Posts tagged tomato
Mexican Skillet
I've been making this Mexican skillet for my family for years. This week when I made it, my husband commented that it is actually one of his favorite recipes of mine. Its just a filling stick to your ribs no fuss meal. Classic Mexican flavors that come together in a cinch. 

1 lb lean ground beef
1 small onion, diced
1 packet taco seasoning
2 tsp olive oil
2 cups cooked brown rice
1 tsp butter
1 can black beans
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes
1 avocado, sliced 
2 tsp chopped cilantro

Directions: Cook your rice with 1 tsp butter and a pinch of salt. While that cooks, in a large pan heat some oil, cook your onions until they begin to brown. Add your ground beef and crumble and cook until golden brown. Mix in your taco seasoning, and beans. In a large dish, layer your rice on the bottom, meat mixture on the top, then cheese, tomatoes, avocado, and cilantro. 

We hope this easy weeknight meal quickly becomes a favorite in your household as well. 
Sweet Potato Enchiladas with Avocado Mole
Sometimes when you invent a recipe, the food heavens align and everything turns out perfectly. That's how I felt the first time I made these enchiladas. They are creamy and full of unique delicious flavors. This recipe is actually incredibly healthy when it comes to most enchilada recipes I've seen; but it doesn't taste like a healthy recipe! The whole time we were eating my husband was like "Does this have cream in it? Does this have chicken in it? How much cheese did you use? It tastes like there is a rich mole on this! This recipe is a keeper! Best new recipe yet!" High praise. While this recipe doesn't have an expensive protein or unhealthy cream in it, it totally satisfies. I love meatless meals that my husband approves of! Plus it comes together in a snap, I love easy meals that my stomach approves of! 


6 whole wheat tortillas 
1 can black beans, rinsed 
1 large onion 
1 garlic clove 
1 avacado
3 Roma tomatoes 
2 tsp chili powder 
2 tablespoons vegetable oil 
1 tablespoon water
2 tsp oregano 
1 medium sweet potato, skinned & shred (should make about 1.5-2 cups) 
1 1/2 cup cheddar cheese, shredded
Salt and pepper 

Heat oven to 450. 

In a blender, puree the tomatoes, avacado, chili powder, half the onion, 1 tablespoon veggie oil, water, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Heat 1 tablespoon veggie oil in a large skillet over medium-high heat. Add the other 1/2 of the onion and garlic and cook 3 minutes until soft. Add the black beans, sweet potato, oregano, and ¼ teaspoon of both salt and pepper. Cook stiring frequently until the sweet potatoes are tender, 4 to 6 minutes. Stir in 1 cup cheese. 

Spray a 9x13 pan with non stick spray. Fill your tortillas with the bean mixture and roll into enchilada shapes and fill pan. Cover rolled tortillas with blender sauce. Cover with remaining 1/2 cup of cheese. 

Bake for 15 minutes until cheese is bubbly. Serve and enjoy! 

A meatless meal that satisfies your craving for a stick to your ribs dish. Unique and flavorful combinations that your family won't soon forget. Easy on the waistline and pocketbook, a cinch to pull together, what's not to love? These are one of my favorite ways to eat enchiladas ever, you've gotta try them. You won't regret it. 

Bon Apetite!

Quinoa Taco Bowl
Quinoa is one of my favorite go to ingredient these days. It full of protein and very satisfying. Plus my toddler loves it, always a win. I used to turn my nose up at crock pot meals, but now as a busy mama, they can be a life saver! Quinoa is one of the ingredients that I think stands up well to a crock pot. This meal is also vegetarian, which makes it not only affordable, but a healthy option for Meatless Mondays! 

  • 1 Tbsp vegetable oil
  • 1 medium onion chopped
  • 1 bell pepper chopped 
  • 3 cloves garlic minced
  • 1 1/2 cups dry quinoa
  • 1 can chicken broth
  • 1 can diced tomatoes 
  • 1 can tomato sauce
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • Salt and pepper, to taste
  • 1 can black beans drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can corn
  • 1 1/2 cups cheddar cheese shredded
  • 1 avacado sliced 

Put your oil, onion, pepper, garlic, quinoa,  broth, chili powder, cumin, salt/pepper, and both kinds of tomatoes in the slow cooker. Cook on high for 3 hours. Add your beans and corn. Adjust salt and pepper as needed.  Top with cheddar cheese and avacado. Enjoy!