recipe soundtrack: Rebelution
I wish I could say I came up with this delicious recipe, but I don’t want to lie to you. Conner and I started making these once or a twice a week on the reg, and they instantly flew to the top of my favorite-meals-ever list. They still deserve a spot on the blog.
We’ve been in a bit of a dinner funk lately, getting pretty lazy with our cooking. But this recipe’s effort-to-taste ratio is stellar. I consider myself intermediate in the kitchen? Like I could go on the cooking version of Nailed It and do a pretty decent job. But Gordon Ramsay might be disgusted with me. I’m easing myself into more complex meals but never tire of the simpler ones. So this checks all the boxes.
The great thing about having a husband that loves you is that you can dump all the prep work on him. He’ll do the chopping while I wait to swoop in and take over all the fun parts.
Definitely get a head start on the potatoes, they’ll take the longest, about 35 minutes. I’ll usually start the beans about 15 minutes into that while Conner whips up the avocado spread. He also does the tortillas. You’d think that’s the easiest part but I burn them every time.
I’ve never loved a taco or burrito more. The jalapeno and cilantro is balanced with the softness of the feta. And the creamy avocado. The sweet potato fills you up but doesn’t leave you feeling like you ate too much. Leftovers are easy to make. And because this is an easy recipe to split up, it makes for a fun at-home date night. Just add the wine.
That’s about it. This is a no-fail recipe that makes you feel like a champ. And it’s so healthy and easy. Takes about 40 minutes to make, start to finish. Hopefully you won’t get as much dog hair in yours but let me know if you give these a try! Seriously. Recipe is linked at the top.
Enjoy with your fav Netflix show. We’re enjoying a lot of stand-up right now.
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