tCook once and eat twice! A spicy filling of black beans and sweet potatoes are stuffed into burritos and then morphed into a completely new meal by being stuffed into tomatoes.
One of my favorite things to do is to take one recipe and morph it into several creations.
Let me tell you why this is so fabulous:
- Gives new life to leftovers
- Stretches a buck by using what you have on hand
- Saves time and energy in the kitchen
I have already sold you on my tactic, haven’t I? Who doesn’t want to save money and time?
Recipe #1: Black Bean and Sweet Potato Stuffed Tomatoes
This may sound complicated.
IT IS NOT!
I had a giant baked sweet potato (you can be exceptionally lazy and open up a can of pureed pumpkin–no judgement on my part, the pumpkin will work as well in this recipe.) And I opened a can of low sodium black beans.
No I did not cook dried beans for this recipe–go ahead, call me lazy. I really won’t care!
Black beans and sweet potatoes, a match made in heaven. Loved by me, despised by my hubbie.
So this is going to be for my lunch and he can take PB&J to work with him. As crazy as I think he is, I am so happy I do not have to share with him. My kids, well, they have more sophisticated palates than hubbie and I will have to indulge them!
So back to the recipe, you heat the beans and mashed potatoes, or pumpkin, with some Mexican spices and feta cheese, and that is about it. Once you hollow out the tomato (see below), you fill the mixture into the tomato, top with some additional cheese and squeeze fresh lime juice on it and BOOM! Lunch is done. I like to dose my tomato with a bit of chili oil–because it is pretty and I like a good mouth burn 🙂
About hollowing out that tomato. Don’t be scared…it is EASY! You simply slice the top of the tomato off and scoop out the inside with a spoon (a grapefruit spoon would work great if you have one–I have lost mine, so I just use a regular old spoon). I save the insides of the tomato to use for salsa or scramble in my eggs.
If I were you I would add the tomato pulp right into the bean mixture for extra flavor. But I have a son that despises the texture of tomato seeds and pulp (even though he uses more salsa than any person I know. Shh! Don’t tell him those red things in salsa are tomatoes, maybe he doesn’t realize that!)
Round 2: Black Bean and Sweet Potato Burritos
With all that bean mixture that was so simple yet so complex in flavor, you now have lunch or dinner more than half-way done for the next day. Simply stuff that mixture into your favorite tortillas. Top with a bit of extra cheese, roll up and serve with a side of salsa and a squeeze of lime juice. Simple! But filling and satisfying.
Here is my “official” recipe for the mixture I use to stuff into my tomatoes and burritos. But be creative. Throw some corn or rice into mixture, or some fresh pico. Use your imagination and what you have in your kitchen. It is all about what your family prefers!
- 1 super large sweet potato, or 2 medium sweet potatoes, baked until tender
- 2 cans of low sodium black beans, rinsed
- 1 tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon salt
- 1 tsp onion powder
- 2 tsp garlic powder
- ½ teaspoon pepper
- ½ teaspoon cayenne (optional)
- ½ cup crumbled feta cheese
- zest of one lime
- Mix ingredients together thoroughly and heat through. Stuff in hollowed out tomatoes or your favorite tortilla. Serve with chili oil, salsa, and lime juice.
I hope you enjoy morphing your leftovers into new creations. Please comment on what additional recipes you would like to see “morphed” into new creations.