Vegetarian Burrito and Taco Filling

Sometimes the regular old bean burrito isn't going to cut it. This take on vegetarian Mexican filling changes things up a bit. This recipe is completely missing the typical rice, but it could be added if truly desired. The combination of fresh cilantro, corn, sweet potatoes, onions, green peppers, black beans, and Pastamore Fresh Jalapeno Oil come together to make big vegetarian flavors.

Although corn isn't in season, it was on sale at the local grocery store. You may be better off buying canned corn as it is packed during the peak of freshness, and may offer a stronger 'corn' taste. This recipe is quick, and all of the extra prep work can be done while the sweet potatoes are being cooked.

Ingredients: Servings: 4
2 - large sweet potatoes
2 - ears fresh corn (or 1 can of corn)
1 - can black beans
1/2 - yellow onion
1 - green bell pepper
1/6 bunch - fresh cilantro
1/4 tsp - oregano
1/2 tsp - cumin
1 Tbsp - Pastamore Fresh Jalapeno Oil
To taste - salt and black pepper
To taste - chili powder
1 Tbsp - vegetable oil

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil. While the water is heating, clean the sweet potatoes and cut them into 1/2" x 1/2" pieces. Once the water is boiling, add the sweet potatoes and reduce the heat to medium-high. The sweet potatoes will be done when they are fork tender. You still want them to have some bite, so do not cook them until they become mushy. Once cooked, remove from the water and place to the side.

2. Dice the onions into 1/4" x 1/4" pieces and place to the side. Julienne the green peppers, and then cut them cross-ways 3-4 times. Place a large saute pan on the stove over medium/medium-high heat. Once the pan is hot, add 1 Tbsp of vegetable oil. Once the oil is hot, add the onions and green peppers to the pan. Allow to cook, stirring often.

3. To prep the corn on the cob remove the husks. Holding vertically over a cutting board run a knife down the side of the ear removing the kernels. If using canned corn, simply drain the corn and place to the side. Open the can of black beans and place them into a pot. Place the pot onto the stove over high heat. Bring to a boil, and then reduce to a simmer. Once the beans have become hot, drain them through a colander and place to the side.

4. Once the onions have become soft, add the corn to the pan. Cook for approximately 3-5 minutes. Fine chop the fresh cilantro. Next, add the black beans, cumin, chili powder, sweet potatoes, oregano, and Pastamore Fresh Jalapeno Oil to the pan.

5. Saute for 3-5 minutes to mix. If the mixture appears to be dry, add 1/4 C of water if needed (this can be done multiple times if needed). Remove from the heat and add the fresh cilantro, and season with salt and black pepper.

6. Spoon into tacos, burritos, or eat over rice. Enjoy!