Black Bean and Sweet Potato Burritos

So the husband and I recently cut the cord.

We are a cable-less household. Honestly…it’s a lot better than I thought it would be. The true test will be during football season – I might will not be such a good sport if I don’t get to wake up to College Game Day every Saturday.

Anyways, the first real challenge came a few weeks ago. When the hubby and I first started dating – as in the second time we ever laid eyes on each other – we discovered we both loved the same TV show. 24. So, we rotated “hosting” 24 night by cooking for each other – obviously that’s how I hooked him!

Well for those of you who are fans, you know that 24 has just started back after several years! It was very exciting news. So, on a Monday night (which was also Cinco de Mayo) – knowing that we no longer have a DVR to record such exciting television events, I found myself in a throw back state of mind. I got home late from work, was all ready to throw together our “Meatless Monday” and “Cinco de Mayo” meal while enjoying the return of Jack Bauer. Woops – forgot it started an hour early. Oh how long it had been since I had to cook during commercials – running back and forth when I’d hear “it’s back on!”. Clearly I had gotten spoiled!

Luckily, the meal I planned was super simple. The longest thing is roasting the vegetables, which doesn’t take much time at all – but man it is so delicious. And it’s really filling, which is awesome. Give this a try on your next “Meatless Monday” or any other day of the week!

Black Bean and Sweet Potato Burritos (Serves 4 / 7 WW points per serving)

Ingredients

2 small sweet potatoes, peeled and chopped

1 (15 oz.) can black beans, drained

1/2 small red onion, chopped

2 small jalapeno peppers, diced

1 tsp. olive oil

1 tsp. chili powder

1 Tbsp. taco seasoning

1/4 cup fresh cilantro, roughly chopped

1 cup shredded fat-free cheddar cheese

8 tortillas (I use Ole Extreme Wellness, High-Fiber Low-Carb)

Heat oven to 400.

In a lightly greased roasting pan, add potatoes, black beans, onion, jalapeno, seasonings and cilantro. Toss to mix and roast for 20-25 minutes.

Black Bean and Sweet potato - for roasting

Divide cheese evenly in the center of the tortillas. Spoon veggie filling on top, fold tortillas into the center, then tuck in the ends. Add to a baking dish and bake 10-12 minutes.

Burritos-StepbyStep

Serve with salsa for dipping and enjoy!

Black Bean and Sweet Potato Burritos

Have a happy Memorial Day weekend y’all!

 

 

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Roasted Buffalo Chickpea Salad

Friends – we know I have some issues when it comes to all buffalo flavored things.

As in, I want all of the buffalo flavored things.

Now that the husband and I are getting back on track in watching what we eat and taking care of ourselves, we have started doing “Meatless Mondays” again. It can be tricky making it through one when you are absolutely craving something buffalo flavored.

But I’ve taken care of that.

Roasted Buffalo Chickepea Salad - Overhead

 

You’re welcome.

I’ve heard about (and seen) recipes for roasted chickpeas and they always sounded intriguing. God bless the chickpea. Shameless Friends reference.

Well, I decided to kick up the roasted chickpeas a notch and add some buffalo sauce. But obviously that would be a bit messy. So I threw it on a salad. Nothing like some crisp celery and carrots, some blue cheese crumbles, and spicy buffalo sauce to make a salad exciting.

The best thing about this delicious salad? It’s only 5 WW points…so perfect for lunch or a light dinner! The chickpeas are packed with protein – so it leaves you feeling satisfied.

Some other delicious dishes that require no meat? Our favorite – Baked Tacos. Another buffalo favorite – Buffalo Quinoa Cakes. A yummy Veggie Strudel. A warm Lemon Spinach Orzo Soup. A veggie-packed Tortellini and Vegetable Pasta Salad. And a delicious twist on pizza – Shaved Asparagus Pizza.

Roasted Buffalo Chickpea Salad (Serves 4 / 5 WW points)

Ingredients - Buffalo Chickpea Salad

1 14 oz. can chickpeas/garbanzo beans

1 Tbsp. vegetable oil

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. garlic powder

8 cups iceberg lettuce

1/2 cup chopped celery

1/2 cup sliced carrot

1/2 cup Reduced-fat blue cheese crumbles

6 Tbsp. Frank’s Hot Sauce

2 Tbsp. Blue Bonnet Light

4 Tbsp. Fat-free Italian dressing

Extra hot sauce

Heat your oven to 425. Drain and rinse chickpeas and pat dry. Add to a small container and toss with oil, chili powder, cumin and garlic powder. Spread chickpeas on a baking sheet (line with parchment paper or foil to avoid clean-up duty) and bake for 30 minutes, stirring every 10 minutes.

Let chickpeas cool and assemble your salads.

Each serving gets 2 cups of lettuce and 1 Tbsp. of dressing. (I really just drizzled it on to make sure there was enough of a dressing since the buffalo sauce is added later. I also dotted a little hot sauce over the dressing.) Top lettuce/dressing with 2 Tbsp. blue cheese crumbles and 2 Tbsp. each celery and carrots.

Once your chickpeas have cooled slightly, melt the margarine in a small dish and stir in the hot sauce. Toss with chickpeas to coat and add about 1/4 cup to the middle of each salad.

Buffalo Chickpea Salad - Steps

We only did 2 salads – so I left the roasted chickpeas in an airtight container without the sauce so they wouldn’t get too mushy. They do make a pretty good snack!

Easy, unique, filling and delicious…

Roasted Buffalo Chickpea Salad

What more can you ask for?

Hope y’all have a great weekend!