Family life is busy at the best of times, and some nights preparing dinner can take up a lot of valuable time. I like to have tasty/healthy go to meal ideas that are reasonably easy to prep and make, and that can also be popped into a container too for those nights when the kids have back to back extra curricular commitments (that otherwise would mean us all eating late). Taquitos are it!
It can be tempting to wast money on unnecessary snacks or even takeaway food while going between swimming and gym, or rainbows and brownies (and on all of those other days that you don’t know if you’re coming or going). This however means spending way more, and isn’t half as healthy as home made food. I find that being organised, ensuring there are ingredients to throw something together, and prepping ahead of time on the extra busy days, means we can always eat better and within budget.
Pasta salads are an obvious choice on days like these, or slow-cooked stews and casseroles (maybe even trusty beans on toast). But sometimes you want something a little more zesty and flavoursome, and I find Mexican is always a winner to satisfy that craving. This week, on our busiest night I made baked vegetarian Taquitos – those at home had them served as normal, those out at Swimming and gymnastics had them in a container and ate between classes.
Baked Vegetarian Taquitos
I love Taquitos! They are normally deep fried, however for speed and health purposes, in this recipe you can pop them in the oven and bake them (kinda like an enchilada but without the sauce). They are full of flavour, a winner with (almost) all the family and can be eaten at home or on the go in a container. I serve them with a coriander and lime salad, and avacado sauce – YUM!
This recipe can easily be made vegan by substituting the cheese for a vegan alternative. And, if you are the opposite and prefer meat; then feel free to throw in shredded chicken or pork (you may want to add a little salsa inside too so it isn’t dry)!
You will need (this fed 5 of us – it was a little spicy for baby Smith)
2 Packs of small tortilla wraps
1 onion (red or white)
1 Can of black beans
1 Packet taco seasoning
Olive oil – just a drizzle
1.Dice the peppers and onion, and cook in a hot pan with oil until softened.
2.Add the drained black beans and mix in
3.Add the taco seasoning and mix in
4. Add the grated cheese and mix in
5.Remove from hob before cheese burns and pop some of the mixture onto each wrap, along one edge
6. Roll and place on a baking tray (Repeat 5 & 6 until all mixture is used)
7. Bake in the oven until golden and crisp
8. Serve with salad and avocado sauce (or rice and salsa for an alternative)
1 lettuce of choice (I usually go for romaine or iceberg, on this occasion I only had a round one and a bit of iceberg)
3 or 4 Salad tomatoes
3 or 4 Spring onions
1 lime (juice only)
Chop lettuce, spring onion and dice tomato. Chop over the coriander and pour the lime juice over and mix.
1 or 2 Avocados peeled and pitted
4 table spoons (maybe a little more) of natural greek yogurt or soured cream
A handful (or so) of fresh coriander leaves.
Juice of 1 or 2 limes
A pinch of salt
Add all ingredients and blend.
It sounds like a lot but most of this can be made during the day. The salad and avocado sauce most definitely and store in the fridge, then pre grate the cheese and dice the veg to throw in the pan later on! That little bit of prep and being extra organised can ensure all the family enjoy a tasty and healthy dinner – whether out at an activity/class or at home. If you want a little something extra with it, check out my simple salsa recipe too!