Sunday, May 11, 2008

Birangas with Sweet Potato Fries

I don’t really know how to spell the name of this food. Its just the phonetic spelling of what my mom called it… My mom used to make these all the time. Now I realize she did because they are both easy to make and cheap!

1 16 oz can of vegetarian refried beans
Cheese, sliced
Salsa, sour cream and/or avocado

Preheat a skillet under medium heat. Place a dollop of beans on the center of a tortilla. Top the beans with a slice of cheese and fold the tortilla over itself so you make a square packet. Spread some butter over the fold and immediately place butter side down on the skillet. Butter the side facing up and flip when the bottom has turned brown. Once both sides are browned and crispy they are ready to serve. The beans and cheese will be warm and gooey yum!

Serve with salsa, avocado or sour cream OR mix all three for a great dip.

Sweet Potato Fries

1/2 teaspoon(s) ground cumin optional
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees.

Prepare the sweet potatoes: Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

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