Before I do anything, I want to give a GIANT welcome and lots of love to June Sophia, first child of two amazing friends of mine – she is adorable and incredible and I simply can’t wait to meet her. 🙂
Even after that bit of awesome news, it is still seven o’clock on a Sunday…the work week is looming before me a bit. I spent a good day hanging out with my sister, got 4 shirts at old Navy for $29.00, and now I’m comfortable and relaxing on my couch with the husband. Tonight for dinner we had Sweet Potato Burritos – one of our favorites – and I figure I’d share the recipe:
- 1 40 oz can of sweet potatoes in syrup
- 1 can of reduced sodium black beans
- 3 tablespoons of peanut butter
- 1/2 cup vidalia onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
Chop onion and garlic. Drain the sweet potatoes, set aside. Drain and rinse the black beans and set aside.
Saute the onion and garlic until onions start to turn translucent, about two minutes. Add the sweet potatoes and mash in pan, mixing them with the onion and garlic. Add black beans and peanut butter and mix well. Sprinkle the cumin and cinnamon in, mix well. Let heat through and serve.
It’s really good with salsa and sour cream – even cheese if you want it. The cumin adds a really nice kick to it. If you get some tortillas, you can wrap it up burrito style (delicious), or if tortillas are a no-go, it’s still awesome in a bowl or plate mixed with the salsa and etc.
Funny, I just realized that like the chili, this is also something I got from the vegetarian place I used to work at up at school. The food there was always super good!