Sweet Potato and Black Bean Burritos

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Every time my husband meets a vegetarian he asks if they eat bacon. The man is convinced that even vegetarians can’t resist it and that they all obviously cheat. I honestly think he struggles to believe that a person could happily choose to not eat meat. It’s terribly embarrassing and thankfully my vegetarian friends have been submitted to sillier questions so they  laugh it off.

I’m not really surprised though. When I met his family and told them that I was a past vegetarian  they had a hard time imagining a person living on carrots and potatoes. Meat was central to family dinners and hubby just came to expect to see it on his plate.

I didn’t help much either, at least at first. When we first started dating I  adapted my mostly veggie ways and made meals more to his tastes and preferences. I guess I believed the saying “a way to a man’s heart is through his stomach”. Over time this started to drive me a little batty, (shocking), and since he isn’t the cook in the house I decided to cook the way I prefer. I dropped the meat-ccentric meals and slowly shifted our diet to the veggie focused way I ate before he came around

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More recently I’ve managed to get us eating  three vegetarian meals a week, (our budget is thrilled). It’s taken some finessing and finagling to keep a meat eater happy with all veggies for dinner, but other than the odd request for an entire ham for supper I think he’s adapted well. One of the tricks I’ve learnt is to give him something that’s familiar like pizza or a burrito. He already knows he likes them so he’s willing to try a veggie version.

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These burritos are a great example. The combination of sweet potatoes, beans and cheese provide not only all the nutrients you need but come in a familiar package. Plus they are filling and hearty enough to satisfy hubby. The kids loved them and I get my way, which of course always makes me happy.20131024-183631.jpg

Sweet Potato and Black Bean Burritos

1 Tbsp olive oil
1 Tbsp butter
1 cup diced onion (about 1/2 medium onion)
1 clove crushed garlic
2 cups small cubed sweet potato
1 Tbsp cumin
1 Tbsp chili powder
1 can black beans
1 cup diced red pepper (about 1 pepper)
1/2 cup chopped cilantro

1/2 cup veggie stock
2 Tbsps lime juice (about 1 lime)
1 tsp honey
salt to taste

2 cups of grated cheese
6 tortillas

In a large skillet melt the butter with the olive oil over medium heat. Add the onions and cook until they start to become translucent. Stir in the garlic, cumin and chili powder cooking another 30 seconds or so then add the sweet potato. Continue cooking for about 5-10 minutes or until they are fork tender.

In a separate bowl combine the stock, honey and lime juice.

Stir the beans and peppers in with the sweet potatoes and pour the stock mixture over top. Cover the pan and leave for 5 minutes. Remove the lid and continue cooking until the sweet potatoes are cooked through and most of the sauce has been absorbed. Season with salt and sprinkle in the cilantro

Lay out the tortillas and place about a half cup of the mixture near one edge of the tortilla and sprinkle in a layer of cheese.

Roll and place in a clean skillet.

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Place a heavy pot or another pan over top and cook over medium low heat for a few minutes on each side until golden brown.

Serve with salsa and plain yogurt:)

I hope these burritos make your family as happy as ours and that they satisfy even your most carnivorous members. Enjoy and have a yummy week!

This is my first time including a video. I’d love to know what you think! I also share dinner ideas on my Facebook page @ www.facebook.com/myweeklydish

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Vegetarian Chickpea Tacos

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One of my goals this year has been to eat less meat and since I’m the cook in the house, my husband’s right on board with me. I’ve used chickpeas for a healthy protein source and upped the veggie ante with a base of tomatoes, bell peppers and corn. This makes for a super flavourful, fresh tasting taco. The recipe has become a multi-purpose base for lots of dishes. I’ve made taco salads and quesadillas using these delicious chickpeas and I’m hoping you can find your own uses.

I love tacos for their versatility and all the yummy toppings and this recipe has become a favourite. It’s also easy and quick, my non-cooking husband made this for his sister. She was suitably impressed and so was I.

For those that like it a little more spicy I would add jalapeño. I’m cooking with a two-year old in mind and he’ll have more spice then I expect but I like to start mild and add heat with my toppings.

chickpea tacos

Chickpea tacos

1 diced onion
1 clove garlic minced
1 diced tomato
½ diced red pepper
¼ cup frozen corn
1 tbsp cumin
1 tbsp chili powder
½ lime
1 large can chick peas
¼-1/2 cup vegetable stock or water
¼ cup cilantro
Hot sauce to taste
Salt and pepper to taste

Over medium heat sauté the onion until soft. Add garlic, cumin, chili powder and lime. Once the onions and spices have had a few minutes together stir in tomatoes and red peppers, and corn, cooking for a few minutes. Rinse and drain the chick peas and stir into vegetable mixture. Start by adding ¼ cup of stock, allow to cook for about five minutes and then mash some of the chickpeas. I find at this point I often need to add more stock to keep the mixture from getting too dry.

Season with salt and pepper and hot sauce to taste. Remove the mixture from heat and stir in cilantro. We love cilantro so if it’s not your favourite feel free to cut back.

We like to top our tacos with shredded lettuce, chopped tomatoes, salsa, hot sauce, plain greek yogurt and shredded cheese. For those with food sensitivities or allergies these tacos are vegan, dairy and gluten-free without the toppings we use.

Here’s how this recipe fits into my families dinners for this week, Weekly Meal Plan