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.
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!
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 🙂
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.
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.
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.
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.
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!
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.
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
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.