Thanks to Emily, my fridge has the same two printables. I've been trying to get my life a little more organized since I have less "free" time now that I also have a little baby to take care of. I dread meal planning, but I love not having to decide what to make at 4 pm every day, so Emily's chart is great for me.
I made a meal last week that is a favourite of mine, and I wanted to share it with you. This is a recipe that I more or less made up, but I have seen others that are similar. It's really yummy, and if you love sweet potatoes like I do, I'm sure you will also love it. If you aren't a mushroom fan, it would be fine to leave them out.
Roasted Sweet Potato Burritos
2 medium yams, chopped into 1/2" pieces
1 medium onion, chopped
1 package of mushrooms, quartered
2 cans of black beans (about 3 cups of cooked beans)
2 TBSP olive oil
2 tsp chili powder (or more if you like it spicy)
1 tsp ground cumin
1 tsp salt (or to taste)
1 TBSP maple syrup (optional, but oh so good)
1/2 cup grated cheddar cheese (also optional, and also good)
Shredded green cabbage, cilantro, sour cream (plain yogurt), and hot sauce to garnish.
1. Preheat oven to 425 F.
2. Chop your veggies, and throw them into a roasting pan. Add the spices, and oil, and toss to combine.
3. Cover and roast for about 20 minutes until the veggies are soft.
4. Add black beans. Stir gently to combine. Top with cheese and return to oven until the cheese is melted.
5. To serve, place sweet potato mixture on a warm tortilla. Garnish with shredded green cabbage, cilantro, sour cream (I use plain yogurt), and hot sauce.
When I'm feeling ambitious, I make this flour tortilla recipe. I typically use 1 cup of whole wheat flour instead of all white. It's not low fat mind you, but very tasty. Other wise I use small corn tortillas. Either way it's yummy and filling, and like most vegetarian recipes, pretty cheap to make. My husband, who isn't a vegetarian, thinks this would be even better with chicken. I'd love to hear if anyone tries it that way.