Tex Mex Sweet Potato Noodles

I made the most amazing dinner tonight. It was healthy AND delicious AND super quick.  

A few weeks ago, I found this website written by a Ukranian woman who writes about clean eating and has a ton of recipes.  I adapted her recipe at http://ifoodreal.com/butternut-squash-noodles-tex-mex-style because I wanted to use what was easy and on hand.  I don’t own a spiralizer yet so I couldn’t just buy a butternut squash and turn it into noodles.  Originally, I wasn’t going to splurge for the Himalayan pink salt.  But after looking into it, I decided to give it a try since I love to cook and try new ingredients.  But this recipe would still be super tasty with regular salt or even omitting salt altogether.  The taco seasoning has enough salt for my taste. I omitted the hot pepper since I was feeding this to my husband who doesn’t like spicy food and I was concerned it would be too hot for Max.

Here is my adapted recipe:

Ingredients:

2 packages of prepared sweet potato noodles.

1-1/2 tbsp coconut oil

Pinch of Himalayan pink salt

One packet of mild taco seasoning

1/2 cup medium salsa

1 can black beans, rinsed and drained

1 bag frozen corn, thawed

Handful of Monterey jack cheese

Instructions:

1. Heat the coconut oil over medium heat. Add the sweet potato noodles and salt.  Toss with the oil.  Cover and cook for 10 minutes, stirring occassionally.

2. Add the taco seasoning and salt. Stir.

3. Add black beans and corn. Stir.

4. Add the cheese on top and cover. Cook an additional 5 minutes. Serve hot.

The original recipe suggests some additional toppings.  You certainly don’t need it since this dish is packed with flavor but if you wanted, you could add sour cream, tomatoes, scallions, olives, etc.

After trying this out, I am most definitely going to invest in a spiralizer.  Buying the veggies as noodles is incredibly expensive. Each 12 oz package was $7 compared to if I would have purchased 2 whole sweet potatoes. That would have come to only $2-$3 at most. Max also loves zucchini noodles so I think I will get a lot of use out of it.  Once I make the purchase and try it out, I will post a link.

If you’re not used to using coconut oil or you are not sure if it’s worth the price, give it a try. There are tons of different ways to use it.  In addition to cooking with it, I use it as a body scrub.  Take a few scoops of the coconut oil and mix with a scoop of white sugar.  Massage the mixture into your skin and rinse. Your skin will be incredibly soft. This works as a wonderful exfoliator and moisturizer.  Just be careful in the shower as it makes the shower floor really slippery!

I will post again soon. Until then, stay hungry and enjoy your wine!