Sweet Potato and Black Bean Tacos

We found this recipe a few weeks ago, and I decided to make it for lunch today. It was pretty refreshing, and I enjoyed it even though I'm not the biggest sweet potato fan. It's also vegetarian, and vegan if you go cheeseless.

I didn't have fresh poblano, so I just seasoned it with paprika and a dash of cayenne, which took out a bit of the bright crunch that would have taken the dish to another level, but it was still delicious. I subbed in whole wheat tortillas for health and green onions instead of yellow onions to suit my tastes. I also added a bit of carrot I had left over from the cheesy quinoa bites I made as a side dish, and they added a nice crunch. Make sure you drain the black beans, or the taco filling will become more of a paste instead of a medley. Original recipe here.

1 large sweet potato

1 tsp extra virgin olive oil
Sea salt, fresh ground pepper, chili powder, and cumin, to taste
1 cup black beans, drained and rinsed
1/4 cup green onion, minced
4 whole grain tortillas

1/3 cup diced poblano pepper
Hand-shredded cheese

Optional garnishes:
Shredded lettuce or cabbage
Sliced avocado
Lime wedges for squeezing.
Cilantro
Sour cream

1. Preheat the oven to 425 degrees.
2. Dice the sweet potatoes, leaving the skin on, and toss on a baking sheet with the olive oil until lightly coated. Season to taste with the salt, pepper, and chili powder, and cumin. 

3. Roast the sweet potatoes for 15-30 minutes (depending on size of dice), stirring occasionally, until they begin to brown.
4. Meanwhile, saute the green onion for 5 minutes. Add the poblano and saute for an additional 3 minutes. Stir in the black beans until heated through. 

5. Stir in the sweet potato, taste, and adjust seasoning.

6. Spoon onto the tortillas and top with shredded cheese and your choice of garnishes. (I used shredded lettuce and cilantro.)

Serves two to four.

Don't forget to roooooooll it up!

Santa Fe Stew

A deliciously filling, warm meal for a cold winter night, Santa Fe stew is my mom's recipe. Apparently, she bought it for 25 cents at a Christmas festival before I was born, so it's fitting to post it just a few days after Christmas. It's a one-pot wonder, and the beans have enough protein that it could be served vegetarian/vegan with some extra vegetables.

I have a lot of memories of warming up over this meal. One time, a cousin served us this stew, was surprised that we knew it. I have edited this recipe a lot, but I have a lot of respect for the original recipe I grew up with, which I managed to find online here (although my original says stewed tomatoes, not diced, and has no turkey option).

I use extra-lean ground turkey and make my own seasoning blends. I also have recently started swapping out the canned beans for dried and buy jarred tomato paste, both because of BPA in canned foods, but I know soaking is a pain, so you can find a list of canned goods that are BPA-free here. To supplement the tomato paste, I added water, and since Tessa doesn't like corn, I use green beans, carrots, or whatever I happen to have on hand instead.

1 lb. extra lean ground turkey
1 medium onion, chopped (optional)
1 package taco seasoning mix (or make your own, but add slowly, taste, and re-season!)
1 package ranch dressing mix (or make your own)
3 cups black, pinto, and/or kidney beans, soaked and drained (1 cup dry, or 3 15-oz. cans)
1 8 oz. jar tomato paste

1 1/2 cups water, (you may need more)

1 cup corn or vegetable of your choice

1. Brown the meat and onion together in a dutch oven, then drain away excess grease.

2. Add the two dry seasoning mixes and stir until mixed thoroughly. 

3. Add all other ingredients, stir, cover, and simmer for 30 minutes or until beans are tender.

4. Optional: garnish with hand-grated cheddar cheese or tortilla chips.

Serves six.

Waaaarm.

Southwestern Pot Chicken

In college, my roommate Mark and I tag-teamed all the cooking for our house. We were always looking for new recipes, and one time, Mark found a recipe for "One Pot Chicken" in a cookbook. The problem was, neither of us wanted to go to the grocery store, so we decided to make the dish with what we had. The result was the bastardized-- but completely delicious-- Pot Chicken. It may not be gourmet, but it's definitely not difficult. We made it once a week or so after its discovery.

For a vegetarian/vegan option, just leave out the chicken (this will only serve two).

4 small chicken breasts
1 can Amy's black bean soup (or refried black beans, or just black beans drained of their liquid)
1/2 cup salsa
2 cups rice, cooked*
1 cup corn
1 bell pepper, diced
1 clove garlic (or 1/4 tsp garlic powder)
ground cayenne pepper, to taste
1 tsp onion powder (or sub in 1/4 cup chopped fresh onion)
1/4 tsp chipotle chili powder
sea salt and fresh cracked black pepper, to taste
cilantro (to garnish)
1 tsp extra virgin olive oil

1. Saute chicken in olive oil in 3 quart saute pan (or similar) with garlic, onion, cayenne, salt, and pepper.
2. When chicken is browned on both sides, add black bean soup, salsa, cooked rice, and veggies. The resulting mixture should have the consistency of a thick stew. If it doesn't, add 1/4 cup water. This will cook out.
3. Cover and simmer for about ten minutes, stirring occasionally, allowing flavors to meld. Taste and adjust seasoning as necessary. Do not let the mixture dry out; add a little water if necessary.
4. Remove from heat and uncover. Sprinkle with cilantro, and serve.

*We used one of those packets of "Mexican" rice at the time, but I recommend whole grain brown rice or quinoa. For quick, delicious rice with healthy options in mind, try one of the Seeds of Change varieties.

Serves three to four.

Oh... so not a flower pot?