Posts tagged with Mexican
Here's a Meatless Monday recipe that, dare I say, would be fabulous for this week's main event: Super Bowl Sunday.
This Mexican-inspired soup could be prepared ahead and brought to a game-watching party in a slow cooker, if you're so inclined. The hearty, tomato-based goodness is just the warming type of food that's perfect for watching the (arguably) biggest football game of the year.
Just make sure to pack the toppings — cheese, avocado and cilantro — in separate little containers. Bring along some extra tortilla chips and some salsa or guac, and maybe some sour cream, and you'll feed a whole host of people from pregame to postgame.
Note: Unless you're at your own house, you'll probably not be able to do the preparation step (lining the bowl with tortilla chips), don't worry, it'll still taste good. Have it tonight to taste test things before Sunday.
Vegetarian Tortilla Chili
1 tablespoon olive oil
1 medium onion, chopped
1 Anaheim or poblano chile, seeded, chopped
2 cloves garlic, chopped
2 cans (14.5 ounces each) fire-roasted diced tomatoes or regular diced tomatoes, undrained
1 can (15 ounces) pinto beans, drained, rinsed
1 cup water
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1 medium zucchini, chopped
3 ounces yellow corn tortilla chips
1 medium avocado, pitted, peeled and chopped
1/2 cup shredded Monterrey Jack cheese
2 tablespoons chopped fresh cilantro
In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.
To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.
(Recipe from www.muirglen.com)
OK, so it's not fresh sweet corn season any more. That time came and went very quickly and very early in the summer.
Which is a total bummer.
But, thanks to the modern age of food preservation, it also doesn't really matter that much. Thank goodness.
Thus, on yet another warm August Monday, we can enjoy corn, no matter what form it comes in. If you have fresh, then great. If you have frozen, that's great too. Heck, even canned works in this recipe, which adds the heartiness of black beans with the filling nature of whole-wheat pasta for a nice little main course for your Monday meal.
Serve it with a green salad, steamed veggies and a side of brown rice and quinoa and take the leftovers (if there are any) with you to work on Tuesday.
Black Bean and Roasted Corn Pasta Salad
3 ears fresh corn, cut from cob (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)
8 ounces whole wheat fusilli pasta, cooked, drained and cooled
1 can no-salt-added black beans (about 1 1/2 cups), rinsed and drained
1 tomato, diced
1/2 cup fresh cilantro, chopped
3 tablespoons sliced green onion
3 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons reduced-sodium tamari
1 teaspoon lemon zest
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Spread corn kernels in a single layer and roast 18 to 20 minutes or until starting to turn golden. (Alternately, grill corn on the cob, allow to cool and remove kernels.)
In a large mixing bowl, combine roasted corn with pasta, beans, tomato, cilantro, green onion, nutritional yeast, lemon juice, tamari and lemon zest. Toss well and serve.
— Recipe from www.wholefoodsmarket.com
Happy Monday, folks. How about a nice, big chopped salad for your Meatless Monday dinner? Maybe something a little familiar and yet a little unique all at the same time?
May I present to you the Mexican Ceasar Salad. Avocado, cilantro, tortilla chips and lime juice give this salad a south of the border feel (hopefully you're over any Mexican food overload by now after Saturday's Cinco de Mayo festivities), while goat cheese, romaine and pumpkin seeds add to the flavor.
Of course, none of those things, save the romaine, are traditional ingredients to ceasar salad. But, what if I told you the famous salad has Mexican origins? According to semi-reliable sources and legend, the salad was first produced in the 1920s by an Italian immigrant named Caesar Cardini. Cardini owned restaurants in both the U.S. and Mexico (to avoid prohibition laws) and it was at his Tijuana eatery where he first threw together the salad during a busy lunch rush.
Who really knows if it's true or not? But what we can assume as this distant cousin is a pretty tasty and hearty spring dinner.
Mexican Caesar Salad
1/2 cup goat cheese crumbles
1/3 cup roasted, salted pumpkin seeds (pepitas)
1/4 cup chopped fresh cilantro (optional)
3 tablespoons lime juice
2 cups blue corn tortilla chips, crumbled
1 large avocado, diced
1 head romaine lettuce, chopped
1/2 cup sliced jumbo pitted black olives
Combine all ingredients in a large bowl and serve. Serves 4.
—Recipe from www.wholefoodsmarket.com.
Breakfast for dinner? Totally possible when trying to make your Mondays meatless.
Of course, pancakes, omelets, muffins and other breakfast staples are generally vegetarian, but you don't have to stop there. Throw in tofu, and you can have a scramble without the cholesterol of an egg dish.
And if you have a scramble, you have what you need to make breakfast burritos or, in this case, tacos. Pair the basic tofu scramble with your early-morning faves like potatoes, avocados, caramelized onions, etc. Wrap it all in corn tortillas, maybe serve it with a side of fruit salad and call it breakfast for dinner.
Note: The draining step may seem silly, but it's very important so that your scramble isn't watery. What I like to do is start the tofu draining the very second I get home. I just drop my purse and do it. Then I go about putting things away, getting the mail, preparing the other ingredients, etc. By the time I'm ready to crumble the tofu, it's nice and dry.
Tofu Breakfast Tacos
1 (14-ounce) package extra-firm tofu, drained
1/4 cup whole wheat flour
1/4 cup nutritional yeast
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
2 tablespoons Bragg Liquid Aminos (or reduced-sodium soy sauce)
8 corn tortillas, warmed
Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.
Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.
Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.
— Recipe from www.wholefoodsmarket.com.
Yes, kale was at the forefront of last week's Meatless Monday recipe. But, no, going meatless doesn't have to mean using food you don't normally buy or eat (I am well aware that kale is an acquired taste, even for grownups who like its nutritional profile).
It is completely possible for you (and your family) to have a meatless night without eating anything "weird." Case in point: these yummy quesadillas. Most every ingredient can be found in the average cupboard or fridge. And these envelopes of cheesy yumminess pair with just about anything — from a green salad to brown rice to chips and salsa.
Kid-friendly bonus: Save the pineapple juice from the can for any kiddos to drink as a pre-dinner pick-me-up. If your child wasn't excited about dinner before, he or she sure will be after a few sips of straight pineapple juice!
Black Bean and Pineapple Quesadillas
1 can (15 ounces) black beans, rinsed, drained
1 can (8 ounces) crushed pineapple, drained
6 tablespoons prepared salsa
2 to 3 tablespoons chopped fresh cilantro
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded cheddar cheese
Combine beans, crushed pineapple, salsa and cilantro in medium bowl.
Spread 1/2 cup bean mixture over 4 tortillas. Top with 1/4 cup cheese. Top with another tortilla. Cook over medium-high heat, in nonstick skillet, 1 to 2 minutes on each side or until cheese melts.
Cut each quesadilla into 6 wedges.
*— Recipe from www.dole.com*
Happy Monday, folks — a Mexican-themed Meatless Monday, anyone?
This fajita recipe has it all: hunger-satiating tofu, taste-bud thrilling cumin, healthy fats from avocado and vitamin C from yummy bell peppers.
Serve it with a side of corn or a crunchy salad with a spicy dressing for a full and satisfying dinner.
1 pound extra-firm tofu
Juice of 1/2 a lime
1 tablespoon ground cumin
Salt to taste
Pinch of cayenne pepper
1 large red onion, thinly sliced
1/2 green bell pepper, cored, seeded and sliced
1/2 red bell pepper, cored, seeded and sliced
1 tablespoon expeller pressed canola or peanut oil, divided
4 large whole wheat, spelt or corn tortillas, warmed
1 avocado, peeled and diced
1/2 cup cilantro, chopped
Firmly press tofu between layers of paper towels to remove as much liquid as possible, then cut into 2-inch x 1/2-inch strips and transfer to a wide, shallow dish. Mix lime juice, cumin, salt and cayenne in a small bowl and pour half of the mixture over the tofu. Toss gently to coat all over, cover and refrigerate for 20 minutes, or overnight. Put onions, peppers and remaining lime juice mixture into a large bowl, toss well, cover and refrigerate for 20 minutes, or overnight.
Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Add tofu and stir-fry until browned on all sides; transfer to a plate. Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned and fragrant. Add tofu back to the skillet and mix to combine it with the peppers and onions.
Assemble tacos by filling each warm tortilla with the tofu mixture, avocados, cilantro and salsa. Serve immediately.
— Recipe from www.wholefoodsmarket.com.
If you don't think black-eyed peas are just for New Year's Day or if you're just in the mood for game night nachos, check out this yummy and filling recipe.
Pair it with some soup and or salad and you've got a fun and easy dinner with a good amount of protein (13 grams) and fiber (9 grams).
Bonus: It has sriracha in it. Hot sauce FTW!
Black-Eyed Pea Nachos
2 teaspoons canola oil
1/2 red onion, diced
3 cloves garlic, finely chopped
1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)
1/4 teaspoon sea salt
4 ounces (about 5 cups) tortilla chips
1 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
Sriracha sauce to taste
Preheat oven to 450 degrees. In a medium skillet, heat canola oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.
Spread chips over the bottom of a 9- x 13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.
— Recipe from www.wholefoodsmarket.com.
I don't see any reason why this simple quesadilla can't be had for dinner just as easily as for breakfast. Have this on the side of any meat-free Thanksgiving leftovers, or just make a simple side salad, and you've got a quick and tasty meal.
Apple-icious Breakfast Quesadilla
2 6-inch flour tortillas
1/2 cup unsweetened applesauce
1/4 cup shredded reduced-fat Monterey jack cheese
2 tablespoons low-fat sour cream
1/2 teaspoon cinnamon (or to taste)
2 teaspoons honey (or maple syrup) (optional)
Preheat oven to 400 degrees.
Place one whole wheat flour tortilla on an ungreased baking sheet. Spread half of the applesauce over tortilla; reserve half for garnish. Sprinkle half of cinnamon over applesauce. Top with cheese and second tortilla. Sprinkle remaining cinnamon on top.
Bake at 400 degrees for 6 to 8 minutes or until golden brown. Cool 2 minutes.
Cut into quarters and serve with reserved applesauce and sour cream. Add honey or maple syrup to these garnishes (or mix in more cinnamon) if desired. Serves 2.
— Recipes from www.organicvalley.coop.
On a gray day like this one, having something warm and hearty is a must. It's not totally winter out there, but it's sure doing a good imitation.
These tacos are filling, full-bodied and warm as warm can be. Plus, they're pretty quick and make great leftovers.
Ancho Lentil Tacos
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sauté the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
— Recipe from www.theppk.com.