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This Week’s Top Recipes
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Category Archives: Mexican
Lentil Tacos
Lentil Tacos are both a great meatless option and cheap dinner. Taco nights are nothing fancy in our house. I don’t go out and buy specialty shredded lettuce or salsa we use what we have, which means I usually chop up some spring mix and either have chopped tomatoes or pico de gallo (if I have everything to make it). We always have Greek yogurt in place of sour cream and the guacamole this time was just a bonus. When taco shells are on sale I usually buy them and plan tacos into our menu in the next few weeks.
I thought lentils made a surprisingly good taco filling. And leftovers were made into a tostada. I broke tacos shells in half so they laid flat and piled on the toppings. Whether you make these for Meatless Monday or just a penny pinching night. I don’t think you will even miss the meat.
Lentil Tacos
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 small onion, diced
- 1 garlic clove, minced,
- 1 teaspoon olive oil
- 1 cup dried lentils
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 ½ cups chicken or vegetable stock (I used vegetable to make this vegetarian)
- taco shells
- taco toppings: lettuce, tomato, cheese, Greek yogurt
Instructions
- In a large skillet saute onion and garlic in oil until tender, about 5 minutes. Add lentils, chili powder, cumin, oregano, and salt. Cook for 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer 25-30 minutes.
- Lightly mash lentils and spoon into taco shells.
Adapted from Taste of Home
Spicy Shredded Beef Chimichangas for #CincoDeMayo #SundaySupper
Have you hear about the upcoming Food and Wine Conference? It is going to be amazing with speakers such as Sara Moulton(!!!), Jaden Hair of Steamy Kitchen and so many more amazing and talented people. Today only, during the #SundaySupper chat, we will be offering $100 off the full conference pass. You must purchase your ticket between 7-8 pm ET and enter the coupon code: SundaySupper.
Cinco de Mayo, American’s excuse to stuff their faces with heavy Mexican food and margaritas. We love a good party, don’t we? This year I decided to lighten it up a bit. I love good fried burrito as much as the next person, but that should only be an occasional treat.
In over a year of recipe blogging it’s hard to believe I have only posted one chimichanga recipe, it was one of the first recipes I ever posted in March of 2012, the Chicken and Black Bean Chimichanga. As much as I love chimichangas I never make them and since we don’t really go out to eat very often I never order them either.
This time around I’m baking, rather than frying, the chimichangas and making them with whole wheat tortillas.
Spicy Shredded Beef Chimichangas for #CincoDeMayo #SundaySupper
Prep time
Cook time
Total time
Serves: 6+
Ingredients
- 1.5lb boneless beef roast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teasoon paprika
- 1 teaspoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 medium jalapeno, sliced
- 2 chipotle peppers in adobo sauce, minced
- 1 cup beef stock
- 2 tablespoons tomato paste
- large flour tortillas
- shredded cheese
- cooking spray
- additional toppings: Greek yogurt, salsa, chopped tomatoes, cilantro, etc
Instructions
- Mix together chili powder, cumin, and paprika in a small bowl. Rub on beef roast, covering all sides. In a large pan heat olive oil to high heat. Sear beef on each side 1-2 minutes.
- In crockpot add onions, garlic, jalapeno, chipotle, beef stock and tomato paste. Stir to combine. Place beef in pot and allow to cook 6-8 hours on low. If you can, turn once.
- Shred beef and return to sauce for 15-30 minutes to absorb flavors.
- Preheat oven to 400 degrees.
- Drain meat and put ¼-1/2 cup of beef in the center of each tortilla, depending on how large they are. Top with a little bit of shredded cheese, tuck the ends in and wrap up. Spray tops with cooking spray.
- Bake 10 minutes, flip, and bake an additional 10 minutes until they are browned and crispy. Add toppings and enjoy.
You have probably already planned out today’s Mexican fiesta, but really I think every day should be a day to celebrate Mexican food. Check out all the recipes below for some great ideas.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Mexican Pizza
Did you know that regular ground turkey doesn’t really have any less fat than lean ground beef? If you switch to turkey thinking it is healthier without buying the lean ground turkey or ground turkey breast you really aren’t saving any calories. If cholesterol is an issue ground turkey has less, but in order to make leaner choices you need to seek out lean ground turkey.
