Beer Barbecued Tofu

Who needs meat?

I'm sure many of you are saying, "I do!"

But you have to agree, this grilled tofu that has been marinated in beer and barbecue sauce is really a thing of beauty.

(And it tastes good too!)


Beer Barbecued Tofu
(Inspired and adapted from: The Edible Perspective)
((Printable Recipe))

Ingredients:
1 package extra firm tofu
1/2 bottle good quality beer
1/3 cup (HFC free) barbecue sauce
1 teaspoon grated fresh ginger
1/2 sweet onion, sliced
3 cloves garlic, minced

Directions:
1. Cut the tofu into eight slices and place on top of several dish towels.

2. Wrap them up and stack a few books on top.  Let it sit there for about 30 minutes.

3. Find a good drinking beer for the marinade. You'll only need half the bottle. (Enjoy the rest!)

4. Place the beer, ginger, onion, barbecue sauce and garlic in a glass dish.   Add the tofu, turning to cover with the sauce, and marinate for at least 1 1/2 hours in the refrigerator.

5. On a hot, preheated grill- use some tongs to grease your grill grate very well with a paper towel soaked in oil.  Place your tofu on the grill and let it sit there, without moving it, for 7 minutes. Brush the tofu with the marinade while it's grilling.  Flip (re-greasing the grill if necessary) and grill for an additional 7 minutes- brushing with the marinade.

My husband threw the onions that were in the marinade on the grill to go along with the tofu and they were fantastic served on the side.

We served this along with some grilled potatoes and grilled radicchio.
Serves 4 people. (This recipe is easily doubled.)
Enjoy!

Featured on: Foodgwaker
Linked to: Midnight Maniac, Fave Diets

Grilled Radicchio Lettuce

Radicchio, another one of my most loved lettuces that grills up beautifully.

Grilled Radicchio Lettuce
((Printable Version))

1-2 heads Radicchio
extra virgin olive oil
sea salt and cracked pepper

Leaving the core in, remove the outer leaves and cut the lettuce into quarters.

Drizzle with olive oil and sprinkle with salt and pepper.

Grill until lightly charred on all sides; turning as needed.

Featured on: Foodgwaker

Linked to: Recipe Lion, Midnight Maniac 

Arugula Pesto with Almonds

I love lettuce. I would take a good, dark, peppery, spicy, bitter lettuce over Iceberg any day.

Now this pesto will be done before your water even boils.  Talk about fast food!

Arugula Pesto with Almonds
((Printable Version))

Ingredients:
2 cups packed arugula leaves
1/2 cup freshly grated parmesan cheese
1/2 cup raw almonds
1/2 cup extra virgin olive oil
3 cloves of garlic
1/2 teaspoon sea salt
fresh cracked pepper
a pinch or two of crushed red pepper flakes (optional)

Directions:
1. Place garlic and almonds in the food processor.  Cover your ears and give it a whirl until the almonds are coarsely chopped.  Add the parmesan and arugula.  Turn on the processor and pour the oil in a steady stream.  Add the seasoning and give another pulse.

2. Boil some whole grain pasta. Drain the pasta and reserve about 1 cup of pasta water. Drizzle with the pasta with oil, add some pesto and thin with a little pasta water.

Fresh.  Easy.  Delicious.  Fast.  But more importantly.... Homemade.

Linked to: Midnight Maniac, Delightfully Dowling, This Chick Cooks, Frugally Sustainable

Parmesan Cracked Pepper Drop Biscuits

I've been making these drop biscuits since Daddy D and I were newlyweds. They are so quick and easy to make- there is no reason to eat those processed biscuits in compressed cans.

They are delicious with the parmesan cheese but for a basic buttermilk drop biscuit, simply leave out the cheese and pepper.

Parmesan Cracked Pepper Drop Biscuits
((Printable Version))

2 cups flour (white flour, whole wheat, or a mixture of the two)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon fresh cracked pepper (I did about 50 cracks on my pepper mill)
1 cup buttermilk*
3-5 tablespoons vegetable or olive oil (less oil for a 'lower fat' biscuit)
1/4 cup freshly grated parmesan cheese (please, do not use the canister stuff!)

*If you wish not want to use buttermilk, simply switch to regular milk and eliminate the baking soda.

Preheat your oven to 425 degrees F.

In a bowl, whisk together the flour, baking powder, baking soda, salt and pepper.

In a separate bowl, whisk together the milk and oil.

