Black Bean and Sweet Potato Burritos
2 tsp canola oil
1 c. chopped onion
2 garlic cloves
4 tsp ground cumin
1/2 tsp dried oregano
3/4 c. reduced-sodium chicken broth
1 med. sweet potato, peeled and diced (3 cups)
1 can mild green chile-seasoned diced tomatoes (undrained)
1 can black beans, drained and rinsed
3/4 c. frozen corn (or not)
1/4 c. chopped fresh cilantro
1 TBSP fresh lime juice
pepper
whole wheat tortillas
cheese
sour cream
Heat oil in nonstick skillet over medium heat. Add the onion and cook, stirring often, 2 to 3 minutes. Add garlic, cumin, and oregano. Cook, stirring, until fragrant, 10 to 20 seconds. Add broth and sweet potato. Bring to a simmer. Cover an cook for 5 minutes. Add the tomatoes, beans, and corn. Return to a simmer. Cover and cook until the sweet potato is tender, 5 to 10 minutes longer. Mash about 1/4 of the vegetable mixture with a potato masher. Stir the mashed and unmashed portions together. Stir in the lime juice, cilantro, and pepper.
Heat Tortillas. Spoon 2/3 c. of the filling in tortilla. Sprinkle cheese. Serve with sour cream for dipping.
This burrito recipe is super tasty and is a winner wit all of my boys. For John I even mix a little plain yogurt instead of sour cream. This comes from my favorite recipe book, Magic Foods by Reader's Digest.
Peanut Butter Chocolate Chip Cookies
1/2 c. butter, softened
3/4 c. peanut butter (Adam's is the best flavor, and no added sugar)
1/2 c. packed brown sugar
1/2 c. white sugar
2 eggs
3 TBSP orange juice (I didn't include this because I didn't have any)
1 tsp vanilla
1 1/2 c. all-purpose flour (whole wheat as quite tasty! Bob's Red Mill, of course.)
1 tsp baking soda
1/2 tsp baking powder (I think I put in a little more)
1/2 tsp salt
Chocolate Chips
Mix dry ingredients and set aside. Cream butters and sugars. Mix in eggs and vanilla. Add in dry ingredients and mix in chocolate chips.
Bake 14 minutes at 350.
Super yummy!!!!!
