comfort food: burrito/taco filling
I love making a big batch of this and having burritos for the week. You can also freeze it and heat it up for a quick taco night! I use gluten free corn tortillas. This recipe makes about 6 servings.
- 1 can of chickpeas (or 1.5 cups) drained and rinsed
- 2 cans of black beans (or 3 cups) drained and rinsed
- 5 cups of spinach
- 2 sweet potatoes
- 1/2 cup frozen corn
- 1/2 yellow onion, diced
- 3 cloves of garlic, minced
- 1 red pepper, diced
- 2 jalapenos, sliced
- 2 cups of sliced cherry tomatoes
- 1 tablespoon of cumin
Preheat oven to 350 degrees
Cut sweet potatoes into cubes and bake for 15 minutes. They don't have to be completely cooked through, we just want to soften them up!
Blend black beans with 1/4 cup of water.
Add sweet potatoes, black bean mix and all other ingredients except spinach into a big pot or slow cooker with 1/2 cup of water.
Stir ingredients together periodically. Cook for about one hour on high in the slow cooker or on medium heat on the stove.
Add the spinach in at the very end - it cooks quickly!
This mix is thick. If you prefer it a little thinner, add an additional 1/2 cup of water.
Let's taco' bout how delicious these are!