5 Healthy Recipes Your Entire Family Will Eat

5 Easy Healthy Recipes Your Whole Family Will Actually Eat

Tired of being a short-order cook? Finding healthy family meals that everyone—especially picky eaters—will actually eat can feel impossible. We get it.

That's why we've pulled together 5 of our best easy and healthy dinner recipes that are genuinely kid-friendly and parent-approved.

These dishes are packed with nutrients to keep everyone feeling good, but they're so delicious, your kids will be asking for seconds. Forget the dinner-table battles! These recipes are your new secret weapon for busy weeknights and making one satisfying meal for the entire family.

The Best Roasted Butternut Squash Soup (Easy & Creamy)

Welcome! If you're searching for the best roasted butternut squash soup recipe, you've found it. This soup is unbelievably creamy, deeply flavorful, and shockingly easy to make.

What's the secret? We roast the butternut squash along with the garlic and onions first. This crucial step caramelizes the vegetables, creating a sweet, nutty, and savory depth of flavor that you simply can't get from just boiling.

This soup is the definition of cozy. It's the perfect healthy comfort food for a chilly fall evening, an elegant starter for Thanksgiving, or an easy batch-prep meal for the week. Let's get cooking!

Why You'll Love This Butternut Squash Soup

Incredibly Easy: This recipe is perfect for beginners. The prep is minimal, and the oven does most of the work. No need to peel the squash before roasting!
Unbelievably Creamy: We get a velvety smooth texture from an immersion blender, with just a touch of cream (or a vegan option!) to make it luxurious.
Deep, Rich Flavor: Roasting is the key. It concentrates the flavors and adds a sweet, toasty note that makes this soup taste like it came from a high-end restaurant.
Healthy & Versatile: This soup is packed with vitamins and nutrients.1 It's naturally gluten-free and can be made vegan and dairy-free with one simple swap.

Ingredients You'll Need

Here’s the simple list of ingredients for this creamy roasted soup.

1 large Butternut Squash: (About 3-4 lbs). Look for one that feels heavy for its size.
1 medium Yellow Onion: Quartered, skin removed.
4-5 large Garlic Cloves: Leave them whole, with the skin on (this steams them and makes them sweet and easy to peel).
2 tbsp Olive Oil: For roasting.
1 tbsp Fresh Sage Leaves: (Optional, but highly recommended!) You can also use 1 tsp of dried sage.
4 cups (32 oz) Vegetable or Chicken Broth: Use low-sodium vegetable broth to keep it vegan.
1/2 cup Heavy Cream: For that perfect, luxurious finish. (See notes for a vegan/dairy-free option).
1/4 tsp Ground Nutmeg: This is the secret spice that brightens all the flavors.
Salt and Black Pepper: To taste.

How to Make Roasted Butternut Squash Soup (Step-by-Step)

Follow these simple steps for a flawless, flavorful soup.

Step 1: Roast the Vegetables

Preheat Oven: Preheat your oven to $400^\circ\text{F}$ ($200^\circ\text{C}$). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Prep the Squash: Carefully cut the top stem and bottom end off the butternut squash. Slice it in half lengthwise. Use a spoon to scoop out all the seeds and stringy pulp.
Roast: Place the squash halves on the baking sheet, cut-side up. Add the quartered onion and the unpeeled garlic cloves to the sheet. Drizzle everything with olive oil and sprinkle with salt, pepper, and the fresh sage leaves.
Bake: Roast for 40-50 minutes, or until the squash is completely tender when pierced with a fork and the edges are nicely caramelized.

Step 2: Combine and Blend

Cool & Scoop: Let the vegetables cool for a few minutes. Once cool enough to handle, use a large spoon to scoop the soft squash flesh away from the skin and add it to a large pot or Dutch oven.
Add Aromatics: Squeeze the roasted garlic cloves out of their skins (they should pop right out) and add them to the pot along with the roasted onion pieces.
Blend: Pour in the broth. Use an immersion blender (stick blender) to blend the soup directly in the pot until it is completely smooth and velvety.
- No Immersion Blender? You can also blend the soup in batches in a standard blender. Safety Tip: Be very careful when blending hot liquids. Don't fill the blender more than halfway, and hold the lid on tightly with a kitchen towel.

