Creative Leftovers

I can't take any credit for these recipes whatsoever. All I did was finally get my act together enough to try something out of a magazine I received over 1 year ago. Here are two recipes from Everyday Food intended for the same week. They use many of the same ingredients and were delicious and healthy. I love the efficiency!

Roast Beef with roasted vegetables

3 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 medium red onions, cut into wedges
3/4 lb new potatoes, cut into 1" chunks
3 whole garlic cloves
2 garlic cloves, cut into slivers (~12)
2 T. olive oil
coarse salt and ground pepper
2.5 lb eye-of-round beef roast
3/4 t. dried thyme

1. Preheat oven to 400 degrees. Place peppers, onions, potatoes and whole garlic on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, then toss to coat.
2. Using a paring knife, make small slits in top and sides of roast; push in garlic slivers. Coat beef with remaining oil, 1.5 t. salt, 1/2 t. pepper and thyme. Either place on same tray with vegetable or separate dish, depending on size.
3. Roast beef and vegetables 50 minutes for medium rare (I like my meat cooked a little more, so I did 1 hour and got a nice medium). Toss vegetables occasionally.
4. Cut half of the roast into thin slices and serve with vegetables. Reserve half the roast for the recipe below.

Beef and Mango Wraps

1 T. Dijon mustard
3 T. lime juice
1 T. olive oil
coarse salt and ground pepper
1/2 medium red onion, thinly sliced
1 red bell pepper, cut into strips
1 mango, peeled and cut into strips
tortillas
4 cups loose spinach leaves
cooked beef, reserved from above, thinly sliced

1. In a large bowl, whisk together mustard, lime juice and oil; season with salt and pepper. Add onion, bell pepper and mango. Toss to combine.
2. Lay tortillas out on a flat working surface. Line each with spinach, arrange beef slices in the center and top with mango mixture.
3. Serve with black bean salsa and chips!