Food City Vegetarian Meal Plan

BUDGET RATIONALE

Why these meals: This week's plan leans on a few smart, sale-priced staples that stretch across multiple dinners, so your dollars work harder without sacrificing variety. Food Club Beans anchor both Monday's tacos and Tuesday's loaded baked potatoes, while the Old El Paso tortillas show up in tacos, quesadillas, and Friday's enchiladas, so buying two packs covers three meals. Fresh produce like green bell peppers, sweet onions, and tomatoes on the vine repeat across Monday, Wednesday, and Thursday, keeping your grocery list simple and your fridge from overflowing with odds and ends. Thursday breaks things up with a fresh black bean and rice bowl for a lighter, crunchy contrast before Friday's saucy baked enchiladas close out the week. Overall, this plan is built around simple stovetop and oven meals that share ingredients, so shopping once at Food City covers you all week with minimal waste.

5-DAY MEAL PLAN

Monday
Meal: Bean and Cheese Tacos with Peppers and Tomatoes
Description: Warm taco shells filled with seasoned Food Club Beans, shredded cheese, diced Green Bell Peppers, and Tomatoes on the Vine. A quick stovetop bean filling makes this a fast weeknight dinner.
Sale items used: Old El Paso Taco Shells or Tortillas, Food Club Beans (light red kidney or chili), Food Club Shredded Cheese, Green Bell Peppers, Tomatoes on the Vine, Sweet Onions
Prep time: 25 minutes
Serving note: 8 taco shells (half of one pack), 2 cans Food Club Beans, 4 oz shredded cheese, 2 Green Bell Peppers diced, 0.5 lb Tomatoes on the Vine diced, 0.5 lb Sweet Onions diced
Recipes:
- Vegetarian Tacos Recipe
- Vegetarian Black Bean Tacos - Skinnytaste
- Three Bean Taco Recipe

Tuesday
Meal: Loaded Baked Potatoes with Beans and Cheese
Description: Oven-baked Jumbo Baking Potatoes topped with warmed Food Club Beans, melted shredded cheese, and Food Club Sour Cream. A hearty, oven-based dinner that uses simple pantry toppings.
Sale items used: Jumbo Baking Potatoes, Food Club Beans (light red kidney or chili), Food Club Shredded Cheese, Food Club Sour Cream
Prep time: 55 minutes (baking time included)
Serving note: 4 large potatoes from the 8 lb bag, 1 can Food Club Beans, 4 oz shredded cheese, 4 oz sour cream. Timing note: potatoes take about 45-50 minutes in the oven, so start them first.
Recipes:
- Loaded Vegetarian Baked Sweet Potatoes Recipe
- Recipe: Loaded Baked Potato With Black Beans
- Cheesy Southwestern Twice-Baked Potatoes with Beans & Corn | The Kitchn

Wednesday
Meal: Cheese and Pepper Quesadillas with Salsa
Description: Griddled tortillas filled with melted shredded cheese, sauteed Green Bell Peppers and onions, served with Crav'n Flavor Salsa and Food Club Sour Cream. A quick pan-seared dinner with a crisp, cheesy bite.
Sale items used: Old El Paso Taco Shells or Tortillas, Food Club Shredded Cheese, Green Bell Peppers, Sweet Onions, Crav'n Flavor Salsa, Food Club Sour Cream
Prep time: 25 minutes
Serving note: 8 tortillas (half of one pack), 4 oz shredded cheese, 2 Green Bell Peppers sliced, 0.5 lb Sweet Onions sliced, 1/2 jar salsa, 4 oz sour cream
Recipes:
- Easy Vegetarian Quesadillas Recipe - iFoodReal.com
- Easy Veggie Quesadillas Recipe | Gimme Some Oven
- Easy Cheesy Vegetarian Quesadillas with Salsa - TheVegLife

Thursday
Meal: Black Bean and Rice Bowls with Cucumber
Description: Simmered Food Club Black Beans over Food Club White Rice, topped with diced cucumber and tomato for a fresh, crunchy contrast. A simple one-pot stovetop dinner.
Sale items used: Food Club Corn/Green Beans/Peas/Black Beans/Whole Kernel Corn (black beans), Food Club White Rice Instant, Cucumbers, Tomatoes on the Vine
Prep time: 25 minutes
Serving note: 2 cans black beans, 1 box instant rice prepared per package for 4 servings, 2 cucumbers diced, 0.5 lb Tomatoes on the Vine diced
Recipes:
- Black Beans and Rice Vegan Bowl - Sharon Palmer, The Plant Powered Dietitian
- Black Bean Rice Bowl - Three Little Chickpeas
- Black Bean Burrito Bowls - Cozy Peach Kitchen

Friday
Meal: Refried Bean and Cheese Enchiladas
Description: Tortillas rolled with Food Club Refried Beans and shredded cheese, baked under a simple sauce made from Red Gold Tomatoes, Petite Diced. An oven-baked finish to the week with a rich, saucy texture.
Sale items used: Old El Paso Taco Shells or Tortillas, Food Club Refried Beans, Food Club Shredded Cheese, Red Gold Tomatoes Petite Diced
Prep time: 45 minutes
Serving note: 8 tortillas (remaining half of second pack), 2 cans Food Club Refried Beans, 4 oz shredded cheese, 1 can Red Gold Tomatoes Petite Diced for sauce

Check the label: refried beans are often made with lard.

Recipes:
- Refried Bean and Cheese Enchiladas - Umami Girl
- Refried Bean Enchiladas | Easy Vegetarian Dinner Recipe | This Wife Cooks™
- Easy Vegetarian Bean and Cheese Enchiladas

SHOPPING LIST

Buy on sale:
- Old El Paso Taco Shells or Tortillas (2 packs): $8.00
- Food Club Shredded Cheese, 32 oz (1 bag): $5.00
- Food Club Sour Cream, 16 oz (1 tub): $1.99
- Food Club Beans, light red kidney or chili (3 cans): $2.97
- Food Club Refried Beans (2 cans): $2.38
Check the label: refried beans are often made with lard.
- Food Club Corn/Green Beans/Peas/Black Beans/Whole Kernel Corn, black beans (2 cans): $1.98
- Food Club White Rice, Instant (1 box): $3.49
- Jumbo Baking Potatoes, 8 lb (1 bag): $5.00
- Green Bell Peppers (4 each): $3.96
- Sweet Onions (1.5 lb): $1.49
- Tomatoes on the Vine (1 lb): $1.69
- Cucumbers (2 each): $1.78
- Red Gold Tomatoes, Petite Diced (1 of 3-pack): $4.00
- Crav'n Flavor Salsa (1 jar): $2.59

Pantry staples needed:
- Cooking oil
- Taco seasoning or cumin/chili powder
- Salt and pepper
- Garlic (fresh or powder)