Adapted from Branny Boils Over

I love any type of Mexican-inspired dish, and this one didn’t disappoint.  Especially when it was paired with my homemade Spicy Tomatillo Salsa. 🙂

I actually made the filling for these on Sunday, for Tuesday’s dinner.  All I had to do on Tuesday was fill the tortillas, cover with salsa and cheese, and bake.  I decided not to even warm up the chicken mixture beforehand.  It heated through nicely in the 30 minutes in the oven.

2 chicken breasts, cut into small bite-sized pieces
1 T olive oil
1 can black beans, drained and rinsed
1 small onion, diced
1 bell pepper, diced
1 1/2 t chili powder
1/2 t salt
1 1/2 t cumin
2 t lemon juice
2 t dried oregano
4-5 8″ flour tortillas
4-6 ou Queso Fresco cheese, crumbled
1 c Tomatillo Salsa (or make a simple Tomatilla Sauce)

In a large skillet, heat olive oil over medium heat.  Add the onion and bell pepper for about 4-5 minutes until tender.  Mix in the chicken and cook until no longer pink in the middle.  Stir in the beans, chili powder, salt, cumin, lemon juice and oregano and cook about 1-2 minutes, until heated through.

Preheat oven to 350 and lightly grease a baking dish.

Place about 1/3 c of salsa in a rimmed dish.  Dip the tortillas into the salsa, coating both sides.  Place the chicken mixture into the tortilla with some cheese and roll.  Place it seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the remaining salsa over the tortillas and then sprinkle with cheese.  Bake, covered, for about 30 minutes.


Recipe from Cara’s Cravings

This recipe is something that is slightly outside of our comfort zone.  Typically when I do a meatless meal it usually is in the form of a pasta dish.  I was a little nervous about the taste.  I never make any dishes where beans are the main ingredient.  And I was also worried about it being filling enough, especially for J.

I was wrong on both counts!  It had just a little bit of spice to it and really great southwestern flavors.  And I was stuffed.  I actually had to leave a few bites because I just couldn’t fit anymore.  This will for sure go on our meatless rotation.  It only took about 25 minutes to make and, since it was a one-pot meal, easy clean-up!

I served this with thick-sliced bread that I spread with butter (that I had mixed with garlic and cilantro) and then sprinkled with queso fresco cheese.  Then I placed it under the broiler in the toaster oven for a few minutes to warm it up. 🙂

1 t olive oil
1/2 c chopped onion
1 clove garlic, minced
1/3 c frozen corn
1 can drained, rinsed black beans
Salt & pepper, to taste
1/2 t cumin
1/2 t chili powder
Pinch coriander
10 ou can diced tomatos w/ green chilis
2 large eggs
2 ou queso fresco
Avocado and cilantro, for garnish

Preheat oven to 400 degrees.

In an oven safe skillet (I used my cast iron) heat the olive oil over medium heat.  Add the onion and saute for about 5 minutes, until tender and translucent.  Add the garlic, beans and corn for about 2 minutes, until garlic is fragrant, then mix in the salt, pepper, cumin, chili powder and coriander.

Add the diced tomatos, turn heat up to high, and bring to a boil.  Cover, lower heat and simmer for about 10 minutes.

Remove cover and carefully break the eggs over the black bean mixture. Place in oven for about 7-10 minutes, until eggs are soft-set.

Sprinkle with queso fresco, cilantro and serve with avocado slices.  Serve hot.

Chicken recipe from For the Love of Cooking

On a cooking board that I frequent, the cooking challenge this week is to make something with tomatos. I love salsa! I’ve never tried to make my own, so I decided this would be the perfect time to try it out.

This chicken sounded really good, so I decided to make some tacos to go with the salsa.

The salsa was good, very fresh tasting. The green onions, tomatos and jalepeno were all straight from our garden. I could’ve used a bit more spice, however. I had bought canned chilies to put in here too, but all my other ingredients were so fresh, I didn’t want to use them.

