Sunday, April 29, 2012

Sweet potato black bean nachos

Last week I finally started making my own meals again, after a month-long hiatus. We'd been getting prepared foods at Mustard Seed, which was a nice treat, but I was beginning to miss my own cooking. I still don't have the energy to do much and have been smart enough to rely on recipes I know by heart that don't require much planning or thinking. Lately any time that I've planned to do anything too difficult has resulted in disaster, or even worse, spoiled food in the fridge because I was too lazy to cook at all.

So it has to be easy.

This recipe fulfills all of my requirements: 1. It's simple. 2. Measurements aren't required. 3. Eric likes it. 4. It's relatively healthy. 5. There's enough for leftovers for lunch the next day.

Sweet Potato Black Bean Nachos
1 lb. ground turkey
1 sweet potato, peeled and cut into small pieces
1 cup of diced tomatoes (I used Pomi, the kind in the tetra pak)
1/2 cup vegetable or chicken broth
1 tsp garlic
1/2 tsp cumin
1 tsp cilantro
hot pepper flakes
1 can black beans, drained and rinsed
1 lb. spinach
corn tortilla chips

Cook the turkey. Add the sweet potato, the diced tomatoes and spices. Simmer for about a half an hour until the potatoes are soft. Stir in the black beans and cook for a minute or so. Stir in the spinach, adding gradually as it wilts.

Serve over tortilla chips with guacamole. Eric had his with sour cream and cheese.

It can get pretty messy, particularly with the thin chips that I like to use.

Option: They also taste really good baked. Just crumble tortilla chips and add them in a layer to a greased 9"x 7" in. pan. Pour the mixture on top. Sprinkle fake or real cheese over it and bake at 350 for 45 minutes or until the cheese melts and browns.

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