One thing that Will and I try to do is set aside our Wednesday evenings as date night. I have mentioned it from time to time, including this popular post about some of our “Manly Date Night” activities in the past. Or you can see this post about the surprise date Will planned for me in December.
Setting aside that one evening to invest time, laughs, adventures, and memories into each other “pays dividends,” as my stock market enthusiast husband would put it. And it’s true. There’s nothing more powerful than putting down your phones, forgetting your to do lists, and setting aside your hobbies to say “Hey, husband/wife, I still notice you and want to spend time with you.” Our premarital counselors gave us that tip, and I think that we have passed it on to all of our friends who have gotten married since. We are not the best at keeping date night sacred, but we are growing in it. That’s why our premarital counselors suggested it in the first place, because we were really bad at going on dates. I think there is a visible difference in the harmony and genuine care shared between us on the weeks when we do have a date night.
Sorry for that rant, but honestly, if you don’t have a scheduled date night with your spouse – think about setting one.
This past week our date night activity was one of our favorite things to do – cook together, and this is the result of our little experiment in taquito making. We have made taquitos before, and if you are in the mood for BBQ or aren’t having a Meatless Monday then I strongly suggest that you check out this BBQ Pulled Pork Taquito recipe.
Will and I were planning on making homemade pizza for our date night. We love homemade pizza. But, I spaced and did not properly prepare for making the crust so what we did instead was empty the contents of our produce drawer into the skillet, roll it up in a corn tortilla, and broil it. It was fun, easy, and ended up being delicious! So delicious that we barely had any leftovers. In fact, I think I should call “date night: binge addition.” I ate so many taquitos and homemade Fritos that I felt like I had just had Christmas dinner. To continue the binging, we watched Alias on Netflix till we fell asleep.
I put a picture up on instagram from our date night; if you don’t follow us on instagram you can start by clicking the purple instagram logo on the right side. Instagram is like a sneak peak of what stories and recipes will be coming to the blog.
Enough with my story telling and lessons learned – here’s the tasty recipe you have been waiting for. We paired them with these homemade Chili-Cheese Fritos from the Minimalist Baker.
Sweet Potato Taquitos
- ½ Large Sweet Potato, diced
- 1 Medium Purple Onion, diced
- 1 Bell Pepper, diced
- 4 Large White Button Mushrooms, diced
- 2 Large Cloves of Garlic, minced
- 1 Jalapeno, diced
- 3 Green Onions, chopped
- ½ cup Cilantro, finely chopped
- Juice from ½ a Lime
- 1-2 tsp Chili Powder
- ½ tsp Cumin
- Olive oil
- 10-12 Corn Tortillas (it will take fewer tortillas if you are using flour tortillas, as they are larger)
- Heat some olive oil for sautéing with in a large skillet. Chop the onion and sweet potato, mince the garlic, and place those 3 items in the skillet to begin cooking over medium heat.
- While keeping an eye on and occasionally stirring the onions and potatoes, chop the bell pepper, mushroom, jalapeno, and green onion. After the potatoes are beginning to soften (it will take 5 minutes or more) and the other veggies to the skillet.
- Add the seasoning and cilantro.
- When the vegetables have reached your desired doneness, remove them from the heat and squeeze the lime juice over to
- Steam the tortillas in the microwave to make them more pliable, and then fill them with the veggies. Roll them placing them seam side down on a cookie sheet. Spray them with a little pan spray (to help give them a crispy shell), and then place them in the broiler. Ours were in for about 5 minutes, which might have been a little long.
- Serve with chips and salsa. Top with salsa verde and hot sauce.