3 Roma tomatos
3 vine-ripened tomatos
1/2 jalepeno
2-3 T cilantro
2 medium green onions
Juice of 1/2 lime
Pepper to taste

You can use a food processor or, if you like your salsa to be chunky, just chop all ingredients and mix together.

I was feeling lazy, so I went with a food processor.

First place the cilantro, jalapeno and onions (cut into smaller pieces) into the food processor and pulse a few times to chop.

Quarter the tomatos and process until salsa is at desired consistency. Add the lime juice and pepper to taste. Pulse once or twice to mix.

Place in a sealed container in the refrigerator for at least one hour to allow flavors to blend.

Chicken Tacos
Juice and zest of 2 small limes
3 T olive oil
1/2 t cumin
1/2 t onion powder
1/4 t red pepper flakes
Salt & pepper, to taste
3 T fresh cilantro, chopped
2 boneless, skinless chicken breasts, trimmed of fat

Other ingredients: taco shells, sour cream, guacamole, cheese

Mix ingredients from limes through cilantro in a zip lock bag. Add the chicken and be sure it is fully coated. Place bag in refrigerator and allow chicken to marinate 2-4 hours.

Grill or saute chicken breasts until fully cooked. Allow to cool for about 5 minutes and then shred.

Fill your taco shell with the chicken, salsa and other toppings. Enjoy!

Recipe from Cooking Light, 5 Ingredient / 15 Minute Cookbook (special edition)

I can’t find this recipe online anywhere, so I’m going to post it in it’s entirety below. J and I really liked these. I love Portobello mushrooms, and these quesadillas were full of flavor.

They only took me about 15 minutes to make, and they are only about 251 calories per quesadilla! I love it! 🙂

I made 2 minor changes from the original recipe. It called for diced pimientos and I couldn’t find any, so I grabbed some diced green chilies – which seemed to fit in well with the recipe. Also – instead of Mexican blend cheese, I used Monterrey Jack.

4 8-inch flour tortillas
Olive oil
2 Portobello caps, chopped
2 T balsamic vinaigrette
1 can black beans, drained and rinsed
1 can diced green chilies, drained
1 c Monterrey Jack cheese, shredded
1/4 c thinly sliced green onion
Salsa, for serving

In a large skillet, heat just enough olive oil to very light coat the bottom of the skillet, over medium heat.

Place the tortillas on a dish and microwave for about 50 seconds, to soften.

Add the mushrooms to the skillet and saute for about 2 minutes. Mix in the balsamic vinaigrette, black beans and green chilies. Cook for about 2 more minutes, stirring constantly. Remove from heat.

I used a cast iron skillet to cook the quesadillas, though you could use a regular skillet, or quesadilla maker if you have one. Preheat your skillet over medium heat.

Place 1/4 of the mushroom mixture on 1/2 of a tortilla. Top with 1 T green onion and 1/4 c shredded cheese. Fold over. Place the quesadilla on the skillet and cook until golden brown, then flip (about 1 – 1 1/2 minutes). Cook until the other side is golden brown, and cheese is melted. Repeat with remaining tortillas.
Note: I also like to use a bacon press to flatten the quesadilla as it cooks.

Serve with salsa.

Inspired by

Sorry – it’s not a very pretty picture, I know. :/ And, in case you’re wondering, that is sour cream on top. 🙂

This is a great, extremely easy and healthy recipe for a weeknight meal. It’s meatless, so it’s also cheap! I love a cheap and easy meal – especially when it tastes good! 🙂

The original recipe used bisquick mix, and involved rolling out dough and baking for about a half hour. No thanks! I grabbed some burrito sized flour tortillas, and baked these in the toaster oven for about 10 minutes. Much better!

J and I each ate 1 and a half of these for dinner.

3 burrito sized flour tortillas
Can black beans, rinsed
1/2 c salsa
2 green onions, chopped
1/4-1/2 c Colby-Monterey Jack cheese, shredded
Sour cream for serving

Microwave the tortillas for about 10 seconds to soften.

