Addictive sweet potato burritos

Original recipe makes 12 burritos 

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin

• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven (or grill in a frying pan), and serve.

Veggie black bean burgers

Make sure you alter the amounts if you are cooking for a larger number of people. Original recipe makes 4 patties 

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
  half a jalepeno chopped finely 
• 1 egg

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs
  
  

  Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. I fried mine in a little oil.

  Serve in buns with avocado, tomato and cilantro.

  Best served with Beer.
  
  

traditional meat lasagna

• Ingredients

• 2 tsp olive oil
• 1  onion, halved, finely chopped
•  4 garlic cloves, crushed
• 1 lb of beef mince
• 6 diced tomatoes
• 125ml (1/2 cup) dry red wine
• 55g (1/4 cup) tomato paste
• 1 cup of veggie/meat stock
• Salt & freshly ground black pepper
• Olive oil, extra, to grease
• 4 fresh lasagne sheets
• 55g (1/2 cup) coarsely grated mozzarella

cheese sauce

• tablespoon of butter
• 50g (1/4 cup) plain flour
• cup or so of milk
• 70g (1/2 cup) grated cheddar
• Pinch ground nutmeg
• Salt & ground white pepper

parmesan for the top

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• Method

1. Step 1
   Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and enough stock to cover the meat, bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
2. Preheat oven to 180°C. 
3. Meanwhile, to make the cheese sauce, Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
4. Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
5. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheddar and a little parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
6. Step 7
   Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella and parmesan. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.