Name: Al Pastor Chickpea and Cauliflower Tacos
Yield: 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)

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

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Ingredients

2 cups pearl barley rinsed and drained
3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic grated or minced
3/4 teaspoon kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper
30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
15 ounce can red kidney beans drained and rinsed
1/3 cup chopped sun-dried tomatoes julienne style
1/2 small red onion thinly sliced
2 cups fresh arugula chopped

Servings: servings

Units:

Instructions

In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
Add chopped arugula to top beans. Serve while warm.

Recipe Notes

Lentil Soup

January 30, 2026 by Dinner Tonight

Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber. This soup is perfect for busy weeknights or cozy weekends.

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

1 tablespoon olive oil
2 medium carrots chopped
4 cloves garlic minced
2 stalks celery chopped
1 cup yellow onion chopped
6 ounce can tomato paste unsalted
1 teaspoon cumin
1 teaspoon salt
2 teaspoons dried thyme
1/2 teaspoon black pepper
1 pound brown lentils
1 quart Low Sodium Vegetable Broth
28 ounces canned tomatoes low sodium
28 ounces water
1 cup baby kale chopped

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
Stir in kale and cook for 7 minutes.
Serve and ENJOY!!
Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.

Recipe Notes

Lentil Soup

Nutrition Facts
Serving size 1 cup
servings per container 8

Amount per serving
Calories 200

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 1.5 g 8 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 540 mg 23 %
Total Carbohydrate 25 g 9 %
Dietary Fiber 8 g 29 %
Total Sugars 8 g
Added Sugars 0 g 0 %
Protein 7 g

Vitamin D 0 mcg 0 %
Calcium 91 mg 8 %
Iron 4 mg 20 %
Potassium 707 mg 15 %

Skillet Vegetable Enchiladas

October 7, 2025 by Dinner Tonight

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

Servings

8 servings

Servings

8 servings

Skillet Vegetable Enchiladas

Servings

8 servings

Servings

8 servings

Ingredients

1 Tablespoon olive oil
1 small zucchini diced
1 large red bell pepper diced
1 small red onion diced
8 ounce fresh sliced baby bell mushrooms
1 cup frozen sweet potatoes
15 ounce can low sodium black beans
3 cups chopped fresh baby spinach
8 medium corn tortillas 8-inch
3 cloves garlic
1/3 cup low-fat Mexican blend cheese
1 ounce grated cotija cheese

Sauce

3.5 Tablespoons olive oil
1.5 Tablespoons all-purpose flour
1/2 Tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1 Tablespoon tomato paste no salt added
1 cup Low Sodium Vegetable Broth
1/2 teaspoon apple cider vinegar
1/3 teaspoon black pepper

Servings: servings

Units:

Instructions

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.
While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
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.
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.
Add the black beans and fresh spinach to the vegetable skillet and stir.
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.
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.
Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.

Recipe Notes

Cauliflower Alfredo Veggie Bake

October 3, 2025 by Dinner Tonight

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

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