Black Bean Sweet Potato Burritos

Yum! This is one of our favorites from Taco Tonto's in Kent, OH that I've tried paying homage to at home in Warren.



Ingredients:

• 1 sweet potato, peeled and roasted
• 1 can black beans
• 1/2 c rice (makes 1 1/2 c cooked rice)
• 3 tbsp cilantro
• 1 c mung bean sprouts
• 2 c homemade or favorite salsa
• 6 whole wheat tortilla shells (10")

1. Cut cilantro into cooked rice while still warm.
2. Down the center of a tortilla, layer rice, sweet potato, and black beans. Top with mung bean sprouts and salsa.

3. Fold the two ends over the edges of the ingredients, then roll into a tightly formed burrito.
4. Grill on a flat top until tortilla is crispy. Serve with additional salsa for dipping.

Pecan Crusted Salmon and sides

This one came together quickly and was really yummy!

The spicy pecan crusted salmon came prepared from the grocery store. I didn't touch the green beans except to wash and season them, and the rice was super throw-together. All of that being said, it was tasty!

Ingredients:

• 2 salmon filets, marinated or coated
• 1/2 lb fresh green beans
• 1 c long grain rice
• 1/2 c marsala wine
• 1 c sliced mushrooms
• 2 dashes of soy sauce

Directions:

1. Preheat oven to 350.
2. In a sauce pan, combine 1 c rice, 1 1/2 c water, 1/2 c marsala wine, mushrooms and a few dashes of soy sauce. Bring to a boil then reduce heat to low, and simmer with lid on for 15 minutes. Do not remove the lid while the rice is cooking.
3. Bake the salmon at 350 for 20-25 minutes. About 10 minutes into baking the salmon, pop the green beans in the oven. I topped them with butter, salt, pepper, garlic powder, and drizzled them with honey. Baking for about 10 minutes kept them nice and crisp.