Happy Meal Plan Monday! This week I’m so excited to share with you a simple vegetarian recipes meal plan with Budget Bytes!

Budget Bytes is a fabulous budget-friendly cooking blog created by Beth Mancel. Besides her blog, Beth also has a cookbook that would make a great holiday gift- Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half.  Beth aims to inspire others to cook great food on a budget and reduce dependence on the prepared food industry. Budget Bytes has all kinds of recipe categories on her blog but for this week’s meal plan I included a selection of simple vegetarian recipes that I hope you will enjoy!

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Simple Vegetarian Recipes Meal Plan with Budget Bytes

Prep Time: 10 minutes Cook Time: 45 minutesTotal Time: 55 minutes

Ingredients: vegetable oil, onion, garlic, chili powder, cumin, cayenne, cornmeal or masa harina, vegetable broth, tomato paste, diced tomatoes, black beans, sweet potato, corn. Optional Toppings: cilantro, avocado, cheddar, sour cream, tortilla chips, lime.

Tortilla soups are always a favorite and I love the twist of using sweet potatoes in this variation! In my opinion cilantro, avocado and lime are must-haves for toppings!

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

Ingredients: sour cream, lime, salt, garlic, olive oil, sweet potato, black beans, cumin, salt and pepper, green onion, cilantro, small tortillas.

Sweet potatoes, black beans and avocados has got to be one of the greatest food combinations ever! It is so filling, satisfying and delicious.  Salsa verde would be another great topping on these delicious tacos!

Prep Time: 15 minutes Cook Time: 2 minutes Total Time: 17 minutes

Ingredients: spaghetti squash, chili powder, salt, black beans, salsa, Monterey jack cheese, green onions.

This recipe is 17 minutes as long as you cook the spaghetti squash ahead of time. You can cook it however you’d like (here is the suggested slow cooker method), I prefer to roast mine in the oven flesh-side down brushed with a little coconut oil, salt and pepper. I’m late to the spaghetti squash loving party so I’m making up for lost time and trying to eat spaghetti squash a lot this season!

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Ingredients: vegetable oil, chili powder, flour, water, tomato paste, cumin, garlic powder, cayenne pepper, salt, small corn tortillas, refried beans (dry pinto beans, onion, jalapeno, garlic, cumin, chili powder), Pepper Jack Cheese, avocado, cilantro.

I usually try to make enchiladas early in the week so I can enjoy leftovers during the following days while my kids are at school.  This recipe uses refried beans and while you are free to buy your favorite canned version there is also a great refried beans recipe on Budget Bytes that you can make in your crockpot!

Prep Time: 10minutes Cook Time: 40 minutes Total Time: 50 minutes

Ingredients: olive oil, yellow onion, garlic cloves, carrots, celery, kidney beans, fire roasted diced tomatoes, dried basil, dried oregano, paprika, quinoa, vegetable broth, {frozen} spinach.

This is a perfect soup for the cold weather happening right now! It would be great paired with some toasted and butter bread and parmesan cheese as a topping. You could also totally add in some diced squash or sweet potato if you happen to have some around you need to use up. I always have fresh spinach on hand for smoothies so I use that instead of frozen spinach.

If you make any recipes from this week’s simple vegetarian recipes meal plan with Budget Bytes please share on instagram using hashtag #rainbowdelicious & #budgetbytes and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

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This content was originally published here.