Category: Mexican

Categories
Mexican Recipes Tacos

Bean and Corn Tacos

Bean and Corn Tacos are healthy, delicious and can be whipped up in a jiffy!

Ingredients

  • 1 bag frozen corn
  • 2 radishes, sliced thin strips
  • 1 Tbsp. jalapenos, diced
  • 1 lime, zested and juiced
  • ¼ cup cilantro
  • ¼ cup onions, minced
  • 1 can kidney beans
  • 1 tsp. cumin
  • salt and black pepper to taste
  • 4 tortillas

Directions

  1. Microwave the frozen corn for 4 minutes.
  2. Add the radish strips, jalapenos, lime zest, lime juice, salt and black pepper and mix well. Sprinkle with cilantro.
  3. Sauté the onions in a little oil for a few minutes till it is translucent. add the kidney beans, mush it with a wooden spoon, add salt, pepper and some water to make a paste.
  4. To assemble: Place a tablespoon of bean paste on a tortilla. Top withthe corn mix. Sprinkle with crumbled feta grated cheese (optional)
Categories
Black Beans Gluten-Free Mexican Recipes Soup Vegan Vegetarian

Black Bean Soup

Nothing like some quick, nutritious and delicious Black Bean Soup on a rainy day!

Ingredients

1 15oz. can black beans (undrained)

1 cup grape tomatoes

½ cup salsa

½ tsp cumin powder

¼ tsp. Cajun seasoning/cayenne

Directions

  1. Cut the grape tomatoes in half and add them to the can of beans (undrained).
  2. Next add the salsa, cumin powder, Cajun seasoning/cayenne and 1½ cup water.
  3. Boil for 10 minutes and serve warm with toppings of your choice like avocado, sour cream, tortilla chips or grated cheese.
Categories
Gluten-Free Mango Mexican Recipes Salad Vegan Vegetarian

Mango Salsa

Mango Salsa is versatile and can be eaten as a salad or used as a topping for tacos and other proteins.

Ingredients

  • 1 ripe mango, peeled and diced
  • 1 roma tomato, seeded and diced
  • ½ small onion, diced
  • 1 tsp, jalapeno, diced
  • 1 tsp oregano, fresh, roughly chopped
  • 1 tsp marjoram, fresh, roughly chopped (optional)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil

Directions

  1. Mix the mangoes, onions, tomatoes, diced jalapenos and mix well.
  2. To make the dressing, beat the olive oil and balsamic vinegar till it forms and emulsion. Add the dressing to the salsa and mix well.
  3. Add the oregano and marjoram toss. Serve on top of tacos or use on the side as a salad.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Appetizer Asian Corn Gluten-Free Indian Mexican Recipes Vegetarian

Nacho Chaat

Nacho Chaat is a delightful blend of bold flavors to give you an unforgettable snacking experience!

Ingredients

  • 1 bagTortilla chips
  •  1 /2 cup Mexican Blend cheese, shredded
  • 1 medium potato, boiled, peeled and cubed
  • ½ cup grape tomatoes, sliced
  •  ¼ cup red onions, minced
  • 1/2 cup canned chickpeas, drained and rinsed
  • ½ tsp chaat masala powder
  • For Cilantro Chutney
    • 1 bunch cilantro
    • 1 small piece, root ginger
    • ½ tsp tamarind paste
    • 2 small slices jalapenos
    • 1/8 tsp salt
  • For Tamarind Sauce
    • ½ tsp tamarind paste
    • 2 Tbsps sugar
    • ¼ tsp chaat masala
    • 2 cups water

Directions

  1. Spread the tortilla chips on a baking sheet in a single layer (overlapping) and sprinkle with cheese. Bake at 350F for 5-7 minutes to melt the cheese.
  2. Place the ingredients for the cilantro chutney in a blender with ½ cup of water and blend to a smooth paste.
  3. Place all the ingredients for the tamarind chutney in a pan and heat for about 10 minutes, stirring constantly till it is well blended.
  4. Mix the potatoes, tomatoes, and onions with 1 Tbsp of the cilantro chutney and 1Tbsp of the tamarind sauce to make the chaat.
  5. Top the nachos with the chaat.

Categories
Mexican Peppers Recipes Vegetarian

Low-Calorie Stuffed Poblano Peppers

Low-Calorie Stuffed Poblano Peppers are a spicy delight!

Ingredients
  • 4 poblano peppers, roasted
  • ½ cup corn, frozen
  • ½ cup black beans, canned
  • ½ cup onions, minced
  • 1 cup spinach, finely chopped
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ½ cup cheddar cheese, shredded
  • 1/8 tsp salt
  • 2 tsps canola oil
Directions
  1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
  2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
  3. Fill the peppers with the vegetable mixture and top with cheese.
  4. Bake at 350 F for about 10 minutes until the cheese melts.
Categories
Black Beans Corn Enchiladas Mexican Peppers Recipes Vegetarian

Vegetable Enchiladas with Homemade Sauce

Vegetable Enchiladas with Homemade Sauce is a fiesta for your palate!

Ingredients
  • 1 green pepper, diced
  • ¼ cup yellow onion, minced
  • ½ cup sweet corn, frozen
  • ½ cup black beans, canned, rinsed, and drained
  • ½ tsp black pepper
  • 1  cup cheese, grated
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 6 7-inch flour tortillas
  • 1 tsp chopped cilantro or mint (optional)
  • For the sauce:
    • ½ cup crushed tomatoes
    • 1 ½ tsp paprika
    • 1 tsp black pepper
    • ¾ tsp onion powder
    • ¾ tsp oregano
    • 1 tsp cumin
    • 1tbsp olive oil
    • ½ cup water
Directions
  1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
  2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
  3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.