Stuffed Sweet Potatoes

Last night I decided to cook up a few sweet potatoes that I purchased at the market this past weekend.  They were absolutely delicious and I will be making these again soon!  Although the weather is starting to get warmer, these sweet potatoes are just as tasty when eaten at room temperature or chilled in the fridge. 

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Ingredients

  • Sweet Potatoes
  • Dollop of Tofutti Dairy Free Sour Cream, topping
  • Dollop of Amy’s Organic Black Bean and Corn Salsa
  • 1/4 cup Bran Cracker Crumbs (Mashed high fiber cracker crumbs or Whole wheat bread crumbs)
  • Chives, diced
  • Nu-Salt and Pepper
  • 1 can Amy’s Organic Traditional Re-fried Beans
  • 2 Scallions, diced
  • SoyaKaas Gluten free/Dairy free Cheese, shredded
  • 1/2 Fresh Avocado, diced
  • 3 Tbsp. Lime Juice
  • Handfull of Pumpkin Seeds

Directions

  • Preheat oven to 325 degrees
  • Cook sweet potatoes in the oven or microwave until soft enough to hollow out the insides. Remove the inside “Orange” part of the potato and keep the skin and a portion of the inside to preserve the shape
  • In a bowl, combine 1 can re-fried beans, salsa, avocado, bran crumbs, lime juice, scallions, Nu-Salt and pepper; mix well.  Scoop this mixture into each potato skin. Top with SoyaKaas cheddar cheese shavings.
  • Place each stuffed potato on aluminum foil on a cooking sheet. Place into the oven for 20 minutes or until center is warm.
  • Top with a dollop of Tofutti sour cream and chives
  • For the final touch–sprinkle with pumpkin seeds and enjoy!
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Soup Burritos

Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

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Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!