Here are four signature weeknight meals that are not only delicious and kid friendly, but are also packed with nutrients. Two are from Shelly and two are from Marsharelle. These also happen to be the meals that contributed to the name of the blog. Isn't it funny that we both have similar go-to meal flavor profiles? I guess great minds really do think alike. 😉 Marsharelle

A friend initially passed this Burrito recipe to me and I cannot remember the source. I've since put my own spin on it by adding some of the additions listed and reincarnating the mixture in other dishes. Enjoy!!

Sweet Potato and Black Bean Burrito

2 medium sweet potatoes, peeled and cubed

1-16 oz box or can of black beans, rinsed and drained

1-medium red onion, chopped (similar in size to cubed sweet potatoes)

1/2 pack of taco seasoning (any brand)

1 handful of cilantro, chopped (optional)

1 heaping handful of baby spinach (optional)

Sour cream and avocado or guacamole for topping (optional)

Grape tomatoes, halved (optional)

Shredded Mexican blend cheese (optional)

Olive oil (1-2 tablespoons)

Warm tortillas for wrapping

Preheat oven to 450. Toss cubed sweet potatoes, onions and taco seasoning together in a bowl along with the olive oil to coat. Spread out on a cooking sheet (I line mine with foil for easy cleanup). Roast until tender (approx. 25 mins.)

Pour drained black beans into a bowl and layer in the hot potatoes and onions over top. Sprinkle on cilantro and mix together gently.

If you'd like to add an extra punch, grab a heaping handful of baby spinach and mix it in with the warm ingredients. It will wilt right down and you can feel even better about yourself while indulging in this meat free meal. 😊

Spoon about two or three tablespoons of the mixture into the tortilla, along with the toppings of your choice and roll burrito style. Keep it vegan friendly by omitting the dairy toppings.

Sweet Potato and Black Bean Hash

Use the prepped potato mixture from the burritos (if you have a large family, just double it)

1 bunch of kale, chopped (again, two bunches if there are a lot of you)

1/2 of a medium red onion, sliced

1 lb of de-cased sausage of your choice (Italian, chorizo, andouille...), cooked

1 garlic clove, minced

Salt and pepper

1-2 tablespoons of olive oil for cooking

Corn tortillas cut into triangles and toasted (for a bit of crunch on the side😋) Toss the onion into a pan over medium heat with the olive oil and sauté for about a minute. Add the kale, season to taste with salt and pepper and cook until tender. Add the cooked sausage to the kale mixture and the leftover potato mixture and combine. Other yummy additions include: red bell pepper or grape tomatoes (sauté along with the kale and add to the rest of the mixture.

Shelly

Sweet Potato and Chorizo Tostadas with Avocado Sour Cream

1 large sweet potato, peeled and chopped in 1 inch cubes

1 lb. of chorizo sausage, casing removed

1/2 red onion, chopped(feel free to add more to fit your taste)

1/2 green pepper, chopped

2 garlic cloves, minced

1 cup cherry tomatoes, quartered

1 stalk of corn, removed from stalk (trust me, it's worth the hassle)

1 can of black beans, drained and rinsed

1/2 avocado (save the other half for the sour cream)

Handful of cilantro leaves, roughly chopped

8 corn tortillas

3 tablespoons of canola oil for frying

For the Avocado Sour Cream:

1/2 avocado, smashed

1 cup of sour cream

Juice of 1/2 lime

Salt

Roast the sweet potato on 450 for about 25 minutes. While the sweet potato is roasting, add the sausage, onion, and green pepper to a pan on medium high heat and cook until the sausage is cooked through. Add the garlic during the last two minutes of cooking the sausage. While the sausage mixture is going, heat some canola oil on medium high heat and fry your tortillas until they are crispy and brown. Set aside. Mix your smashed avocado, sour cream, lime juice and a pinch of salt until smooth. It's ok if there are still yummy avocado lumps. Add a crispy tortilla to a plate. Top with the sausage mixture then add the tomatoes, corn, black beans, sweet potatoes, and cilantro. Top it with as much avocado sour cream as you like. Then finish it with some sliced avocado. Enjoy!

Burrito bowl

1 large sweet potato, cut in 1 inch squares, roasted

1 avocado, smashed

2 garlic cloves, minced

1/2 red onion, chopped

1 cup of cooked brown rice

1 can of black beans, drained and rinsed

Shredded Mexican blend cheese, optional

1 handful of cilantro leaves, roughly chopped, optional

Avocado sour cream

Salt and pepper

While the sweet potato roasts, sauté the onion, peppers, and garlic until softened. Assemble the bowl by adding the rice, then the rest of the ingredients on top in no particular order. It's your burrito bowl. Don't let anyone kill your burrito bowl vibes.

We hope you find these dishes as tasty as we do. All the dishes listed will take you no more than 35 minutes from start to finish. The key to quick meals is multi-tasking. Always prep something while another component is cooking. Another tip is to prep your veggies at the beginning of the week and place in containers. This will save a great amount of time since the cutting is already done.

Tell us your signature dish and we may just give it a try! And please do let us know if you try any of these!😉

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