So the husband and I recently cut the cord.
We are a cable-less household. Honestly…it’s a lot better than I thought it would be. The true test will be during football season – I
might will not be such a good sport if I don’t get to wake up to College Game Day every Saturday.
Anyways, the first real challenge came a few weeks ago. When the hubby and I first started dating – as in the second time we ever laid eyes on each other – we discovered we both loved the same TV show. 24. So, we rotated “hosting” 24 night by cooking for each other – obviously that’s how I hooked him!
Well for those of you who are fans, you know that 24 has just started back after several years! It was very exciting news. So, on a Monday night (which was also Cinco de Mayo) – knowing that we no longer have a DVR to record such exciting television events, I found myself in a throw back state of mind. I got home late from work, was all ready to throw together our “Meatless Monday” and “Cinco de Mayo” meal while enjoying the return of Jack Bauer. Woops – forgot it started an hour early. Oh how long it had been since I had to cook during commercials – running back and forth when I’d hear “it’s back on!”. Clearly I had gotten spoiled!
Luckily, the meal I planned was super simple. The longest thing is roasting the vegetables, which doesn’t take much time at all – but man it is so delicious. And it’s really filling, which is awesome. Give this a try on your next “Meatless Monday” or any other day of the week!
Black Bean and Sweet Potato Burritos (Serves 4 / 7 WW points per serving)
2 small sweet potatoes, peeled and chopped
1 (15 oz.) can black beans, drained
1/2 small red onion, chopped
2 small jalapeno peppers, diced
1 tsp. olive oil
1 tsp. chili powder
1 Tbsp. taco seasoning
1/4 cup fresh cilantro, roughly chopped
1 cup shredded fat-free cheddar cheese
8 tortillas (I use Ole Extreme Wellness, High-Fiber Low-Carb)
Heat oven to 400.
In a lightly greased roasting pan, add potatoes, black beans, onion, jalapeno, seasonings and cilantro. Toss to mix and roast for 20-25 minutes.
Divide cheese evenly in the center of the tortillas. Spoon veggie filling on top, fold tortillas into the center, then tuck in the ends. Add to a baking dish and bake 10-12 minutes.
Serve with salsa for dipping and enjoy!
Have a happy Memorial Day weekend y’all!