Step 3: Simmer and Finish

Simmer: Place the pot on the stove over medium heat and bring the soup to a gentle simmer.
Add Cream & Spices: Stir in the heavy cream and the ground nutmeg.
Season: Let it simmer for 5 more minutes. Taste the soup and add more salt and pepper as needed until the flavors are perfect.

Pro-Tips & Variations

For a Vegan Butternut Squash Soup: The swap is simple! Use full-fat canned coconut milk instead of heavy cream and ensure you use vegetable broth. It adds a wonderful, subtle coconut note that pairs beautifully with the squash.
Make it Thinner or Thicker: If you like a thinner soup, simply add a bit more broth until it reaches your desired consistency.
Add a Little Zing: A tiny splash of apple cider vinegar or a squeeze of fresh lemon juice at the very end can brighten up all the flavors.
Try Different Herbs: Don't have sage? Fresh thyme or rosemary are also delicious. Add them before roasting.

How to Store & Freeze

To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for 4-5 days. It's a perfect make-ahead meal, as the flavors get even better the next day!
To Freeze: This soup freezes beautifully! Let it cool completely. Pour into freezer-safe containers or heavy-duty freezer bags, leaving an inch of space at the top for expansion. Freeze for up to 3 months.
To Reheat: Thaw overnight in the fridge. Reheat gently in a pot over medium-low heat, stirring occasionally, until warm. You may need to add a splash of broth or water to thin it out.

What to Serve with Butternut Squash Soup

This soup is a fantastic meal on its own, but it pairs wonderfully with:

Crusty Bread or Croutons: A must-have for dipping.
A Classic Grilled Cheese Sandwich.
Toasted Pepitas (Pumpkin Seeds): For a nice crunch.
A Drizzle of Good Olive Oil or a Swirl of Cream.
A Simple Green Salad with a vinaigrette.

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The Best Roasted Butternut Squash Soup (Easy & Creamy)

A simple, healthy, and incredibly creamy soup with a deep, rich flavor from roasting the squash, garlic, and onions. Perfect for a cozy fall meal.

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4-6

Ingredients

1 large (3-4 lb) Butternut Squash, halved and seeded
1 medium Yellow Onion, quartered
4-5 large Garlic Cloves, unpeeled
2 tbsp Olive Oil
1 tbsp Fresh Sage Leaves (or 1 tsp dried)
4 cups (32 oz) Vegetable or Chicken Broth, low sodium
1/2 cup Heavy Cream (or 1/2 cup full-fat coconut milk for vegan)
1/4 tsp Ground Nutmeg
Salt and Black Pepper, to taste

Instructions

Preheat Oven: Preheat oven to 2$400^\circ\text{F}$ (3$200^\circ\text{C}$).4
Prep for Roasting: Place squash halves (cut-side up), quartered onion, and unpeeled garlic on a large, parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and sage.
Roast: Roast for 40-50 minutes, until squash is fork-tender and caramelized.
Combine: Let cool slightly. Scoop the squash flesh into a large pot. Squeeze the roasted garlic from its skin into the pot and add the onion.
Blend: Pour in the broth and use an immersion blender to puree the soup until completely smooth. (Or, blend in batches in a standard blender).
Simmer & Finish: Place the pot over medium heat. Stir in the heavy cream (or coconut milk) and the ground nutmeg. Let it simmer gently for 5 minutes.
Season: Taste and adjust seasoning with salt and pepper as needed. Serve hot.

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Easy Quinoa and Black Bean Burritos (Healthy & Family-Friendly)

Looking for a healthy, fast, and satisfying meal that the entire family will actually eat? You’ve found it. These Easy Quinoa and Black Bean Burritos are your new secret weapon for quick lunches, busy weeknight dinners, and the best vegetarian meal prep you’ll ever make.

This recipe is built on simple, healthy pantry staples. A hearty, flavorful filling of cooked quinoa, black beans, salsa, and fresh cilantro is wrapped in a soft tortilla. It's a complete, high-protein, high-fiber meal all in one.

They're delicious served cold, warm, or even straight from the fridge. Let's make a batch!

Why You'll Love This Burrito Recipe

Quick & Easy: If you have pre-cooked quinoa, these come together in 15 minutes flat.
Healthy & Nutritious: Packed with plant-based protein, fiber, and complex carbs to keep you full and energized.
Perfect for Meal Prep: This is the ultimate "make-ahead" meal. A batch on Sunday will cover your lunches for days.
Family-Friendly: The flavor is mild, zesty, and easy to customize. It's a proven kid-friendly and picky-eater-approved meal.
Budget-Friendly: Uses simple, low-cost pantry ingredients.

Ingredients You'll Need

Here’s the simple list of ingredients for this healthy burrito filling.

1 cup Cooked and Cooled Quinoa: Any color (white, red, or tri-color) works. Using cooled quinoa is key to preventing a mushy filling.
1 can (15 oz) Black Beans: Be sure to rinse and drain them very well.
1/2 cup Salsa: Use your favorite! A chunky, restaurant-style salsa adds great texture, but any jarred salsa works.
1/4 cup Finely Chopped Red Onion: This adds a crucial sharp, zesty crunch. You can substitute green onion for a milder flavor.
1/4 cup Finely Chopped Fresh Cilantro: This gives the burritos a bright, fresh flavor. If you're not a fan, you can omit it.
1 tablespoon Olive Oil: Helps bind the "dressing" for the filling.
1 tablespoon Lime Juice: Freshly squeezed is best! This brightens all the flavors.
1/2 teaspoon Ground Cumin: The essential, earthy flavor of any burrito.
1/4 teaspoon Chili Powder: For a mild, warm heat.
1/4 teaspoon Salt: Adjust to your taste, as your salsa may also be salty.
4-5 large Whole Wheat Tortillas: You'll want large 10 to 12-inch "burrito size" tortillas. Whole wheat adds extra fiber, but regular flour tortillas are also great.

How to Make Quinoa and Black Bean Burritos

This is a simple "no-cook" recipe if your quinoa is already prepared.

Step 1: Make the Quinoa-Bean Filling

In a large bowl, combine the cooked and cooled quinoa, the rinsed and drained black beans, salsa, finely chopped red onion, and fresh cilantro.

In a separate small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, and salt. Pour this "dressing" over the quinoa mixture and stir gently to combine everything.

Pro-Tip: Taste the filling! You might want to add another squeeze of lime, a pinch of salt, or a dash of hot sauce.

Step 2: Warm the Tortillas

This is the secret to rolling burritos without them cracking or breaking. Cold tortillas are stiff and brittle.

Microwave Method: Wrap a stack of 2-3 tortillas in a slightly damp paper towel. Microwave for 20-30 seconds until they are warm, soft, and pliable.
Stovetop Method: Warm each tortilla for 15-20 seconds per side in a dry (un-oiled) skillet over medium heat.

Step 3: Assemble and Roll the Burritos

Lay one warm tortilla on a flat surface.
Spoon about 1/5 of the quinoa mixture in a line down the center of the tortilla, leaving a few inches of space at the top and bottom.
To Roll: Fold the two shorter sides (the ends) in first, over the filling. Then, take the bottom edge (the side closest to you) and fold it up and over the filling, pulling it snugly. Continue rolling away from you to form a tight, sealed burrito.
Repeat with the remaining tortillas and filling.

Pro-Tips and Easy Variations

Make it Creamy: Add a scoop of mashed avocado, a dollop of Greek yogurt, or a sprinkle of cotija or cheddar cheese to the filling before rolling.
Serve it as a Burrito Bowl: For a gluten-free or low-carb option, skip the tortilla and serve the filling over a bed of chopped romaine lettuce with your favorite toppings.
Serve it Warm: You can gently warm the filling in a skillet over medium-low heat for 3-5 minutes before spooning it into the tortillas.
Add More Veggies: This is a great "clean out the fridge" recipe. Feel free to add 1 cup of thawed frozen corn, finely chopped bell peppers, or shredded carrots.

Meal Prep & Storage Instructions (A Must-Know!)

This recipe is a meal-prep dream.

