Sweet Potato Bean Burritos

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This is a wonderful, grown-up version of the classic bean burrito. Instead of refried beans, this burrito is filled with black beans and sweet potato blended with flavorful Mexican spices. Add some spicy salsa, shredded cheese and cilantro and oh-baby! The spicy-sweet combination is really delicious, and even my husband (who isn’t a huge sweet potato fan) loved these burritos. This recipe will make enough for 3-4 burritos.

Ingredients
1 medium sweet potato
1 tablespoon olive oil
3/4 cup chopped onion
1 garlic clove, pressed
1 can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
Salt and pepper to taste
3-4 large wheat tortillas
Salsa (spicy is best)
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Fresh cilantro

Wash the sweet potato under cold water, and poke it several times with a fork. Put the sweet potato in the microwave and cook until soft. Let cool.

Heat the oil in a skillet over medium-high heat and cook the onion until soft. Remove the skin from the sweet potato and add it to the skillet, using a spatula to break it up into small pieces. Add the garlic, black beans, cumin, chili powder, oregano, salt and pepper. Cook, stirring frequently with a spatula, until combined and heated through. Remove from heat.

Heat another skillet over medium heat and coat with a small amount of oil.

Add a tablespoon or two of salsa to the bottom of a tortilla. Spoon some of the bean mixture on top (don’t spread it all the way to the edge), then sprinkle with cheese and a few cilantro leaves. Fold the sides of the tortilla in, and then snugly roll into a burrito shape.

Lay the burrito, seam-side down, into the pre-heated skillet. Cook until golden brown and crisp, then flip and cook the other side.

Repeat for the remaining burritos.

Serve with a green salad for a wonderful meat-free dinner!

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Garlic Parmesan Drumsticks with Sweet Potato Coins

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When it comes to chicken, I am typically a white-meat gal, but I’ll never pass up a good drumstick. It has the perfect portion of chicken, and it even comes with its own handle! This recipe produces tender chicken with a flavorful, crunchy crust, and it’s kid-approved! Serve it with Sweet Potato Coins (see recipe below). Those of you who think you don’t like sweet potatoes must try this recipe; it’s that good!

Garlic Parmesan Drumsticks

Ingredients
2 garlic cloves, minced
1/3 cup olive oil
1 cup seasoned bread crumbs
1 cup parmesan (I used shredded, but grated parmesan works too)
1/2 teaspoon salt
1/2 teaspoon pepper
12 chicken legs (approximately)

Preheat your oven to 400 degrees. In a shallow, microwave-safe bowl, add the minced garlic and the olive oil and heat in the microwave for 15-30 seconds to combine the flavors. (Note: you can heat the garlic and oil in a small pan on the stove instead, if desired.)

In another shallow bowl, stir together the bread crumbs, parmesan, salt, and pepper. Now, I recommend that you setup a “chicken assembly line”. First you will have your chicken, then the garlic/olive oil mixture, then your bread crumb mixture, and finally your baking pan. The chicken will produce a lot of juices while it’s cooking, so be sure to use a broiler pan (a slotted upper pan that fits on top of another pan to contain the drips). This way your chicken will come out crunchy, instead of soggy.

Take a chicken leg with your right hand and roll it in the garlic olive oil to coat. Then drop it into the bread crumb mixture (don’t touch the bread crumbs with your wet right hand). Now take your left hand and coat the chicken with the bread crumb mixture. Pick the chicken up with your left hand and place it on the broiler pan. I recently learned this “wet hand/dry hand” trick which keeps your hands from getting too goopy. Repeat for the remaining chicken legs.
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Bake in the preheated oven for about 45 minutes, or until golden and crispy.

Sweet Potato Coins

I love sweet potatoes – not that sugary marshmallow-topped casserole, which is forever banished from my Thanksgiving table – I’m talking about delicious sweet potatoes, oven-roasted to perfection. Even if you think you don’t like sweet potatoes, give this recipe a try. It’s easy and creates lovely bites of sweet potato that are tender on one side and have a blissful caramelized layer on the other side. This recipe came from Jessica Seinfeld (you know, Jerry’s wife), but I changed the preparation a bit to suit my taste.

Important Note: Your grocery store will probably call their sweet potatoes “garnet yams” or “jewel yams”, but don’t be fooled; they are sweet potatoes, not yams. A true yam is usually only found in specialty stores and isn’t even related to our delicious (and much more nutritious!) sweet potatoes.

Ingredients
2 medium sweet potatoes (they should feel heavy for their size)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground white pepper

Preheat the oven to 400 degrees, and lightly oil a large baking sheet.

Rinse and scrub the skins of the sweet potatoes to remove any dirt. Cut the potatoes into 1/4-inch rounds (if the potatoes are large, you may want to cut the rounds in half). Place the cut potatoes in a large bowl, and then add the olive oil, brown sugar, salt, cumin and pepper. Using a large spoon, mix thoroughly to coat the potatoes. Arrange in a single layer on the baking sheet and roast about 30 minutes (no stirring needed), until the potatoes are tender and the bottoms have a brown, crispy caramelized layer (like crème brûlée, yum!).

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