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Entries in Mexican (31)


Lentil Tacos

Lentil tacos

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.


Mango Guacamole

Mango Guac

Mangoes were on sale at our grocery store and I remembered seeing this recipe on How Sweet It Is a while back, so I picked a few up so that I could give it a try. Guacamole isn't something that I've always liked. It took me a while to get around to trying and liking avocado, but I am so glad that I do now! The sweetness of the mango and the spiciness of the jalapeño really help balance this guacamole. It ended up pairing so well with our magic enchiladas on Friday night, too!

4 Avocados
1 Tomato, chopped
1/2 cup Mango, chopped
1/3 cup Red Onion, chopped
1 small Jalapeño, seeded and chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
Juice of 2 Limes
Handful of Cilantro, chopped

Remove the flesh from the avocado and place it in a bowl. Add the tomato, jalapeño, onion, mango, and cilantro and mix until combined. Add the salt, pepper, and lime juice and mix until the desired consistency is reached. Makes about 1 1/2 cups.


Butternut Squash Enchiladas

Magic Enchiladas

If I had to choose, Mexican food may be my favorite cuisine! A few weeks ago, my sister- and brother-in-law invited us over for dinner for what they called "magic" enchiladas. We were interested to see what the filling might be, and when we got there, we were surprised to hear it was butternut squash. They got the recipe from Vegetarian Times magazine and used to make them anytime they would have people over because after trying them once, people would request them. It's not hard to see why! I didn't think to write down the recipe when we were eating them, but luckily, Kim used to blog and she posted this recipe about a year ago. So this past Friday, "magic" enchiladas were on our menu, and we enjoyed them very much!

1 Butternut Squash, cubed
1 teaspoon Olive Oil
3 ounces Cream Cheese
1 Red Onion, chopped
1 Garlic Clove, minced
2 Chipotle Chilis in Adobo, chopped
1 teaspoon Chili Powder
1/2 teaspoon Nutmeg
1/2 cup Cilantro, chopped
Salt and Pepper, to taste
6-8 Flour Tortillas (we used 10" and got 7 enchiladas)
1 can Enchilada Sauce 
1/2 cup Shredded Cheese

Peel the butternut squash and cut them into 1 inch cubes. Toss them in olive oil and place the cubes on a baking sheet. Roast at 450 degrees for 40 minutes, flipping once during the cooking to ensure that they get nicely browned edges. After cooking, mash the squash with a fork and mix in the cream cheese. Meanwhile, sauté the onion and garlic in a little olive oil for about 5 minutes, or until translucent. Add the chipotle chills, chili powder, nutmeg, salt, and pepper and mix well. Add the butternut squash mixture and stir to combine. Stir in the chopped cilantro. Fill each tortilla with some of the mixture and roll it up. Place the rolled tortilla in a baking dish that has been sprayed with non-stick cooking spray. Continue until the filling is gone. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.



Burrito Bowls

Joel and I aren't big on chain restaurants, nor are we fans of fast food.  Having said that, I have been to Chipotle a handful of times in the past few years.  Once in Chicago with a friend, once in an airport because it was the only thing open so late and we were on a layover, and once at home because I was out shopping and needed lunch.  For a person who doesn't really eat fast food, I have to admit that their burritos are pretty good.  I tried to recreate a version of their burrito bowls for dinner last night.  When I gave Joel the bowl, he was confused and sad.  He said I tricked him when I told him we were having burrito bowls because he thought a regular burrito was somehow involved.  He said that the bowl looked like the stuff that falls out of a burrito.  Then he called it...burrito droppings.  After all that trouble, he changed his tune after eating it.  We really enjoyed these bowls.  They were delicious and filling, and incredibly easy to throw together.

1 cup White Rice
2 cups Water
1 Lime, zested and juiced
4 Chicken Tenderloins
Jerk Seasoning
1 can Black Beans, drained and rinsed
1 Tomato, seeded and diced
1 Avocado, diced
1/4 Red Onion, diced
Shredded Cheddar Cheese
Handful of Cilantro, chopped

In a saucepan, bring the water to a boil.  Add the rice, stir once, and bring back to a boil.  Cover the pan and reduce heat to a simmer for about 15 minutes, until the rice has absorbed the water.  Fluff the rice with a fork.  Stir in the lime zest and juice and set aside.  Sprinkle the chicken tenderloins with jerk seasoning on both sides.  Grill the chicken until cooked through.  Cut the chicken into cubes and set aside.  Meanwhile, heat the beans in the microwave or over the stove in a small saucepan.  Cut the tomatoes, avocados, onions, and cilantro.  To prepare the bowls, scoop rice in the bottom of the bowl.  Top with beans, chicken, tomatoes, avocados, onions, salsa, cheese, and cilantro.


Homemade Tortillas with Guacamole, Cucumber, and Sprouts

I had quite the day at work, and apparently so did Joel, so neither of us felt like being in the kitchen for long tonight.  I originally planned to make soup for dinner, but since it was pretty warm outside (and because the leftover rolls I baked up for dinner last night and planned to use tonight were left in the oven overnight and turned into rocks), we decided to give this recipe from Ezra Pound Cake a try.  It was on our menu for the week anyway, so I just switched things around a bit.  Plus, homemade tortillas are on my list of things to make this year, so I get to cross it out!  This was a great meal for a (surprisingly!) rainless evening on the porch with with a great bottle of white wine that we brought back from California.

For the Tortillas:
2 cups Flour
Pinch of Salt
3 tablespoons Olive Oil
1/2-2/3 cup Warm Water

Place the flour and salt in a food processor.  Pulse to combine.  Add the olive oil and blend.  Gradually add the water to the flour mixture just until a stiff dough is formed.  Transfer the dough to a floured surface, and knead until smooth.  Cover the dough with a damp cloth.  Divide the dough into 8 pieces.  Knead each piece for a few minutes and form them into balls.  On a surface dusted with flour, flatten and roll out each ball into a 9-inch circle.  Heat an ungreased heavy-bottomed pan.  Cook 1 tortilla at a time, about 30 seconds on each side.  Place the cooked tortillas on a baking sheet lined with paper towels.

For the Guacamole:
1 Avocado, halved, pitted, and peeled
1 tablespoon Lime Juice
Pinch of Salt
1 Garlic Clove, minced
1 Roma Tomato, seeded and diced

Spoon the avocado into a small bowl and mash it with a fork.  Stir in the lime juice and the salt.  Fold in the garlic and tomato.  Taste and adjust the flavors.  Cover the bowl with plastic wrap and set it aside.

For the Filling:
6 ounces Alfalfa Sprouts
1/2 Cucumber, peeled and diced
3 tablespoons Red Onion, finely chopped
2 tablespoons Cilantro, chopped (I skipped this)
1 Red Chili, seeded and finely chopped (optional-I subbed a pinch of red pepper flakes)

In a medium bowl, combine the ingredients.  Toss to combine and set aside.

To Assemble:
Spread each tortilla with a spoonful of guacamole.  Top with filling, roll up, and enjoy!

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