When I’m cooking something that requires ground beef I almost always use lean ground turkey. These Mexican pizzas can be prepared using either, it is up to your preference. As you know we are trying to reduce our meat intake. Mexican foods are a great way to cut back on meat, because a lot of times, like I have done here you can add in beans for extra bulk.
Mexican Pizza
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 8 (6”) tortillas
- 2 cups cooked black beans
- 1 lb ground turkey (or beef)
- 1 package taco seasoning (or homemade mix)
- 1 (4oz) can diced green chiles, drained
- 2 cups shredded Cheddar cheese
- Sour cream
- Tomatoes, chopped or salsa
- Avocado or guacamole
Instructions
- Preheat oven to 350 degrees.
- Bake tortillas for 10-15 minutes until crispy.
- Brown the ground turkey and following directions on taco seasoning packet prepare the meat. Mix in green chiles once cooked.
- Heat black beans and mash them to create faux refried beans.
- On four of the tortillas spread ½ cup of black beans, ½ cup of the turkey, and ¼ cup of cheese. Top with a plain tortilla and sprinkle an additional ¼ cup of cheese on top.
- Bake 10-15 minutes until cheese is melted. Top with your choice of garnish sour cream, tomatoes, avocado, etc
Pico de Gallo
Here is another recipe I taught the kids of the Junior League Make a Meal cooking demo. The goal of the demo was to teach children in the foster system how to prepare easy and healthy meals for themselves once they are out on their own. The first recipe we prepared was the pico de gallo, then showed them a few other recipes they could make and incorporate the pico.
I love pico de gallo, maybe even more than salsa. Big chunks of fresh tomato, mixed with onion, cilantro, lime, and a jalapeno I picked right off of my plant. In addition to jalapenos I have started growing cilantro and tomatoes. Hopefully soon I will have almost all the ingredients needed to whip up a batch of pico at any time.
This week I will be sharing a few of my favorite uses for pico de gallo. Make up a batch and see some great, vegetarian ways to use your pico throughout the week for dinner.
Pico de Gallo
Prep time
Total time
Serves: 4-6
Ingredients
- 2 medium tomatoes, seeded and diced
- ¼ red onion, diced
- ½ jalapeno, seeded and diced
- 2 tablespoons cilantro
- 1 clove garlic, minced
- Salt and pepper
- Juice from ½ lime
Instructions
- Stir all ingredients together in a bowl and allow to marinate until ready to use.
- Store in an airtight container in the refrigerator for 3-4 days.
Black Bean and Chipotle Sweet Potato Tacos
It’s Friday! Boy did this week go fast. We enjoyed a delicious vegetarian Indian dinner on Tuesday and this weekend we have the challenge of heading to a few different parties and hoping to find vegetarian options.
This week Tammi over at Momma’s Meals is featuring me on her Featured Friday’s. Every week she features a different blog and cooks one of their recipes. Go check out which recipe of mine she decided to try. I met Tammi last year through #SundaySupper, she always has great kid friendly contributions to add. How perfect would this Vegan Irish Stew have been for St. Patrick’s Day?
Today I am here sharing a delicious, spicy, and very filling vegetarian taco I made over the weekend. I used two chipotle peppers and you can see in the recipe I cut it down to one, because two was extra spicy, leaning on the burn your mouth off side!
Black beans and sweet potatoes are pretty much the perfect combination if you ask me. I think I could live off of that mixture. Make a burritos, add it to a salad, just serving over rice would be great too.
I added all my favorite taco accoutrements, but leave off the cheese and Greek yogurt for a vegan taco.
Black Bean and Chipotle Sweet Potato Tacos
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 2 sweet potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 chipotle chile in adobo, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can black beans, drained and rinsed
- 6” flour tortillas
- Greek yogurt (or sour cream), salsa, and shredded cheese for garnish
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl combine sweet potatoes, olive oil, chipotle chile, salt and pepper. Spread over a baking sheet that is coated with non stick cooking spray. Roast in the oven for 20-25 minutes, shaking half way through to prevent sticking.
- Toss sweet potatoes with black beans and spoon mixture into tortillas.
