Spicy Black Bean and Yam Jubilee

Between my husband and myself, we are now paying for 4 gym memberships.  We decided to check out the university gym because we are tired of not finding a place to park or available equipment at our other gym.  The medical campus gym is right beside the building where I work so I don’t even have to move my car.  We also have access to the main campus gym which is supposedly incredible!  We’re hoping that by using the university gym, we waste less time, get home sooner, continue cooking delicious dinners, and still have some time for relaxing before bed!  This worked out really well yesterday, and I had more time to cook something that is quickly becoming one of my favorite meals!

If you have not tried any of my recipes yet, try this one.  This recipe is adapted from Susan O’Brien’s “J&J’s Favorite Yam and Black Bean Burritos” recipe from her cookbook titled The Gluten-Free Vegan.  I have followed her exact recipe before and it’s amazing, but last night I adapted it to use slightly fewer ingredients and groceries I already had stocked in my kitchen.  This dish does not disappoint–it is spicy, sweet, AND savory!

The first time we made this, we used gluten-free rice tortillas (that were not very good).  This time, I whipped up some quick homemade corn tortillas.  If you don’t have tortillas, the stuffing is just as good by itself!

Spicy Black Bean and Yam Jubilee

A pile of vegetables never tasted so good!

Ingredients (for 4 robust portions):
About 2.5 cups cooked black beans
2 large yams or sweet potatoes
1 bell pepper
1 onion
2 medium tomatoes
1 cup of salsa
1 Tablespoon lime juice
1 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
About 10 leaves of cilantro

Directions (steps 1-3 can be done simultaneously):
1.  Boil black beans until soft (or, alternatively, open a few cans of black beans and drain off the liquid).
2.  Cook yams until soft.  I pierced each yam several times with a fork, wrapped in a damp paper towel, and microwaved on high for 6-7 minutes.
3.  Chop onion and bell pepper and add to a large pan.  Sauté in olive oil over medium heat until tender.  Reduce heat to low/medium.
4.  Add in salsa, lime juice, and spices.
5.  Remove skin from yams and chop the flesh into ~1” cubes and add to sauté pan.
6.  Add black beans.  Additional salsa and lime juice can be added as needed to keep the mixture from drying out.
7.  Dice tomatoes and add to pan.
8.  Serve once tomatoes are warm.

Immediately stuff in your face!

Serve with a cold beer (or a Crispin if you’re gluten-free)!

Happy eating!

-c

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2 Comments

  1. karenlou said,

    April 26, 2012 at 9:38 PM

    that looks amazing.

    • critchie103 said,

      April 27, 2012 at 6:35 AM

      It’s pretty much the tastiest meal ever! You should try it and let me know if you like it as much as I do!


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