Creamy Sweet Potato and Bean Taquitos (Vegetarian)

Outside my house right now the East coast blizzard of 2016 is underway. This storm has had a lot of hype building up to it, and usually when a storm is hyped up, it fizzles out and it never amounts to what we have been told. The forecast has not been downgraded at all, and I am a bit terrified of this snowstorm! My biggest fear is that our power will go out. If our power goes out, we will have no heat and no running water. To prepare for the possibility of the power going out, my main thing has been making sure that we have lots of food to eat over the weekend. One of my friends told me the other night that her biggest nightmare would be sitting in the dark eating beans out of can with a spoon, and I had to giggle. But then I thought about it some more, and I realized that I really don't want to be eating beans out of a can either this weekend, so I started cooking up a storm! Last night I made these creamy sweet potato and black bean taquitos. I made them for the first time earlier this week and we loved them. If you leave out the chicken broth for the beans and substitute vegetable broth, it is a vegetarian meal. These creamy sweet potato and bean taquitos are made with roasted chopped sweet potato, a spicy bean mixture, and lots of cheese. You can serve them with sour cream and avocado for dipping, or you can just eat them plain. I think they would be a great snack at gatherings (Superbowl party, maybe), and they also make a great lunch or dinner.

Today I made a huge amount of Mexican slow cooker chicken, corn pudding, and hot chocolate. I am excited to have this time this weekend to spend with Greg and Wendy, to catch up on some reading, and to eat delicious food. East coasters, stay warm, stay safe, eat well, and enjoy the beautiful snow!

Recipe for Creamy Sweet Potato and Bean Taquitos

INGREDIENTS:
2 medium-sized sweet potatoes, peeled and chopped into 1/2-inch cubes
1 Tbsp. of extra virgin olive oil, plus extra for brushing the tortillas
Salt and pepper
1 cup of beans from spicy bean burritos (omit the Chipotle peppers in adobo sauce and salsa from the recipe)
3 ounces of cream cheese, softened at room temperature
1 cup of grated cheese (I used Monterey Jack)
2 Tbsp. of your favorite salsa (I used Kirkland organic salsa)
10 Taco size soft flour tortillas
Coarse sea salt


DIRECTIONS:
Preheat the oven to 400 degrees. Put the chopped potatoes, olive oil, salt, and pepper into a bowl and toss well. Pour the sweet potatoes onto a baking pan and place in heated oven. Cook for about 25 - 30 minutes, stirring occasionally. Remove from oven and allow to cool. Leave the oven on.

While the potatoes are cooking, start the bean mixture. You will have beans leftover to use for burritos, because you will only need 1 cup for the taquitos. Remember to omit the following ingredients from the recipe: Chipotle peppers in Adobo sauce, salsa. Use vegetable broth in place of chicken broth if you are choosing to make this a vegetarian meal. Make sure to cook the beans until moisture has absorbed and then stir and mash to desired consistency.

Use your hands or use a fork to mash the potatoes up into a mound. Put the potato mash, 1 cup of the beans, cream cheese, salsa, and cheese into the bowl and use a fork to mix well.

Zap the tortillas in the microwave for about 30 seconds to make them easier to roll. Then scoop the sweet potato and bean mixture down the middle of each tortilla and roll tightly. Arrange each one next to the other on a baking sheet. Lightly brush olive oil over the top of each tortilla and sprinkle each with a pinch of sea salt. Place in the oven and cook for 8 - 10 minutes, watching carefully so they do not burn around the edges. Remove from oven and serve with your favorite taquito dipping sides!

Original Recipe

5-Ingredient Pumpkin Black Bean Soup

Have you tried the apple and mozzarella quesadillas yet? If not, I urge you to try them out. Those quesadillas, served along with this pumpkin black bean soup, is seriously our favorite meal these days. This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It's loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. The past couple times I have used Newman's Own Farmer's Garden salsa, which is a little sweet and mild. You can serve this with the apple quesadillas or serve it on its own with some tortilla chips. Yesterday I made it for lunch and served it with oven-baked tortilla chips drizzled with white truffle oil and sea salt . This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Make it with the leftover canned pumpkin you might have after making pumpkin pies for Thanksgiving! Enjoy.

