I found this recipe on Lindsay's "Being Suzy Homemaker" blog. It's right up my pescatarian alley and super healthy. While it doesn't sound like it'd be a good combination, the flavors really work well together and it's a dish the Husband and I have decided will go into heavy rotation.
It's healthy, it's cheap, and it's great for leftovers - WIN!
- as always, my changes in red
1 tbsp butter
1 onion, chopped
4 cloves garlic, minced
2 cans black beans, drained (I only used 1 can)
1 can kidney beans, drained (I used refrieds instead)
2 cups water
3 tbsp chili powder
2 tsp ground cumin
4 tsp prepared mustard
1 pinch cayenne pepper
3 tbsp soy sauce
4 cups sweet potatoes, cooked and mashed (boiled or roasted) (I used 2 large sweet potatoes, not sure how many cups it was - but it made plenty)
12 10" flour tortillas
3/4 cup shredded cheddar cheese
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the black beans and kidney beans and roughly mash.
3. Heat butter in a medium saucepan and saute onion and garlic until soft. Stir in beans and gradually stir in water -- you want them to be thick still and not too runny so you might not need as much as 2 cups of water.
4. Remove bean mixture from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.
5. Warm stack of tortillas in the microwave for 45 seconds to make pliable.
6. Divide bean mixture and mashed sweet potatoes evenly between tortillas.
8. Serve with salsa and sour cream. (A MUST!)
This made enough servings for 3 nights! I think next time around, we'll probably cut the recipe in half, but definitely try it out if you're looking for something new (and easy!).
I'll be back later with some other shopping updates....