Sunday Night Dinner…
If you have read some of my past posts, you will recall that one of my favorite memories from the pandemic was a traditional family dinner that we established. Our lives, like so many had become “busy” with work, school, sports, meetings, carpool and more, that when we had a chance to pause, it was a relief.
Our new world now is becoming what it once was again, but with a sense of wariness and a more mindful approach. Many of us are making better choices and are not as willing to bend for the hustle.
In the last month, while on holiday with the family, I made a list of my favorite experiences that I could implement into my routine. My priorities stood out; I love my daily walks (mostly solo), I love time to journal and I am less attached to timing as long as I make that space, and I love, once again, the family meal times.
And really, it had nothing to do with the food on the table. Whether we had grilled veggie burgers, or made an easy pasta, it was all about the time we shared together, prepping the meal, sitting down to chat about the day, and cleaning up.
So, I looked at my schedule and figured out that Sunday was a good day for us to commit to a weekly dinner. I even planned it to be early enough so we could enjoy an evening walk, go to town for Revival, or watch a movie - those are the extras for now, but the kids and Pablo know - Sunday is mom’s day for dinner.
It’s been a month now, and I’m sharing a quick recipe from our last Sunday dinner which was a nice surprise and a tasty healthy combination. But, I wanted to also share, that besides the knowing its on the schedule, I’ve had lots of fun planning, decorating the table, purchasing a potato masher, “pinterest”ing recipes, and more.
As the summer fades, and the days get shorter, ask yourself, “What was my favorite part?” . How can you make pockets of these good memories in your routine? I would love to hear your favorites! When we gather for the Equinox event in September, we will spend some time with our journals, shedding the no longer necessary, and inviting the goodness we wish to spread into the pieces of our lives.
Sweet Potato Black Bean Rolled “Taco’s”
Ingredients:
2 Large Sweet Potatoes
2 Cans Black Beans
1 Yellow Onion
3 Ears Corn
Tortillas 10 (we used a corn/flour mix about 8 inches, smaller than a burrito, bigger than a taco)
Olive oil to sauté
1 tsp. cumin
Braggs liquid aminos to taste
Taco Seasoning of choice ( I had a chili lime powder that was pretty good)
Options:
Cheese - your pleasure!
Salsa
Guacamole (we just mashed avocado, red onion, and chili pepper )
Sour Cream
Jalapeno
Sauce - I found a great salsa with peanuts from Trader Joes I drizzled over the top)
Prep / Cook
Preheat oven 400
Chop/ Dice your sweet potato first as it needs to bake about 30 min. If you dice small enough it will be easy to mash later. Bake until soft and set aside
Chop Onion
Prep Corn
In a large saucepan, sauté olive oil and onion, adding Braggs aminos to taste (about a 1/2 tablespoon) and cumin
Stir in Corn to cook and then black beans
Remove from heat and in a large pot combine beans mix with sweet potato - then use a masher to mash until it looks like it will bind together.
Time to roll - spread mix over 1/3 of tortilla from the corner inwards. Then roll to bring ends underneath and place on baking sheet or baking dish.
Drizzle with a bit more olive oil and sprinkle with taco seasoning
Bake in oven 30 min to crisp up the tortillas. I baked an additional 5 after adding the salsa sauce to the top.
This is one I’ll play with throughout the seasons! I was looking for a healthy Mexican flavor last weekend, and the sweet potato really added to the ingredients. Enjoy!
