Just good food, from Oh She Glows. That is all.
The recipe below says it’ll make 4 enchiladas, so I doubled it and came out with a full 9×13 dish of enchiladas.
- 1 Tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sweet potato, chopped (or zucchini)
- 1 bell pepper, chopped
- 2 handfuls spinach, chopped
- 1 can black beans, drained and rinsed
- Enchilada sauce (about 2.5 cups)
- 1 Tablespoon nutritional yeast (optional)
- 1 1/2 teaspoon ground cumin
- 2 Tablespoons fresh lime juice, to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder, or to taste
- 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
- Cilantro Avocado Cream Sauce, to pour on top (recipe below)
- Green onion & chopped cilantro, to garnish
Cilantro Avocado Cream Sauce
- 1 & 1/4 cup avocado flesh
- 2 Tablespoon water, or more as needed to thin out
- 2-3 Tablespoon lime juice, to taste
- 1 teaspoon apple cider vinegar (optional)
- 1 cup packed fresh cilantro
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- Black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste
Directions for Sauce:
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.
Directions for Enchiladas:
Pre-heat oven to 350*
- Pre-cook the sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
- In a large skillet or pot, add 1 Tablespoon oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
- Add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast, cumin, fresh lime juice, salt, garlic powder, chili powder – all to taste. Adjust seasonings if necessary. Stir well.
- Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining tortillas and leave a bit of filling left to spread over the top.
- Bake for 18-20 minutes. Meanwhile, make your Cilantro cream sauce. When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion.
We were invited to a friend’s house for a Mardi Gras party this weekend and were asked to bring something to share. After digging through Google for a few minutes, I found these two recipes found at Lunch Box Bunch & Babble and combined them to make something amazing! Jicama, cilantro and lime combined with the black beans and salsa make magic on a tortilla. No, seriously. Magic. These can be served warm, but since I was taking to share, I just loaded up two bowls (one with beans and salsa, the other with the salad), took the bag of tortillas and called it pot-luck. This will make a perfect hot-summer-day option because no cooking is involved and could make a great go-to lunch for the week.
Makes enough to stuff 20 tortillas (and then some!)
- 20 pack flour tortillas, warmed
- 2 cups fresh chopped tomato salsa (I used my favorite jar of salsa)
- 2 cans black beans, drained and rinsed
Combine salsa, beans in a medium bowl then refrigerate until ready to eat.
Jicama and Cilantro Mexican Salad
- 1 large jicama, peeled, thinly diced
- 1/4 cup cilantro leaves and stems, finely chopped
- 1 cup red seedless grapes, halved
- 2 avocados, diced
- pepper, to taste
- salt, to taste
- 2 limes, juiced
- dash of cayenne
Directions for Salad:
1. Combine all the ingredients in a large bowl.
2. Toss well.
3. Chill for at least a half hour to allow flavors to marinate and mix.
Serve cold with beans and salsa mixture over top of tortillas.
Like many recipes lately, I saw these on Pinterest. They’re originally posted at Blog Chef and are ridiculously easy to pull together, make for an easy next-day meal and best of all, the kids liked them. Melty cheese, fresh ingredients on top and soft tortillas make for a great weekday meal!
- 1 lb. ground beef
- ½ cup onion, chopped
- 1 garlic clove, minced
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 4.5 ounce can diced green chili peppers
- 16 oz. can refried beans
- 15 oz. can chili without beans
- 10.75 oz. can condensed tomato soup
- 10 oz. can enchilada sauce
- 12 inch flour tortillas, warmed
- 2 cups shredded Mexican cheese blend
- 2 cups shredded lettuce
- 1 cup tomatoes, chopped
- ½ cup green onions, chopped
- In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm.
- In a medium saucepan combine chili, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm.
- Place a warmed tortilla onto a platter, and spoon about a ½ cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chili/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions.
Summer is officially here. I mean, it’s been here for three weeks now and I’ve been trying to keep up with the kids. Entertaining them, driving them places, feeding them, cleaning up after them. It’s an excuse, really, for why I haven’t posted so long here at Maynard. It’s a good excuse, but in the end, still just an excuse. Maybe this recipe will make up for it? It was Pinned at Pinterest several weeks back via Perry’s Palate; it’s very simple to pull together & full of varying flavors and textures.
- 2 red bell peppers, cut into matchsticks
- 1/2 head of cauliflower, cut into 1/2-inch chunks
- 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 medium onion, halved and slivered
- 1 cup corn kernels, fresh or frozen
- 3 Tablespoons olive oil
- 1 1/2 teaspoons cumin
- 2 garlic cloves, minced
- salt and black pepper
- 1/2 cup chopped fresh cilantro
- 2 cups salsa or pico de gallo
- 2 ounces baby spinach leaves (about 2 big handfuls)
- 9-10 corn tortillas, halved
- 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
- sour cream and thinly sliced scallions (green onions) for garnish, if desired
Preheat oven to 425 degrees.
- Place red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. Spread the vegetables evenly in the pan.
- Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees.
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray.
- In a small bowl, stir the cilantro into the salsa.
- Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese.
- Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
I love meals that can be thrown together in a matter of a few minutes. Despite the lengthy ingredient list this one, found at Lynn’s Kitchen Adventures, came together very easily and the taco sauce can easily be prepped by helpers who are dying to participate in the kitchen (with adult supervision when it comes time to cook, of course!).
I made a few extra so I’d have lunch the next day, but when I pulled them out, the shells were soggy and not at all appetizing. Next time I make this, I won’t make quite as many, and instead I’ll store the extras in the fridge, save a few crispy shells, and have a crunchy Mexi-pizza ready to prep for the next day.