Add the milk mixture to the dry ingredients.  Add the cheese and stir just until combined.

"Drop" by heaping tablespoons on to a cookie sheet pan.  (I like to use a large cookie scoop.)

Bake for about 10 to 12 minutes.

Makes about 12 biscuits.

Linked to: This Chick Cooks

Corn, Edamame, Black Bean Salad

Hands down, this is probably one of my favorite summer-time (or anytime) salads...

Corn, Edamame, Black Bean Salad
((Printable Version))

2 ears of corn, cooked, with the kernels removed
1 package frozen shelled edamame, cooked according to package directions
1 cup black beans, rinsed and drained
1-2 roasted red peppers, diced
1/2 a small red onion, diced
1/4 cup cilantro, minced
3 tablespoons extra virgin olive oil
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne
1/2 cup dried cranberries

Cook the edamame according to the package directions.  Drain them and run them under cold water to stop them from cooking. Place them in a large bowl along with the corn, black beans, roasted red peppers, red onion and cilantro.

Add the dressing ingredients and toss.  Chill until ready to serve. Add the dried cranberries right before serving.

Simple. Quick. Easy. Delicious.

Linked to: Gooseberry Patch, Day 2 Day Joys, Recipe Lion

Lentil Spaghetti Sauce

I've said this before, but we really don't lack for anything as vegetarians in our family.  This pasta sauce of mine is another example:

Rich, hearty, slow cooked and "meaty"...

... and did I mention, delicious?

Lentil Spaghetti Sauce
((Printable Version))

1 large yellow onion, diced
1 large green pepper, diced*
2 generous tablespoons of olive oil
2 cloves garlic, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth
1/2 teaspoon cracked pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried basil
2 teaspoons dried oregano
a pinch of sea salt
1 (28 ounce can) crushed tomatoes
1 (28 ounce can) whole tomatoes, undrained
1 (6 ounce can) tomato paste
1 teaspoon vinegar
1/4 cup fresh minced parsley (optional)

*feel free to add whatever other diced vegetables you like in your pasta sauce: mushrooms, zucchini, etc.

Heat the olive oil in a large stock pot.  Add the diced onion, green pepper and a pinch of salt.  Sauté until the onion becomes translucent, about 5 to 10 minutes.  Add the garlic, dried basil, oregano, red pepper flakes and cracked pepper; stir for 1 minute.  Add the lentils and the vegetable broth.  Bring to a boil and simmer, covered, for about 20 minutes.

Add the tomato paste, crushed tomatoes and the can of whole tomatoes- breaking the whole tomatoes with your fingers into pieces.  Bring to a boil and simmer, uncovered, for 45 to an hour (stirring every few minutes.)

Before serving, stir in the 1 teaspoon vinegar. (This really brightens the flavor of the sauce.)  Add the optional fresh parsley and serve over whole grain pasta.

Top with cheese...

... twirl, slurp and enjoy!

Grilled Vegetables with Black Beans over Grilled Corn Bread

I took my basic corn bread, cooked in a cast iron skillet on the grill and then smothered the smokey bread in chopped grilled veggies and black beans.

Oh my... good...

Grilled Vegetables with Black Beans over Grilled Corn Bread

((Printable Version))

1 small zucchini, sliced into 1/4 inch slices, lengthwise

1 medium white onion, sliced

2 carrots, peeled (if they're very thick, cut them in half lengthwise)

1 whole red pepper

1 whole poblano chile

3-4 plum tomatoes, cored

1-2 ears corn, husk and silk removed

2-3 cups black beans, drained

1 teaspoon cumin

1/2 cup chopped fresh cilantro

juice from one lime

olive oil

salt and pepper
cheddar cheese for topping

*For this recipe you will also need a batch of grilled corn bread .  Cook the corn bread after you are finished with grilling the vegetables. 

Preheat your grill.  Coat all the vegetables in olive oil, salt and pepper. Grill the whole peppers and veggies, on the grill, turning until cooked and slightly charred.  

Place the peppers in a brown bag and allow them to steam so you can easily remove the peels.

Remove the corn kernels from the cob.  Roughly chop all the remaining vegetables, including the peppers, and add them in a medium sauce pan along with the black beans, cumin, lime juice, cilantro and 1/4 cup water.  Simmer on low heat to keep warm until the corn bread is done.

Cut the grilled corn bread into wedges. Top with the black bean veggie mixture and freshly grated cheese.


