Cornucopia's

Black Bean and Sweet Potato
More meals out of the 4 pound pan of black beans I cooked up last Thursday. This is a basic tortilla wrap meal with a new face. I cut it in half, shaped it like a cone (sealed it with a toothpick), stuffed it with a seasoned black bean, sweet potato, corn, onion, garlic, and green pepper mixture, laid it on a baking sheet, and baked it at 400 degrees for 10 minutes. I could then take the toothpick out and my cornucopia kept it's shape to hold the harvest goods. I put a chili style tomato puree over it, dalloped it with soy sour cream, and served it with a salad. For the sauce, I used tomatoes that I grew last year in my garden and saved in my freezer, bagged in 1 quart/ 1 lb bags = 14 oz can of tomatoes. I threw the frozen tomatoes into a pot and simmered them (skin on) with some chopped onion and my seasonings, then pureed it with my KitchenAid handmixer. I then simmered this with the lid off to reduce it until it was as thick as I desired.
I got the cornucopia recipe/ idea straight from Bryanna's latest quarterly Vegan Feast newletter (see the link at the side bar). The rest of the family desired a rolled and closed burrito style meal that they could pick up with their hands, so I got the only harvest basket. This would make a really great harvest meal, I'm sticking this recipe in my November folder to remind me to do this again around Thanksgiving.

More black bean big cooking batch leftovers....
BLACK BEAN DIP
I used about 1 1/2 C black beans, 1/2 cup (or more) of the chili style tomato sauce that I made for the above meal, and a minute in the MAGIC BULLET. The dip is pictured in the rectangular dish. Fast, easy , and it turned out tastey. I plan on having this for lunch tommorrow with some gultless gourmet corn chips.