I apologize for the hiatus. Life got stressful and I lost inspiration. But after many requests, I AM BACK!
Lately I've made a goal of not letting any food in my refrigerator go to waste. It leads to some interesting meals, and also some fabulous ones!! I made baked sweet potatoes for dinner Tuesday and topped it with everything I could find. Stephen and I loved them! Here is the recipe ...
Southwest Baked Sweet Potatoes with Cilantro Pesto
serves 2
2 large sweet potatoes
1 red bell pepper, sliced
5 button mushrooms, sliced
1 can black beans, drained
1 cup cherry tomatoes, cut in half
1/2 cup frozen corn, thawed
2 Tbs olive oil, divided
1 Tbs. chili powder
1 Tbs. cumin
1 clove garlic
salt and pepper to taste
cilantro pesto (recipe to follow!)
feta cheese (optional)
1. Preheat oven to 400 degrees. Wash sweet potatoes and poke with fork. Place on cookie sheet and bake for 45 minutes.
2. Heat skillet with 1 Tbs. of olive oil. Add red bell pepper and mushrooms. Saute over medium/low heat for 10-15 minutes. Set aside.
3. In another skillet heat the other 1 Tbs. of olive oil. Add garlic and saute until fragrant. Add black beans, cherry tomatoes, corn, chili powder, cumin and salt and pepper. Cook for about 10 minutes. Set aside.
4. Build your sweet potato!! Split open potato and top with black bean mixture, red bell pepper mixture, cilantro pesto and feta cheese. SUPER YUM!
Cilantro Pesto
makes approx. 3/4 cup
1 bunch of cilantro
1/4 cup of pecans (or any nuts you prefer!)
1/4 cup olive oil
2 cloves of garlic
Tear leaves from cilantro stems. Add leaves and all other ingredients into a blender or food processor. Blend for about a minute. VOILA!
I should have taken a picture!! These sweet potatoes looked colorful and beautiful!
That is all for now, my friends. I promise to update soon! Happy eating!
Love,
Steph