In a medium saucepan saute the onions in a very little bit of a olive for about 2-3 minutes. Add the beans and salsa and cook over medium heat until heated through.

Place 1/3 of the bean mixture onto a tortilla, cover with shredded cheese and wrap as you would a burrito. Continue with all 3 tortillas.

Preheat the toaster oven on about 400 degrees.

Place the chimichangas on a broiler pan, or cover the toaster rack with aluminum foil, and cook for about 10 minutes, until they are lightly browned and crispy.

Serve with some sour cream and maybe some guacamole.

Adapted from Cooking Light

I love recipes that take a dish typically associated with one ethnicity, and transform it into another. Like this one. 🙂

This was really delicious – I left the peppers out and added in some black beans. I also brushed the dough with an egg wash to make it a nice crispy golden brown.

Oh – and I made this into 2 larger calzones, instead of 4 small ones.

1/2 lb ground turkey
1 small onion, chopped
3/4 t ground cumin
1/2 t chili powder
2 garlic cloves, minced
1/2 c salsa
1/2 c black beans, rinsed
3/4-1 c Mexican or cheddar cheese, shredded
1 11-ou can refrigerated pizza dough
1 egg beaten w/ 1 T olive oil
Sour cream for serving

Preheat oven to 425.

Cook the turkey in a skillet for about 3 minutes (breaking it up as it cooks.)

Add the garlic, onion, cumin and chili powder to the skillet and cook until onion is tender.

Remove skillet from heat and mix in the salsa and black beans.

Unroll the dough and cut into 2 pieces and roll out. Top one end of each piece with 1/2 of the turkey mixture and some shredded cheese.

Fold the dough over and press it with a fork to seal (I forgot to do this, so mine didn’t look quite so nice.)

Place the calzones on a baking sheet (sprayed with cooking spray) or pizza stone (sprinkled with corn meal).

Brush the tops of the calzones with the egg/olive oil mixture.

Place in the oven for about 12-14 minutes, or until browned. Serve with the sour cream.

Recipe from Simple but Delicious

As you know, and can hopefully tell from recent posts, I am really trying to eat healthier. Which is why I was so excited to come across this healthy chimichanga recipe – just in time for Cinco de Mayo! 🙂

I did add a thin layer of refried beans, because J really likes them. But, honestly, I really couldn’t even tell they were there. (Guess it really was a thin layer :p )

These were really easy to make. They took about 30 minutes to put together and cook. I do think they could use a bit more spice, however. Maybe a bit more chili powder, or use hot salsa instead of medium – and I’m not someone who likes really spicy food.

1 lb ground turkey
1 small red onion, diced
1 green pepper, chopped (I didn’t use this, I hate green pepper)
1 t chili powder
1 can diced chilies, drained
8 ou salsa (more for dipping)
1 c cheddar or taco cheese (I used cheddar)
Low or non-fat sour cream
Refried beans, if desired
6 burrito sized tortillas

Preheat oven to 350. Wrap tortillas in aluminum foil and place in oven for 10 minutes. Prep a 9×13 baking dish with cooking spray.

Meanwhile, in a large skillet, saute the turkey, onion, and green pepper until turkey is cooked through and onion and pepper are tender.

Once turkey is cooked through, mix in the chili powder, chilies and salsa and heat through – about 2-3 minutes.

Remove from heat and mix in the cheese until just melted.

Remove tortillas from oven and spread with refried beans, if using. Then divide turkey mixture evenly between the tortillas – place the mixture in the center.

Fold one side over, then fold in the ends, and then roll up the rest of the way, like a burrito. Place in baking dish and cook for 20 minutes.

If desired, place under broiler for 1-2 minutes to brown. Serve with salsa and sour cream.

And, of course, don’t forget the margarita! (Pomegranate in this case. In the lovely hand painted glass that I got on our honeymoon on Mexico.) 🙂 Cheers!