This
is an easy, delicious vegan dish that’s full of flavor and has plenty of protein.
Or move it up to vegetarian status by adding cheese or sour cream (or both). The
original recipe calls for serving it with avocado crema. I haven’t included
that recipe, here, because we decided that slices of avocado would be more
satisfying (and we were sorry we’d used the only avocado for the crema and had
no slices). The recipe calls these tacos, but we folded them up like burritos
for neater eating. If you plan to use the pickled onions, make them first. They
need to cool for an hour or so before using. The onions will keep in the
refrigerator for up to a week.
If
you’re looking for a good vegetarian cookbook, try The Complete Plant-based
Cookbook from America’s Test Kitchen. It’s super! Delicious
recipes that don’t call for outlandish or hard-to-find ingredients and there are lots of
pictures. Every recipe is prefaced by a paragraph about why the recipe works. Borrow
it from your local library, first, to see if it’s a book you’d like to add to
your collection. Or watch this space for my posts because many of them are
adapted from my copy of the book (which has become loose-leaf because we use it so much).
Black
Bean and Sweet Potato Burritos with Sweet-Spicy Pickled Red Onions
(adapted
from The Complete Plant-based Cookbook from America’s Test Kitchen)
Serves
4 (with leftovers)
Ingredients
for the burritos
(We
had inexplicably run out of onions, but had shallots and scallions, so that’s
what you see in the pictures, and that’s what I used.)
3
tablespoons olive oil
3
garlic cloves, minced (you’ll see in the picture that either we can’t count or
we love garlic)
1
½ teaspoons ground cumin
1
½ teaspoons ground coriander
I
teaspoon mince fresh oregano or ¼ teaspoon dried
1
teaspoon salt
½
teaspoon pepper
1
pound of sweet potatoes, peeled, cut into ½-inch pieces
4
poblano chiles, stemmed, seeded, cut into ½-inch wide strips
1
large onion, halved, then slice 1/2 inch
thick
1
(15 ounce) can black beans, rinsed (or 2 cups that you’ve cooked yourself)
¼
cup chopped fresh cilantro
1
bunch scallions, sliced (in addition to the roasted onion or to help make up
for missing onion)
8
10-inch flour tortillas, warmed
What
about cheese or sour cream? Sure! Go ahead and use your favorite.
Ingredients
for the pickled onions
These
zesty onions are good anywhere you use pickles.
1
red onion, halved and sliced thin through root end
1
cup red wine vinegar
⅓
cup sugar
2
jalapeno chiles, stemmed, seeded, and cut into thin rings
¼
teaspoon salt
Directions
for the burritos
1. Adjust oven
racks to upper middle and lower-middle positions. Preheat oven to 450 degrees F.
2. Whisk oil and
seasons together in large bowl. Add sweet potatoes, poblanos, and onion to oil
mixture and mix to coat.
3. Spread vegetable mixture in even layer on 2
foil-lined rimmed baking sheets. Roast until tender and golden brown, about 30
minutes, stirring vegetables and rotating sheets between racks halfway through.
4. Return vegetables
to now-empty bowl. Add beans, cilantro, and scallions. Toss gently to combine.
5. Spoon burrito
mixture onto warmed tortillas and top with pickled red onions.
Directions
for pickled onions
Put
onion in bowl. Bring vinegar, sugar, jalapenos, and salt to a simmer over
medium-high heat. Stir occasionally, until sugar dissolves. Pour hot vinegar
mixture over onion, cover, and let cool completely, about 1 hour. Drain cooled
vegetables in colander. Serve.
Something
poisonous is coming March 1, 2022!
About
Argyles and Arsenic – book 5 in the Highland Bookshop Mysteries:
After 93 well-lived years, Violet MacAskill is
ready to simplify her life. Her eccentric solution? She’ll throw a decanting
and decluttering party at her family home—a Scottish Baronial manor near the
seaside town of Inversgail, Scotland. Violet sets aside everything she wants or
needs, then she invites her many friends in to sip sherry and help themselves
to whatever they want from all that’s left.
But a murder during Violet’s party leads to a
poisonous game of cat and mouse – with the women of Yon Bonnie Books playing to
win.
Available for pre-order in hardback
and e-book from your locally owned independent bookstore, Barnes & Noble, and Amazon. And please consider asking your public library to
consider ordering it.
The Boston
Globe
says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock
Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson
Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter or Instagram.
.jpg)