Linked to: Whole New Mom, Gooseberry Patch, Day 2 Day Joys

Grilled Corn Bread

Grilled corn bread, where have you been all my life?

You're like my original corn bread I love, only grilled... and smokey.

You are my new summertime love.

Grilled Corn Bread
((Printable Version))

1 1/4 cup flour (whole wheat, white or half and half)*

3/4 cup corn meal

1/4 cup sugar (white or raw)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons vegetable oil 

2 tablespoons butter

1 egg

*If you're not used to all whole wheat flour, try a mixture.  This is one recipe where I really love all whole wheat.  It gives the corn bread a rich color and nutty flavor.  If you use whole wheat flour, you can also add in 1 or 2 tablespoons of ground flax seed to give the bread a kick of omega-3.

Preheat your outdoor grill for indirect heating.  If you are using a charcoal grill, pile your hot coals on one side of the grill.  After the coals are hot, place a 10-inch cast iron skillet on the grill grate to preheat. 

Meanwhile, mix the flour, corn meal, baking powder and salt together in a bowl.  Stir with a whisk and set aside.

In s separate bowl, whisk the milk, egg, sugar and oil together.  (Do not add the butter yet.)

Add your wet ingredients to the dry and stir just until incorporated.

When your cast iron skillet is hot, add the 2 tablespoons of butter and swirl around (with an oven mitt!) until the butter is melted.  Pour the butter into the corn bread batter and stir just until incorporated.  Pour the batter into the hot skillet and place back on the indirect (cool) side of the grill.

Cover the grill and bake for about 15 to 20 minutes, turning once during cooking.

Put on a big slab of butter and enjoy.

Or, smother it in some smokey, grilled vegetables.

Tabbouleh

Tabbouleh is a labor of love, I'm not going to lie to you.  But if you don't mind chopping a few tomatoes and mincing a boat load of parsley, it is so worth the effort.

The first time I had tabbouleh was when an Armenian friend of mine brought my friends and I some from her husband's restaurant.  I had never had anything like it before. She tells me that good tabbouleh should leave parsley in your teeth.  I hope my tabbouleh does her proud.

Now tabbouleh is made with a lot of parsley and chopped mint.  I really don't care for the mint and my friend who serves it in her restaurant does not put mint in hers either.  So, I think I'm safe.  But I will add the mint in the list of ingredients.  If you love it, add it.

Tabbouleh
((Printable Version))

1/2 cup bulgur wheat (such as Bob's Red Mill)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cups minced flat leaf parsley
1 cup mint (optional)
1/2 cup finely chopped scallions (whites and greens)
4 medium tomatoes, diced
salt and cracked pepper to taste

Soak the bulgur wheat in hot water to cover.  Soak for 15-30 minutes.  Drain and squeeze out the water.  Place the squeezed bulgur wheat in a bowl and add the oil, lemon juice and pepper.  Add in the tomatoes, scallions and parsley.  Season with salt and pepper to taste.

Linked to: Whole New Mom, Day 2 Day Joys, Weekend Potluck

Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette

I am happy to bring you this recipe from Wendy over at Cooking Quinoa.  I first discovered Wendy's site on Twitter and was thrilled to see all the wonderful ways she cooks up quinoa.  (Go check out her site for more fantastic recipes!)

I have made this salad on two separate occasions and both times everyone was begging for the recipe.

So friends, (drum roll please) here it is...

Lentil Salad with Quinoa and Maple-Balsamic Vinaigrette
(From Cooking Quinoa)
((Printable Version))

1 cup lentils, rinsed
1 cup quinoa rinsed
1 bay leaf
1 teaspoon sea salt
1 carrot, peeled and grated
1 red pepper, seeded and diced
1 bunch scallions, chopped (both the green and the white parts)
1/2 cup dried cranberries
1 cup walnuts, chopped and toasted
4 tablespoons balsamic vinegar
6 garlic cloves, minced
juice of 1 lemon
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

In a large pot, place the rinsed lentils, rinsed quinoa and bay leaf. Cover with 2 1/2 cups water.  Bring to a boil, cover and simmer for 20 minutes.  Drain any excess water and pour the mixture into a bowl.  Add 1 teaspoon sea salt.

Add the carrot, red pepper, scallions, walnuts and cranberries.

Make the dressing by placing the garlic, lemon juice, maple syrup, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar.  Shake vigorously to emulsify.

Pour over the lentil mixture.

