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Mexican

Mexican Food Recipes

Mexican Fried Rice Nachos

Add to ❤ Favorites Ingredients for 4 servings Olive or coconut oil 1 small onion, chopped 2 garlic cloves, minced 1 jalapeño, seeded and chopped Pinch of cumin Sea salt 1 cup cooked black beans, drained and rinsed if canned Kernels from 2 ears boiled or grilled corn 1 tablespoon fresh lime juice 1 cup cooked jasmine rice 2 teaspoons tamari 1 bag (6 to 10 ounces) sprouted or corn tortilla chips Other toppings: guacamole, avocado, chopped tomatoes, diced raw onions, cilantro, Cilantro Cream, radish Read the Instructions here  

Mexican Beef Rolls in Tomatoe Sauce

Add to ❤ Favorites Unique recipe for Mexican beef rolls stuffed with bacon and banana and cooked in a mild tomato sauce based on a dish from the cookbook “La Cocina Mexicana de Socorro y Fernando Del Paso.” Ingredients for 4 servings 4 very thin beef steaks (about 1 lb. of beef) 1 lb. tomato (about 3 large tomatoes, 4 medium) 2 bananas 4 strips bacon ¼ medium white onion ½ cup flour 1 clove garlic 1 tsp. salt ½ tsp. black pepper 1 teaspoon sugar 1 bay leaf Read the Instructions here  

Easy Avocado Tortilla Pizzas

Add to ❤ Favorites Ingredients for 2 pizzas 1 avocado, pit and peel removed 2 medium tortillas (Teff was used) toppings: black beans 1 cup shiitake mushrooms, sliced red cabbage, chopped hot sauce chipotle vegan mayo (optional) 1 lime (or 1/2 lemon) For mushrooms: liquid aminos + 1/2 tsp EVOO Read the Instructions here  

Roasted Veggies with Cotija Dressing

Add to ❤ Favorites Ingredients for the veggies: 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed orange juice 1/4 cup olive oil plus more for brushing salt and pepper to taste 1/4 teaspoon freshly ground black pepper 1 medium head of broccoli cut into 1/4″ vertical slices 1 medium head of cauliflower cut into 1/4″ vertical slices for the dressing: 1/2 cup crumbled queso Cotija 1/2 cup Mexican crema 1/4 cup vegetable oil 1 teaspoons sherry vinegar 2 tablespoons water salt and pepper to taste Read the Instructions here  

Sweet Breakfast Tostadas

Add to ❤ Favorites Ingredients for 4 servings 4 corn tortillas cooking oil spray 1/2 cup vegan cream cheese or thick cashew cream 2 teaspoons lemon juice 2 teaspoons maple syrup plus extra for topping 2 teaspoons minced fresh mint divided 1 1/2 teaspoon lemon zest divided 1/2 teaspoon vanilla extract Pinch of salt 2/3 cup sliced avocado 2/3 cup sliced strawberries 2/3 cup blueberries 2/3 cup raspberries Read the Instructions here  

Turkey Black Bean Enchilada Bake

Add to ❤ Favorites Ingredients for 6-8 servings For the Easy Enchilada Sauce: 2 tablespoons vegetable oil 3 tablespoons flour 1 cup low-sodium beef broth 1 (15 ounce) can red enchilada sauce (use Hatch brand if you can find it) 1 teaspoon ground cumin 1/4 teaspoon salt fresh ground black pepper, to taste For the Enchiladas: 1 pound lean ground turkey 1/2 cup chopped onion 1 tablespoon taco seasoning (homemade or store-bought) 1 can (15 ounces) black beans, rinsed and drained 1 cup frozen corn (no need to thaw) 1 (14-1/2 ounce) can fire-roasted diced tomatoes 1 (4 ounce) can diced green chiles 4 ounces reduced-fat (Neufchatel) cream cheese, cubed 2 cups shredded sharp cheddar cheese, divided 2 cups shredded Monterey Jack cheese, divided a few healthy shakes of your favorite hot sauce (we love Choluha Chipotle flavor) 10 burrito size (10″) flour tortillas, at room temperature or softened slightly in microwave Optional toppings: minced cilantro, sour cream, diced tomato, avocado, sliced black olives, thinly sliced green onion Read the Instructions here  

