The kitchen diary of Melissa Caress
3 c. sweet potatoes (peeled & diced)
1/2 onion
-saute in large pan in 1 tbsp. oil until tender
-add water to prevent sticking
2 c. black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. salt
-Add & cook until heated through
8 tortillas (flour)
1 1/2 c. cheddar cheese
Place in a greased 9×13 pan.
bake @ 350 degrees for 20-25 minutes
serve with sour cream, lime & cayenne
Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black beans, undrained
Cilantro sprig (optional)
With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.
2 1/2 cups (serving size: 1/4 cup)
CALORIES 64(28% from fat); FAT 2g (sat 0.3g,mono 1.5g,poly 0.2g); IRON 1.2mg; CHOLESTEROL 0.0mg; CALCIUM 28mg; CARBOHYDRATE 11.2g; SODIUM 325mg; PROTEIN 3.2g; FIBER 3.8g