Sweet Bean Burritos

Featuring the Sweet Potato! I know what your thinking...yes it does sound odd, but TRY IT! You just might like it. I think it's great! This is another recipe from the Dinner Diva over at savingdinner.com. Enjoy!

2 TBLS Olive Oil

1 onion, chopped (we used half of each of a red and yellow onion)

3 cloves garlic, pressed

2 cans black beans, drained

2 medium sweet potatoes, cooked and mashed

1 tsp cumin

6 flour tortillas

6 TBLS cilantro, chopped

6 TBLS cheddar cheese

In a skillet, heat oil over medium-high heat and cook onion and garlic until soft. Add beans, stir in mashed sweet potatoes, add the cumin and mix well.

Heat tortillas and plop bean mixture inside, add the cilantro and cheddar cheese and roll up burrito style. Serve.

(You can also serve with enchilada sauce and cheese on top, along with a dollop of sour cream...yummy!)

Black Beans and Rice

Inspired this week by $5 Dinners I pulled together this recipe for dinner one night. I hadn't planned ahead so couldn't do the crock pot like she did, but this worked out really good. The first bite or two I wondered if it was a bit to bland. But I had a bowl and then kept thinking about it and had to go back for more later. The flavors in mine were a bit subtle, but you could spice things up if you prefer your stuff that way. Again...sorry, the measurements aren't exact because I threw it together...are you tired of me doing that yet? I seriously used to be a recipe NAZI! But have adopted a more "flexible" approach lately. Let me know if you like it...

Black Beans and Rice

2-3 cups of rice

1 onion, chopped

1 can of black beans, drained (for a less expensive option, use dry beans...but you have to PLAN ahead ;)

1 can petite diced tomatoes (you could probably use fresh or any other type of tomatoes here, I used what I had)

1 C (or so) frozen corn (I'm sure canned or fresh would be just great as well)

Garlic Powder

Cumin

Put the rice on to cook. Chop the onion and saute in a bit of olive oil until translucent. Add the can of black beans and corn. Saute for a few more minutes to your liking. (This time I just warmed them up, but previously when I've done recipe similar to this it was fun to put in a bit more oil and make them a bit "blackened" almost. It brings out some interesting and yummy flavors.) Add the tomatoes and spices to taste. Cook until warmed through. Mix together with rice and serve.

My kids even liked this one! I think because it was a bit milder...it helped! You could bulk up with some type of meat if you wanted, but really it has all the elements you need for a meal and is a nice lighter option. No meat = a bit less money! A salad would also go really well with this!

Taco Bean Burgers

I thought I'd share my husbands favorite meal because it is ridiculously easy and he loves it so much. I'm not a fan of sloppy joes, but this alternative is one that everyone in our family likes:

1 lb ground beef, browned
1 can baked beans
1 pkg taco seasoning

Mix together and warm. Serve on hamburger buns.

I usually serve this with potato salad, french fries, or another more labor intensive side dish because the main is so effortless. Of course, in a pinch, I just chop up and steam some veggies.

Black Bean Quesadillas/Burritos

This is another recipe from the Dinner Diva (Saving Dinner). I did this one today for lunch and it took me about 20 minutes from start to serve. I will admit regular burritos are probably faster, but this gives you a really nice variation on that theme for just a few extra minutes.

I Tbls olive oil

1 onion, finely chopped

2 cloves garlic, pressed

1 15-ounce can black beans, rinsed and drained

1 red bell pepper, chopped

2 tomatoes, chopped

1/2 package frozen corn (5 ounces)

12 flour tortillas (she suggest whole wheat, but this is one thing I really prefer with white flour...)

1 C Cheddar Cheese

In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes and corn. Cook until heated through.

***Kristy's version (faster). I then just warmed the tortillas and used the mix as burrito filling, including the cheese. My husband also added sour cream and avocados to his and that was really good. Also I didn't have the red pepper on hand, so just made it without and it was still great. Back to the original version:

Place a tortilla on a plate or flat surface. Sprinkle some Cheddar cheese over the tortilla. Spoon some of the bean and veggie mixture over the cheese. Top with another tortilla. Repeat until all the tortillas are used.

Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are brown.

***UPDATE: We used the leftovers a few days later to bulk up some chicken tacos we made. My hubby liked it better that way. I loved it the first time as it was, but this is another option for you.

