* Flavaful Tips & Bits *
Zucchini & Black Bean
Stuffed Sweet Potatoes!
Sweet potatoes make a healthy, flavorful dinner when filled with savory beans and veggies, and cooking them in the microwave cuts down on cook time - you can have this fiber-packed meal on the table in just 20 minutes!
(Leftovers? Great filling for tacos, or topping nachos)
4 medium size sweet potatoes
1 tablespoon olive oil
1 medium zucchini, chopped
1 cup sliced yellow onion
¼ teaspoon cayenne pepper
1 (15-oz.) can black beans, drained and rinsed
1 teaspoon salt & ½ teaspoon black pepper
2 ounces white Cheddar cheese, shredded (about ½ cup)
cilantro, lime wedges, and green salad, for serving
1. Prick the sweet potatoes all over with a fork. Place in a microwave-safe dish and microwave on high until cooked through, about 12 minutes.
2.. Heat oil in a large skillet over medium-high. Add the zucchini, onion, and cayenne and cook until tender and beginning to brown, 5 to 7 minutes.
3. Stir in the beans, salt, and black pepper and cook just until the beans are warm, about 2 minutes.
4. Split the cooked sweet potatoes and loosen the insides with a fork. Divide the bean mixture, cheese, sour cream, and cilantro among the halves.
5. Serve with lime wedges and green salad.
Umm Umm Good!
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Last but not least, a few LEMONY jokes!
What do you get when you cross a cat and a lemon?
A sour puss.
Why did the lemon stop rolling down the hill?
Because it ran out of juice.
Why did the lemon go out with a prune?
Because she couldn't find a date.
What do you call a dancing pie?
Why do lemons wear suntan lotion?
So they won’t PEEL.
Why did the lemon go to the doctor?
It wasn't peeling well.
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