Friends, Hello! And Happy New Year 🎉

I have been meaning to create this video on how-to-save-your-recipes or such a long time. Nearly every month I get an email from someone asking: "Where are my saved faves?"

Apologies to anyone who has found the saving process tricky. I hope the new video is helpful.

This week I made two of my favorite recipes — sweet potato taco filling and slow cooker black beans — and found myself eating them together on repeat, often in bowl form like this:

I hadn't made the sweet potato taco filling in such a long time, and I had forgotten how easily it comes together. I use the shredder attachment of my food processor to "grate" the sweet potatoes and in place of the spices I've been using a few teaspoons of Penzeys taco seasoning, which makes the process go just a teensy bit faster. You can use the filling for quesadillas, too:

Or burritos (also with the black beans):

Overhead shot of halved sweet potato and black bean burrito.

I know I have sung the praises of these slow-cooker black beans countless times before, but if you have a slow cooker, I can't recommend the recipe enough: it can be assembled in about 5 minutes in the morning and the beans will be cooked by midday. I use this same method for chickpeas, too, but the chickpeas take a little longer to cook.