QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO
This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.
Provided by Katherine Sacks
Categories Vegetarian Burrito Sweet Potato/Yam Mushroom Bean Lunch 22-Minute Meals
Yield Serves 4
Number Of Ingredients 17
Steps:
- Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
- Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
- Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
- Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
- Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet and saute onion and garlic in oil until soft.
- Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
- Serve hot with sour cream and lime if desired.
MUSHROOM POTATO SOUP
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
POTATO AND BLACK BEAN SOUP
This is a recipe I found in a book called Better than Peanut Butter & Jelly, (A vegetarian book for kids meals). Make it vegan by leaving out the sour cream or yogurt.
Provided by TishT
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
- Cook over medium high heat until mixture comes to a boil.
- Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
- Stir in beans, tomatoes, cilantro, and seasoning.
- Cook, stirring occasionally, until heated through.
- Serve topped with sour cream, if desired.
Nutrition Facts : Calories 150.5, Fat 0.5, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 31.3, Fiber 6.8, Sugar 3, Protein 6.8
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
BLACK BEAN-MUSHROOM HAPPY
This is a quick and easy making chicken recipe with dark meat and a touch of oriental taste--which comes from the fermented black beans. Very good for dinner with fresh made rice or noodles.
Provided by Yan Liu
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
- Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
- When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 4.9 g, Cholesterol 85 mg, Fat 11.6 g, Fiber 1.2 g, Protein 22.1 g, SaturatedFat 2.8 g, Sodium 527.3 mg, Sugar 1.3 g
MUSHROOM, LENTIL, AND POTATO SOUP
Delicious, easy, vegan meal. Great for a cold day!
Provided by mina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 2
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g
BLACK BEAN POTATO AU GRATIN
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
Nutrition Facts : Calories 340 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 1178mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 10g fiber), Protein 15g protein.
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