- 1 can refried beans, heated to make them easier to spread
- 1 lb. of ground beef, cooked and seasoned with taco seasoning
- shredded cheese, either cheddar or Colby Jack
- 1 batch taco sauce*
- chopped tomatoes
- sliced olives
- tostada shells
*Taco Sauce Ingredients
- 8 ounce tomato sauce
- 1/4 cup water
- 1/4 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon sugar
- 1/4 teaspoon ground red pepper
- Directions: Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.
Preheat oven to 400*
- Place tostada shells on a cookie sheet or a similar pan.
- Spread beans on top of each shell. Spread a layer of meat on top of beans and then sprinkle a small amount of cheese on top of meat. Place another shell on top.
- Spread taco sauce on the top shell and toss olives and tomatoes over them, then top with taco sauce.
- Sprinkle more cheese on top & bake for about 8 minutes or until heated through.
This gave me 8 prepped pizzas.
About a year and a half ago, I made enchiladas and used homemade enchilada sauce and taco seasoning that I found at All Recipes. I’ve gone back to that recipe again and again because I love the seasonings so much! Very low sodium, very easy to toss together and it costs pennies compared to the kind in the packet…not to mention it’s the perfect job to give one of the kids (or your significant other!) to do while you’re prepping the rest of the meal.
I like tons of flavor in my taco meat so I use all of this for a pound of ground beef. If it looks like a little too much for your taste, just use half and save the rest in an airtight container for next time.
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Mix into your cooked and drained taco meat with 3/4 cup water, then simmer till liquid has reduced by about half.
I saw this recipe at Real Mom Kitchen and, given my love for Chili Cheese Fritos, I knew I had to try it. I did change a few things including making my own Catalina dressing since it’s fast, easy and I like knowing exactly what I’m eating. You know, like the what’s in the red and yellow bag of Fritos that I’m currently wolfing down now that dinner has come and gone.
The dressing, found at Food makes about a cup and a half of dressing and I didn’t use all of it in the salad because I don’t like a runny salad. I used about a half a cup but you can use as much as you like.
- 14.5 oz. can red kidney beans, rinsed and drained
- 14.5 oz. can pinto beans, rinsed and drained
- 10.5 oz. container grape tomatoes, quartered
- 6 oz. can of chopped olives
- 1 yellow pepper, diced
- 4 green onions, diced
- 1 cup celery, chopped
- 1 10.5 oz. bag of Chili Cheese Fritos
Catalina Dressing Ingredients
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup onion, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup olive oil
- salt and pepper
- Toss all the salad ingredients together in a big bowl except the Fritos.
- In a large measuring/pour-easy dish mix all the dressing ingredients and whisk well.
- Pour as much of the dressing as you like over the salad and toss well. Refrigerate until ready to eat, pour the Fritos over top of your salad and enjoy!
I decided to try carnitas after Kate, a mom in the Meet-up group I joined when I moved to the Dallas area, convinced me I should try them. I’d never had them before and they sounded so good I was anxious to try my hand at them. Unfortunately, my first attempt was a sorrowful FAIL. Just “meh”, the recipe was deleted from my Menu folder and I was hesitant to try them again.
Then I saw this recipe from The Girl Who Ate Everything. Easy? Check. Very few ingredients? Check. Something I can put throw together then go about my day until dinner-time? Check! These were juicy, tender, full of flavor and will definitely be made again soon!
- 2 pork tenderloins (about 1 pound each)
- 16 oz. jar salsa verde
- 10 oz. can diced fire roasted tomatoes
- 4 oz. can diced green chilies
- 1 medium white onion, roughly chopped
- 1 teaspoon cumin
1. Place all of the ingredients in a crockpot and cook on low for 8-10 hours or until pork easily forks apart. Short on time? Four hours on high will get the job done too!
2. Shred pork and squeeze lime juice over the meat.
3. Place pork (don’t forget the saucy goodness from the crock pot!!) on flour tortillas and top with your favorites: cheese, cilantro, avocado, tomatoes, lettuce, sour cream and a squeeze of lime.
Source, Pink Parsley. Simple, fast and healthy, this makes a refreshing meal that has plenty of protein without the meat.
- 2 pints cherry tomatoes, rinsed and quartered
- kosher salt
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- pinch red pepper flakes
- 1 small white onion, minced
- 1 Tablespoon cider vinegar
- 2 Tablespoons olive oil
- juice of 1/2 lime
- black pepper
- 1 can (about 2 cups) black beans, drained and rinsed
- 1 14 oz. can corn
- 2 scallions, sliced thinly
- 1/4 cup cilantro, chopped
- 1/2 cup shredded Pepper Jack cheese
1. Toss the tomatoes, 1/2 teaspoon salt, and sugar in a medium bowl; let stand for up to 30 minutes.
2. Transfer to a colander and toss with rubber spatula until excess liquids have been removed. Some seeds may sneak into the liquid – that’s ok. You could use a salad spinner for this part to remove most of the juice and seeds. I didn’t, and had a lot of seeds in the liquid and still in the tomatoes. No big. You should have between 1/4 to 1/2 cup of liquid reserved, discard any excess.
3. Return tomatoes to the bowl and set aside.
4. Add the liquid to a small saucepan with the garlic, red pepper flakes, shallot, and vinegar. Bring to a simmer and cook until the liquid has reduced to 3 Tablespoons, 6 to 8 minutes. Transfer mixture to a small bowl, and allow to cool about 5 minutes. Whisk in the oil and lime juice, and season with salt and pepper.
7. To the bowl with the tomatoes, add the black beans, corn, scallions, cilantro, and Pepper Jack. Toss with the dressing and serve.