Although I’m not a vegetarian, I like to experiment with these types of recipes because they help me to eat more veggies while I still get my protein. Also, by adding a vegetarian meal to the weekly meal plan, it usually helps the budget too.
If you’re not sold on the ingredients, read up on sweet potato health benefits.
I was surprised at how such a fully vegetable-packed meal could be so flavorful. And, as always, I only post no-fail recipes.
Roasted Veggie and Black Bean Burritos
- 2 whole Sweet Potatoes, Peeled And Cubed Small
- 2 whole Jalapenos Diced
- 1 whole Red Pepper, Diced Small
- 1 whole Red Onion, Diced Small
- 2 teaspoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 pinch Salt And Pepper
- 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
- ½ cups Fresh Cilantro, Chopped
- 2 teaspoons Fresh Lime Juice
- 2 cups Shredded Cheddar
- 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
January and February: my least favorite months of the year. Why? Back to real-life (post-holidays), freezing temperatures, little sunlight . . . it’s a tough combo for me, and I have a feeling I’m not alone. For all who suffer from “winter blues,” try these coping methods that help me to lighten my mood until spring arrives:
- Get back to the basics. You’ve heard it your entire life, and yet, it still seems to be true—eating well, engaging in exercise, and getting enough sleep make you feel better. Our physical state gives us filters that we use to process the situations and people around us. If we’re feeling well physically, it’s more likely that we’ll be able to handle the emotional and mental stresses around us with a more positive outlook.
- Treat yourself to “pretty.” Wear those pearls while you vacuum, sport your best outfit when you work remotely, and curl your hair when you’re the only one who will see it that day. Feeling like you look pretty is a quick way to boost confidence and improve your mood.
- Stay organized. Have you ever heard the saying “the state of your room reflects the state of your mind”? Does that mean that if you change the state of your room, it can change your state of mind? I say yes. This is a simple trick to keep your mind organized, productive, and creative. For me, this equation equals more happiness too.
- Find things to look forward to. Plan for a date night, schedule time for a fun project, make a yummy treat, or watch your favorite show. I have never been one to look forward to Monday, but now that I have a couple of TV series I watch that night, Mondays seem a little less dull. It’s the little things; spend time doing your kind of fun.
- Be grateful. Life is always good, depending on how you look at it. Regaining a grateful perspective might just be the ticket to make today look a little brighter. I have found that learning from the experiences of others or doing some personal reflection are especially helpful.
Have a happy day!
I’m always on the lookout for those default recipes that are easy to prepare and consistent crowd-pleasers. This one never disappoints:
Cran-cashew Tossed Salad
10 c. romaine lettuce (or spinach)
1 c. swiss or mozzarella cheese, grated or cubed
1 fuji apple, diced
1 pear, diced (I always forget this ingredient for some reason. The salad is great with or without.)
1/2 c. dried cranberries
1 c. cashews
The Amazing Dressing
1/2 c. sugar (possibly why I like this dressing so much?)
1/3 c. red wine vinegar
2 T. lemon juice
2 T. red onion, chopped (white or green onions will work too, but red is my favorite. It gives the dressing a gorgeous, deep pink color.)
2/3 c. canola oil
2-3 t. poppy seeds (optional)
Directions: Toss all salad ingredients together. You can add a little lemon juice to the apples and pears to prevent browning. Combine dressing ingredients together and blend. Apply generously. 🙂
Thanks to Sarah for introducing me to so many of my favorite recipes!
We are victims of weekend TV-watching. It needed to end, hence the date jar:
A peanut butter jar, Popsicle sticks, scrapbook paper, creative date ideas, and some color-coding for price-levels (Blue is free or nearly-free, green is under $30, and red dips into savings), and date night is forever planned. Joe is a good sport.
I hope everyone had a wonderful Christmas and New Year! I know I did–we just got back to Indiana from a Utah-, fun-, and family-filled season! So, I’m getting to my New Year’s resolutions a little late this year. For those of you who are equally behind in life, this post is for you!
Every New Year’s, I’m reminded of this scripture: Luke 2:52.
“And Jesus increased in wisdom and stature, and in favour with God and man.”
What better example? He focused on four areas:
- Mental – “wisdom”
- Physical – “stature”
- Spiritual – “in favour with God”
- Social – “in favour with . . . man”
Choose goals that follow the SMART model and are:
S – Specific
M – Measurable
A – Attainable
R – Realistic
T – Timely
So, if you haven’t mapped out your plan to make 2013 your best year yet, I hope you’ll consider this simple model.
What are you doing this year?
I hope everyone had a nice Thanksgiving! Joe and I treated ourselves to a trip to North Carolina to see my brother Greg and his family. And, as a bonus, we got to see Joe’s sister Maritza and her family in Tennessee on the way. It was a blast!
Thanks to our stop in Knoxville, it looks like Joe’s found his new career path in local news broadcasting:
Yikes, it’s been a while. My only slightly valid excuse is that I started a new job a few weeks ago, and I’m still getting settled. Anyway, I’m back!
Here are a couple of things you missed while I was gone:
#1 – Happy Halloween! Can anyone tell what we were going for? (My shirt says “P,” by the way.) We got a total of zero trick-or-treaters, but at least we went to a party so we could take our $0.30 costumes somewhere. I ate all of the Halloween candy by myself (I think Joe literally had 2 pieces).
#2 – I got a shipment in of colorful tagua bracelets:
#3 – I made two batches of these, Pumpkin Chocolate Chip cookies! Probably not the most perfect-looking cookies, but they are definitely the easiest and most moist. Two of the three people I shared them with asked me for the recipe, so I take that as a good sign that they taste good too. I sure didn’t have any trouble eating them. (You can thank Sarah again for this recipe.)
Pumpkin Chocolate Chip Cookies (The Easiest Recipe Around)
1 carrot or spice cake box mix
15 oz. can of pumpkin
1-1/2 cups chocolate chips
Directions – pour cake mix and pumpkin into a large bowl and mix until ingredients are well blended together. Fold chocolate chips into the mixture. Spoon onto a greased cookie sheet and bake 10-15 minutes at 350ºF. Done.