Hello friends! Before I get into this Monday’s recipe I want to thank you! Over the weekend I hit 800 followers on
Bloglovin‘ alone. I never expected to experience such growth this summer. Sam and I said that we’d celebrate when I hit 1,000 followers via one medium (for example, Bloglovin’) and when I started blogging back in February I thought that celebration was going to be in the very distant future. To celebrate the 800 milestone I’d like to give everyone the opportunity to take 20% off any ad spots with the promo code “Pumpkin Spice”
All the profit generated from my ad spots goes towards improving your Rhyme & Ribbons experience and exposure!
I appreciate all your comments and I try to take time to respond to every single one. If you are a “no reply” commenter and I don’t respond to you via email, if you come back to the comment page, I’ve usually responded to you there. So again, thank you!
But let’s get down to our regularly scheduled content. Shall we all just pause for a moment and thank the inventors of the burrito. Without you, the world wouldn’t be as delightful as it is today.
Sweet Potato, Roasted Veggie and Bean Burritos
Again, bringing little bits of New Mexico to England.
(Adapted from Tasty Kitchen)
Ingredients:
2 sweet potatoes, peeled and dices
2 whole jalapenos, diced
1 red bell pepper, diced
1 red onion, diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 pinch of salt and pepper
1 can of Mixed Taco Beans, drained
1/2 cup cilantro, chopped
2 tablespoons of lime juice
2 cups of shredded cheddar cheese
At least 6 wheat tortillas
Red bell peppers, the best of the bell pepper colours.
Instructions:
Preheat oven to 425 F. Put all your diced potatoes and vegetables into a bowl. Toss them with the spices and the olive oil. Spread them out on a tray and roast for 20 minutes, shaking them halfway through.
Tossing the vege with spices before roasting it.
After 20 minutes, take them out of the oven. Add them back into a bowl, add in the beans, cilantro and lime juice. Stir gently, until thoroughly mixed.
The sweet potatoes really fill you up.
Heat your tortillas in the microwave for 30 seconds. Spoon generous helpings of the filling into the center of each tortilla. Top with cheddar cheese and then fold the sides in and roll them into a burrito shape. You should be able to make at least 6 burritos.
It’s silly but I’m loving how colorful everything is!
Turn the oven heat down to 375 F. Place the burritos seam side down in a casserole dish. Bake for 15 minutes.
Delicious! I could have done with more cheese though…
