Mexican Night

We love Mexican night and try to incorporate it into our weekly rotation. On Sunday afternoons I meal plan our dinners for the week and do all the grocery shopping. My husband, myself, and our two kids all like/eat different things so I feel like I have gotten pretty good at figuring out how to make one meal that everyone will like at least one or two things on their plate. I work and stay home with my youngest as well as balance everything else us mamas get to do so I don’t have time to be making different meals for everyone. Plus, I don’t believe in short order cooking so meal planning has helped me in so many ways to avoid going down that rabbit hole. A tip to doing this is to write out the main part of the meal then think of sides or food items that each family member would like and incorporate that into the meal. Here is one of my favorite meals we have.



Veggie and Cheese Quesadillas

½ cup diced onion
½ package of gourmet mushrooms
½ tbsp of taco seasoning
1 bag of shredded dairy free cheddar cheese (I used Daiya brand)
4 organic corn and flour soft tortillas ( I bought at Whole foods but you can use what you like)
1 can organic pinto beans
1 can unsalted organic green beans
1-2 cups frozen or fresh edamame
½ cup Tesse Maes dairy free creamy ranch
2-3 tsp of chipotle hot sauce
Toppings optional: shredded lettuce, diced tomatoes, salsa, diced green onions

Mix the Tesse Maes ranch dressing and chipotle hot sauce in a bowl together and stir. Set aside until ready to eat dinner. You can also add ½ avocado to this and blend until smooth.

Shred your lettuce, dice tomatoes, and prepare any other toppings you may like.
Set the stove to medium heat. Pour about 1 tbsp of olive oil into your skillet. Sauté the diced onions and mushrooms until tender (but not mushy). Add in the taco seasoning and stir. If it looks a little dry you may want to add a tiny splash of water. Stir and set aside.

Next place tortillas flat on the skillet and place shredded dairy free cheese on one side of tortilla. Layer veggie mixture and pinto beans on top. I sprinkled a little extra cheese on top, folded the tortilla over and cooked on both sides until golden brown.

Once cooked, cut quesadilla in half. Layer toppings and chipotle ranch on top. Serve with extra pinto beans, green beans (or veggie of choice), and edamame. If your children do not like mushrooms then make them a plain quesadilla. Another fun way to encourage trying new foods is to serve family style. This include placing quesadillas, toppings, and sides all in the middle of the table and each family member serves themselves.