When we started living off of one income, I was on a mission to make our grocery budget low. I was worried that my family will just end up eating junk every single day. A whole lot of processed food and unhealthy meals. This worry comes from a wife who does not know how to cook. Maybe friend egg. Not that I have completely turned my nose away of good ‘ole comfort processed food ( hello mac n cheese in a box). Moderation is always the key. I just do not want it to be norm. You got me right?
I started doing Meatless Fridays. My husband ..meat eating husband was skeptical at first. My kids are not thrilled either. There was a lot of hit and miss when it comes to cooking meatless meals. I enlisted my family’s help to let me know..if a recipe is a definitely keeper. I now have a collection of recipes : vegetarian, meatless, protein packed , budget friendly meals. It was a fun experience for me, learning my way in the kitchen and getting familiar to what my family would enjoy eating. You can see it here : 20 Meatless Meals. If you are looking for healthy and frugal meals, both with meat and no meat, check it out here: 30 Healthy Meals That You Can Afford.
Here’s an easy weeknight skillet recipe that your family will surely love. You can make your own Black Beans ( more budget friendly) or you can use store bought of course ( sanity and time saver). I love this skillet sweet potato recipe on top of quinoa too.
Ingredients:
1 large sweet potato, peel and diced
2 tsp extra virgin olive oil ( roasting)
2 tsp extra virgin olive oil ( sauteing)
Taco Seasoning ( 1/2 tsp chili powder , 1/4 tsp cumin, 1/4 salt , 1/4 garlic powder)
1 cup Black beans ( cooked homemade or you can use low sodium canned)
1 cup frozen corn
1/ 2 cup red onion, diced
6 garlic cloves, minced
cilantro for garnishing
10 soft taco shells
Directions:
Pre heat oven to 425 degrees. Prepare a cookie sheet lined with foil sprayed with cooking spray.
Arrange the diced potato in one layer, drizzle olive oil and sprinkle the taco seasoning. Roast the sweet potatoes for 10-15 minutes.
Meanwhile, heat remaining oil. Saute the onion until translucent, add the garlic. Continue cooking until the garlic is fragrant. Add the corn and season with salt and pepper if desired. Mix in the black beans. Mix in the roasted sweet potato.
Garnish with cilantro. Serve with warm corn tortilla.
Top with fresh avocados and some lime on the side. I seriously love tapatio hot sauce ( not paid ). I do not run out of that sauce in our house. I love that it is not over powering. It has a great taste in it not just the spicy stuff.
This skillet recipe is not just great on soft tacos but also on hard shells. I have also used this recipe on burritos and we love it on top of quinoa too.
- 1 large sweet potato, peel and diced
- 2 tsp extra virgin olive oil ( roasting)
- 2 tsp extra virgin olive oil ( sauteing)
- Taco Seasoning ( 1/2 tsp chili powder , 1/4 tsp cumin, 1/4 salt , 1/4 garlic powder)
- 1 cup Black beans ( cooked homemade or you can use low sodium canned)
- 1 cup frozen corn
- 1/ 2 cup red onion, diced
- 6 garlic cloves, minced
- cilantro for garnishing
- 10 soft taco shells
- Preheat oven to 425 degrees. Prepare a cookie sheet lined with foil sprayed with cooking spray.
- Arrange the diced potato in one layer, drizzle olive oil and sprinkle the taco seasoning. Roast the sweet potatoes for 10-15 minutes.
- Meanwhile, heat remaining oil. Saute the onion until translucent, add the garlic. Continue cooking until the garlic is fragrant. Add the corn and season with salt and pepper if desired. Mix in the black beans. Mix in the roasted sweet potato.
- Garnish with cilantro. Serve with warm corn tortilla.
- Top with fresh avocados and some lime on the side. I seriously love tapatio hot sauce ( not paid ). I do not run out of that sauce in our house. I love that it is not over powering. It has a great taste in it not just the spicy stuff.
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