Name: Smokey Chicken, Black Bean, Sweet Potato Burrito
Yield: 4 burritos
Ingredients: 2 cups skinless rotisserie chicken (diced); 15 ounces can No Salt Added Black Beans; 3/4 cup steamable frozen diced sweet potatoes; 3/4 teaspoon chili powder; 1/2 teaspoon cumin; 4 8 inch low-carb tortillas; 14.5 ounces can no-salt-added diced tomatoes; 2 garlic cloves; 1/4 cup fresh cilantro; 1 medium jalapeno; 1/2 medium red onion; 1/4 teaspoon cumin; 1/2 teaspoon salt; sliced fresh avocado

Smokey Chicken, Black Bean, Sweet Potato Burrito

August 4, 2026 by dinnertonight

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 and sweet potato burrito

Smokey Chicken, Black Bean, Sweet Potato Burrito

Servings

4 burritos

Servings

4 burritos

Smokey Chicken, Black Bean, Sweet Potato Burrito

Servings

4 burritos

Servings

4 burritos

Ingredients

Ingredients:

2 cups skinless rotisserie chicken diced
15 ounces can No Salt Added Black Beans
3/4 cup steamable frozen diced sweet potatoes
3/4 teaspoon chili powder
1/2 teaspoon cumin
4 8 inch low-carb tortillas

14.5 ounces can no-salt-added diced tomatoes
2 garlic cloves
1/4 cup fresh cilantro
1 medium jalapeno
1/2 medium red onion
1/4 teaspoon cumin
1/2 teaspoon salt

Optional

sliced fresh avocado

Servings: burritos

Units:

Instructions

In a medium size, microwave-safe bowl, combine chicken and drained and rinsed black beans. Microwave for 1-2 minutes until warm.
Microwave sweet potatoes for recommended time on bag for your microwave wattage. Let stand in the microwave for 1 minute.
Add sweet potatoes into the bowl with chicken and black beans. Season mixture with chili powder and cumin, and mix thoroughly to coat.
Fill each of the tortillas with about ¼ of the mixture. Top with fresh avocado if desired.
In a blender, combine diced tomatoes, peeled garlic cloves, washed cilantro, red onion, fresh jalapeno, and cumin. Blend until smooth.
Serve burritos with salsa. Enjoy!

Recipe Notes

Nutrition label does not include optional ingredients

Al Pastor Chickpea and Cauliflower Tacos

May 22, 2026 by dinnertonight

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

Servings

4 servings

Servings

4 servings

Al Pastor Chickpea and Cauliflower Tacos

Servings

4 servings

Servings

4 servings

Ingredients

1/2 cup pineapple juice
1 cup pineapple chunks in 100% pineapple juice
1 chipotle peppers in adobo
1/4 cup apple cider vinegar
2 cloves garlic
1 Tablespoon Tbsp. chili powder
1 1/2 teaspoons tsp. ground cumin
1 teaspoon tsp. paprika
1 teaspoon tsp. dried oregano
2 Tablespoons olive oil
10 ounces frozen cauliflower
1/2 medium yellow onion roughly chopped
1 medium jalapeno de-seeded and diced
15 ounce can chickpeas drained rinsed and patted dry
8 corn tortillas warmed/toasted

Servings: servings

Units:

Instructions

Drain 1/c cup of pineapple juice from can of pineapple chunks
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.
Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
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.
Divide chickpea mixture evenly into 8 warmed tortillas.

Recipe Notes

Slow Cooker Spicy Peanut Chicken

May 5, 2025 by Dinner Tonight

Need a bold, no-fuss dinner for a busy night? Let your slow cooker do the work with this Spicy Peanut Chicken! It’s rich, flavorful, and perfect served over rice or noodles.

Toss everything in before work
Come home to a warm, protein-packed meal
Kid-friendly with just the right amount of spice!

Make dinner stress-free and delicious.

Slow Cooker Spicy Peanut Chicken

Servings

8 servings

Servings

8 servings

Slow Cooker Spicy Peanut Chicken

Servings

8 servings

Servings

8 servings

Ingredients

2 pounds chicken breast skinless boneless, cubed
1 medium yellow onion chopped
4 cloves garlic chopped
1 jalapeno sliced
1/2 cup creamy peanut butter
1/2 cup low sodium chicken broth
2 Tablespoons soy sauce
1 Tablespoon honey
1/4 teaspoon crushed red pepper flakes
Juice of 1 lime
1/4 cup cilantro chopped
2 tablespoons peanuts chopped

Servings: servings

Units:

Instructions

In a slow cooker place the chicken, onion, garlic, and jalapeno.
In a small bowl combine the peanut butter, chicken broth, soy sauce, honey, and red pepper flakes.
Pour the peanut butter mixture over the chicken. Cook on high for 4-5 hours or on low for 7-8 hours.
When ready to serve, stir in the lime juice, cilantro and peanuts. Serve with extra fresh chopped jalapenos for extra spice!

Recipe Notes

Spicyi Peanut Chicken Nutrition Facts Serving size 4 ounces (178g) 8 Amount per serving Calories 270 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 460 mg 20 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 3 g 6 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 0.9 mg 6 % Potassium 560 mg 10 %

Kimchi Quesadillas

May 23, 2024 by Dinner Tonight

These delightfully spicy quesadillas are perfect to try next time you’re looking for something different!

Kimchi Quesadillas

Servings

4 servings

Servings

4 servings

Kimchi Quesadillas

Servings

4 servings

Servings

4 servings

Ingredients

4 6 inch Whole Wheat Flour Tortillas
1/4 cup low-sodium Colby cheese shredded
1/2 cup fat free plain yogurt
3 tbsp cabbage kimchi drained and chopped
1 cup bok choy washed and roughly chopped
1 cup Tomato washed and chopped
1 medium jalapeno chopped and seeded
1/3 cup green onions thinly sliced
1/4 cup cilantro roughly chopped
1 teaspoon gochujang sauce
1 teaspoon lime juice

Servings: servings

Units:

Instructions

In a frying pan, add kimchi, bok choy, jalapeño, tomato, and gochujang. Sauté on medium heat for 2 minutes. Lower to low heat and sauté for another 3 minutes or until kimchi looks cooked and has reduced in size. Place sauteed kimchi mix in a small bowl and set aside.
In the same pan, on medium heat, place one tortilla. Sprinkle half of the cheese, half of the kimchi mix. Fold the tortilla in half, as if making a taco, and press down with a spatula to crisp. Cook each side for 3 minutes or until tortilla is light golden brown. Repeat this step for the second quesadilla.
In a small bowl, mix yogurt, lime juice, cilantro, and green onions. Mix well, until all ingredients are well coated. Lastly, serve with a dollop of yogurt dip. Enjoy!

Recipe Notes

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

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