Layered Taco Dip

Yum. I love taco dip. I have two recipes that I like to make and decided to combine them to create a new one. You can warm this in the oven for a little while if you like but I just left it at room temperature. Feel free to add/change any of the ingredients to suit your tastes. That's what I did! :)

Ingredients:
1/2 package taco seasoning mix
1 can refried beans
8 ounces cream cheese, softened
16 ounces sour cream
1 jar salsa
1 tomato, chopped
1 bunch chopped green onion
1 small can sliced black olives
2 avocados, lime juice, salt - to make guacamole - or you can buy store bought
1 bag shredded cheddar cheese, or 2 cups
tortilla chips

Directions

Spread refried beans in a 9x13 baking dish. Combine sour cream, cream cheese and the taco seasoning. I kept adding a little of the seasoning and tasted it until I had the flavor I wanted. Spread the sour cream mixture over the beans.

I made the guacamole with 2 avocados, lime juice and salt. Again, I just tasted it as I went and until I was happy with the consistency and flavor. Spread guacamole on top of the sour cream mixture.



Add sliced black olives and chopped tomato.



I didn't use a whole jar of salsa. I would say I ended up using about half of the jar. I bought a thicker salsa, Pace Picante I think so it wouldn't make the dip watery.



Then add shredded cheese to cover. Sprinkle the top with chopped green onion. Serve with tortilla chips.



Enjoy!

Roasted Veggie & Black Bean Burrito

My mom was telling me about a burrito recipe from Tasty Kitchen that she makes quite a bit. We love burritos so I thought I would give it a try. The first time I made it exactly as it was written and I thought they were a little bland. I decided to make them again the other night but make a few changes. I think with the changes they are really good and I love the fact that they have sweet potatoes in them! A great and healthy veggie that we don't eat very often.

My changes are below.

Ingredients:
2 sweet potatoes, peeled and cubed small
1 can chopped chilies
1 red pepper, diced
1 red onion, diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt and pepper
1 can black beans, rinsed and drained (15 ounce can)
Spanish rice
1/2 cup fresh cilantro, chopped
2 teaspoons fresh lime juice
2 cups shredded cheddar
1 package burrito-sized tortillas
Chopped avocado
Chopped tomato

Directions:

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

While the veggies are roasting start making the spanish rice. I just bought a box from the store but feel free to make homemade.

Let the veggies cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point I tasted the mixture and decided it needed more salt and pepper. The next time I make these I might add a little more chili powder and cumin as well.



Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable, bean mixture & spanish rice to center of wrap. Top with shredded cheese.



Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Spray burrito with nonstick spray, then wrap in aluminum foil and bake in 375 degree oven for about 15 minutes.



While the burritos are baking in the oven cut up your tomato and avocado. Toss together.

Makes about 6 burritos.

I served ours with sour cream & salsa. Very fresh and delicious!

Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!