Vegetarian Enchiladas

Ingredients
3 sweet potatoes
1 can of black beans, rinsed/drained
1 zucchini
2 roma tomatoes
1/2 green pepper
1/4 cup white onion
1.5 cups of Mexican cheese
1 package of taco seasoning
8-10 flour tortillas
1 can of red enchilada sauce

Directions
Preheat your oven to 375 degrees.

Make sure to cook your sweet potatoes thoroughly.  For quick results, use your microwave and cook on the potato setting.  Once cooked, scoop out the insides into a large bowl.

Rinse and drain a can of black beans and add them into the bowl.  

Give the zucchini and tomatoes a rough chop and add them into the potatoes and beans.

Dice 1/2 of a green pepper and white onion.  Add into your bowl.  Add 1 cup of the cheese (the other half a cup of cheese will be sprinkled on top at the end). Throw in your taco seasoning mix and stir all the ingredients together until everything is evenly incorporated.

Lay out your flour tortillas and add about 1/2 cup of the mixture in the middle.  Fold in your sides and roll.

Spray a 13x9 inch pan with cooking spray and then lay your burritos in seam side down.  Once the pan is filled, dump the enchilada sauce on top of the burritos and sprinkle the remaining amount of cheese on top.

Cook for 20-30 minutes. 

Oven Roasted Green Beans

Ingredients
Green beans
2 oz. of pancetta
1/4 cup of parmesan cheese
1/4 cup of yellow onion, chopped
4 cloves of garlic, chopped
Black pepper

Directions
Preheat oven to 425 degrees.

Rinse and drain the green beans. 

Place green beans, pancetta, onion, and garlic in a bowl.  Give a quick toss to mix the ingredients.  Place on a baking sheet.  Sprinkle some black pepper over the top.  Cook for about 15-18 minutes.   

Quick Pick: Mexican Chili

This is a quick to make, and easy to cook, slow-cooker recipe.  Put your ingredients together and let it cook all day while you are at work.

Ingredients
1 lb. of lean ground beef
1 can (10 oz.) of red enchilada sauce
1/2 cup of salsa
1/4 cup of chopped yellow onion
1 can of black beans (drained and rinsed)
1 cup of corn
1 package of taco seasoning
Salt and pepper

In your slow-cooker add in your beef first.  Throw in your enchilada sauce, salsa, yellow onion, black beans, corn (you can use frozen or canned), and taco seasoning.  Top it off with a little salt and pepper.  

Let it cook during the day 6-8 hours on low.  Place in bowls and top to your liking with cheese, sour cream, cilantro, and/or corn chips.

Quick Pick: Beef Stew

Ingredients
1 lb to 1.5 lbs. beef roast
1 large russet potato
3/4 cup of chopped carrots
1/2 red onion chopped into large chunks
1 large (or 2 small) garlic cloves minced
1 package of onion soup mix 
1 t. rosemary
1 t. salt
1/4 t. pepper
32 oz. of beef stock


I usually create this the night before, stick it in the fridge overnight, and then pull it out in the morning and place it in my slow cooker

base.  It cooks all day and makes for a nice warm meal when you get home.  

Make sure you place your beef at the bottom of the slow cooker pot.  I then chop up my carrots, potato, and onion and place the ingredients around the outside of the slow cooker around the meat.  I add all the herbs and spices and then dump my stock over top of everything.  

I would let this cook 6-8 hours.  Basically, fix it and forget it.  Once you get home from work all you have to do is grab a bowl.