Black Bean Burritos with Red Quinoa and Black Bean Salad

Black Bean Burritos

From Slice

2 Tbsp Grapeseed oil
1/2 medium onion, finely diced
1/2 zucchini, finely diced
1/2 red pepper, finely diced
1/2 yam, finely diced
2 garlic cloves, crushed
2 cups black beans, cooked (19 oz can)
1/2 cup corn, fresh or frozen
14 oz can organic diced tomatoes
1 tsp each:
chili powder, cumin and coriander
4-6 sprouted grain tortillas
fresh cilantro
aged white cheddar, grated
sour cream

How To Play:
In a saute pan, heat oil over medium-high heat. Add onion, zucchini, red pepper, yam and garlic and saute for 8-10 minutes, or until tender. Add beans, corn, tomatoes, chili powder, cumin and coriander. Reduce heat to medium-low and simmer covered for 7-10 minutes, until yams are soft. Place mixture in a tortilla with cilantro, cheddar cheese, sour cream, and guacamole. Wrap up and top with salsa. These burritos freeze well, if there are leftovers.

Note: I add cooked, shredded chicken breast to the bean mixture for extra protein.

Red Quinoa and Black Bean Salad

(inspired by Oh She Glows)

1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 small avocado, chopped into 1 inch pieces

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

How To Play:
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.


Roast Beef Dinner

This is an easy dinner for those busy days of cleaning, sorting, playing, working and whatever it may be.  It is also a dinner suitalbe for red meat lovers. I don’t really fit in this category, because I like poultry and seafood, however, I cater to a family of carnivores. This is how I do it. I take 3-4 carrots from the fridge then look in my copper pot to see what goods I have in there…sweet potatoes, onions, yams, and potatoes. Grab them. Peel them. Chop them. Toss them in olive oil and sea salt. Place the roast in the roasting pan, shower it with olive oil, sea salt ,pepper and minced garlic. I gently place the chopped vegetables around the roast,  add a cup of water, cover, and then put it in the oven at 350 for about 4 hours. I peak in on it every hour, add more water and salt and then voilà it is done!  Happy husband.  Happy children.  Happy mom.