Lentils and Potato Tacos

IMG_3534

What is it with the beginning of the school year and illnesses? Both kids have been sick and now I seem to have caught it, so as I type this up I am “enjoying” a cup of hot alka seltzer and praying that my throat won’t feel as awful as it does now in the morning. Talk about not much of a productive past 7 days.

Anyhow – my husband is out of town, and while I had originally planned on slow-cooking some barbacoa for this Taco Tuesday, I felt it would be a waste if I had a 3lb chuck roast all to myself. Instead of spending more money at the grocery and dragging said sick child #2 out, I worked with what I got and I have to say; I was extremely pleased with the results!

IMG_3540

I was introduced to lentils via FitGirlsGuide a couple years back. I haven’t met a bean I didn’t like and I’ve used potatoes in place of meat before, so paired with pico de gallo, I can totally see why this combination can work great if you’re trying to do without meat or you’re a vegetarian. Just make sure you don’t go light on the lentils! They’re high in lean protein and a great source of potassium.

Lentils and Potato Tacos
Serves 2
Skip the meat! A delicious take on tacos using lentils and potatoes.
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 4 6-inch corn tortillas
  2. 1 cup lentils, boiled
  3. 2 medium potatoes, diced small and cooked
  4. 3-4 tablespoons pico de gallo
  5. ½ cup shredded monterey jack cheese
  6. ¼ teaspoon fresh cilantro, thinly chopped
  7. sour cream, optional
  8. salsa, optional
Instructions
  1. Using a small pot, bring 1 cup of lentils and 4 cups of hot water to a slight boil over medium heat. Allow to cook 25-30 minutes, or until lentils seem tender. Drain and set aside.
  2. At the same time, using a large skillet - add 1 tablespoon of olive oil and set heat to medium. Add diced potatoes, making sure to stir with a spatula to prevent burning. Cook until potatoes seem crispy. Set aside.
  3. When both lentils and potatoes are ready, assemble your corn tortilla - beginning with potatoes and followed by lentils, 1 tablespoon of pico de gallo, cheese and cilantro. Top with sour cream or salsa, if desired. Repeat step with each tortilla.
fitgirlnic http://fitgirlnic.com/

Watermelon Salsa with Cinnamon Tortilla Chips

watermelonsalsa

It’s watermelon season! And because so, I challenge you to make this salsa and serve it at your next party; be it the 4th of July or potluck. Just make sure not to tell your family and friends what’s in it at first! Chances are they won’t suspect those small delicious red cubes to be watermelon. 

watermelonsalsa1

 

Watermelon Salsa
Serves 6
A sweet way to enjoy your favorite summer past-time snack. Don't let the watermelon fool you though, this salsa has quite the kick to it!
Write a review
Print
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 3 cups seedless watermelon, diced into small cubes
  2. 2 jalapenos, deseeded and diced
  3. ¼ cup red onion, minced
  4. ¼ cup fresh cilantro, chopped
  5. ¼ cup lime juice
  6. pinch of salt
Instructions
  1. Combine all ingredients into a medium size mixing bowl. Serve chilled with tortilla chips or baked cinnamon tortilla triangles.
fitgirlnic http://fitgirlnic.com/

Homemade Medium Salsa

Can you go an entire summer without making some homemade salsa of your own? I can’t. I get the itch to create some as soon as I know the local Farmer’s Markets are open for the season. I know the ingredients are available year round in the grocery stores, but I feel more bountiful when the salsa I make is either from my own backyard growing, or from someone else’s. 

So I started seeds inside back in March, but because we are still in the middle of remodeling our new home, I didn’t have anywhere to store the plants outside and unfortunately they perished inside. Gutted, but I guess this year’s summer will be more about planning and building a special place for them to grow in the years to come. Luckily, I have perennials that I have planted that are absolutely flourishing outside right now to keep my green thumb busy. 

Homemade Medium Salsa
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 6-8 large tomatoes, diced (keep the juices if you like your salsa more on the juicy side)
  2. 1 medium onion, diced
  3. 1 jalapeño, seeds removed and diced
  4. 2 tablespoon minced garlic, or two garlic cloves diced
  5. 2 tablespoon cilantro, finely chopped
  6. 1 tablespoon fresh lime juice
  7. salt, for taste
Instructions
  1. Combine all ingredients in a medium size bowl. Chill for 30 minutes to an hour before serving.
fitgirlnic http://fitgirlnic.com/

Sweet Potato, Black Bean and Corn Enchiladas

sweetpotatoblackbeancornenchilada

I may not be able to stand hot sauce on anything, but that doesn’t mean I’m going to shy away from anything slightly less spicy. By that I mean anything considered medium and below. Generally red enchilada sauce can be spicy, but I inhale it anyway and imagine that I may pay for it later. Why in the world would I ever turn down such a yummy meal? 

For my first qualifying Meatless Monday post (!) – I decided to make Sweet Potato, Black Bean and Corn Enchiladas. My husband is out of town for a few days so this is the perfect dish to make and have as leftovers so I’m not consecutively cooking for one (and one child who is not as fearless when it comes to food) – luckily it tastes just as good, if not better the next day!

sweetpotatoenchiladas
Enchiladas are usually made of just a few ingredients. Your meal-prep time isn’t going to be ridiculous, so you can make this when you’re in a pinch, ahead of time or just because you’re craving an easy Mexican meal. This particular recipe calls for black bean and corn salsa, so your preparation time is cut down dramatically just because of that. Even with it being meatless, the salsa packs in such a flavor combined with the weight/size of diced sweet potato pieces that the enchilada still tastes and appears fair in size.

Sweet Potato, Black Bean and Corn Enchiladas
Yields 6
A delicious Vegetarian version of Enchiladas featuring diced sweet potatoes and a rich and flavorful black bean and corn salsa. Enjoyable as either a main course or potluck dish.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 extra-large sweet potato, cooked, skin peeled and diced into cubes
  2. ½ cup black bean and corn salsa
  3. 2½ cups shredded mexican blend cheese, divided
  4. 2 cups mild red enchilada sauce, divided
  5. 6-8 white corn tortillas
  6. 1 medium tomato, diced for garnishing
  7. cilantro, for garnishing
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a rectangular baking dish with cooking spray and set aside.
  2. Cook, or bake sweet potato. If you're in a pinch for time, place sweet potato in a microwave and cook on high for 8-10 minutes. It can also be baked in an oven at 400 degrees for 50-55 minutes. When sweet potato is cooked through, use a fork to slide skin off. Dice into ½ inch cubes.
  3. Using a large bowl, add sweet potato cubes, black bean and corn salsa and 1½ cups of shredded cheese. Carefully mix all ingredients together.
  4. Pour about 1 cup of red enchilada sauce into prepared baking dish. Make sure sauce is even and has covered entire bottom of pan. Set aside.
  5. Add ¼ cup of sweet potato salsa mix into middle of tortilla. Roll both sides up, placing your seam side downward. Repeat with each tortilla.
  6. Pour the remaining 1 cup of red enchilada sauce overtop of tortillas, covering them entirely. Lightly sprinkle 1 cup of shredded cheese onto each, following with diced tomatoes and cilantro for garnish.
  7. Bake for 20 minutes or until cheese is bubbly. Enjoy immediately or refrigerate for up to 4-5 days.
Notes
  1. I love to make this at the beginning of the week and reheat leftovers for either lunch or dinner the following day. It tastes just as good!
Adapted from Averie Cooks
Adapted from Averie Cooks
fitgirlnic http://fitgirlnic.com/