Since Mike and I have been trying our hand at being weekatarians (which we did a pretty good job at maintaining over the holidays) I’ve noticed I have been relying heavily on cheese to supplement the flavor meat used to bring our dinners. Last year at least 3 out of our 5 dinners had cheese as a main ingredient so I decided to try really hard to limit our cheese intake in 2016. We aren’t completely cutting out dairy (yet) so I think it will be fine to have cheese once or twice a week at dinner but certainly not as much as we used to. So we don’t miss out on flavorful and satisfying dinners, I will use a lot of beans and herbs in dinners this year. I love cooking with fresh herbs but find that I don’t use all of them quick enough. This is why I will be buying one fresh herb a week and basically building most of our dinners around it. This week? Cilantro!

Tonight we had vegan sweet potato burritos with cauliflower cilantro lime rice and because of a HUGE demand for some recipes on this blog (ok, ok, one person has suggested I add a few veg recipes…), I’ve provided the ingredients and instructions for you below 🙂

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Ingredients:

• 1 – 2 sweet potatoes
• 1/4 cup black beans
• 1/4 cup corn
• 1/2 cup guac
• 1/2 cup salsa
• 6 flour tortillas

Directions:

• Peel and steam sweet potatoes until tender enough to mash
• Once SPs are mashed up, layer the mash, black beans, corn, guac, and then salsa on each tortilla
• Wrap, serve, and enjoy!

Note: I froze the extra 4 burritos we made for a quick lunch or dinner in the future

Stay tuned and eat your greens.

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** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe **