Sweet Potato and Black Bean Burrito

 Do yourself a favor and pop these black beans into your crockpot in the morning (no soaking needed). They are super simple and worlds better than canned beans. They will make a big difference in the flavor of the burritos (not to mention anything else you use them in).

Sweet Potato and Black Bean Burrito

Ingredients

For the sweet potato filling:

• 1½ cups finely chopped onion
• 2 garlic cloves, minced
• 3 to 4 tablespoons olive oil
• 4 to 5 cups grated peeled sweet potato
• 1 teaspoon chili powder
• 1 to 2 teaspoons ground cumin
• generous pinch of cayenne
• salt and ground black pepper to taste
• a cup or more of finely minced cilantro (I used way less, or none at all)
• fresh lime juice to taste

For assembly:

• 6 burrito-sized tortillas, homemade are fun
• sweet potato filling
• 1.5 cups cooked black beans, see notes above
• Boston lettuce or other
• grated Cheddar or Monterey Jack to taste
• sour cream to taste
• guacamole
• fresh lime to taste

Instructions

1. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne, turn the heat to low, and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
2. Assemble the burritos. Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
3. Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

If you'd rather, you can serve these as bowls with rice instead of burritos.

https://alexandracooks.com/2020/01/17/sweet-potato-and-black-bean-burrito/

Almond Flour Pancakes

 I used regular milk for these and they were great

Almond Flour Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Serves 2

These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

Ingredients

• 1⅓ cups blanched almond flour*, spooned and leveled (see note)
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk, plus more if needed
• 2 large eggs
• 1 tablespoon pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• Extra-virgin olive oil, for the pan

Instructions

• In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
• In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
• Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
• Serve with maple syrup.

Notes

*Super-fine blanched almond flour or homemade almond flour (that uses slivered blanched almonds) is best for this recipe.

Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed down. Too much flour will result in a thicker batter and denser pancakes.

Recipe from https://www.loveandlemons.com/almond-flour-pancakes/