Serves 4 (with lunch leftover the next day)
Under $20 for the whole meal!
- 1 Large Organic Sweet Potato cut into 1/2 inch cubes
- 1 Large Organic Onion - Diced and Divided (1/2 for the potatoes, 1/2 for condiment)
- 1 Clove Garlic - Diced or Pressed
- 1 lb Oregon Country Beef (or your closest substitute)
- 4 oz cheddar or pepperjack cheese - shredded
- 1.5 cups organic white rice
- 16 oz Organic Salsa - Divided (1/2 for the rice & 1/2 for condiment)
- 1 large Organic Tomato - Diced
- 1/4 lb Organic Salad Greens
- Organic Whole Wheat Tortillas (10 ct)
- From the cupboard/pantry - Olive oil, cumin powder, chili powder, 1x15 oz can black beans
- In a 2 qt saucepan heat up 1 Tbls olive oil and throw in the rice. Stir to coat and heat, stirring frequently for 5 minutes. Add 2 cups of water and 1 cup of the salsa. Stir and bring to a boil, then reduce heat to low and simmer for 20-25 minutes. This is poor man's red rice!
- Heat up 2 Tbls olive oil in a large skillet on medium-high. Toss in 1/2 the onion and all of the garlic and saute for 8 minutes
- Toss in the cubed sweet potatoes and stir until their coated with olive oil.
- Sprinkle as much ground cumin and chili powder on as you like. I go for 1 tsp of each and add too taste. Add 1/2 tsp salt and cook over medium high heat - stirring frequently to avoid burning the potatoes
- In a separate skillet, cook the beef according to the seasoning packets instructions
- Heat up the black beans on low in a seperate pan
- When the beef is done, add it in with the potatos and stir
- Serve in the tortillas or on it's own with the cheese, onion and salsa. Beans, Rice and greens on the side or in the tortilla for the worlds largest burrito:)
- Pork Chorizo in place of the beef is a little less healthy, but really tasty!
- If you've got some plain yogurt in the fridge, it's amazing with the spicy sweet potatoes