Fiesta Sweet Potatoes

The burrito with the Fiesta Sweet Potatoes

Tonight, we were having company. I was making cilantro lime black bean burritos. We had 15 minutes until our company arrived and I was just getting ready to saute' the peppers. The husband asked where the rice was? OOPS! I totally spaced making it. Now, brown rice takes quite a while to cook so I knew I would have to forgo it. The brilliant husband said, "We could cook some potatoes to put in the burritos". So, I thought on that for a minute. I decided to make the cilantro lime "sauce" and put it on the potatoes. We were quite skeptical at first, but decided it was worth a try. I also had a mango and thought I would add that too. We were quite nervous. But, after the first bite- we knew we had a winner. I can't wait to make this again! It was such a delicious perfect combination of savory and sweet bold flavors.

Recipe:

• 3 medium sized sweet potatoes
  
  
• 1/2 TBSP lime
• handful of cilantro (chopped up super fine- in food processor)
• mango

Cook the sweet potatoes just like THIS.

While the potatoes are cooking, mix the chopped cilantro, lime and mango together. Add the cooked potatoes and.....

Enjoy!

Cubed Hasbrowns

Recipe:

• Potatoes 
• salt and pepper

Dice up your potatoes into 1/2 inch squares. Spread the taters out evenly on a cookie sheet. Lightly spray the potatoes with some nonstick spray. Sprinkle salt and pepper over the potatoes.

Preheat your oven to 500 degrees. Bake for 12 minutes. Turn your oven onto broil. Cook an additional 3 to 5 minutes. Watch them and make sure they don't burn.

Enjoy!

* I used these in the BREAKFAST BURRITOS

Cilantro Lime Rice

This is so easy to make. I love it because it adds just a little extra somethin', somethin' to the burrito!

Recipe:

• 2 Cups cooked brown rice
• handful of  cilantro, chopped
• 1/2 tsp salt (or to taste)
• 21/2 tsp lime juice (or to taste)

Just mix that all together and enjoy!

Yum

Guacamole

My husband makes the BEST guac, hands down! Who knew that something so simple could be so good! The trick is finding a perfectly ripe avocado. Here are my unprofessional avocado picking tips: Make sure that your avocado is a dark deep green. It should also be slightly soft to the touch. If it is hard, it's not quite ripe, if it's super mushy- too far gone. Also, take a look under the stem. If it is green you are good to go. If it is brown, it is too ripe. Good luck.

Recipe:

• 2 avocados
• onion powder to taste (1/4 tsp ish)
• garlic powder to taste (1/4 tsp ish)
• salt to taste (1/8 tsp ish)

My husband also likes to add red pepper to his. Yuck, I say. To each his own!

Also, my friend told me that you can keep your guac from browning by putting the pit in the dip. My guacamole has never lasted long enough to brown. Ha!

Enjoy!

Black Bean Spread

This bean dip is one of my family's favorite things! My daughter begged me to make it for dinner. And, it's super easy, too!

Recipe:

1 can black beans, drained
1/4 C salsa
cilantro (to your liking)

Place all ingredients in your food processor and pulse away until all ingredients become a creamy substance of goodness.

Tonight we had a "taco bar" for dinner. I just warmed up a bowl of corn and  some corn tortillas. I made a pot of brown rice and a batch of black bean dip. We just put some spread on the tortilla along with rice and beans and a little salsa. Voila, a delicious little taco.

We also like to eat ours as a dip with tortilla chips. Disclaimer: chips have some oil. Eat sparingly.

Enjoy!