Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Smokey Chicken, Black Bean, Sweet Potato Burrito

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Microwave burritos get a serious upgrade with this easy yet tasty recipe that can be made at home or in a dorm room! Packed with protein from rotisserie chicken and black beans, and filling  fiber from the diced sweet potatoes and whole wheat tortilla, this burrito is sure to keep you full and satisfied through long class or work days, late night study sessions, or whatever you have planned for the day.
And if the smoky southwest flavors don’t win you over, the easy blender salsa (made from a mix of easy to store pantry essentials, and fresh peppers, cilantro, and lime juice for pizzazz) is sure to be one you turn to again and again!
Smokey Chicken, Black Bean, Sweet Potato Burrito
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Servings
4 burritos
Servings
4 burritos
Smokey Chicken, Black Bean, Sweet Potato Burrito
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Servings
4 burritos
Servings
4 burritos
Ingredients
Ingredients:
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Servings: burritos
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Instructions
  1. In a medium size, microwave-safe bowl, combine chicken and drained and rinsed black beans. Microwave for 1-2 minutes until warm.
  2. Microwave sweet potatoes for recommended time on bag for your microwave wattage. Let stand in the microwave for 1 minute.
  3. Add sweet potatoes into the bowl with chicken and black beans. Season mixture with chili powder and cumin, and mix thoroughly to coat.
  4. Fill each of the tortillas with about ¼ of the mixture. Top with fresh avocado if desired.
  5. In a blender, combine diced tomatoes, peeled garlic cloves, washed cilantro, red onion, fresh jalapeno, and cumin. Blend until smooth.
  6. Serve burritos with salsa. Enjoy!
Recipe Notes

Nutrition label does not include optional ingredients

Smoky Chicken Sweet Potato and Black Bean Burritos Nutrition Facts Serving size 1 burrito (418g) servings per container 4 Amount per serving Calories 450 % Daily Value Total Fat 13 g 17 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 590 mg 26 % Total Carbohydrate 52 g 19 % Dietary Fiber 12 g 43 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 64 mg 4 % Iron 2 mg 10 % Potassium 1140 mg 25 %

Chicken Taco Wraps with Spicy Sauce

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Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.


Chicken Taco Wraps with Spicy Sauce
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Servings
6 servings
Servings
6 servings
Chicken Taco Wraps with Spicy Sauce
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Servings
6 servings
Servings
6 servings
Ingredients
Taco Filling
Spice Mix
Spicy Cream Sauce
Servings: servings
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Instructions
  1. In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
  2. While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
  3. When wrap mixture is done cooking, assemble wraps.
  4. Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes

Burger Bowls with Sweet Potato Wedges

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Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.


Burger Bowls with Sweet Potato Wedges
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Servings
4 servings
Servings
4 servings
Burger Bowls with Sweet Potato Wedges
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Servings
4 servings
Servings
4 servings
Ingredients
Bowl
Sweet Potato Wedges*
Sauce
Servings: servings
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Instructions
  1. If using frozen sweet potato fries, bake them according to the package and skip to step 6.
  2. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
  3. While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
  4. In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
  5. Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
  6. While potatoes are in the oven, prepare the rest of the ingredients.
  7. In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
  8. Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
  9. Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.
Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

 

Skillet Vegetable Enchiladas

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This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Ingredients
Ingredients
Sauce
Servings: servings
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Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

Southwest Tortellini Pasta Salad

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🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

  • Great mix of protein + veggies = satisfying, yet light

  • Tex-Mex vibes make it fun & vibrant

  • Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
Units:
Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes