The other day we received this comment on our Instagram: “Impressed by your ability to maintain quality, healthy cooking with a newborn. We have a 4-week old and it’s still lots of freezer meals and super simple dishes! Would love a post on how you’re making it work!” @robinfitzergerald
Our answer to Robin: Grocery delivery.
In this day and age, you can order everything from toilet paper to peanut butter to dog treats online. And our secret to keeping it all together is that we do. We love supporting local businesses; we spend time at the farmer’s markets and local stores. But for weeknight meals and boring errands like toilet paper, it’s online ordering. There is seriously nothing better than getting groceries at my front door (except for the incessant dog barking), and I marvel at it every single time. Those grocery bags at my door are the physical representation of getting hours of my day back. Instead of getting my 2-month old in his carseat, driving to the store, maneuvering a cart wandering the aisles, standing in line, paying the cashier, maneuvering the cart to my car, juggling bags and car seats, driving home, and awkwardly unloading the kid and groceries…I simply open the door and pull the bags in. Instead of spending time shopping, I can use it to plan meals and cook them for those I love. Genius.
Today we’re partnering with Shipt, an incredible grocery delivery service. Big news: Shipt has come to our city of Indianapolis! We ordered the ingredients for these seriously simple BBQ pinto bean tacos from Meijer here in Indy. Everything showed up on time and was fresh, and the delivery person even texted while shopping. We were then able to make this recipe in about 20 minutes. If that’s not slick, I don’t know what is.
As you can see, we have a big passion for this time saver. Let us know your thoughts in the comments below! If you’re wondering whether Shipt delivers in your city, click here and enter your zip code. ALSO, if you join Shipt today, you can get $25 off your first delivery!
Giveaway
Even better, we’ve got a giveaway of one free year membership and $100 in groceries! US only. Head over to our Instagram feed to enter (starting at 8:00 am EST)!
Did you make this recipe?
If you make these BBQ bean tacos with pineapple salsa, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
This recipe is…
Vegetarian, vegan, plant-based, gluten-free, and dairy-free.
- 2 15-ounce cans pinto beans
- 2 tablespoon mustard
- 1 tablespoon maple syrup
- ¾ cup organic ketchup (or with natural sugars)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt, divided
- 20-ounce can (11/2 cups) pineapple chunks packed in juice
- ¼ cup minced red onion
- ¼ cup finely chopped cilantro, plus additional for garnish
- 1 small green cabbage
- 3 radishes
- 1 lime (wedges for squeezing)
- Tortillas, for serving
- Drain both cans of beans (no need to rinse). In a large skillet, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and ½ teaspoon kosher salt. Heat on low until thickened and warm, while making the remainder of the recipe.
- Drain the pineapple and finely chop it. Mince the red onion, and chop the cilantro. Mix the pineapple, red onion and cilantro together with ¼ teaspoon kosher salt.
- Thinly slice the green cabbage and radishes. Slice the lime into wedges.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional cilantro if desired.
A Couple Cooks - Recipes for Healthy & Whole Living
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