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Wednesday, January 13, 2010

Sweet Potato and Black Bean Fajitas with Corn Salsa

This recipe originally comes from "Clean Food" by Terry Walters, though I have modified it a bit from its prime form. The key to this recipe is lime juice and cilantro!

There are 2 parts to this recipe: the Fajitas themselves and the Corn Salsa.

To make the fajitas, you will need:

- 3 sweet potatoes
- 3-4 Tbsp lime juice
- 1 and 1/2 c cooked black beans
- 1 large tomato, diced
- 8-10 soft fajita-size corn tortillas

Preheat oven to 400 degrees F. Place sweet potatoes on baking sheet and bake 45 mins - 1 hr or until soft. Remove from oven and cool.

While potatoes are baking, make corn salsa and set aside or in fridge (below).

Peel sweet potatoes and mash with fork. Add lime juice and distribute evenly, stirring into potatoes. Fold in cooked black beans and tomatoes. Spoon filling into center of each tortilla, roll up and place seam side down into shallow casserole. Top with shredded cheese and place in broiler for roughly 5-7 minutes, watching closely to keep cheese from burning. Remove from broiler, top with sour cream and cold corn salsa, and serve.

To make corn salsa, you will need:

- Canned or frozen corn
- Lime juice to taste
- 1/2 onion, diced
- 2-3 Tbsp chopped cilantro
- salt to taste

Blanch or thaw corn by placing corn in a strainer and pouring boiling water over it. Pour blanched corn in a medium-sized bowl and combine with diced onion (ratio should be roughly 2 parts corn : 1 part onion). Drench with lime juice and stir in chopped cilantro. Salt as necessary.

Notes: Can also use canned diced tomatoes if not in season (use roughly half a 15-oz can). Reheat value on this recipe is excellent. Resist the urge to zap these in the microwave, since microwaving removes much of the nutritional value. When reheating, place in warm oven or under low broiler to heat insides without burning outsides.

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