I am a creature of habit when it comes to cooking for my family. For better or worse I generally make a variation of something with fish, pasta or beans. Through this my girls have developed a love of one of our favorite meals during the week, which is tacos.
Not your typical tacos, I load ours with black beans, whole-wheat rice, kale or spinach, peppers, squash, guacamole and some fixings with cheese and sour cream. Not always the quickest thing to cook, I recently discovered a new way to add in my veggies a little quicker with the new Recipe Ready products from Bird's Eye. This a line of delicious pre-cut and perfectly blended vegetable varieties that complete any meal in less than 30 minutes.
This includes a variety of blends to make dinner (and cutting those veggies) in half with some tasty blends like the Broccoli Stir Fry, Tri-Color Onion and Pepper Blend, Chopped Onions, and Chopped Green Peppers and Onions. For this recipe, I used the Tri-Color Pepper and Onion blend that includes sliced Red, Yellow and Green Peppers and Onions and the Bird's Eye Southwestern Corn.
For my recipe, I start by boiling water for the rice and then warming up the soaked and cooked black beans in a pan. I then add in the frozen veggies and then the kale or spinach. As that warmed up, I started making my guacamole and then set up bowls for the cheese and sour cream and just like that dinner is done.
Quick and easy, the new Bird's Eye Recipe Ready line makes it even easier to serve your kids veggies while also saving you the time to cut veggies and prepare dinner for the family.
Healthy Taco Night Done Right
1 bag of dried black beans (can also used can)
2-3 peppers, cut up
8 cups kale, stems removed and chopped
1 package of Birds Eye Southwestern Corn
1 package of Birds Eye Tri-Color Pepper and Onion blend
1 package of whole-wheat soft tortillas
Crushed red pepper (I don't use as much when I make it for the kids.
package of shredded cheese
dollop of sour cream
clove of garlic, minced
2 cups of brown rice
salt and pepper
Start by boiling water for your rice.In another pan, drizzle in some olive oil, crushed red pepper, salt, pepper, and add in the lime and garlic. Add in the beans, kale, and birds eye mix and cover. Let your rice cook as you blend everything together. Serve with your favorite toppings and guacamole.
4 avocados, de-pitted and cut up
2 tomatoes, cut up
1 tablespoon of pre-chopped garlic or 4 cloves of garlic, minced
1/2 red onion, cut up
salt and pepper, taste to determine preference
Cut up the avocados, red onion, and the tomatoes and add them to a mixed-sized mixing bowl. Mix and add in the garlic, lemons and limes. Add in the salt and pepper and taste. Either mash with a spoon or use a hand blender on low to mix everything together. Serve with your favorite chip. Enjoy!
Momtrends was not paid for this post. We were given a gift card and some coupons to make our healthy dinner.