Writer, counselor, and healer Joanna Quargnali-Linsley’s The Seasonal Table collection of cookbooks is now complete! Quargnali-Linsley believes food is medicine and encourages us to think about our physical and mental health in what we eat. In her series, she shares her favorite recipes throughout the four seasons. Follow along as we share one recipe a month in our blog, or get them all by purchasing your own copy of her books.
Black Bean Burrito by Joanna Quargnali-Linsley
So much of winter is about comfort food, and this recipe is like layers of hugs for my soul.
It’s warm and has the right amount of spice, and is filling without being heavy. The smells of all the bits cooking making my mouth water long before dinner is ready, and the smiles as I serve it are like icing on the cake.
INGREDIENTS Makes about 4 servings (vegetarian, can be gluten free) 2 cups sweet potato 4 tablespoons olive oil Salt to taste 2 tablespoons olive oil 2 teaspoons ground cumin 1/2 teaspoon ground fennel seed 1 teaspoon cinnamon 2 teaspoons New Mexico red Chile (or other heat of your choice to taste) 1 1/2 cup chopped onions 2 cups drained black beans (canned or cooked from dry (see recipe)) 1 cup corn (fresh or frozen kernels) 1/4 cup water Lime cut in half OPTIONAL - greens, avocado DIRECTIONS Preheat oven to 425 degrees. Prepare the sweet potato: Cut into cubes about 1/4 inch big. Toss with olive oil and salt and spread on a baking sheet. Roast in the oven for about 15 minutes. Prepare the mixture: In a large pan, heat oil over medium heat and add the cumin, fennel, cinnamon, and red chile. Stir the mixture for 15-20 seconds, then add the onions. Cook the onions until translucent and softened (about 3-5 minutes). Add the corn and let it come up to heat (if frozen this might take a few minutes). Add the beans, combine, and lastly add the sweet potato. Be gentle when stirring in the sweet potato so as not to mash them. Squeeze the juice of one lime over the mixture. This can be served over rice, or in a tortilla as a burrito. We often add some greens like arugula or baby spinach and slices of avocado. Sometimes we go wild and throw some queso fresco or mild cheddar on top, as well.
