The revolutionizing of my kitchen will most likely be a lifelong journey. Perhaps someday I can achieve Martha Stewart status. Until then, I’m always plucking away at new recipes, new strategies, new challenges to conquer in an apron. Last night, I created my very first recipe. It’s basic. It’s adaptable. But the result was delicious. Since I’m notorious for missing (at least) one tiny but key ingredient every time I get inspired to try something unplanned and new, I’ve had a fair share of experience of adapting recipes. Here’s the recipe I was dying to try last night, but did not have the ingredients (or the patience for the grocery store) to make it happen:
Quickly glancing at the ingredient list, I realized I didn’t happen to have jalepenos, toasted pepitas, and queso fresco on hand at all times. So without reading further, I created my very own version. Here are some tips for making them extra-yummy.
Here’s is the SCRUMPTIOUS recipe:
BECCA’S BLACK BEAN AND SWEET POTATO BURRITOS
1 cup Brown Rice, cooked (I used Minute brown rice)
Whole Wheat tortillas
2 Tbsp Olive oil
2-3 sweet potatoes, peeled and cubed
1 can black beans, rinsed and drained
½ cup chopped cilantro
2 tsp minced garlic
1 small yellow onion, chopped
1 ripe avocado, diced
1 cup shredded mozzarella (freshly shredded is best)
¼ cup sour cream
1-2 Tbsp lime juice
½ tsp salt
1 Tbsp brown sugar
1. In a large saucepan, heat olive oil on medium heat.
2. Add garlic, onion, sweet potato, salt and pepper. Cover, stirring occasionally.
3. Once potatoes are a bit browned and softened, add ¼ cup cilantro and lime juice.
4. Add black beans. Continue to cook until beans are heated through.
5. Sprinkle cooked rice with brown sugar. Mix well. Season with salt.
6. Assemble burritos with rice, sweet potato mixture, fresh cilantro, avocado, sour cream, and mozzarella.
If you try them, I’d love feedback.
When baking, here are some tips:
2. USE PUREES. Yes, it’s extra work, but SO worth it! I puree yellow squash, green squash, sweet potatoes, and cauliflower about once every 2-3 months. I use about 2 stock-pots to steam large chunks of these veggies. After they are really soft, they go in the blender with a bit of water. Then, I portion them out in plastic baggies by 1/2 cups. They freeze beautifully.
When ready to use, I just run a bag under hot water. DONE.
What’s great about using these purees?
1. They can replace at least half of the canola or vegetable oil in a recipe, which cuts out fat.
2. They COMPLETELY disappear. There is no flavor added or subtracted to any recipe.
3. Your family will be eating veggies without knowing it. This is especially helpful with strong-willed toddlers.
My cake was a success and made healthier by adding cauliflower and squash.