healthy taco pizza

(I changed up my site over the weekend, so if you’re on a reader, click through to check it out! It was planned for a few weeks from now, but after some major issues last week, I decided to go for it early. I’m still working on a few things, and unfortunately crossing my fingers a bit at this point that everything works as it is supposed to, but it’s close!)

Enough of the tech talk, let’s get on to the good stuff. Healthy Taco Pizza is today’s topic!

Healthy Taco Pizza | A Nutritionist Eats

This latest creation is another kid-friendly meal that I think the entire family will love. It’s hard not to.

I obviously don’t have kids of my own yet, but I have this laughable idea that my toddlers are going to love quinoa and kale. (They will, right?!)

Ok, that might be a stretch and while I’m still going to hold out hope, I do know that kids like tacos. And that kids like pizzas. In fact, everyone does – adults included!

Healthy Taco Pizza | A Nutritionist Eats

Taco pizzas are one of those meals that are filling, tasty and pretty healthy as well! To lighten things up, I use a tortilla for the crust, which also creates built-in portion control. If you’re really concerned with the calories and fat in ground beef, by all means, swap it out for extra-lean turkey.

As the GIF below illustrates, you top the tortilla with beans, cheese, ground beef and then layer on the fresh toppings like lettuce, tomato, onion and a drizzle of sour cream. (Hot sauce is good too!)

taco final

Everyone is happy. Everyone is satisfied. Everyone loves pizza + tacos!

Healthy Taco Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 4 tortillas
  • 1-15 oz can refried beans
  • 1 cup shredded cheddar cheese
  • 3 cups shredded lettuce
  • 2 chopped tomatoes (1-2 cups)
  • ¾ cup chopped onion
  • ¼ cup sour cream
  • hot sauce if desired
Instructions
  1. Heat large skillet over medium heat. Add ground beef to pan and break up with a spatula. Continue to break up meat into smaller pieces as it browns, about 5 minutes. Add taco seasoning and cook another minute.
  2. Heat oven to 400 degrees.
  3. Toast tortillas in oven, flip after 5 minutes and cook another 5 minutes until golden brown.
  4. Top tortillas with refried beans and cheese.
  5. Bake for about 3 minutes, or until cheese is melted.
  6. Top with beef, lettuce, tomatoes, onion and sour cream.
Nutrition Information
Calories: 734 Fat: 36 Carbohydrates: 50 Sugar: 8 Sodium: 1205 Fiber: 11 Protein: 51

 

easy, five-layer burritos

Easy, Five Layer Burrito | A Nutritionist Eats

I love Chipotle. (Is there anyone who doesn’t? Please, make yourself known. We need to talk.)

But I never order a burrito – always a salad. When we were in Mexico, we had the most-delicious burritos EVER and I started to wonder if I was missing out with my typical Chipotle order. I’ve since ordered a burrito at Chipotle, and then at a local Mexican joint, Cactus, but neither compare to the one from Burrito Revolution.

Easy, Five Layer Burrito | A Nutritionist Eats

So for now, I’ve decided that I’ll stick with salads (or burrito bowls!) at Chipotle, tostadas at Cactus and make my burritos at home.

These five-layer burritos have just that: five layers of refried beans, avocado, pico de gallo, sour cream and shredded lettuce. On their own, these ingredients are nothing special, but when combined they make a delicious, easy and nutritious dinner that comes together in minutes. And that’s something we can all use more of.

Easy, Five Layer Burrito | A Nutritionist Eats

It’s hardly a recipe, but more of a reminder / new dinner inspiration.

Here’s my tortilla theory: sprouted is best, followed by whole-grain/corn/flour. I understand that sprouted tortillas aren’t for everyone….and if you solely look at the nutritional facts between flour and whole-grain flour tortillas, the differences are pretty small (think 2 grams of fiber), so I say, eat what you prefer! If the white flour tortilla tastes much better, you’re bound to feel more satisfied after eating it. (And this topic is one that probably deserves a whole post, because it applies to many foods!)

Five-Layer Burrito | A Nutritionist Eats

Dinner is served.

nutrition facts: 333 calories, 11 grams of fat, 48 grams carbohydrates, 12 grams fiber, 6 grams sugar, 13 grams protein

Five-Layer Burritos

by Emily Dingmann

Cook Time: 5 minutes

Keywords: entree high fiber vegetarian soy-free beans Mexican

Ingredients (4 servings)

  • 1 avocado
  • salt
  • 1 head romaine lettuce
  • 1-15 oz can refried beans
  • 4 tortillas
  • 1/2 cup sour cream
  • 1 cup pico de gallo

Instructions

Prepare ingredients: mash avocado (squeeze some lime over it if desired) and season with salt. Wash and thinly slice romaine lettuce.

