Sorry for the silence over here! We were in Key West on vacation last week, visiting family that lives there and of course enjoying the sunshine and ocean. The water there is so crystal clear! Aside from the water being beautiful, the ability to see to the bottom prevented me from being anxious when swimming around! I was able to see creatures coming towards me from far away. (We saw 3 sting rays at 3 different times while standing out on a sandbar. AH!) Here are some pictures of the gorgeous views.
We did have some wonderful seafood while we were there. I basically ordered fresh grilled fish at every restaurant we went to. My husband’s uncle also did a good bit of cooking. One night he prepared this beautiful grilled red snapper. Look at the size of that!
We also had these fresh grilled shrimp and salad!
Kudos to the cook and his puppy, Benny
It was hard to come home and get back into the routine of work and no ocean, however, it was really good to see these two!
To ease myself back into cooking, I came up with an easy one dish meal, Sweet Potato, Spinach, Cannellini Bean Burritos with Salsa Verde Sauce! These burritos were really filling and bursting with flavor!
Whatever you do, don’t forget to top them with the yummy salsa verde sauce!
Sweet Potato, Spinach, Cannellini Bean Burritos with Salsa Verde Sauce
1 tbsp olive oil
1 large sweet potato peeled and diced (not tiny but not too big!)
1/2 large onion
1 can cannellini beans
1 tbsp smoked paprika
1 tbsp ground mustard
1 tbsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
2 cups packed fresh spinach
1/2 cup chopped roasted red bell pepper
6 whole wheat tortillas
1 cup prepared salsa verde
1/4 cup fat free sour cream
Pre-heat oven to 450°F.
Spray a large glass baking dish with cooking spray. Set aside.
Heat olive oil in saute pan over medium heat.
Add sweet potatoes and onions to pan and sauté for 15 minutes, until potatoes are tender and browning.
To the pan, add beans, paprika, ground mustard, cumin, salt, and cayenne pepper.
Take a fork or potato masher and mash sweet potatoes and beans together until half mashed.
Add spinach and roasted bell pepper. Heating through until spinach is wilted (about 5-8 minutes).
Fill each tortilla with about 1/2 cup of sweet potato mixture and set in baking dish, seam side down.
Place in oven and bake for 15 minutes or until warmed through and tortillas crisped.
In the meantime, add salsa verde and sour cream to blender and blend until smooth.
Once burritos are done, drizzle with salsa verde sauce.
Serve and enjoy!!
Have you been on any great vacations this summer or maybe have one coming up??