Black Bean / Sweet Potato Burritos

Some of our family's most favorite recipes come from an incredible website, "100 Days of Real Food".  This is one we recently tried for the first time and LOVED it!  Whenever I make a new recipe for dinner, I ask the children to give me their HONEST opinion of the meal (one of the few times they are allowed to say if they don't like something - politely, of course!)  Each child gave this meal an enthusiastic "2 thumbs up" - so I decided I'd better record it here so we can make it again and again! :)

Thanks to "100 Days of Real Food" - this recipe comes from their recipe archive.

Ingredients
 2 sweet potatoes (I use white Cuban sweet potatoes - my favorite!)
 4 tablespoons olive oil, divided
 2 teaspoons cumin, divided
 ½ to1teaspoon chili powder (depending on your heat preferences)
 ½ teaspoon salt
 ¼ teaspoon pepper
 8 ounces organic black beans, drained and rinsed (I use canned for
convenience)
 1 medium red bell pepper, seeded, ribbed, and chopped
 ½ cup chopped red onion (about 1 small onion)
 1 small jalapeno, diced (optional - I leave it out if cooking for my kids)
 6 whole-wheat tortillas
 1 cup grated organic cheddar cheese (optional because they are
delicious without)
Instructions
1. Preheat oven to 400 degrees F.
2. Peel and cube sweet potatoes and coat lightly with 2 tablespoons of the
olive oil (toss in a large bowl to evenly coat). Spread potatoes evenly on a
roasting pan and sprinkle with1teaspoon cumin, chili powder, salt, and
pepper. Roast for 20-25 minutes or until soft through but not mushy.
3. When potatoes are finished roasting, add the other 2 tablespoons of olive
oil to a large skillet on medium heat. Add red pepper and red onion and
sauté until slightly softened.
4. Add black beans to skillet and continue to sauté on low heat. Add
remaining 1 teaspoon cumin and chili powder to skillet mixture. Stir
contents thoroughly until heated through.
5. Gently add the roasted sweet potatoes to the skillet mixture along with
salt and pepper to taste. Turn to low and cover skillet to keep warm.6. Meanwhile, place the tortillas one by one in a dry (no need for oil)
stainless steel or cast iron skillet over medium heat. Heat about 30 seconds
on each side.
If using cheese: sprinkle grated cheese on the tortilla after it is heated on
one side.
7. Move warmed tortilla to a platter and add the desired amount of the
sweet potato filling to each. Then fold to close and secure with a tooth
pick.
Serving Suggestions
Serve with a mixed green salad topped with your favorite salsa (a
mango/cilantro/lime salsa is perfect with this recipe!). Also use leftover filling to
make quesadillas and freeze for a later meal or packed lunch.

Fajita Style Quesadillas

Fajita-Style Quesadillas

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ingredients

• 1/2
  medium red or green sweet pepper, seeded and cut into bite-size strips
• 1/2
  medium onion, halved and thinly sliced
• 1
  fresh serrano pepper, halved, seeded, and cut into thin strips*
• 2
  teaspoons vegetable oil
• 4
  6-inch white corn tortillas
• Nonstick cooking spray
• 1/2
  cup shredded Monterey Jack cheese (2 ounces)
• 2
  thin slices tomato, halved crosswise
• 1
  tablespoon snipped fresh cilantro
• Light dairy sour cream (optional)
• Cilantro and lime wedges (optional)

directions

1.In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

2.Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

3.Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

- See more at: http://www.bhg.com/recipe/appetizers-snacks/fajita-style-quesadillas/#sthash.AjRi0udh.dpuf

Black Bean, Corn, Avocado Salad

(courtesy of Allrecipes.com)

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)

Directions

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.