To Store (Meal Prep): Wrap each burrito tightly in plastic wrap or, better yet, aluminum foil. Store them in the refrigerator for up to 4 days. They are fantastic eaten cold or at room temperature for a quick lunch.
How to Freeze Burritos: Yes, these freeze perfectly! Wrap each burrito tightly in foil, then place the foil-wrapped burritos in a large freezer-safe bag. Label and freeze for up to 3 months.
How to Reheat:
- From Refrigerator (Microwave): Remove foil/plastic. Wrap in a damp paper towel and microwave for 60-90 seconds, flipping halfway.
- From Frozen (Oven - Best Method): Preheat oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Keep the burrito in its foil wrapper and bake for 35-45 minutes, or until warmed through. This makes the outside slightly crispy.

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Easy Quinoa and Black Bean Burritos (Healthy & Family-Friendly)

A fast, healthy, and family-friendly vegetarian burrito, perfect for meal prep, grab-and-go lunches, or a quick weeknight dinner.

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yields: 4-5 burritos

Ingredients

1 cup cooked and cooled quinoa
1 can (15 oz) black beans, rinsed and drained
1/2 cup salsa
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
4-5 large (10-12 inch) whole wheat tortillas

Instructions

Make Filling: In a large bowl, combine the cooked quinoa, rinsed black beans, salsa, red onion, and cilantro.
Make Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, and salt. Pour over the quinoa mixture and stir to combine.
Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds, or warm in a dry skillet until soft and pliable.
Assemble: Spoon the quinoa mixture down the center of each warm tortilla.
Roll: Fold the short sides of the tortilla in first, then fold the bottom flap up and over the filling, rolling tightly to seal.
Serve: Serve immediately or wrap in foil to refrigerate for meal prep.

Notes

Vegan: This recipe is naturally vegan, but double-check that your brand of tortillas does not contain lard or dairy.
Gluten-Free: Use your favorite certified gluten-free tortillas to make this recipe GF.
Storage: Wrap tightly in foil and refrigerate for up to 4 days or freeze for up to 3 months.

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Easy Roasted Butternut Squash and Kale Bowl (with Lemon-Tahini Dressing)

Looking for the perfect healthy, flavorful, and easy fall recipe? You’ve found it. This Roasted Butternut Squash and Kale Bowl is a vibrant, nutrient-dense meal that's packed with flavor.

We combine sweet, caramelized butternut squash with earthy, hearty kale, all roasted to perfection on a single sheet pan. Then, we drizzle it with a creamy, zesty lemon-tahini dressing that ties everything together.

This versatile bowl is naturally vegan, gluten-free, and plant-based, making it the perfect light lunch, healthy dinner, or make-ahead meal prep for the week.

Why You'll Love This Recipe

Simple & Easy: This recipe uses minimal ingredients and comes together in just a few simple steps.
One-Pan Roasting: The squash and kale roast together on one sheet pan for the easiest cleanup.
Healthy & Nutrient-Dense: Packed with Vitamin A, C, and K, plus fiber and healthy fats.
The BEST Tahini Dressing: This 5-minute, creamy, dairy-free dressing is zesty, garlicky, and absolutely addictive.
Perfect for Meal Prep: Make the components ahead of time and assemble your bowls all week long.

Ingredients You'll Need

Here’s the simple list of ingredients for this healthy bowl.

For the Squash and Kale Bowl

1 small Butternut Squash: (About 2-3 lbs) Peeled, seeded, and cut into 1-inch cubes.
1 bunch Kale: Lacinato (dinosaur) or curly kale both work. Stems removed and chopped into bite-sized pieces.
1 tbsp Olive Oil: For roasting.
Salt and Black Pepper: To taste.

For the Creamy Lemon-Tahini Dressing

1/4 cup Tahini: Use a high-quality, runny tahini for the best, smoothest dressing.
1/4 cup Lemon Juice: Freshly squeezed is a must for the best flavor.
1/4 cup Water: (Cold or room temp) To thin the dressing.
1-2 cloves Garlic: Minced or grated. Use 1 for a mild flavor, 2 for a zesty kick.
Salt and Pepper: To taste.

