I'm Back

So, it has been a crazy summer, what with inclement weather, adjustments to married life, new friends and old leaving and entering my life at an alarming rate. Now that we are at the end of summer and road season, its time for me to get back on the proverbial horse and start doing my Sunday dinner blog. I thought we would start the week off right, with an old standby in this household. I was able to make this recipe due to an unexpected gift from Les and Ty, and their abundant CSA box. They had a plethora of beets so, being the lovely people that they are, they passed on a nice bag that included those delicious beets on top of some other very lovely vegetables that will grace our table this week. Thanks to both of you and your generosity! This Sunday dinner blog the feature is my "Sweet beetin' bean burritos with mango pineapple salsa" (or kumquat if they are in season)! Really, this is a super simple recipe, full of delicious veggie goodness, and Joe cant help but eat at least three of these in one sitting. here is the recipe:
2 small to medium size beets (with tops) and sweet potatoes, diced
1 15 oz can black beans rinsed and drained
1/4 red onion, cut into strips
1 poblano pepper, cut into strips
1/2 tbsp cumin
2 tbs olive oil
sea salt and fresh ground pepper to taste
Directions: preheat oven to 450 degrees take diced beets (remember to save the tops) and the sweet potato and put into casserole dish place 1 tbs olive oil into pan along with cumin, salt and pepper. toss until coated and place in oven. Remember to stir occasionally.

while veggies are roasting you can make your salsa

Pineapple mango salsa:
1 cup finely diced pineapple
1 large ripe mango peeled, finely diced
1/4 cup diced red onion
1 jalepeno finely diced (more or less to taste)
1 tbs Cilantro (optional) 1/2 lime zested and juiced
salt to taste
combine all ingredients in large bowl and place in fridge so flavors can combine
Kumquat variation: Omitt pineapple, add 10-15 fresh kumquats thinly sliced into rounds
After Salsa is finished, start the bean mixture
heat skillet on medium heat add olive oil
saute poblano and red onion until soft and translucent
add the can of beans and chopped beet greens, stirring to incorporate
place lid on skillet and turn heat to low, stir every couple of minutes so mixture doesnt burn.

after 5 minutes remove from heat and let sit, while you remove beet and sweet potato mixture from the oven.

to assemble:
take burrito shell (we love ezekial brand sprouted wheat tortillas-not gluten free) heat in oven for 30 seconds to soften
place spoonful of beet mixture and spread in a horizontal line (left to right) near the bottom middle of your shell next add bean mixture right next to the beets fold sides over and bottom and start rolling cut in half and serve with salsa and a salad or guacamole and chips.
To make GF version, I opt for a burrito bowl idea sometimes adding Follow your Heart vegan cheese that I shred on top. Enjoy!