This is a standard in our household. The prep is pretty simple, and it's definitely filling. And actually incredibly healthy. A few years back, we had another couple over for dinner and this is what we all came up with. Enjoy!
Serves 2
INGREDIENTS:
1 sweet potato - diced
1/2 red pepper - diced
Monterey Jack cheese (as cheesy as you like it)
2 cloves garlic - finely diced or smooshed through a garlic press
1 tbsp olive oil
1/2 can refried black beans
2 large tortillas
Mrs. Renfro's Medium Salsa
COOKIN' IT:
In a large pan or wok, heat olive oil on medium and add garlic. Saute for about one minute, being careful not to burn. Add sweet potato and cover, cooking on low heat and stirring occasionally. Add red pepper once sweet potatoes become soft and cook for about 10 minutes, stirring occasionally. Meanwhile, shred cheese and heat beans, either on the stove or in the microwave. When potatoes and peppers are close to being done, warm tortillas either in the microwave (10 seconds or so) or on a hot skillet on the stove top.
ASSEMBLE IT:
Spread a layer of beans on the warmed tortilla. Add a generous sprinkling of cheese and then cover with half of the potatoes and peppers. Fold and cover in salsa. Repeat and share with a loved one.
This is definitely a fork and knife endeavor.
5 comments:
YUMMY looking. Since dairy must not pass these lips while I'm nursing, I'd probably substitute avocado for the cheese.
i was lucky enough to experience this deliciousness when heather delivered (no pun intended) my post-partum, can't possibly think about cooking because i haven't slept in days and have to care for another human being, meal. yummy!!! i'm psyched to have the recipe!
The pictures are humorous.
Just made this tonight and it was FABULOUS. Avocado instead of cheese is dee-lish!
I made this tonight and it's awesome! I doubled it and I'm going to take the leftovers to work for lunch. Thanks Heather!
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