I was going to wait to share today’s post with you, but I got so excited I couldn’t wait to share it!! Just about everything in this dish are new foods that I discovered this year and I decided to throw them all together in one dish and have myself one tasty, tasty dinner!!!
If your one of my frequent readers, you already know that I love Mexican! Love it!!! I swear I can eat Mexican everyday and not get sick of it!! Back when I was 16 my first job was at Mighty Taco where I made a ton of Americanized Tacos. My Friend calls them Americanized because I’m talking about ground beef, lettuce, tomatoes and hot sauce. She says that’s not real Mexican food, Mexican or not I love it!!! But now I have switched up my traditional ground beef and chicken for a fabulous, healthy vegetarian taco! Now don’t think I went Vegetarian because I didn’t, I love all food!! I don’t care if it is vegetarian, vegan, gluten-free or meat! I love it! I have food issues, but I can’t help it, I love all forms of food! Just look at these tacos!
This past year I have decided to step out of my comfort zone and try new things, like quinoa, avocado, black beans and squash. I am so glad I did because I feel I have opened a whole new world of good foods to try. When I made this dinner, my family turned their nose up to it, they are not fans of quinoa or squash. Little Jenny decided on Taco Bell for dinner and Hubby had turkey and gravy, but me, I had the best dinner!! This dish is full of flavor, it’s healthy, filling, full of fiber and simply delicious!
This was one of those wing it kind of dinners, then it all came together! It started when I was roasting my butternut squash and I was debating on what to do with it. I scoped out the fridge and saw some whole wheat taco shells and that is when I decided on tacos. I could have added more, like tomatoes or spinach, but I wanted to keep it simple. I think the flavor is just perfect! Add a little hot sauce and you have one spicy dinner!!
Besides tacos you can also have this dish as a side dish, or topped on salad. Personally I love it on tacos! I know I’ll be having leftovers tomorrow for dinner and it’s going to be tacos again. The recipe makes 8 cups, which is mine all mine!!! I can’t believe no one else wants to eat it, there crazy!!! I kind of wish I didn’t buy my salads from Trader Joe’s the other day because I would be having this for lunch, oh well, dinner it is!!
- Serves: 8 Cups
- Serving size: 1 Cup
- 1 cup quinoa uncooked
- 2 cups water
- 1 tsp. olive oil
- ⅓ cup onion, diced
- 1 large sweet bell pepper, diced
- 1 15oz can black beans, drained
- 2 cups butternut squash, cooked
- ½ tsp. cumin
- Cook quinoa according to manufacturer directions.
- Meanwhile; in a large skillet add olive oil, onion and bell pepper; cook until tender about 5 minutes. Add black beans, butternut squash and cumin. Cook until warmed. Add cooked quinoa, mix well and serve..
Calories per cup: 155.6, Fat: 2.3, Cholesterol: 0, Sodium: 94.6, Potassium: 215, Carbs: 30.5, Fiber: 4.1, Sugar: 1.9, Protein: 5.8
My goal is to eat better especially this time of year, so be prepared for more healthy, wholesome recipes. I know I already I put on some cookie weight, so I want to start now and eat better! Yes there will still be cookies and treats, but in the between time, there is no reason why I can’t eat a healthy meal!! Sometimes I tend to fall of the wagon and once I have a taste of sugar or fatty foods, I can’t stop! I’m trying to make the extra effort to stop, think and realize what I am putting into my body! After all it’s the only body I got, so I might as well take care of it! 🙂
Well my Friends time to get going! Have a great day and a wonderful weekend!