Sweet Potato & Black Bean Burritos

This quick meal I made for me and The Dad. He had two massive sweet potatoes in the kitchen so I quickly decided we should use one and make burritos:

Ingredients:

1 large sweet potato, peeled, baked, diced – what I did was peeled, diced, then “baked” in the microwave for 5 minutes, until tender

1 tbsp EVOO

1/2 large sweet onion (we got a vidalia onion…so yummy!)

2 tsp cumin

1 tsp garlic (or if you have garlic cloves 1-2 crushed cloves)

1 cup salsa

Method:

Saute onion in EVOO until soft (about 5-10 minutes).

Stir in the spices to coat onions and saute for 2 minutes. Stir in diced sweet potatoes and black beans to heat

Then stir in the salsa until the mixture is heated through.

Serve in tortilla of choice:

Other serving suggestions: top with vegan cheese, vegan sour cream, lettuce, roasted veggies, and so on. This recipe makes about 4 burritos – we used 6inch burrito shells.

Enchilada Bake

Ingredients

1 yellow onion, diced

3 garlic cloves, minced

1 pablano pepper, finely diced

2 tsp cumin

3 cups cooked (or 2-15oz cans) pinto beans

1 cup Salsa

1 can enchilada sauce

8 corn tortilla shells

Method:

Spray pan with cooking spray and sautee onions, garlic, and the pablano pepper until onions are soft.  Stir in cumin and saute for 1 minute. Remove from heat.

Preheat oven to 350F.

Drain and rise beans if you’re using canned. Stir together beans, salsa and the onion mixture until combined.

In a 8×8 square baking dish spread 3 tbsp of the enchilada sauce layer 4 tortillas to cover the bottom. Top the tortillas with the bean mixture, cover with the remaining 4 tortillas. Pour the remaining enchilada sauce on top and be sure to cover all the tortillas. Cover the dish with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Let the dish cool for about 10 minutes before eat. Enjoy!

Lentil Potato Patties

I had some spare ingredients and was thinking of making another soup but opted to try making some lentil patties. Recipe below pictures, turned out tasty and i’ve been eating them in collard greens as wraps…yum!

16oz cooked brown lentils

2 large russet potatoes, cooked and peeled

1 tbsp EVOO

2/3 cup onions

4 garlic cloves

2 1/2 tsp curry powder

1 tsp salt

Saute the onions and garlic in the EVOO until soft, then mash all the above ingredients together and then use a 1/2 cup measure cup to scoop out the mixture. Press into patties. Use the pan you cooked the onions in to cook the patties…add a little EVOO as needed and brown each side of the patties This recipe made about 18 patties.