A Multi-National Christmas Dinner
So, yesterday was Christmas. It was really windy and cold. And I went running outside, because I am fanatical like that, I like to make myselft miserable by running into wind that is worthy of a hurricane. Not really, but that is what ended up happening. It was rather interesting, to say the least.
Before we went to the H Mart, I defuzzed my sweater too, which was tons of fun. I've never used a sweater defuzzer before. It makes a really neat sound.
Black Bean and Veggie Taco-Enchiladas
Adapted from The Book of Yum
1 small red onion, diced
1 red bell pepper, chopped
1 packet taco seasoning (I used Taco Bell’s – it was about 4 tbsp total), divided
2 tbsp. chopped fresh cilantro
1 sweet potato, peeled, cubed, and boiled until tender
1 cup dried black beans, soaked overnight and cooked until tender
1 cup tomato sauce
2 tsp. ground cumin
salt and pepper to taste
½ tbsp brown sugar
1 tsp smoked paprika
Mozzarella cheese, grated
In a kettle, sauté the onion with a bit of water for 2 minutes, and then add the red bell pepper and mushrooms. Sauté for a couple minutes, and then add ½ the taco seasoning, about 2 tbsp, the cilantro, potato, and beans. Add about ¼ cup water, turn the heat to low, and cover. Keep warm on low heat until ready to use.
Meanwhile, mix the tomato sauce, cumin, salt and pepper, sugar, the rest of the taco seasoning, and paprika in a small bowl.