I wanted to celebrate that mini-victory, and nothing says ‘celebration’ to me more than Mexican food. But, since I was home alone, I didn’t want to bother with wrapping things in tortillas.
I started to make the “Sweet Potato and Black Bean Burrito” filling from Hot Damn and Hell Yeah, but I wanted to incorporate some sauciness into the mixture so I didn’t have to make salsa. As I was cooking, it morphed into a deep and sexy molé sauced concoction. It’s probably not very authentic, but it was good! The combination of chocolate and chilli is a great one, and it adds a whole lotta depth to savoury dishes. The best part—only one pan to wash up.
½ a big sweet potato, chopped
1 plain potato, chopped
1 onion, chopped
1 clove of garlic, minced
1 hot red chilli, minced
½ t. cinnamon
1 T. cocoa powder
1 c. tinned diced tomato (fresh would be good too)
2 or 3 squares organic, fair trade dark chocolate (I think I used Maya Gold)
2 c. cooked and drained red kidney beans
Boil the potatoes until they are potato-salad tender (i.e. not dissolving into mush). Drain and set aside. Rinse out the saucepan. Sauté the onions in a bit of water till they’re soft. Stir in the chilli and garlic and let that cook for a minute. Then mix in the spices and tomatoes. Stir it all up, add the chocolate and the beans, and let it sit over low heat for 5 or 10 minutes, stirring occasionally.
Serve in tortillas if you want, or just in a bowl with corn chips. Top with lots of vegan sour cream and guacamole.
Oh! While I’m thinking of it, Liz2 of Kamutflake Girl tagged me to give six words that describe me. In no particular order, I offer you: committed, nerd, scorpio, anticapitalist, sensitive, introvert.
P.S. Check out this article about the monetary worth of stay-at-home mums!