Heat refried beans in microwave or over stove until hot.

Heat tortillas until warm if desired.

Layer on beans, avocado, sour cream, pico de gallo and lettuce on tortilla, and roll! How to Wrap a Burrito

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roasted asparagus & red pepper quinoa salad

Welcome Self readers, thanks for stopping by! (More About Me | More Salad Recipes)

And if you aren’t coming from Self, be sure to check out the other Epic Picnic Dishes!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

I’m the person who always brings a salad to get-togethers. Whether they’re picnics or backyard grilling parties, you can always count on me to bring a salad. Annoying? Maybe, but amidst the dips and desserts, salads always seem like the perfect addition to any table.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

A few weeks ago, I made no less than eight batches of quinoa salads. Ok, kind of an exaggeration, but after the second day of bringing bowls of quinoa salad to work, people started asking what was going on.

I asked for feedback between a black bean & quinoa salad and this one and instead of getting any opinions, all I got was requests for the recipes, $5 from someone who had forgotten their lunch that day and a major boost to my quinoa salad ego. Naturally, I’m thinking about setting up a little quinoa salad shop at work.

All this is to say that I’ll probably share the black bean version sometime in the near future!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

But we’re talking about the roasted asparagus & red pepper quinoa salad today. I love this salad! It’s vegan (but you don’t have to tell), it’s gluten-free (but no one has to know) and it’s got 12 grams of protein and 10 grams of fiber per serving, thanks to the beans + quinoa! (You can share this fact.)

It’s healthy, but so delicious and flavorful. It’s colorful and light; but the hefty servings are unquestionably satisfying. Serve it on top of some greens if you like or top with some grilled chicken or tempeh for an extra boost of protein.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

Lunch. Is. Served.

nutrition facts: 409 calories, 20 grams of fat, 46 grams carbohydrates, 10 grams fiber, 4 grams sugar, 12 grams protein

Roasted Asparagus & Red Pepper Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: roast entree salad side gluten-free high fiber high protein vegan vegetarian beans quinoa

Ingredients (6 servings)

  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 2-15 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

Roast asparagus: preheat oven to 425 degrees.

Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)

Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan.

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse garbanzo beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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mollettes

Mollettes | A Nutritionist Eats

So apparently I’ve been living under a rock. I’ve never heard of – or seen – mollettes on a menu. Ever!

Which is slightly disturbing considering the number of menus I look at. (I also edit them and tell Richie how I would change/improve them every single time. He loves* it. *loves = is annoyed by)

Mollettes | A Nutritionist Eats

But when we were in Sayulita, Mexico I came across mollettes on a menu at a French-ish cafe – of all places – and while everyone else ordered delicious-sounding egg sandwiches on croissants, I confidently ordered mollettes or as I called them, mo-lets. I blame the butchered pronunciation on the LA Spanglish radio station. Oops.

Both the egg sandwiches and mollettes (said with correct pronunciation) were majorly delicious.

Mollettes | A Nutritionist Eats

Let’s get back to the mollettes. They are pretty basic but not to be underestimated. A baguette or other crusty bread (though I’ll advise against sourdough) is topped with refried beans and cheese, all broiled together until nice and toasty and garnished with a healthy serving of pico de gallo and pickled jalapeño slices if you like some spice. The pico de gallo cannot be skipped, it adds major freshness and flavor.

It’s pretty much my new favorite non-recipe meal and it’s totally budget-friendly which rarely happens in my world, so I go with it when I can. Make it next time you need a meal in minutes!

nutrition facts: 447 calories, 11 grams of fat, 21 grams of protein, 66 g carbohydrates, 9 g fiber

*huge thanks to Karla at Foodologie for filling me in on the correct spelling!

Mollettes

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: bake appetizer bread breakfast sandwich snack high fiber vegetarian beans Mexican

 

Ingredients (4 servings)

  • 1 12 oz french baguette (not sourdough!)
  • 1 15 oz can of refried beans
  • 1 cup shredded pepper jack cheese
  • salsa and jalapeno slices for serving

Instructions

Slice the baguette in half, lengthwise.

Cut in four pieces.

Scoop out some of the bread if desired.

Spread beans on bread and sprinkle with shredded cheese.

Broil until cheese is golden brown, about 5 minutes. (Watch carefully!)

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