How to Make This Roasted Butternut Squash and Kale Bowl (Step-by-Step)

A critical note: Butternut squash and kale have very different cooking times. For a perfect result, we add the kale to the pan after the squash has had a head start.

Step 1: Roast the Butternut Squash

Preheat Oven: Preheat your oven to $400^\circ\text{F}$ ($200^\circ\text{C}$). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Prep the Squash: In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
Roast: Spread the squash in a single, even layer on the prepared baking sheet. Roast for 20-25 minutes, or until it begins to soften and caramelize.

Step 2: Add the Kale

Prep the Kale: While the squash is roasting, add the chopped kale to the same bowl you used for the squash (no need to wash it).
Add Kale to Pan: After 20-25 minutes, remove the baking sheet from the oven. Push the squash to one side and add the kale to the empty space. (It's okay if it overlaps a little).
Roast Together: Place the pan back in the oven and roast for another 5-10 minutes. The kale should be wilted and slightly crispy at the edges, and the squash should be fully tender and browned.

Step 3: Make the Lemon-Tahini Dressing

While the vegetables are roasting, make the dressing.

In a small bowl or jar, add the tahini, lemon juice, minced garlic, salt, and pepper.
Whisk together. The mixture will get very thick and "seize up" at first—this is normal!
Slowly whisk in the water, 1 tablespoon at a time, until the dressing becomes perfectly smooth, creamy, and pourable.

Step 4: Assemble and Serve

Place the roasted butternut squash and kale in a bowl. Drizzle generously with the lemon-tahini dressing and serve warm.

Pro-Tips and Easy Variations

Make it a Full Meal: Add a can of rinsed chickpeas to the pan with the kale.
Add a Grain: Serve this bowl over a bed of warm quinoa, farro, or brown rice for a heartier meal.
Add Protein: This is delicious topped with grilled chicken, salmon, or crispy tofu.
Dressing Tip: If your tahini dressing is too thick, add more water 1 teaspoon at a time. If it's too thin, add a bit more tahini.

How to Store & Meal Prep

This is an ideal meal-prep recipe.

To Store: Let the roasted vegetable mixture cool completely. Store it in an airtight container in the refrigerator for 3-4 days. Store the tahini dressing separately in a sealed jar in the fridge for up to 1 week.
To Serve: Enjoy the bowl cold, straight from the fridge, or reheat the vegetables in the microwave or a skillet until warm. Drizzle with the (cold) dressing right before serving.

📋 Printable Recipe Card

Easy Roasted Butternut Squash and Kale Bowl (with Lemon-Tahini Dressing)

A healthy, easy, and delicious plant-based bowl with caramelized butternut squash, roasted kale, and a creamy lemon-tahini dressing. Perfect for a light dinner or meal prep!

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 2-4

Ingredients

For the Bowl:

1 small Butternut Squash, peeled, seeded, and cubed
1 bunch Kale, stemmed and chopped
1 tbsp Olive Oil
Salt and Pepper, to taste

For the Tahini Dressing:

1/4 cup Tahini
1/4 cup Lemon Juice, fresh
1/4 cup Water
1-2 cloves Garlic, minced
Salt and Pepper, to taste

Instructions

Preheat: Preheat oven to $400^\circ\text{F}$ ($200^\circ\text{C}$).
Roast Squash: Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a large, parchment-lined baking sheet in a single layer. Roast for 20-25 minutes.
Add Kale: Remove the pan from the oven. Add the chopped kale to the pan (no extra oil needed). Toss briefly with the squash.
Finish Roasting: Return the pan to the oven and roast for an additional 5-10 minutes, until the squash is tender and the kale is wilted and slightly crisp.
Make Dressing: While vegetables roast, whisk all dressing ingredients (tahini, lemon juice, garlic, salt, pepper) in a small bowl. The mixture will get thick. Slowly whisk in the water, 1 tablespoon at a time, until smooth and pourable.
Serve: Add the roasted squash and kale to bowls. Drizzle generously with the tahini dressing.

The Best Marry Me Chicken Recipe (Easy 30-Minute Meal!)