(Recipe used with permission from Cooking Quinoa.)


Featured on: TasteSpotting


Linked to: Whole New Mom, Recipe Lion, Delightfully Dowling, Gooseberry Patch, Jo's Health Corner

Grilled Salad Pizza

There is nothing I love to put on the grill more than lettuce.  Even when I was a meat-eater, grilled lettuce in the summertime was a must have. From romaine, to cabbage, to radicchio- I grill it all.  By simply brushing some lettuce with extra virgin olive oil, giving it a few cracks of pepper, a sprinkle of sea salt and a few quick turns on the grill- you have lettuce like you have never had lettuce before.

When I saw this recipe for grilled pizza salad I knew it was for me.  Rather than grilling the lettuce directly on the gill, the lettuce wilts slightly on a perfectly grilled pizza crust brushed with vinaigrette and sprinkled with parmesan cheese.

This is seriously delicious. The kids were initially disappointed to see their "pizza" had no sauce and gooey cheese. However, the two large pizzas this made were polished off and the kids were begging for seconds.

Grilled Salad Pizza
((Printable Version))

Vinaigrette:
2 tablespoons balsamic vinegar
2 teaspoons raw honey
1 teaspoon dijon mustard
1 clove garlic, minced
3 tablespoons extra virgin olive oil
small pinch sea salt and a few cracks of fresh pepper

1 batch of pizza dough, enough to make about 2 large pizzas
(I used a half batch of my No-Knead Pizza Dough)

3 tablespoons grated parmesan cheese
about 5-6 cups mixed greens of your choice (such as chopped romaine, arugula, radicchio, sliced endive, etc.)
1/2 a red onion, thinly sliced
1 cup garbanzo beans, drained and rinsed
1 cup cherry tomatoes, cut in half
additional shaved parmesan cheese for garnish

Heat your grill, placing the hot briquettes on one side of the grill so you can move the crust around to control the temperature while it cooks.  Or, set up your gas grill for indirect cooking.

Place all the vinaigrette ingredients in a jar and give it a good shake.  In a large bowl, add the lettuces, onion, tomatoes and garbanzo beans.  Toss with about 1/2-3/4 of the vinaigrette.

Roll out your pizza crust.  Place on a pizza peel or large cookie sheet pan that has been covered with corn meal.  Give the crust a few pokes with a fork.  Grill on the indirect side of the grill (the cooler side) for about 3 to 4 minutes, covered.  Slide the crust over to the hot side and give it a quick char.

Flip the crust and place back on the cool side. Brush the top of the crust with a little bit of the vinaigrette and a sprinkle of the grated parmesan.  When the crust is just about cooked on the bottom, top with the salad mixture and place on the hot side of the grill.

Cover and allow the crust to char lightly and let the lettuce wilt slightly.  This will take about 30-45 seconds, depending on how hot your grill is.

Remove the pizza from the grill and top with the shaved parmesan cheese.

Slice and serve.




(Adapted from Vegetarian Times)


Linked to: Delightfully Dowling, Midnight Maniac, This Chic Cooks, Somewhat Simple, Day 2 Day Joys, Sumptuous Spoonfuls 

Tamale Burgers

Tamale Burgers
((Printable Version))

1 cup brown rice
1/2 cup black beans (optional)
1 1/2 tablespoons olive oil
1 medium onion, diced
1 small red pepper, diced
3/4 cup corn
1 chipotle chili in adobe sauce (plust 2 teaspoons sauce)
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup masa
2/3 cup water
1/2 cup cilantro
1 1/2 tablespoons fresh lime juice
3/4 teaspoon lime zest

In a medium sized sauce pan, bring 3 cups of water and the rice to a boil.  Reduce the heat to low.  Cover and simmer for 40 minutes.  Set aside.

In a large skillet, heat oil and add the onion, red pepper, corn, black beans, adobo sauce, garlic, cumin and salt.  Cook for 2 minutes, stirring, then reduce the heat to low.  Cover, and cook for about 15 minutes, or until tender.

In a small bowl mix the 1/2 cup masa and 2/3 cup water.  Add to the skillet, stir and cook for about 5 minutes until it becomes a thick mush.

Off heat, stir in the rice, cilantro, lime juice and zest.  Cool for 20 minutes and with wet hands, form into 8 burgers.  Chill for 30 minutes.

Grill on a hot charcoal or gas grill, brushed with oil, for about 7 minutes per side, or until the outside is crusty.

