leftovers

Sweet Potato & Black Bean Burrito

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SWEET POTATO & BLACK BEAN BURRITO

Makes 8 Servings

Recipe Inspired by Oh She Glows

Sweet Potatoes:

  • 3 medium Sweet Potatoes, Diced
  • 1 Tbsp Chili Powder
  • ½ Tbsp Ground Cumin
  • Garlic Power
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

Rice & Bean Mixture:

  • 1.5 cups Uncooked Short Grain Brown Rice
  • 1-2 tsp olive oil
  • 1 cup Yellow Onion, chopped
  • 2 Garlic Cloves, minced
  • 2-3 Red Bell Pepper, chopped
  • Sea Salt to taste
  • 1 Tbsp Ground Cumin, or to taste
  • ¼ tsp Cayenne Pepper, or to taste
  • 2, 15-oz can Black Beans, drained and rinse
  • 4 Sprouted Grains Tortilla Wrap
  • Baby Spinach Leaves
  • Avocado or Guacamole
  • Sriracha Sauce (optional)

DIRECTIONS:

  1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on potatoes and toss with salt, pepper, chili powder & cumin. Roast sweet potatoes for 35-40 mins. or until tender.
  2. Cook brown rice in 3 cups water with sea salt. Boil for 20-25 minutes or until rice has absorbed liquid.
  3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
  4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
  5. When sweet potatoes are tender remove from oven and cool slightly. Slightly mash sweet potatoes with a fork. Add 1.5 cups of the cooked potatoes to the skillet and stir well.
  6. Add rice & bean filling to tortilla along with desired toppings. Wrap and serve.

Leftovers can be reheated and served as topper of spinach salad, stuffed in baked potato, served as tacos, or as a base for grilled flank steak! 

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Learning to Leave with Leftovers!

Two weekends ago my mom and dad came to Birmingham to spend the weekend with me and finish up Christmas shopping!  I was so excited about their visit because my parents have always loved Christmas so they bring the Christmas spirit and excitement with them wherever they go!  To me, being around family is part of celebrating this holiday!

They arrived on Friday and were kind enough to take April and I to dinner and the restaurant was my choice!  Since I was in the mood for a good baked potato and a warm meal, I chose Firebirds (http://www.firebirdsrestaurants.com ;  191 Main Street, Patton Creek Shopping Center, Hoover, AL 35244  Phone: 205-733-2002) located at Patton Creek in Hoover!  I can confidently recommend this restaurant to everyone because the menu has a wide variety so it is guaranteed to please the largest of crowds.

For a lot of individuals, dining out can be stressful.  I hate to know that people have avoided social situations and spending time with friends and family because their eating disorder is screaming louder than they can handle!  I encourage everyone to follow two simple rules: ORDER EXACTLY WHAT YOU WANT, NOT WHAT YOUR DIET OR EATING DISORDER WANTS & YOU DON’T HAVE TO FINISH YOUR PLATE!  Somewhere along the way, most southerners feel the pressure to eat everything on their plate!  Part of the dining experience is enjoy the taste, textures, and aromas of foods which can only truly happen if one is eating mindfully!

At Firebirds, April ordered the Grilled Salmon with Spiced Green Beans and Baked Potato which came out portioned very reasonable.  Her portions would deem eating 100%. My dad and I ordered the Coconut Shrimp, which was a large portion and could have been shared if we had known the amount. Especially since we both enjoyed a cup of Smoked Tomato Bisque (my all time favorite soup!) before our meal arrived!

The meal was fantastic and it came with another favorite menu item of mine, the tortilla slaw!! This delicious slaw has pumpkin seeds, tortilla strips, cabbage, and dressing!  Instead of getting overwhelmed by the serving size, I simply enjoyed eating and knew that my body would let me know when it has had enough!

Once my body tuned me in to its fullness, I asked for a box to take the shrimp home! My dad also had leftovers so I packed his shrimp up as well!  On Sunday, I prepared Mike and I dinner using the leftovers and we enjoyed a wonderful meal without the large expense! I placed the warmed coconut shrimp on top of a romaine salad topped with chopped pecans, apples, cranberries, and grapes marinated in raspberry vinaigrette dressing!

If your portions are extremely large, Be creative! Use leftovers so you can enjoy the meal over & over!