You've probably heard the buzz, and we're here to confirm it: this Marry Me Chicken recipe is that good. If you're looking for a restaurant-quality meal that's shockingly easy to make in 30 minutes, this is the one.

So, why is it called "Marry Me Chicken"? The legend is that it's so incredibly delicious, anyone you serve it to will be ready to propose!

It features juicy, seared chicken breasts bathed in a luxurious, creamy sun-dried tomato and parmesan sauce. It's a show-stopping one-pan dinner perfect for a busy weeknight, a date night, or any time you want to feel a little bit gourmet without the effort.

Why You'll Love This Marry Me Chicken

One-Pan Wonder: The entire dish comes together in a single skillet, which means minimal cleanup.
Ready in 30 Minutes: This is the perfect quick weeknight dinner that tastes like it took hours to make.
Luxurious Cream Sauce: The sauce is the star—rich, creamy, and packed with flavor from garlic, parmesan, and sun-dried tomatoes.
Picky-Eater Approved: This is a family-friendly meal that even the kids will love. The creamy, savory flavor is a universal crowd-pleaser.

Ingredients You'll Need

Here’s the simple list of ingredients for this show-stopping chicken dinner.

2 large Boneless, Skinless Chicken Breasts (about 1.5 lbs total)
1/4 cup All-Purpose Flour (for dredging)
1/2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp Butter (unsalted)
3 cloves Garlic, minced (about 1 tbsp)
1/2 cup Chicken Broth (low sodium)
3/4 cup Heavy Cream
1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
1/2 cup Grated Parmesan Cheese
1 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes (optional, for a tiny kick)
1/4 cup Fresh Basil, chopped (or 2 tbsp fresh parsley)

How to Make Marry Me Chicken (Step-by-Step)

Follow these simple steps for a flawless, flavorful meal.

Step 1: Prepare and Sear the Chicken

Prep the Chicken: If your chicken breasts are very thick, slice them in half horizontally to create 4 thinner cutlets. Or, you can pound the thick end down to an even 1/2-inch thickness.
Dredge: In a shallow dish, mix the flour, salt, and pepper. Pat the chicken dry with a paper towel, then dredge each piece in the flour mixture, shaking off any excess.
Sear: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through (internal temp should be 165 degrees F or 74 degrees C).
Remove: Transfer the golden-brown chicken to a clean plate and set aside.

Step 2: Build the Creamy Sauce

Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute until fragrant.
Deglaze: Pour in the chicken broth, scraping up any browned bits (the "fond") from the bottom of the pan with a wooden spoon. This is pure flavor!
Add Cream & Flavor: Whisk in the heavy cream, grated parmesan, Italian seasoning, and red pepper flakes (if using).
Add Tomatoes: Stir in the chopped sun-dried tomatoes. Bring the sauce to a gentle simmer, whisking until the cheese is melted and the sauce begins to thicken (about 3-4 minutes).

Step 3: Combine and Finish

Return Chicken: Add the seared chicken breasts back into the skillet, spooning some of the sauce over the top of each one.
Simmer: Let the chicken simmer gently in the sauce for another 3-5 minutes, allowing it to absorb all the flavors.
Garnish: Turn off the heat. Stir in the fresh chopped basil.

Serve immediately, spooning extra sauce over the chicken.

Pro-Tips and Easy Variations

What to Serve With: This creamy sauce is made for sopping up. Serve it over mashed potatoes, pasta (like penne or linguine), or with a side of crusty bread. For a green, add roasted asparagus or steamed green beans.
Add Spinach: This is a very popular variation! Add 2-3 large handfuls of fresh spinach to the sauce at the same time as the sun-dried tomatoes and let it wilt.
Use Chicken Thighs: This recipe is also delicious with boneless, skinless chicken thighs. Just sear them for 6-7 minutes per side.
Make it Lighter (In a Pinch): You can substitute heavy cream with half-and-half, but the sauce will be less rich and may not thicken as much.

How to Store & Reheat

To Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce. Avoid the microwave if possible, as it can make the chicken rubbery and cause the cream sauce to separate.
Freezing: Freezing is not recommended, as cream-based sauces can break and become grainy upon thawing.