Recipe for 5-Ingredient Pumpkin Black Bean Soup

INGREDIENTS:
1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman's own Farmer's Garden - you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt (I like Fage)

DIRECTIONS
Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 - 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don't cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.

Makes approximately 2 - 3 servings. 
Original Recipe

Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,

Vegetarian Tamale and Cheese Pie

Over the past few months, I have been following a pretty low carb diet. Did you know that carbs are in pretty much everything under the sun except for meat, eggs, and cheese? I have definitely been feeling like I have been eating way too much meat lately. I have slowly been reintroducing carbs back into my diet, and I have been trying to find recipes that are healthy and satisfying. I have been uninspired by so many recipes that I come across, but I was so excited when I saw this recipe on a blog that I follow the other day. I knew immediately that I had to try it out. Greg was away for two weeks at a work training in Pennsylvania, so I made this dish for him when he got home last Saturday. We had our neighbor over, and we sat out on the front deck enjoying the chillier fall weather and the soulfulness of this dish. This recipe does require a bit of time, but none of the steps are difficult. After making it, you won't have to cook again for several days. We ate it every day between Saturday and Wednesday and never got tired of it! Our daughter, who is 1 1/2 and getting more picky about food, also enjoyed this meal. I think you will probably enjoy this meal, too! It is healthy, hearty, comforting, and filling! Yum!

Recipe for Vegetarian Tamale and Cheese Pie

INGREDIENTS:
3 14.5-ounce cans of diced tomatoes, with liquid reserved
1 medium yellow onion, chopped
4 cloves of garlic, chopped
1 Tbsp. of extra virgin olive oil
1 1/4 tsp. of kosher salt, divided
1 Tbsp. of chipotle peppers in adobo, chopped (add more if you want more heat)
2 tsp. of chili powder
1 Tbsp. of freshly squeezed lime juice
2 15-ounce cans of black beans, drained
2 15-ounce cans of pinto beans, drained
1 1/2 cups of frozen corn
2 Tbsp. of fresh cilantro, finely chopped
1/2 tsp. of dried oregano
12 ounces of grated cheese (you can use colby jack, mild cheddar, sharp cheddar, pepper jack - or a blend of cheeses)
5 1/2 cups of water
1 3/4 cups of cornmeal
Salt & pepper

For serving:
Sour cream or Greek yogurt
Chopped avocado
Tortilla chips

DIRECTIONS:
Preheat the oven to 425 degrees. In a medium sized bowl, combine the diced tomato, chopped onion, garlic, olive oil, and 1/2 tsp. of the kosher salt. Mix together. Line a rimmed baking sheet with foil and then pour the tomato mixture onto the baking sheet. Place in oven and roast, stirring a couple times, until the garlic and onion begin to brown on the edges (about 30 minutes or so).

While the vegetables are roasting, pour the reserved tomato liquid into a blender. Add in the chipotle peppers, chili powder, and lime juice. Then when the vegetables are finished roasting, transfer them into the blender with everything else. Puree the mixture until it is slightly chunky, about 10 - 15 seconds. Set aside. Lower the oven temperature to 375 degrees.

Put the beans, corn, cilantro, and oregano into a 9x13 inch baking dish. Pour the sauce from the blender on top and mix well. Spread the mixture into an even layer, and then sprinkle the cheese evenly over the top.

Get a whisk ready. Put the water into a large saucepan, set over high heat, and bring to a boil. Add in the 3/4 tsp. of kosher salt. Slowly add in the cornmeal, using the whisk to whisk vigorously so the cornmeal does not clump. Then reduce the heat to medium-high and continue to cook, while whisking constantly, until the cornmeal softens and the mixture thickens (about 3 - 4 minutes).

Remove the cornmeal mixture from the heat and season with salt and pepper, to taste. Use a spatula to spread the warm cornmeal evenly over the top of the casserole. Make sure to spread the cornmeal to the edges of the baking dish.

Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and cook for another 30 minutes. Allow it to cool for 5 - 10 minutes before serving.

Serve each piece with sour cream (or Greek yogurt), avocado slices, and tortilla chips.

Recipe makes approximately 10 - 12 servings.

Recipe Adapted from: Annie's Eats, and her recipe was slightly adapted from The Complete Vegetarian Cookbook

Chipotle and Honey Sweet Potato and Black Bean Soup

We are 8 days into Spring here in Maryland, and the high today only reached 41 degrees. We even saw flurries while we were out and about this afternoon. I sure wish it would get warm outside, but if it is not going to, then at least I have a good reason to eat more soup. I am loving this chipotle and honey sweet potato and black bean soup because it is healthy, sweet and spicy, and warming to the soul. Since it is so healthy, I can serve it with not-so-healthy tortilla chips smothered with melted cheese. Yum! Another reason to love it is that is is simple to make, fairly inexpensive, and it makes a lot of leftovers. I actually think it taste even a bit better the next day, as the flavors get a chance to meld together more in the fridge overnight. We topped our soup with the toppings listed below, but you can top yours with whatever you like. 

If you are not familiar with chipotle peppers in adobo sauce, here is a word of caution: they are hotter than you think! Since I love spicy, I added 4 peppers and a bit of the sauce into my batch of soup. If you like a little spice but not too much, I'd recommend adding 2 peppers to start with. Then you can taste and add in more if you think you can handle it. If it tastes too spicy, a little more honey can cut the heat and make it more sweet. Enjoy!

Chipotle and Honey Sweet Potato and Black Bean Soup

INGREDIENTS:
2 Tbsp. of extra-virgin olive oil
1 small red bell pepper, diced
1 small sweet onion, diced
2 cloves of garlic, pressed
2 cans of black beans, drained
5 Tbsp. of honey
3 - 4 chipotle peppers in adobo sauce, chopped finely (use more peppers for more heat)
2 Tbsp. of fresh cilantro leaves
Juice of 1 small lime
Salt and pepper
4 cups of chicken broth or vegetable broth
2 large sweet potatoes, peeled and cut into 1/4-inch to 1/2-inch cubes

Suggested toppings:
Toasted tortilla chips
Cheese
Greek yogurt or sour cream
Avocado

DIRECTIONS:
Put the olive oil into a large pot and set over medium heat. Once hot, add in the diced red pepper and onions. Cook, stirring often, for about 5 - 7 minutes. Then add in the pressed garlic and cook until fragrant, about 45 seconds. Adjust the heat to medium-low. Add in the black beans, honey, chipotle peppers, and lime juice. Add in a dash of salt and pepper. Pour in the broth and stir. Cook for about 15 minutes. Add in the cubed sweet potatoes and cook for about 15 - 20 minutes or until sweet potatoes have softened. Taste soup and adjust flavor by adding in salt, pepper, or more honey, if desired.

Ladle the soup into bowls. Let everyone choose their own toppings.

*One thing Greg and I loved as a side to this was chips and cheese! Preheat oven to 225. Spread chips in a single layer on a baking sheet and top with grated cheese. Place in oven and cook until the cheese is melted.

Recipe Source: The Faux Martha 

Recipe makes approximately 6 - 8 servings. 

Black Bean Hummus

Hello and Happy New Year to you! I didn't really make a list of resolutions this year, but my wish for 2015 is to get more sleep at night! Things have a been a little crazy here. I had a rocking birthday celebration a week ago...just kidding. We actually had a dishwasher fire on my birthday. A fire seriously started in a running dishwasher and luckily my husband was home to get the fire out in a matter of seconds. If we weren't home when it happened, we wouldn't have a home anymore. Very scary. I will never run appliances again when out of the house. The only damage we had was a burnt counter top, a ruined Bosch dishwasher, and smoke residue that needed to be cleaned throughout the house. It's really hard not to have a dishwasher. I'm trying to resist the urge to cook and it's getting tougher. I did make a batch of this tasty hummus yesterday and it's the perfect thing to eat for lunch or to snack on. I like it better than the traditional hummus that is made with chickpeas. It's a little spicy and a great consistency. We ate it today with toasty chips and melted cheese...yum! This black bean hummus is easy to whip up and it tastes delicious. Enjoy!

