I have been eyeballing this recipe on allrecipes for awhile but could never quite muster up the courage to give it a try. I don't know why - with over a thousand reviews and 4.5 stars, it had to be good.
This weekend, with a handful of leftover sweet potatoes in the house and a love for anything made with black beans, I finally tried it.
Boy am I glad I did. Yes, sweet potatoes and black beans seem like an odd combination, but it works. It really does.
(The original recipe calls for kidney beans, but many commenters used black beans and raved, so that's what I did. Remember, I love black beans.)
With sweet potatoes being one of those super foods, it's always nice to have a new way to enjoy their awesomeness. This is a vegetarian dish that can be made vegan by leaving out the cheese, which is what we did. Although I can see how shredded cheese would have have been an excellent and yummy addition.
This recipe made a HUGE amount. Next time I make it, and there WILL be a next time, I intend to halve the recipe.
1 tbsp vegetable or canola oil
1 onion, chopped (or less - I never use as much onion as a recipe calls for)
4 cloves garlic, minced (I did use all the garlic)
6 cups canned black beans, rinsed and drained
2 cups water (approximately - you may use less)
3 tbsp chili powder
2 tsp ground cumin
4 tsp prepared mustard
pinch of cayenne pepper (or more, whatever you like)
3 tbsp soy sauce
4 cups mashed sweet potatoes
Shredded cheddar cheese
In a medium skillet saute onion and garlic in oil until soft.
Add the black beans and mash (I ordered a potato masher after making this - would have been much easier). I didn't mash mine completely smooth.
Gradually stir in the water. I used the full 2 cups but next time might use less. Judge based on how runny you'd like your bean mixture. Stir until warm.
Remove from heat and stir in cumin, chili powder, mustard, cayenne and soy sauce.
Spread sweet potatoes and bean mixture down the middle of warmed flour tortilla. Fold like a burrito. (Top with cheddar cheese if you desire.) Makes approximately 12 burritos.
Bake in oven for 12 minutes and serve.
I have never made burritos before so mine weren't the prettiest. Next time (that would be tonight as we have more sweet potatoes and black beans) I will do better.
Monday, November 29, 2010
Friday, November 26, 2010
Truth be told, I'm usually more fond of the Thanksgiving side dishes than the actual bird itself. I am all about the stuffing, the mashed potatoes, the vegetables.
Yesterday, my mom made an incredible creamed spinach dish that I just had to share, especially since I've been woefully delinquent on posting any recipes here. (I don't have a photo of it, unfortunately. It disappeared too fast, and my family doesn't understand the rationale or importance of photographing one's food.)
Even better, this creamed spinach is a side dish that can be made in the crockpot, making it an easy addition to your holiday table. And even though Thanksgiving has come and gone, there's still post-Thanksgiving meals and Christmas for those who celebrate such, and New Years festivities. This side dish would be a great addition to any of these holidays or your regular everyday meals.
Mom says she got it from one of her friends in the active-adult community in which she lives, so I apologize for not being able to give any more attribution than that.
2 packages of 10 oz. frozen chopped spinach, thawed, drained and squeezed dry
2 cups of cream style cottage cheese (Mom used small curd)
1/2 cup of butter, cut up
1 1/2 cup of American cheese, cubed (Mom used only approximately a cup)
3 eggs, beaten
1/4 cup flour (Mom used slightly less)
1 tsp. salt
Grease crock pot and combine all ingredients. Cook on low 4-5 hrs. Stir occasionally, put in attractive bowl and serve warn.
Mom says she added a little whole milk and a little piece (about a quarter) of onion, and removed the onion before serving.
There were 6 adults and 3 children at our table and this was enough for all.