Scones, Navajo Tacos

This is a REALLY yummy scone recipe. It's a little sweet so is great with butter and jam or honey. But it also works really well for Navajo Tacos. We usually throw on chili beans or regular canned chili, tomatoes, lettuce, olives, cheese, sour cream...whatever you like. These go together really quickly also. REMINDER: If you are trying these recipes PLEASE review them....it makes me feel like my effort is not in vain:)

Kristy

Navajo Bread:

4 C Flour

1 tsp Salt

1/2 C Sugar

2 tsp Baking Powder

2 C Milk

Mix dry ingredients, add milk. Mix until you get a good dough. (I usually have to add a little flour until it's not too sticky). Fry in hot oil.

I make smaller scones from golf ball sized balls, and just press them down quite flat as they rise in the oil. Today I also used 1 C of wheat flour and 3 Cups regular flour and that turned out well.

NOTE: One reviewer said she didn't like these so much because they were heavy. They ARE a little heavier than some scone recipes. This is a QUICK recipe without yeast, so it does turn out that way. I don't mind it. My husband on the other hand really prefers the lighter scones I make with my white bread recipe. It just depends on your preference. But if you are a hurry, these are a great option :)

Mexican Chicken in a Crock Pot

I LOVE this recipe. It sounds a little different, but is really good and appealing to picky eaters I think. Give it a try.

2-3 boneless skinless chicken breasts (can be frozen)

1 can black beans

1 pkg taco seasoning mix

1 can corn

1 can green chilies

1 jar salsa

1 can refried beans

Cook all ingredients except the refried beans in a crock pot on low for 4 hours. Shred chicken and add the refried beans to thicken. Stir well. Serve in flour tortillas or with tortilla chips. This makes quite a bit so is a good dish if serving lots of people or for leftovers.

Tortilla Taco Soup

My sister just sent me this recipe and I thought I would share.

3 can Diced Tomatoes
1 can Kidney beans Drained
1 Can Corn
1 Can Chicken
1 pkg Taco Seasoning
Tortilla Chips
Sour Cream
Grated Cheese

Mix all ingredients into crockpot and warm on high for a couple hours. Serve over crushed Tortilla Chips then add cheese and sour cream on top.

One Pot Meatball and Gnocchi Soup

I was really wanting soup and was browsing the net when I came across this recipe. It is so easy and very hearty. I made the meatballs with my melon baller and scooped them right into the soup. You don't need to use the red wine, you can just substitute more chicken broth. I also used Canadian bacon instead of turkey bacon because that is what I had on hand. This makes really good left overs. Enjoy!

Ingredients

2 Tbs. olive oil
4 pieces turkey bacon, diced
4 carrots, chopped
3 celery stalks (with leafy parts), chopped
1/2 onion, diced
6 cloves garlic, roasted
2 bay leaves
1 Tbs. fresh thyme, minced
1 Tbs. fresh rosemary, minced
1/4 C. red wine, preferably cabernet
1 lg. can diced tomatoes(with liquid)
1 can garbanzo beans, drained and rinsed
2 C. gnocchi, store-bought or hand-made
4 C. chicken broth
salt and pepper, to taste
1/4 C. fresh parsley, minced

meatball recipe
1 1/2 lb. ground turkey
1 egg
salt and pepper, to taste
1/4 tsp. red pepper flake
1 Tbs. fresh rosemary, minced
1 Tbs. fresh thyme, minced
1/4 C. grated parmesan cheese
1 lemon, juiced and zested

Directions

Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon. Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside. Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.

Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper. Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top. Return bacon to the soup and garnish with fresh parsley just before serving.

The Soup that Started it all

This is yummy, easy and quick.  For the most part it can be done with things you probably already have in your pantry.  Add a veggie on the side and it's totally well rounded...good luck, let me know what you think.

Black Bean and Salsa Noodle Soup

3 cans (14 oz) vegetable or chicken broth (I used chicken because I had it)
1 16 oz jar salsa
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained
1 package (5 oz) curly noodles or other uncooked pasta
1/3 C chopped fresh cilantro (optional, I didn't use this in mine)
1 TBLS lime juice
1 tsp chili powder (I think I goofed and used a TBLS and it was still really yummy)
1/4 tsp each of ground cumin and pepper
Shredded Parmesan or other cheese

In 4-QT pan heat broth to boiling.  Add all ingredients except cheese.  Reduce heat to medium.
Cook until noodles are tender, stirring occasionally.  Sprinkle with cheese and serve.