Food. Recipe. Something. Thing.
There's one of those Some eCards floating around on Pinterest that says, "Today's hairstyle is called 'And I didn't brush my teeth, either.' "
That about sums up my week (and definitely my morning). I don't know what the deal is, but everything has seemed to take twice the normal amount of time and energy. I blame Daylight Saving Time. We are not an agricultural society anymore - please stop torturing the American office-working population by messing with their sleep schedule! Seriously, ain't nobody got time for this.
What we do have time for, however, is healthy food. Bridal portraits are Friday, y'all - crazy! Can you believe we're down to 45 (!!!) days? And we gotta get lookin' good.
So. Healthy food. Need. Easy. As another Pinterest meme goes, "I cannot brain today. I haz the dumb." This also accurately sums up my week. If you're on my blog because you're looking for some sort of complex recipe, I suggest you just make yourself a note to check back after April 26th. Actually, if you're looking for cohesive writing that makes sense and flows well, I also suggest you try again later.
But I digress. Food. Right. I was looking for some kind of vegetarian recipe on Pinterest, and I happened across these beauties. My B loves Southwestern-style food, so I knew I could get him into this.
What's better, I got myself into it, too. This was GOOD. It was sweet, spicy, savory, warm, filling...pick an adjective, because it probably applies. It's not been the greatest week sous mon parapluie, so it was nice to get a win. Brownie points because said win involved food, and food has incredible power to make you happy (or maybe that's just me).
This recipe is vegetarian (Seester-In-Law, I'm looking at you!) and also is probably Weight Watchers-approved. I'm not entirely up and up on the whole gluten thing, but it SEEMS like it would be gluten-free? There's no bread in it, anyway. A super-easy, warm and comforting weeknight meal - don't take my word for it, MAKE it!
Southwestern Stuffed Sweet Potatoes
4 sweet potatoes (I used two, because they were GIANT)
Cooking spray (or olive oil)
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 15-ounce can of black beans, rinsed well
1 1/2 cups frozen corn
1 1/2 cups fresh salsa
Cilantro (we used scallion onions)
Cook potatoes (either in microwave or oven, you choose - I personally prefer the oven).
Heat nonstick skillet over medium-high heat and coat with cooking spray or a drizzle of olive oil.
Add onion, garlic, cumin and chili powder, and saute for 3 minutes.
I also added a dash or two of paprika, some red pepper flakes, and some Trader Joe's South African Smoke Seasoning. What can I say, we like it hot.
Reduce heat to low, then add beans, corn and salsa. Cook 4 minutes, or until hot.
Cut cooked potatoes in half and fluff with a fork.
Spoon about a cup of bean mixture over each potato (or half-potato, depending on size).
Top with cheese and scallions.
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