Pinnable/Printable Recipe Card

The Best Marry Me Chicken (Easy 30-Minute Meal!) A show-stopping, restaurant-quality meal made in one pan! Juicy seared chicken in a luxurious, creamy sun-dried tomato and parmesan sauce.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients

2 large Boneless, Skinless Chicken Breasts (or 4 thin cutlets)
1/4 cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp Butter
3 cloves Garlic, minced
1/2 cup Chicken Broth, low sodium
3/4 cup Heavy Cream
1/2 cup Sun-Dried Tomatoes, oil-packed, drained & chopped
1/2 cup Grated Parmesan Cheese
1 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes (optional)
1/4 cup Fresh Basil, chopped

Instructions

Prep Chicken: If chicken breasts are thick, slice them horizontally into 4 thin cutlets.
Dredge: In a shallow dish, mix flour, salt, and pepper. Coat the chicken pieces in the flour, shaking off excess.
Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown and cooked to 165 degrees F (74 degrees C). Remove chicken to a plate.
Sauté Garlic: In the same skillet, reduce heat to medium. Add garlic and cook for 1 minute until fragrant.
Build Sauce: Deglaze the pan with chicken broth, scraping up any browned bits. Whisk in the heavy cream, parmesan, Italian seasoning, and red pepper flakes.
Simmer: Stir in the sun-dried tomatoes. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens.
Combine: Return the chicken to the skillet. Let it simmer in the sauce for 3-5 minutes to heat through.
Finish: Turn off the heat and stir in the fresh basil. Serve immediately.

Notes

Serve with: Mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Add-in: Add 2-3 cups of fresh spinach with the sun-dried tomatoes for a "Tuscan" vibe.
Storage: Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop.

Easy Slow Cooker Sweet Potato Black Bean Enchiladas

If you're looking for the ultimate vegetarian comfort food that's also incredibly easy, you've found it. These Slow Cooker Sweet Potato and Black Bean Enchiladas are the perfect "set it and forget it" meal for a busy weeknight.

We're combining a hearty, flavorful filling of mashed sweet potatoes, black beans, bell peppers, and smoky spices. The filling is rolled into soft tortillas, smothered in rich enchilada sauce, and slow-cooked to perfection under a blanket of melted cheese.

The crockpot does all the work, simmering the flavors together until your entire house smells amazing. This is a family-friendly, healthy, and satisfying dinner that everyone will love.

Why You'll Love This Crockpot Enchilada Recipe

Hearty & Healthy: This vegetarian meal is packed with fiber, plant-based protein, and vitamins from the sweet potatoes and black beans.
Set It & Forget It: After a quick sauté of the veggies, you just assemble and let the slow cooker do the rest. It's perfect for a busy day.
Incredible Flavor: The combination of sweet potato with smoky chili powder, cumin, and paprika is a perfect match for the savory enchilada sauce.
Feeds a Crowd: This recipe is perfect for family dinner, a potluck, or for meal-prepping lunches for the week.

Ingredients You'll Need

Here’s the simple list of ingredients for this easy vegetarian meal.

1 tbsp Olive Oil
1 medium Onion, diced
1 Bell Pepper, diced (any color works!)
3 cloves Garlic, minced
2 tbsp Chili Powder
1 tsp Cumin
1 tsp Smoked Paprika (This adds a wonderful smoky depth!)
1 tsp Oregano
1/2 tsp Salt
1/4 tsp Black Pepper
2 cans (15 oz each) Black Beans, drained and rinsed
3 cups Cooked, Mashed Sweet Potatoes (about 2 large sweet potatoes, baked or boiled)
2 cups Enchilada Sauce, (about a 15-20 oz can, divided)
8-10 Whole Wheat Tortillas (flour or corn tortillas also work)
1 cup Shredded Cheddar Cheese (or a Mexican blend)

How to Make Sweet Potato Enchiladas in a Slow Cooker (Step-by-Step)

Follow these simple steps for a flawless, flavorful meal.

Step 1: Cook the Enchilada Filling

Heat the olive oil in a large skillet over medium heat.
Add the diced onion, garlic, and bell pepper. Sauté for about 5 minutes, or until the vegetables have softened.
Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir constantly and cook for 1 more minute until the spices are very fragrant.
Stir in the rinsed black beans and the cooked, mashed sweet potatoes. Mix until everything is well combined and heated through (about 5 minutes).

