I am officially done school for the semester! I have almost an entire month off until I begin my final semester of school, ever. I will be back and forth between my parents houses over the break. My mom lives about an hour and a half away, along with most of my siblings (I have a big family!) My dad has a place about 45 minutes from mine, so I will spend some time there, but he actually lives in Hawaii most of the time, so I get to spend the last week of my break in Kona. I can’t wait to relax in the sun all day and to explore the island a little more! I LOVE Hawaii – but who doesn’t?
As usual, today’s recipe has absolutely nothing to do with anything that I have talked about thus far. I stumbled upon it maybe five years ago, when I was just starting to get into cooking. At the time, it seemed like a strange combination (okay, it still kind of does – but trust me) but everyone ended up loving them. I’ve been making them every few months since then.
I love cumin, and I love cilantro. I use them a lot in cooking, and this recipe is a winning combination of both. They are easy enough for a week night, but I like to make a big batch on the weekend and freeze them for lunches. I will not claim that this guacamole is authentic by any means, just so we are clear. However, it uses ingredients that I usually have on hand, it is quick to make, and it is really good.
Black Bean and Sweet Potato Burritos:
Adapted from Allrecipes
Makes 6 burritos, or 12 mini burritos
1 large Sweet Potato, peeled and cut into chunks
1 tbsp Vegetable Oil
1/2 an Onion, diced
2 cloves Garlic, minced
3 cups Black Beans
1/2 cup Water
1 tbsp Chili Powder
1 tsp Cumin
2 tbsp Cilantro, chopped
2 tsp Prepared Mustard
1 pinch Cayenne Pepper
1 tbsp Soy Sauce
6 Tortillas or 12 Mini Tortillas
1/2 cup Cheddar Cheese, shredded
1. Put the chunks of sweet potato into a medium sized pot. Add in enough cold water to cover the potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain, and transfer potatoes to a bowl. Mash.
2. Preheat oven to 350. Cover a standard baking sheet with aluminum foil.
3. Heat oil in a medium skillet, and sauté onion and garlic for 2-3 minutes. Add in beans, and using a potato masher, try to mash the beans. You don’t have to get ’em all, but try to make it so it is kind of a paste, if that makes sense. Gradually stir in water, heat until warm. Remove from heat. Add in chili powder, cumin, cilantro, cayenne, prepared mustard, and soy sauce. Stir until well combined.
5. Divide the sweet potatoes and the black bean mixture evenly between the tortillas. Top with cheddar cheese. Fold up tortillas burrito-style, and place on baking sheet. Bake for 12 minutes at 350, flipping halfway through. Serve.
Serves 1 or 2
1 Ripe Avocado
1 tbsp Sour Cream
1/2 tsp Lime Juice
1/2 clove Garlic, minced
Salt, to taste
1 pinch Paprika
1. Mash the avocado.
2. Add in the remaining ingredients except the paprika and combine well. Serve garnished with a light dusting of paprika.