Frozen Burritos

When I started my new job, I knew I wanted to have easy to grab lunches in the fridge.  I went from working at 10am to 8:30am, so I no longer had time to make myself lunch in the morning if we had gone out the night before and didn't have leftovers, or just had burgers and fries for dinner.  I buy the CedarLane Vegetarian Burritos from Costco, but they don't always have them, and I was looking for an even cheaper way to make freezable lunches. 

So when I had an extra sweet potato one day, and had accidentally opened a can of Trader Joe's Refried Beans instead of black beans, I whipped up about 8 frozen burritos.  They are surprisingly delicious and store pretty easily.  I just let it thaw on my windowsill all morning, then heat it up in the microwave. 

Recipe:
1-2 sweet potatoes, mashed (add salt and pepper to taste)
1 can vegetarian refried beans
6-8 flour tortillas (I used white and I think that is part of why they held up so well - the white ones are just softer and heartier)
1 cup shredded cheddar cheese

Procedure:
1. Put a flour tortilla on a piece of saran-wrap. 
2. Spoon sweet potatoes and refried beans into center of tortilla until it is pretty full.
3. Add cheddar cheese to the top. 
4. Fold burrito over and in on itself.  If it is having trouble sticking, use a bit of sweet potato as additional glue.  Immediately wrap in Saran Wrap. 
5. If your sweet potatoes are still hot, place in the refrigerator until cool.  If they are not hot, place burrito directly in the freezer. 

I made these about 2 months ago and just had one for lunch and it was good. 

Sweet Potato Tacos

My boyfriend's ex-girlfriend gave him a slow-cooker cookbook (and Indiana Jones!!!) for his birthday.
This recipe is one of my favorites. Who would have thought that sweet potatoes are deliciously fantastic in tacos?
Ingredients:

• 2 tbsp chili powder
• 2 tsp dried oregano leaves
• 1 1/2 tsps ground cumin
• 1 large sweet pototo, peeled and diced
• 1 can black beans or pinto beans, drained and rinsed
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 green bell pepper, chopped
• 1 cup frozen corn, thawed and drained
• Shredded monteray jack cheese
• Flour tortillas

Equipment

• 4-6 quart slow cooker
• Prep bowls

Procedure

1. Combine spices in a small bowl.
   
2. Layer ingredients in the slow cooker in the following order: sweet potato, beans, half of spice mix, garlic, onion, pepper, remaining spice mix, corn.
   
3. Cover and cook on Low for 5 hours or until delicious.
   
4. Pile into tacos, add cheese, eat.