We served ours on tortillas that were quickly toasted on both sides on the grill.

Top with cheese, lettuce, salsa and guacamole.


(Adapted from Vegetarian Times)

Provolone White Bean Grilled Panini with Basil & Tomato

This light and fresh tasting sandwich is perfect for grilling weather and comes together in minutes.  The crunch of the bread with the creamy inside really can't be beat.

Provolone White Bean Grilled Panini with Basil & Tomato
((Printable Version)) 

1 cup basil leaves, chopped
1/2 cup good quality mayonnaise
8 ounces Provolone cheese, stacked and sliced thin (I used a natural, non-smoked Provolone)
about 2 cups cooked white beans (or 15 ounces canned beans, washed and drained)
1/2 cup red onion, diced
8 slices good Italian bread (I found a loaf from a local bakery made with whole wheat)
1 plum tomato, very thinly sliced

Preheat your outdoor grill for a indirect heat, or use a stove top grill pan.

Mix the shredded basil and mayonnaise together in a small bowl and spread on all the slices of bread.

With a potato masher, mash the beans until chunky/smooth.  Stir in the red onion and chopped Provolone. Season with a little bit of sea salt and cracked pepper.

I found a great whole grain Italian bread from a local bakery that worked perfect for these sandwiches.

Divide the bean mixture between all the sandwiches.  Top with slices of fresh tomato and a little sprinkle of sea salt.

Top with the bread slice, brushing the outside of the bread with a little bit of oil.

When the grill is hot, place the sandwich on the indirect side of the grill.  Place a heavy cast iron skillet (or a brick covered in foil) and press down the sandwich.  Check the sandwich after about 45 seconds to make sure it isn't burning.  When you have nice grill marks on it, flip to the other side and press down with the skillet again.

Continue cooking until the sandwich is nicely grilled and the cheese just begins to melt.

I served this beautiful sandwich with a side of grilled asparagus.

Featured on: Tastespotting
Linked to: Gooseberry Patch




(Adapted from Vegetarian Times)

Chickpea Croquettes

This recipe has been a favorite of ours for some time now. Turn these croquettes into "burgers" and serve them on a bun, or eat as is over a bed of field greens. 

Chickpea Croquettes
(from Fresh 365)
((Printable Version))

1 cup whole wheat flour
3/4 cup hot water
juice of 1/2 a lemon
1 1/2 teaspoons salt
2 teaspoons cumin
1 cup dried chickpeas, soaked and cooked (or 15 oz can rinsed and drained)
4 chopped green onions
1/2 a red pepper, chopped
1 jalapeno, minced
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 tablespoons olive oil

Directions:
1. In a bowl mix the water, whole wheat flour, lemon juice, cumin, and salt.  Stir in the chickpeas, scallions, red pepper, jalapeno, garlic, and cilantro.

2. Heat the olive oil over medium heat in a large saucepan.  With your fingers, or an ice cream scoop, form the mixture into 8 patties, about 1/2 inch thick. Place in the pan and cook 4 to 5 minutes per side.

Serve with homemade salsa, avocado or sour cream. 

Enjoy!

Lentil & Brown Rice Tacos

We feel no loss in our family when it comes to not eating meat.

This dish is a perfect example.

All homemade.

All good for you.

Totally satisfying.

Totally delicious.

Lentil & Brown Rice Tacos
(adapted from Hillbilly Housewife)
((Printable Version))

3/4 cup dry brown lentils, rinsed
3/4 cup brown rice
4 cups vegetable stock
2 teaspoons chili powder
1/2 teaspoon cumin
1 small onion, diced
1-2 cloves garlic, minced
1 tablespoon olive oil

In a medium sized saucepan, saute the onion in the olive oil for about 4 minutes.  Add the garlic, chili powder, and cumin.  Cook for about a minute to toast the spices in the oil.  Add the brown rice and stir to coat the rice in the spices.  Add the lentils and vegetable stock.

Bring the mixture to a boil.  Cover and reduce the heat to a simmer and cook for about 45 to 50 minutes.

Fluff with a fork and serve with your favorite taco fixings.

