Neal and I had an absolutely wonderful (and chilly) weekend! Saturday we hung out with some of my DC Divas teammates, went out to lunch, ran errands, and watched football.
I kicked off my Sunday with an awesome spin class at The Pedal Studio in Olney, MD. It felt great to get a good sweat in before the day got going and to then beat the crowds to the grocery store.
The afternoon was spent watching Lost (I’m on season 3 now… craziness), cleaning up the house, walking Theodore, watching football, and making some delicious chili lime vegetable tacos for dinner.
- 1 onion, diced
- 2 bell peppers (1 red, 1 yellow), diced
- 1 tbsp olive oil
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1 lime, juiced
- Small tortillas (I used La Banderita flour tortillas)
- Refried beans (I used Amy’s)
- Cheddar cheese
- Pickled jalapenos
In a large saute pan heat the olive oil. Once the oil is hot, add in the onion and bell peppers.
You’ll want to cook the vegetables at a fairly high heat for 10-15 minutes, stirring often. Getting a little char on the vegetables is great for this dish.
After the vegetables have cooked down and are soft, add in chili powder, cumin, garlic salt, and lime juice. Stir to combine.
To assemble, add a thin layer of refried beans to the tortilla. Top the beans with cheese, sauteed vegetables, and pickled jalapenos. Enjoy!
Nutritional Value (Based on the products I used)
-Serving Size: 2 tacos
-Weight Watchers 9PP