½ medium-sized onion, chopped
3 cloves garlic, minced
1 large sweet potato, diced
1 can of organic black beans, rinsed and drained (organic beans are naturally lower in sodium)
½ tsp. red pepper flakes
1 tsp. cumin
½ cup organic cheddar or feta cheese
Lime, cut into wedges
Cilantro, roughly chopped
Avocado, diced and drenched in lime juice
4 corn tortillas
In a large sauce pan, sauté the onion and garlic in olive oil for about 5 minutes over medium heat. Add the sweep potato and sauce for 5 minutes more.
Warm tortillas in dry skillet
Add the black beans, red pepper flakes and cumin (and maybe a ¼ cup of water to help the mixture keep moist) and continue to cook on medium heat for about 5-7 minutes or until the mixture is nice and hot.
Grab your tortilla, add a heaping spoonful of the potato/bean mixture, sprinkle on some cheese, a squeeze of lime, a few cubes of avocado and a toss of cilantro. You can also add salsa or any other condiments you like.
3 C. watermelon chunks, seeded and pureed in a blender
1 C. watermelon, coarsely chopped
2 medium tomatoes, peeled, seeded, and chopped
½ cucumber, peeled, seeded, and chopped
½ C. red or green bell pepper, seeded and chopped
3 Tbsp. lime juice
1 small handful cilantro leaves
1 tsp. finely chopped fresh ginger
½ small jalapeno, seeded and chopped
2 cloves of garlic finely diced (or microplaned)
1 scallion (white and 1-inch of green), chopped
1 tsp. salt, or to taste
Black pepper, to taste
Puree 3 cups of watermelon and strain thru colander to remove all the seeds.
In a large glass bowl, combine the watermelon puree, the watermelon chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, scallion, and salt. Stir well, add pepper and more salt, if you like.
Serve with chilled shrimp and homemade tortilla chips for a light summer dinner!