Tuesday, July 22, 2014

Vegetarian Meal Idea

Now, if I wrote rave reviews over every single recipe that I posted, you guys would all know for sure that I am full of it. So, here is the first one that I wasn't a huge fan of. Jason really liked it and he especially liked that I froze four of the "taquitos" for him to take for lunch. The quotes around the word taquito is due to the fact that I don't believe these are taquitos in the true sense of the word. I would consider them more of a wrap or burrito, but whatever. I found this recipe on Pinterest and let me share the original recipe and I will elaborate on what I did differently and what I would do even more differently next time. Here is the original recipe - http://www.cinnamonspiceandeverythingnice.com/baked-sweet-potato-and-black-bean-taquitos/


I pretty much followed the recipe exactly with the only difference being that I had a little more than 2 cups of cooked sweet potato and I substituted Greek yogurt for the cream cheese. I had a pretty large sweet potato and it ended up being about 2.5 cups. Now, this is what I did - 


But next time - I will NOT cut them up like this. Next time, I'd like to slice the sweet potato into coins - the way you would cut a carrot, only much larger coins, obviously. Then, after it's soft, I will put the slices into my Vidalia Chop Wizard and cube the potato into MUUUUUUUCH smaller chunks. Trust me on this - you DO NOT want your chunks to be this big. It makes it difficult to roll up the tortilla later. I also don't buy canned corn. I am growing corn in my garden and buying canned corn is just silly right now, so, I chop the fresh corn directly off the cob. I feel better about eating fresh corn anyway. It's time consuming, but I feel like it is totally worth it. 


After combining the sweet potato, black beans, corn, and shredded cheese, I mixed the sauce. I used fresh salsa that I had made the precious week from the garden and rather than using cream cheese, I used plain Greek yogurt. Then, just mix the sauce with the potato mixture and fill your burrito shells. I used coconut oil to grease my casserole dish and I used real unsalted butter and Bertolli EVOO to brush over the shells before baking them. 


I also added fresh cilantro, because I had it on hand. Now, next time, I want to add diced fresh tomato and maybe even some avocado. In the recipe, she suggests flour tortillas, I used Whole Wheat AND some La Tortilla Factory handmade white corn tortillas - I feel like the La Tortilla Factory White Corn Tortillas were the best. They were very soft and pliable and once they were baked, they were almost mushy with a sweet corn flavor to them that was absolutely delicious. I will absolutely be using those next time. They whole wheat ones were almost chewy and hard. With those alterations, additions, and smaller chunks of sweet potato, I think this could be a keeper. I also put about four of these into individual freezer bags for the hubs to take for lunch at work. We are working hard to budget and save money while eating clean and healthy so this recipe fit nicely into meeting our goals. 


I feel like small changes like the Greek yogurt, fresh salsa, and fresh corn make a huge difference in the cleanliness of the dish. Do you try to make substitutions in your recipes to save calories or make it healthier? I'd love to hear about some of your food swaps!! 

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