Sunday
Sweet potato burritos (recipe in the comments)
Salad with salsa verde dressing
Graham crackers and icing
Hot tea
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This is a crazy recipe that we tried when the blog was off duty. I'm completely unclear what drew me to it initially, but it still seems nutty even now that I know how good it is! The filling to these burritos is mashed sweet potatoes, kidney beans, mustard, soy, chili powder, and cumin. The blend is truly fantastic. Given that it has been extraordinarily cool here for July, this warm dish seemed perfect. That said, we're looking forward to the forecasted hot week ahead!
Prep Notes
Difficulty: Easy
Chopping: Sweet potatoes
Time: 30 minutes (with 12 minutes of baking)
Make ahead: You could make the filling whenever and stuff the burritos right before you bake.
Reaction
J: "Do not fear this recipe!"
M: "You'd never guess."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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2 comments:
Sweet Potato Burritos – 6 o’clock Scramble
Serves 4
3 medium sweet potatoes, peeled and cut into ½” chunks
1 can kidney beans, undrained
2 T chili powder
1 t ground cumin
1 T Dijon mustard
2 T soy sauce
10 soft taco size flour or whole wheat flour tortillas
2 cups shredded cheddar cheese (or less)
Place the chopped sweet potatoes in a microwavable dish with 2 T water. Microwave on high until they are soft, about 10 minutes. If you don’t have a microwave, boil them in just enough water to cover them until they are fork tender (about 30 minutes). Drain well.
Preheat the oven to 350 degrees.
Use an immersion blender (stick blender) or potato masher to mash the sweet potatoes, beans with their liquid, chili powder, cumin, mustard, and soy sauce until the mixture is soft and well blended.
Warm the tortillas to make them more flexible (30 seconds in the microwave). Divide the sweet potato mixture evenly among the tortillas, topping each with a small handful of cheese. Fold each tortilla up burrito style, and place in a 9x13” baking dish. Bake for 12 minutes or a bit longer if you want them to be a bit crispy.
This sounds awesome! And as someone who doesn't have a microwave, I appreciate the additional instruction :)
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