We like:
homemade corn tortillas
salsa
pepper jack and cheddar cheese
dark leaf lettuce or shredded spinach
pickled jalapenos


Linked to: Gooseberry Patch

Spring Vegetable Risotto

Spring Vegetable Risotto
(From Cooks Illustrated)
((Printable Version))

Ingredients:
2 tablespoons minced fresh parsley leaves (reserve the stems in a stock pot)
2 tablespoons minced mint leaves (reserve the stems in a stock pot)
1/2 teaspoon grated lemon zest
1 pound asparagus, cut into 1/2 inch pieces (break off the tough ends and place them in a stock pot)
2 medium leeks, white and light green parts halved, sliced, and washed (place the dark green tops in the stock pot with the asparagus ends)
4 cups vegetable broth (place in stock pot with leek tops and asparagus bottoms )
3 cups water (place in stock pot with leek tops and asparagus bottoms)
5 tablespoons unsalted butter
1/2 cup frozen peas
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine
1 1/2  ounces (3/4 cups) grated parmesan cheese
2 teaspoons lemon juice

Directions:
1. Place the parsley, mint, and lemon zest in a small bowl and set aside.

2. Bring the broth, water, and reserved vegetable stems and pieces to a boil, partially cover and simmer for 20 minutes. Strain the broth, pressing the solids to extract the liquid.  Place the broth back in the stock pot and place on low heat to keep the broth warm.

3. Heat 1 tablespoon of butter in a large pot and saute the asparagus spears with a pinch of salt and pepper for about 4 minutes.  Add the peas and cook for 1 more minute.  Transfer the vegetables to a plate and set aside.

4. Melt 3 tablespoons of butter in the same pot and add the leeks, a little salt and some pepper.  Cook for about 4 to 5 minutes.  Add the risotto and cook for another 3 minutes.

5. Add the wine and stir until absorbed.  Continue adding the warm broth a few ladles at a time.  Stir constantly until all the liquid is absorbed before adding more.  Continue adding more broth until the rice is al dente.

6. Off heat add the last tablespoon of butter, the cheese, and the lemon juice.  Gently fold in the asparagus and peas.  Top with the chopped parsley, mint, and lemon zest mixture.

Linked to: Recipe Lion Blog Hop

I'm a loser......But not anymore. (Sweet Potato Burritos)

I've never won anything that I can remember.

Seriously.

Perhaps it is because I never enter contests..... I think that may have lowered my odds a bit through life.

However, I remember being in Vegas in college and my second cousin was playing the high-stakes slot machine.  He put in the money, I pulled the handle.  A few hundred dollars in coins came flooding out of the machine all over the floor.

It was his money and I pulled the handle.  Can I call that a half-win?  He did let me keep the money.  My husband and I now sleep on it.  Not the money....

 ...but the bed the money paid for.

Needless to say, I was so happy to hear that I had won a copy of Warren Caterson's Table for Two cookbook.

When I received it in the mail, I poured through it like a good book.  My eyes fell upon this recipe and I knew it would be love at first bite.....

Sweet Potato Burritos 
(from Table for Two)
((Printable Version))

1 teaspoon olive oil
1/2 onion, chopped
1 clove garlic
2 cups kidney beans, canned (or dry beans, soaked and cooked)
2/3 cup water or vegetable broth
1 tablespoon chili powder
3/4 teaspoon cumin
1 1/4 teaspoons prepared mustard
Pinch of cayenne pepper
1 tablespoon soy sauce
1 1/3 cups prepared mashed sweet potatoes
4 (10 inch) flour tortillas, warmed
1/2 cup diced tomatoes
6 tablespoons shredded Cheddar cheese (I threw in some Pepper Jack too.)

 *I generously doubled the recipe above and it easily fed my family of five.

Preheat your oven to 350F.

Heat the oil in a skillet and sauté the onion for about 8 minutes.  Add the garlic and cook another minute, until it becomes fragrant.  Stir in the beans and mash.  Gradually sir in the broth and heat until warm.  Remove from the heat and add the chili powder, cumin, mustard, cayenne pepper, and soy sauce.

Divide the bean mixture and mashed sweet potatoes between the tortillas. Top with the diced tomatoes and cheese.  Fold the tortillas "burrito style" and place on a sheet pan.  (I topped them with a little extra cheese.)

Bake for about 12 minutes and serve with a side of sour cream, chopped green onions, and/or salsa.

These were fantastic!  The bean mixture alone was so good I could sit down with that and a spoon and be a happy mama.  PLUS, it was rated a "keeper" by my kids.... so you know it's good!

Now go get this fabulous cookbook for more great recipes.
And while you're at it, hook up with Table for Two over on Facebook.

Enjoy!