Roasted Sweet Potato Burritos

1 large sweet potatoe, peeled and cubed
1 red pepper, cubed
1 red onion cubed
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze of lime
shredded cheddar
whole wheat tortillas

In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between. Let cool.

Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.

Roasted Garlic and Cauliflower Pasta

I made this tonight and thought it was delish! Can I just say that I love roasted cauliflower! I may add more next time because the cauliflower was my favorite part :)

Recipe Adapted from http://www.melskitchencafe.com/
Ingredients
2 heads garlic, , top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound short pasta (such as fusilli, rotini or campanelle)
1/4 teaspoon red pepper flakes
2 – 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
1 grated parmesan cheese
1/4 cup chopped walnuts, toasted

Adjust an oven rack to the middle position, and heat the oven to 450 degrees.

Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle ½ teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

Cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar. Transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes.

While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.

Cheese Enchiladas

Sauce

Combine in a large sauce pan:

1 can tomato sauce

a little over 1/2 cup water

1 Tbs. chili powder

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp cumin

*Bring to a boil, then reduce heat and let simmer for 4-5 minutes

Filling

Combine in a large bowl and mix well:

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 onion chopped finely

1/2 cup sour cream

1/8 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp pepper

Next you will need 6-8 torillas. I like to use whole wheat. Spread 2 Tbs of sauce over each tortilla, then spread cheese mixture down the middle. Roll, then place seam side down in a greased 9x13 dish. Pour remaining sauce over the top, then sprinkle some more cheese over the top. Bake for 20 min. on 350. Can serve with extra sour cream, chopped lettuce, and olives if desired.