Now that I’m back in the kitchen more frequently I’ve tried to expand our menu each week to include things I’ve never cooked before. You know how you always seem to fall back to the staple meals? The ones you know the recipes by heart or you can just pop in the oven? Oh, you don’t? Well, I’m a staple meal kind of gal and it gets old quick in our household so I try my darndest to put more effort into meal planning and not just fall back onto my staples.
Anyway, don’t you love when I get long winded? You’re like, Lauren, I get the picture, now move your butt on. Ok, ok. Well, now that my 18 month old full blown toddler seems to be out of his three week sleep regression, nap time fighting and teething stage (for now at least), I have so much more energy these days! Enough to food prep and chop up tons of veggies and be patient when recipes involve a few steps.
And how can you go wrong with anything calling for roasted garlic? That’s right, you just can’t.
This recipe is straight from How Sweet Eats. Make this for one of your next meals and go crazy with your toppings and enjoy!
1 bulb of roasted garlic
3 teaspoons olive oil
1 small sweet potato, cubed
1/2 red onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 cup sliced mushrooms
2/3 cup corn (if frozen, thaw and pat dry)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
2/3 cup black beans
4 Tortilla Shells of your choice
Toppings: Avocado, Guacamole, Sour Cream, Greek Yogurt, Shredded Cheese, Salsa, Fresh Tomatoes, Cilantro, etc., etc.
Make sure you roast your garlic first!
Pre-heat oven to 400 degrees.
Chop your onion, sweet potato, mushrooms and bell peppers and mix all in a bowl with your corn. Toss with 2 tsp olive oil and salt and pepper. Spread on foil lined baking sheet and roast for 20 minutes. After 20 minutes, toss with your balsamic vinegar and roast for another 15 minutes.
While your veggies are finishing up with roasting. Brush each side of your tortilla shells with some olive oil and heat one shell at a time over medium-high heat in a skillet on the stove. This should take a good 3-5 minutes for each shell to get nice and toasted. Remove from skillet and place on wire rack to cool.
Once your veggies are finished roasting, remove from oven and place back in bowl and add your black beans and roasted garlic cloves. Mix all together, place on mixture on shells and top with whatever toppings your little heart desires.
Mmmm! Looks great and right up my alley! Glad to have you back, girlie.