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/

SLOW COOKER WHITE BEAN & TOMATO SOUP WITH ORZO

 SLOW COOKER WHITE BEAN & TOMATO SOUP WITH ORZO

·        1 small onion, finely chopped (or two shallots), or ½ tsp onion powder

·        4 garlic cloves, pressed in garlic press 

·        2 carrots, diced 

·        2 tablespoons tomato paste

·        1 14.5-ounce can diced tomatoes with juice 

·        2 cans white beans, drained and rinsed (cannellini, navy or great northern)

·        4 cups water

·        2 cans chicken broth

·        1/4 cup chopped fresh parsley (or just throw several wholes sprigs in)

·        1 1/2 teaspoon Italian seasoning

·        1 teaspoon salt, plus more to taste

·        ¼ teaspoon black pepper

·        2 cups uncooked orzo pasta

·        A squeeze of lemon

·        Parmesan cheese

 

Add all ingredients to slow cooker (except for orzo, Parmesan cheese, and lemon juice). Cook on high for 4 hours, or low for 6-8 hours. About 40 minutes before done, add orzo. When finished cooking, add a squeeze of lemon and serve with Parmesan cheese.

https://www.kitchenskip.com/slow-cooker-white-bean-tomato-soup-with-orzo/#tasty-recipes-2358-jump-target

Slow-Cooker Ratatouille

I'm posting this for you, Mandy;)

Slow-Cooker Ratatouille

Ingredients
2 pounds eggplant, cut into 1/2 inch pieces and seeded
3 zucchini or yellow squash (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
1-2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 onions, roughly chopped
6 tablespoons extra virgin olive oil
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons Herbs de Provence*
1 (28 ounce) can diced tomatoes, drained
1/4 cup all-purpose flour
salt and pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Pasta to serve

If you don’t have any herbs de Provance, you can sub 1 teaspoon each of dried rosemary and dried thyme.

Instructions
Adjust oven rack 4 inches from broiler element and heat broiler.  If you have different heat settings available on your broiler, set it to medium.  Line extra large rimmed baking sheet with foil.  In a very large bowl, combine egg plant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and herbs de Provence.  Toss until combined.

Divide vegetables evenly between prepared sheets and spread into a single layer.  Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super hot!)  While the veggies are broiling, turn them a couple times during the cooking process to evenly cook them.  Transfer broiled vegetables to slow cooker and add tomatoes.

Stir flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker.  Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, Parmesan, and basil.  Season with additional salt and pepper to taste and serve over pasta
Yields: about 8, 1-cup servings.

 

Crockpot Quinoa Fajita Bowls

 Crockpot Quinoa Fajita Bowls

• 1 can (15.5 oz.) chili beans in mild chili sauce
• 1 can (14.5 oz.) fire-roasted diced tomatoes
• 1 can (15 oz.) black beans, drained & rinsed
• 1-1/2 cups frozen corn
• 1 cup plain quinoa
• 1 teaspoon minced garlic
• 2 and 1/4 cups vegetable or chicken stock (or broth)
• 1/4 cup finely diced jalapeños (~1 small)
• 1 package (14 oz.) frozen tri-color pepper and onion blend
• 1 package (1.12 oz.) fajita seasoning
• 1 teaspoon EACH ground cumin, ground chili powder
• 1 cup Mexican blend or fiesta blend shredded cheese
• Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro

Instructions

1.                 PREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating. Remove ribs and seeds of jalapeno and finely mince or pulse in a mini food processor until evenly chopped.

2.       SLOW COOKER: Add in the undrained chili beans and tomatoes. Add in the drained and rinsed black beans, corn, rinsed quinoa, garlic, vegetable stock, minced jalapeño, pepper & onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir and then cover the slow cooker with a lid.

3.       COOK: Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently - yours may be quicker or slower. Mine takes right around 3 hours and 30 minutes.) You'll know it's done when the quinoa has "popped" and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand, off heat without lid, for about 5-10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.

4.       FINISHING: Sprinkle cheese on top of individual bowls and allow to melt. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; we love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!

