Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Al Pastor Chickpea and Cauliflower Tacos

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These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.

It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!


Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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Servings
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Servings
4 servings
Ingredients
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Instructions
  1. Drain 1/c cup of pineapple juice from can of pineapple chunks
  2. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
  3. Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
  4. Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
  5. Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
  6. Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes

Al Pastor Chickpea and Cauliflower Tacos Nutrition Facts Serving size 2 Tacos (380g) servings per container Amount per serving Calories 330 % Daily Value Total Fat 10 g 13 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 52 g 19 % Dietary Fiber 9 g 32 % Total Sugars 17 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 682 mg 15 %

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

Fajita Street Tacos

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Fajita Street Tacos offer a flavorful and convenient way to enjoy Mexican-style tacos at home. Featuring slow-cooked chicken seasoned with traditional spices, these tacos are tender and rich in flavor. This versatile recipe is perfect for busy families, making it an ideal choice for weeknight meals in both spring and fall.

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Fajita Street Tacos
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Servings
12 2 taco servings
Servings
12 2 taco servings
Fajita Street Tacos
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Servings
12 2 taco servings
Servings
12 2 taco servings
Ingredients
Servings: 2 taco servings
Units:
Instructions
  1. Either spray the slow cooker with nonstick cooking spray or line with a liner.
  2. Add diced tomatoes, onion, green bell pepper, chicken broth, chili powder, oregano, cumin, onion powder, garlic powder and green chilis to the slow cooker. Stir to combine
  3. Add chicken thighs and stir. Cover and cook on low for 5 to 6 hours and on high for 3 to 4 hours.
  4. Once done remove chicken and shred with two forks. Add back to the slow cooker and stir to mix with the remaining juices.
  5. To warm the corn tortilla, use a dry-skillet over medium heat. Add a tortilla and heat for 15 to 30 seconds on each side or until warm and toasty brown spots on it.
  6. To serve: top the tortilla with the chicken fajita mixture, 2 tablespoons of cheese and a squeeze of lime.
Recipe Notes

Chicken Tacos Nutrition Facts Serving size 2 tacos (253g) servings per container 12 Amount per serving Calories 280 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 420 mg 18 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 152 mg 10 % Iron 1 mg 6 % Potassium 352 mg 8 %

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
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Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %

Chicken Flautas Air Fryer

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Need a quick and easy “almost homemade” meal? These air fryer chicken flautas are for you! They are “almost homemade” using a store-bought rotisserie chicken and assemble and cook quickly in the air fryer. Try these delicious flautas today!


Chicken Flautas Air Fryer
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Servings
4 (2 flautas per serving)
Servings
4 (2 flautas per serving)
Chicken Flautas Air Fryer
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Servings
4 (2 flautas per serving)
Servings
4 (2 flautas per serving)
Ingredients
Flautas
Toppings
Servings: (2 flautas per serving)
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Instructions
  1. Mix together the shredded rotisserie chicken, low-fat cream cheese, cumin, chili powder, garlic powder, onion powder, and salt and pepper.
  2. Place the corn tortillas in the microwave and heat for approximately 10-20 seconds. Remove the tortillas and ensure they are pliable for rolling. Allow for more time, if necessary.
  3. Once your tortillas are ready, place 3 tbsp of chicken mixture onto the end of a tortilla. Roll the tortilla tightly and place the flauta seam side down. Repeat the process until all flautas have been rolled. *Note: Use a wooden toothpick to secure the seam if necessary. Make sure to remove these before serving*
  4. Once the flautas are rolled (Or ready), place them side by side in your air fryer basket.
  5. Brush the tops of the flautas lightly with the avocado oil.
  6. Air fry for 6-8 minutes at 370 degrees, turning halfway through. Enjoy!
Recipe Notes