Black Bean and Mango Burritos

Ingredients:

• 1 Tablespoon olive oil
• ½ onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 2 cups cooked black beans (about one 15-ounce can)
• pinch of red pepper flakes
• salt, to taste
• 1 mango, peeled and diced
• 1 Tablespoon light brown sugar
• 1 Tablespoon lime juice
• 4 whole wheat tortillas
• ¼ bunch of cilantro, minced
• Optional: brown rice and shredded cheddar cheese

Method:

1. Sauté the onion in the olive oil over medium heat for 3-5 minutes. Add the garlic and cumin, stir and cook for 30 seconds to 1 minute. Add the black beans and red pepper flakes. Cook to heat through, season with salt. Remove from heat, but keep warm.
2. Combine the mango, brown sugar and lime juice in a pan. Cook over medium heat until the mango softens and releases its juices, about 2 minutes. Remove from heat.
3. To serve: Place ½ cup black bean mixture in the center of one tortilla, add rice and cheese, if using. Spoon 1 tablespoon mango mixture over beans and sprinkle with cilantro. Roll the tortilla around the filling to close. Repeat until all burritos are made.

Beet Brownies

Ingredients

• 2 medium beets, roasted, peeled and roughly chopped*
• 8 ounces (2 sticks) unsalted butter
• 8 ounces semi-sweet chocolate squares or chocolate chips (about 1 1/3 cup)
• 2 cups granulated white sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• pinch of salt
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray.
2. Melt the butter and 8 ounces of chocolate in a double-boiler (or a large bowl over a pan of simmering water), stirring constantly. Set aside to cool slightly.
3. Place roasted beets and sugar in a food processor to puree. Add eggs and vanilla and blend well. Combine the chocolate and beet puree. Stir in the flour, salt and chocolate chips.
4. Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. Allow to cool completely before cutting. Store in an airtight container.

*Chef’s note: To roast the beets: wash and trim off tops, wrap each beet individually in aluminum foil. Bake in a 425-degree oven for 45-50 minutes until beets are tender.

Yield: 24 brownies

Harvest Spice Pancake Mix

Ingredients

• One bag of Harvest Spice Pancake Mix
• 2 Tablespoons canola oil or melted butter
• 3/4 cup water, milk or nondairy milk of choice

Directions

1. Add the pancake mix to a medium mixing bowl. Add the oil and milk. Stir to combine, do not overmix. 
2. Brush a large nonstick skillet or griddle with butter or oil and heat over medium-low heat. Scoop 1/4 cup of batter per pancake and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. 
3. Eat immediately or hold in a low oven until the rest of the batter is cooked.

Chef's note: Harvest Spice Pancake Mix contains whole wheat flour, sugar, salt, baking powder, and harvest spice mix (cinnamon, ginger, allspice, nutmeg and clove). 

Yield: 6 pancakes