Burritos, a quick salsa and sweet as can be roasted radishes –
A perfect weekend meal!
Sweet Potato Burritos
Ingredients:
- 1½ lb. sweet potatoes (3 – 4)
- ¼ cup extra virgin olive oil
- 2 Tbsp red vinegar
- 1 tsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 red onion, peeled and chopped
- 1 large bell pepper, cut into strips
- ½ cup cilantro leaves (discard stems), finely chopped
- ¼ cup dried cranberries
- ¼ tsp ground black pepper
- Whole grain tortillas
- Queso Fresco cheese, crumbled
Directions:
Preheat the oven to 375°. Scrub the potatoes and pierce them with a knife. Place on a baking sheet and bake for 1 to 1 hours, or until tender to the touch (depends on the thickness of your potatoes).
Whisk the oil, lemon juice and mustard in a bowl, set aside.
Scoop out the baked potatoes into a large bowl, mash smooth and stir in the cranberries.
Heat the last Tablespoon of oil in a large non-stick skillet over medium-high heat, add in the onion and bell peppers, cook until tender and turning golden. Turn to medium-low and add in the sweet potatoes, stirring in and then the dressing. Heat through and divide between the tortillas, rolling up burrito style. Serve with Queso Fresco cheese and salsa.
Makes 3 to 4.
Fire-Roasted Salsa
Ingredients:
- 14.5 ounce can fire roasted tomatoes, drained
- 4 ounce can diced green chile peppers (preferably fire roasted if you can find them)
- ½ cup green onions, chopped (white and light green)
- 1 lime, squeezed (about 2 Tbsp)
- 2 Tbsp chopped fresh cilantro
- ¾ tsp dried oregano
- ¼ tsp granulated garlic
- ¼ tsp granulated sugar
- Salt to taste
Directions:
Combine all the ingredients in a food processor mini food chopper and pulse a couple of times till small chunk texture.
Refrigerate until ready to use, give the salsa about an hour for the flavors to meld.
Oven Roasted Radishes
Ingredients:
- Radishes (as many as you like)
- Extra Virgin Olive Oil
- Fine sea salt
Directions:
Preheat the oven to 350°.
Trim both ends of the radishes and scrub/wash well. Dry off on paper towels and place on a rimmed baking sheet. Drizzle enough olive oil to coat and sprinkle on a pinch of salt.
Put the rack on highest position in the oven, and roast till they smell good. I did mine for about an hour, although I could have pulled them at 45 minutes. Shake every 15 minutes while roasting.