Recipe for Black Bean Hummus

INGREDIENTS:

2 cans of black beans, drained and rinsed
1 1/2 Tbsp. of Tahini (sesame seed paste)
Juice of 1 lime
2 cloves of garlic
5 Tbsp. of medium salsa (I like the Kirkland-brand organic salsa from Costco)
2 Tbsp. of canola oil or olive oil
1/2 tsp. of kosher salt
1/2 tsp. of cayenne pepper
2 tsp. of cumin powder
A couple pinches of smoked paprika
A few grinds of fresh black pepper

DIRECTIONS:
Put all ingredients into the bowl of  food processor and pulse until smooth. Put in an airtight container and refrigerate for a couple hours before serving. Serve with warm tortillas, quesadillas, tortilla chips, or veggies. 

Quinoa, Corn & Black Bean Wraps (or dip)

The other week I went over to a friend's house for a quick visit. She had made a yummy quinoa dip that we ate with chips, and she told me she would email me the recipe. I made the dip at the beach for lunch two times, and then this week I made it for dinner - but I served it in tortillas to make wraps. After making it for dinner, I planned on taking a picture the following day for the blog. Well, Greg had eaten the rest of it for lunch - so I had no picture, unless I wanted to take a picture of the empty bowl he left out...!

I decided to make it again this weekend. Luckily it's really easy to make and doesn't take much time to prepare. I love this meal because it's super healthy and filling. You can serve it for dinner or you can serve it as an appetizer with chips. Greg and I ate it with chips yesterday for lunch. It makes a lot, so if you make it as a dip, consider serving it at a party! Enjoy.

Recipe for Quinoa, Corn & Black Bean Wraps (or dip)

INGREDIENTS:

We ate the meal as a dip for lunch the next day! 

1 cup of quinoa, cooked and cooled
2 cans of black beans, drained of juices
Corn kernels from 3 medium ears of corn
3 limes, juiced
1 tsp. of olive oil
1/4 tsp. of kosher salt
1/8 tsp. of cumin powder
a few grinds of freshly ground black pepper
3/4 cup of fresh cilantro leaves, torn in smallish pieces
1 cup of cherry or grape tomatoes, halved
1 - 2 avocados, chopped in 1-inch chunks
6-inch soft flour tortillas (if doing wraps)
Your favorite tortilla chips (if making as a dip)

DIRECTIONS:
Cook the quinoa according to package directions. Once quinoa is fully cooked and drained of excess water, pour it in a separate bowl and set aside to cool.

While quinoa is cooling, use a shearing knife to carefully cut the corn kernels off the cob. Combine the black beans and corn kernels in a large bowl. Once the quinoa has cooled, add it to the bowl with the beans and corn. Add the juice of the 3 limes to the bowl. Add in the tsp. of olive oil. Sprinkle the mixture with the kosher salt and cumin powder. Add in a few grinds of freshly ground black pepper. Add in the 3/4 cup of cilantro leaves. Stir the mixture to combine all of the ingredients. Cover the bowl, and set in the fridge for about 45 minutes (to allow flavors to meld together). Right before serving, chop up the tomatoes and avocado and add to the bowl. Mix.

If serving wraps, spoon 2 - 3 tablespoons of the mixture down the middle of a tortilla. Sprinkle with extra salt, if desired. Fold the tortillas and serve.

If serving dip, sprinkle the mixture with extra salt, if desired. Transfer to a serving bowl and serve with your favorite tortilla chips.

Recipe Adapted from: Foodie Gone Healthy

NOTE:
If you plan on eating more for leftovers the next day, it is a good idea to actually not add the tomatoes and avocados to the entire mixture. Just top the wraps or dip with the tomato and avocado before serving. Tomatoes and avocados don't hold up too well in the fridge overnight! Add extra tomato and avocado the next day before serving again.

*Love quinoa? You might like this CPK-inspired quinoa salad with arugula.*