So last night, Fialonia and I had spaghetti and tofu balls again, mostly because we had leftover tofu from the veggie casserole and I’m a big fan of using up leftovers before moving on to new things in the fridge (because of this, our fridge is nearly always empty looking. I shop everyday but I think when people come over they think that I live off of dijon mustard and baking soda). Nothing new to report on the tofu balls – they still kick ass. But the night before last, we had these gorgeous burritos you see above. Oh – my – god so good. Fialonia made them from a recipe in La Dolce Vegan. Make them. Immediately.
‘Black Bean and Sweet Potato Burritos’
2 medium sweet potatoes, diced
1 small onion, finely chopped
1 tbsp olive oil
1 19 oz can of black beans
1 cup vegetable stock
2 garlic cloves, minced (Fialonia actually minces! I must get her to do the garlic more often…)
1 1/2 tbsp chili powder (I think Fialonia halved this actually because spice and Fialonia do not mix well. I would keep it all in there)
2 tsp ground mustard
1 tsp cumin
1/2 tsp salt
4 large tortillas (Check your tortillas for sulphites first! Try and find good for you hippie ones)
1/4 cup salsa (well, better make that 1/2 cup to 1 cup…we dumped it on top of the burritos when they were in the oven…and I used more for dipping…)
1 cup vegan cheese (we had leftover monterey jack…worked nicely. Oddly the recipe says the cheese is optional, but I ask you: what is a burrito without cheese? A boring wrap, that’s what)
In a large pot, boil the sweet potatoes. While the sweet potatoes are cooking, in a medium pot on medium heat, saute the onions in oil until translucent. Add the black beans, stock, garlic, chili powder, mustard, cumin, salt…simmer over medium-high heat for 15 minutes. Once sweet potatoes are cooked up, mash ’em up and set aside. Once the bean mixture is done, mash it up and set it aside. Take the four tortilla shells and lay on counter. Spread out onto each tortilla: 1 tbsp salsa, sweet potato awesomeness, bean awesomeness, and then cheese. Roll up each burrito and place in an 8×8 baking dish. Add a bit more salsa and cheese to the top and pop in oven for a few minutes until a little crispy.
+purple kale = So very yummy!!
Now for the blahs: What the hell is with the weather!? I’ve had just about enough of looking outside, seeing bright sunshine, then stepping outside and freezing my vegan buns off. Lame. The official first day of spring has passed – someone needs to hand the weather gods the memo.