Kale Chip Nachos

Add to ❤ Favorites 30-minute, 7-ingredient vegan nachos made with kale chips, sweet potato rounds, black beans, avocado and salsa! A filling, flavorful, healthy, plant-based meal or snack. Ingredients for 2-4 servings KALE CHIPS 1 large or 2 small bundles (~500 g) curly kale 2-3 Tbsp (30-45 ml) avocado oil or melted coconut oil Healthy pinch each sea salt + black pepper 1 tsp chili powder 1 tsp cumin optional: 1 Tbsp (3 g) nutritional yeast BLACK BEANS 1 15-ounce (425 g) can black beans (if unsalted, add 1/4 tsp sea salt), slightly drained 1 tsp ground cumin 1 tsp chili powder SWEET POTATOES 1 Tbsp (15 ml) coconut or avocado oil 1 large sweet potato (~150 g), sliced into 1/4-inch rounds (organic when possible) TOPPINGS optional Ripe avocado Favorite salsa (or make your own!) Fresh chopped cilantro Sliced red onion Read the Instructions here  

Bacon & Queso Fresco Gaucamole

Add to ❤ Favorites Ingredients for 4 servings 2 Haas Avocados 1/2 teaspoon kosher salt 1/2 lime juiced 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 1 tablespoon onion, minced 1 clove garlic, minced 1 tablespoon plum tomato, minced 3 strips bacon, cooked and crumbled and divided 2 tablespoons queso fresco, crumbled and divided Read the Instructions here  

Tropical Chipotle Chicken Enchiladas

Add to ❤ Favorites Ingredients for 4 servings 1 pound boneless, skinless chicken breast 1 tablespoons chipotle chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin salt and black pepper 3 jalapenos 2 1/2 – 3 cups salsa verde 1 1/2 cups cooked white rice 1/2 cup fresh cilantro, chopped (divided) 8-10 flour tortillas 1 cup cotija cheese, crumbled 1 cup monterey jack cheese, shredded 1 large mango, peeled, pitted and diced 1 cup diced pineapple juice and zest from 1 lime Serve with: avocado, additional cilantro, limes, and sour cream Read the Instructions here  

Menudo (Red Chile Tripe Soup)

Add to ❤ Favorites A traditional Mexican soup made with cow stomach lining (tripe), marrow bones, and pig’s and cow’s feet in a red chile laced broth. Some say it’s the perfect cure for a hangover. Ingredients for 6 servings For the tripe: 2 1/4 pounds beef tripe (stomach lining) 1 tablespoon sea salt juice of 1 large lime Remaining soup ingredients: 1 large pig’s foot, split lengthwise 1 small cow’s foot, split lengthwise or cut into 1″ cross sections 1 1/2 pounds marrow bones, cut into 1″ cross sections 6 ounces chopped white onion 6 fat garlic cloves, minced – divided 2 teaspoons dried Mexican oregano 1 1/2 ounces dried Cascabel chiles, stemmed, seeded, and deveined 1/3 teaspoon toasted ground cumin 2-3 teaspoons sea salt 1 (29 ounce) can hominy, drained (optional) To serve: 2-3 small limes, quartered 1 small white onion, chopped smallish handful fresh cilantro, roughly chopped dried Mexican oregano ground chile piquín or cayenne hot corn tortillas Read the Instructions here  

Chicken Mexican Rice Casserole

Add to ❤ Favorites This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories! Ingredients for 4 servings 1 Tbsp Olive Oil 1 lb Extra-lean ground turkey (or chicken) 2 1/2 Cups Reduced-sodium Chicken broth 1 Cup Brown Rice 1 Cup Mashed sweet potato (from a medium baked potato) 3/4 Cup Salsa, of choice Pinch of salt and pepper 4 Cups Fresh spinach, roughly chopped 1/2 Cup Reduced-fat Mexican cheese blend Cilantro, for garnish Read the Instructions here  

Mexican Jalapeno Cheddar Croquettes

Add to ❤ Favorites Super crispy little potato bombs filled with cheddar and jalapeño. Ingredients for 20 croquettes Croquettes 3 cups mashed potatoes 2 tbsp sour cream 1 large egg 1 tsp kosher salt 1/4 tsp black pepper 1 1/2 cups shredded cheddar cheese 1/3 cup chopped pickled jalapeños 2 tbsp chopped chives canola oil for frying Breading 3/4 cup ground corn tortilla chips see note 1/4 cup panko breadcrumbs 1/2 tsp chilli powder 2 large eggs 3 tbsp milk 1/3 cups all purpose flour salt and pepper Read the Instructions here