilantro and lime juice, if using,

If desired, warm tortillas in a microwave for easier folding. Add 2-4 tablespoons of filling to a tortilla and sprinkle with cheese. Fold top, then sides, and roll to close.

At this point, I often wrap the burritos in foil for freezing.

To bake, in a preheated 375 degree oven bake burritos seam-side down for 15-20 minutes until top is golden brown. (For a faster treat, especially if frozen, microwave each burritos for 2-3 minutes than crisp them under the broiler or on the stove.)

Serve with salsa and sour cream.

Makes 8-10 burritos (approximately 4 servings)

Saturday, April 4, 2015

Fresh Tomato Sauce

I started writing this post last fall, but never finished it. Now with tomato season practically around the corner, it's practically timely!

No pictures for this post, but I wanted to get it up before I misplaced my notes or forgot entirely. This summer has been a great one for tomatoes. I had some success in growing cherry tomatoes and heirloom tomatoes in pots on my deck, and have received a ton in my produce box. Though I love fresh tomatoes in salads and cooked on margarita pizza, we got a lot of tomatoes. So I hit the internet for a tomato sauce recipe. I came across this one from Oh She Glows and doctored it up a bit. It's been a hit both with pasta and on pizza. I especially love it because it cooks up in much less time than my slow cooker marinara sauce

Fresh Tomato Sauce

1 tablespoon extra-virgin olive oil
1 cup onion, diced (about 1/2 large sweet onion or 1 small yellow onion)
2 large garlic cloves, minced
3 large tomatoes, seeded and diced (about 3 cups diced)
1 teaspoon dried basil (or 1/4 c fresh)
6 oz tomato paste
1/2 teaspoon dried oregano
1/4-1/2 teaspoon fine grain sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon balsamic vinegar
2 teaspoon brown sugar

Add the oil, onion, and garlic into a medium pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.

Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Stir often to prevent burning and adjust heat as needed to keep a simmer (not a boil).

Stir in tomato paste, basil, oregano, salt, and pepper, optional red pepper flakes to taste, balsamic vinegar, and brown sugar. Continue cooking until thickened to your liking. The sauce will thicken a little more as it cools.

Serve chunky or puree, as desired.