My First Feature!

This past week I had my first feature! I am thrilled! Savannah's Savory Bites featured my Mexican Casserole. If you're interested in seeing the Feature Friday I was featured in just click here.

Tonight, Christopher made dinner because I was nervous about it. We had an adaption of Spicy Beans on Baked Sweet Potato from Vegetarian: Tasty Recipes for Every Day. I am sad to say I have never cooked a sweet potato before. After watching Chris do it, I now know it is way easy and I can't believe I was afraid to cook this.

Spicy Beans on Baked Sweet Potato
What You Need:

• 3 large sweet potatoes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp chilli powder
• 13 oz can chopped tomatoes
• 1 cup vegetable broth
• 1 large zucchini, cubed
• 1 green bell pepper, cubed
• 1 cup corn kernels
• 2 cans red kidney beans
• (vegan) Sour cream and (vegan) shredded cheddar cheese for toppings

The Process: 

1. Preheat the oven to 425 degrees. Rinse the sweet potatoes, add slits with a knife and place them on a baking tray. Bake for 1-1.5 hours, or until soft. 
2. Meanwhile, heat the oil in a large saucepan and cook the onion over medium heat for about 5 minutes, stirring occasionally. Add the garlic and spices, and cook for another minute.
3. Add the tomato, stock, vegetables and beans. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes. Uncover, increase the heat slightly, and cook for another 10-15 minutes. 
4. To serve, cut the cooked sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Finish it off with the sour cream and cheddar cheese.