Here Comes the Sun

Move on, black cloud. Move on!

I will be the first one to admit I have been in a f*ck you funk lately. If you haven’t noticed, just ask Kimye.

A black cloud stalked me Single White Female-style for an entire year. I was knocked on my a$$, soaked and shivering, by a downpour of unrelenting rain. Day after day after day, for 365 days straight, the storm of sickness and death shattered my psyche. It’s hard to believe the sun may shine again…if I stop telling it to f*ck off.

So, I am trying to shut my inner negative Nelly up (don’t be alarmed…she’s not an actual personality in my head; it’s just an expression) by focusing on things I love: cooking and writing. There’s nothing like creating a nutritious dinner with my sous chef, Alex, and sharing it with Mommy Dish affecianados. It’s the best umbrella ever, actually.

When I count my blessings, I include my sweet potato, corn, and black bean burritos. I need to start somewhere, okay negative Nelly? Yeah, I am talking to you. F*ck off, Nelly. 😉

Both of my kids love this!

Sweet Potato, Corn, and Black Bean Burritos

Ingredients

1 large sweet potato, peeled and cubed small
3/4 cup frozen corn, cooked
2 tablespoons salsa
1 jalapeno, diced
1 onion, diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 can black beans, rinsed and drained
½ cup fresh cilantro, chopped
2 cups shredded cheddar
1 package burrito-sized tortillas

Method

In a bowl, toss raw veggies in olive oil and season with spices. Place on a cookie sheet and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Add your roasted veggies to a can of rinsed black beans. Add salsa, corn, and cilantro. Combine gently.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, and place in pan. Put them on a baking dish, seam side down so that they stay together.

Bake in a 350 oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, you can put it in the microwave for 30 seconds. Enjoy!

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One Response to Here Comes the Sun

  1. Rita says:

    I always enjoy your posts positive or negative. Glad you’re trying to get some sun into your life again. Take care and be well

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