Serve with cornbread.

https://www.chelseasmessyapron.com/slow-cooker-southwestern-fajita-quinoa/#wprm-recipe-container-17378

Saucy Slow Cooker Baked Beans

 Saucy Slow Cooker Baked Beans

·         6 slices bacon, regular or thick cut, diced

·         1 cup small diced onion

·         2 cans (15-ounces each) pinto beans

·         2 cans (15-ounces each) navy beans

·         3/4 cup ketchup

·         2/3 cup brown sugar

·         1/4 cup molasses

·         1 tablespoon apple cider vinegar

·         1 tablespoon Worcestershire sauce

·         1 tablespoon dijon or yellow mustard

·         1 teaspoon garlic powder

·         1/2 teaspoon salt

·         1/4 teaspoon black pepper

·         1/4 teaspoon smoked paprika

INSTRUCTIONS

1.     In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.     Rinse and drain only two cans of the beans. Add the rinsed and drained beans to slow cooker, along with the two cans of undrained beans.

3.     Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika. Add bacon and onion mixture and mix well. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

https://www.melskitchencafe.com/the-best-saucy-baked-beans/?

SLOW COOKER INDIAN BUTTER CHICKEN

  SLOW COOKER INDIAN BUTTER CHICKEN

 

INGREDIENTS:

·        1 cup basmati rice

·        1/2 cup chicken stock

·        1 (6-ounce) can tomato paste

·        2 teaspoons yellow curry powder

·        1 teaspoon garam masala

·        1 teaspoon ground turmeric

·        1 teaspoon kosher salt

·        1/2 teaspoon freshly ground black pepper

·        2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

·        1 sweet onion, diced

·        3 Tbsp butter

·        3 cloves garlic, minced

·        1 tablespoon freshly grated ginger

·        1/2 cup heavy cream

·        2 tablespoons freshly squeezed lime juice

·        2 tablespoons light brown sugar

DIRECTIONS:

1.      In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2.     In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

3.      In medium skillet, cook onion in butter until translucent.

4.     Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

5.     Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

6.     Serve immediately with rice and garlic naan.

FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

 FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

TACOS:

·         2 cans kidney beans, drained and rinsed

·         1/2 cup chopped onion

·         3 cloves garlic, finely minced or 1 teaspoon garlic powder

·         6-ounce can tomato paste

·         15-ounce can tomato sauce

·         3 cups chicken broth

·         1/2 cup long grain, basmati, or jasmine white rice

·         15-ounce can black or pinto beans, rinsed and drained

·         3/4 tablespoon chili powder

·         2 teaspoon ground cumin

·         1 teaspoon salt

·         1/2 teaspoon paprika, smoked or sweet

·         1/2 teaspoon dried oregano

·         1/4 teaspoon black pepper

 

 

 

CREAMY LIME DRESSING:

·         1 cup buttermilk

·         1/2 cup mayonnaise

·         4 ounces cream cheese, light or regular, softened to room temperature

·         1/4 cup fresh cilantro, more or less to taste

·         2 tablespoons fresh lime juice

·         1 teaspoon salt

·         1/2 teaspoon onion powder

·         1/2 teaspoon garlic powder

·         Pinch of black pepper

TOPPINGS:

·         Tortilla chips, lightly crushed

·         Shredded cheese

·         Chopped or shredded lettuce

·         Sliced olives

·         Sliced or chopped avocados

INSTRUCTIONS

1.      Stovetop Directions: In a large pot, electric skillet, or saucepan set over medium heat, cook the onion in olive oil. Add a bit of water, turn the heat to medium low and cover pot with lid to let onions steam and soften the rest of the way. Remove lid and ad garlic with a pinch of salt and pepper.

2.      Add the tomato paste, tomato sauce, chicken broth, rice, kidney and black beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.

3.      Slow Cooker Directions: brown the onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.

4.      Cover and cook on low for 4-5 hours or on high for 2-3 hours.

5.      For the dressing, combine all the ingredients together in a blender and process until smooth. Make ahead if possible to let flavors meld.

6.      Serve the taco mixture over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

HTTPS://WWW.MELSKITCHENCAFE.COM/FLOATING-TACO-BOWLS/