Step 2: Assemble the Enchiladas

Pour about 1/2 cup of the enchilada sauce into the bottom of your slow cooker (6-quart or larger is ideal) and spread it to coat the bottom.
Lay one tortilla on a flat surface. Spoon about 1/2 cup of the sweet potato and black bean mixture in a line down the center.
Roll the tortilla up snugly and place it, seam-side down, into the slow cooker.
Repeat with the remaining tortillas and filling, arranging them in a single, tight layer if possible. (If you need to, you can stack a second layer).

Step 3: Slow Cook to Perfection

Pour the remaining 1 1/2 cups of enchilada sauce evenly over the top of all the rolled tortillas.
Sprinkle the shredded cheese all over the top.
Cover the slow cooker and cook on LOW for 3-4 hours. The enchiladas are done when they are heated through and the cheese is melted and bubbly.

Serve hot, garnished with your favorite toppings!

Pro-Tips and Easy Variations

The #1 Tip to Prevent Soggy Tortillas: If you have an extra 10 minutes, briefly pan-fry your tortillas in a little hot oil for 15-20 seconds per side before filling. This creates a slight barrier that helps them stand up to the sauce. (This is optional but highly recommended!)
Make it Vegan: Use your favorite dairy-free shredded cheese (or omit it) and double-check that your enchilada sauce is certified vegan.
Add More Veggies: Feel free to add 1 cup of thawed frozen corn or sautéed, diced zucchini to the filling.
Best Toppings: These are delicious served with a dollop of sour cream (or plain Greek yogurt), sliced avocado, fresh cilantro, and chopped green onions.

How to Store & Reheat

To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
To Reheat: The easiest way is to microwave individual portions. You can also reheat a larger portion in the oven at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 15-20 minutes, or until warmed through.

📋 Printable Recipe Card

Easy Slow Cooker Sweet Potato Black Bean Enchiladas

A hearty, healthy, and easy vegetarian "set it and forget it" meal. Sweet potatoes and black beans are wrapped in tortillas and slow-cooked in a rich enchilada sauce.

Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes
Servings: 4-6

Ingredients

1 tbsp Olive Oil
1 medium Onion, diced
1 Bell Pepper, diced
3 cloves Garlic, minced
2 tbsp Chili Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Oregano
1/2 tsp Salt
1/4 tsp Black Pepper
2 cans (15 oz each) Black Beans, drained and rinsed
3 cups Cooked, Mashed Sweet Potatoes
2 cups Enchilada Sauce, divided
8-10 Whole Wheat Tortillas
1 cup Shredded Cheddar Cheese

Instructions

Make Filling: Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 5 minutes until soft. Stir in chili powder, cumin, paprika, oregano, salt, and pepper, and cook for 1 minute.
Combine: Add the rinsed black beans and mashed sweet potatoes to the skillet. Stir until combined and heated through.
Prep Slow Cooker: Spread 1/2 cup of enchilada sauce in the bottom of a 6-quart (or larger) slow cooker.
Assemble: Spoon 1/2 cup of the sweet potato mixture into the center of each tortilla. Roll it up and place it seam-side down in the slow cooker. Repeat with all tortillas.
Sauce & Cheese: Pour the remaining 1 1/2 cups of enchilada sauce over the top of the enchiladas. Sprinkle evenly with cheese.
Cook: Cover and cook on LOW for 3-4 hours, or until everything is hot and the cheese is melted and bubbly.
Serve: Serve hot with toppings like sour cream, avocado, and cilantro.

Notes

For the Sweet Potatoes: The easiest way to get 3 cups of mash is to bake or microwave 2 large sweet potatoes until tender, then scoop out the flesh.
To Prevent Soggy Tortillas (Optional): Briefly fry the tortillas in a little hot oil for 15-20 seconds per side before filling and rolling. This helps them hold their shape in the slow cooker.

These recipes are sure to please everyone in your family and are easy to make. Start cooking, and you'll have a nutritious meal on the table in no time!

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