It’s back to school season so of course I am on the hunt for easy meals we can quick grab during those busy week days. These little mini salad bowls make a perfect after school snack or an easy light dinner.
Tag Archives: Mexican
Happy Cinco De Mayo!
My family and I already loved mexican food before moving to Texas but since we’ve been down here we love it even more. If you love mexican as much as we do, check out these 15 great recipes! Happy Cinco De Mayo y’all!
Mexican Lasagna
This is one of those recipes that I totally made up with what I had in the freezer and pantry. I desperately needed to go grocery shopping and I was in no mood to run to the store.
Breakfast Taquitos
Happy Cinco de Mayo! Not that I need a reason to eat Mexican food, my absolute favorite, I made these fantastic Breakfast Taquitos to celebrate. They may be called “Breakfast ” Taquitos, but you really could eat them any time of day.
These take a little prep time so next time I think I will double the batch. Then freeze the extras for later in the week when my cravings for these little buggers kick in… That is if there are any extras left 🙂
These would also taste great topped with my fresh homemade salsa!
Recipe from Damn Delicious.
Breakfast Taquitos
2014-05-05 12:17:40
Serves 4
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
214g
Amount Per Serving
Calories 472
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 151mg
50%
Sodium 463mg
19%
Total Carbohydrates 33g
11%
Dietary Fiber 7g
26%
Sugars 1g
Protein 18g
Vitamin A
11%
Vitamin C
12%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8-10 corn soft tortillas
- 3 large eggs scrambled
- 6 ounces Italian sausage, crumbled
- 1/4 cup tomato, diced
- 1 avocado, seeded and diced
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place tortillas in microwave and heat for about 15-20 seconds to warm. Working one at a time, place eggs, sausage, tomatoes, avocado, and cheddar cheese in the center of each wrapper. Careful not to overfill.
- Roll tortilla and place seam side down onto baking sheet. Bake for 12-15 minutes or until crisp.
- Serve immediately.
Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats https://www.kimshealthyeats.com/
Chicken Enchilada Zucchini Boats
This was our dinner tonight and oh boy it was gooood! I saw the recipe a while back on Kevin’s site and had to try it. And now since it’s summer, zucchini’s at it’s best.
Since we already ate our own garden’s stock, I stopped at the local farmer’s stand on the way home a picked up a bunch. With zucchini, peppers and onions in season right now this meal is not only healthy, but affordable.
Mexican Egg and Quinoa Muffins
Keeping with the Cinco de Mayo theme… I give you Mexican Egg and Quinoa Muffins!
I just love to make all kinds of things in my muffin pan. These muffins are so darn good I just had to share. Not only are they super easy to make, they’re good for you too.
Healthy Broccoli Slaw Fish Tacos
By popular request, healthy fish tacos! Last Friday I posted a question on Facebook asking what people liked to eat or drink to celebrate Cinco de Mayo.
Well, I got lots of feedback! Yesterday I posted a guacamole recipe, the number one favorite. Guacamole would make an awesome topping to these delicious fish tacos!
Guacamole
Celebrate Cinco de Mayo or your next fiesta with guacamole. Guacamole is a staple in any Mexican dish I prepare, but it is also an awesome, easy dip. I whipped this up in about 10 minutes and we had it as a Sunday afternoon snack.
Quinoa Black Bean Quesadillas
I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!
It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.
Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.
Ingredients
- ½ cup quinoa, cooked
- ¼ cup onion, diced
- ½ jalapeno pepper, diced or more for added heat
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 can diced tomatoes
- ½ teaspoon chili powder Package of whole wheat flour tortillas
- Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!
Directions
- Cook quinoa according to package directions.
- Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.
- Add minced garlic and sauté for 1 minute. Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally. Set aside
- Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.
- Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla. Cook for about 5 minutes, or until brown, and flip.
- Cook for a few more minutes, until that side is brown.
- Cut into pieces and serve with your favorite quesadilla toppings.
Enjoy!
Mexican Twice Baked Sweet Potato
I’ve never been a huge fan of sweet potatoes…Boy did this recipe change my mind. These aren’t just good, they’re amazing, oh and they’re healthy too!
Recipe from Pinch of Yum.
Ingredients
- 2 or 3 medium sweet potatoes
- 1 can of black beans, rinsed and drained
- 1 can of corn, drained, I like shoepeg, or fresh off the cob is the best
- 1 small onion, diced
- 1/2 cup red pepper, diced
- 1 small jalapeño, diced (if you like spicy)
- 1 clove of garlic, pressed
- 1 teaspoon chili powder
- sprinkle of cumin
- 1 ounce light cream cheese
- 1/4 cup of greek yogurt or sour cream
- salt and pepper to taste
- handful of chopped fresh cilantro
- 1/2 cup of cheese, I used cheddar, you could use Monterey Jack, Colby… anything really
Directions
- Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
- Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper. Do not stir. Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
- Heat a tablespoon of oil and saute onions, peppers, and garlic. Set aside.
- Remove sweet potatoes from the oven and let cool for a few minutes. Cut sweet potatoes in half and scoop out flesh. Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
- In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using a hand mixer.
- Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix.
- Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.
Yummy!