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Showing posts with label Vegetarian Meals. Show all posts
Showing posts with label Vegetarian Meals. Show all posts

3/26/2019

This chunky avocado salsa comes together in minutes, it’s perfect for a last-minute appetizer with chips, or on a Carne Asada Burrito.

Chunky Avocado Salsa

This chunky avocado salsa recipe is a great meat-free alternative. It’s sure to please vegetarians and meat lovers alike. This salsa is super easy to make where you just need to dice some avocados, jalapenos, tomatoes, and onions, hit it with some lime juice, throw in some cilantro, and finish things off with a touch of salt.





How to Make Chunky Avocado Salsa 

Avocado: Scoop out the avocado, gently work a spoon between the flesh and the skin of the avocado. Following the curve of the avocado with the bowl of the spoon, scoop avocado out of the shell, then cut into chunks.




Tomatoes: Cut tomato in half and scoop out seeds, then dice.  Getting rid of the pulpy seeds in your tomatoes can seem like a lot of extra work, but it's worth it. ... If you didn't remove the seeds, they will make the salsa extra watery.


Tomatoes seeded








Onions: White or Red onions diced
Cilantro: Fresh and chopped
Jalapeños: 2 jalapeños is used for this recipe but you can use 1 for less heat. Seed, scrape membrane from jalapenos, and dice.
Add garlic powder, lime juice, and salt to taste.


Combine all ingredients in a bowl and gently toss to together with a fork.




How to Serve Chunky Avocado Salsa
  • Perfect as a tortilla chip dip
  • Top a taco salad
  • As a topping on a bruschetta or grilled garlic bread
  • Serve with grilled fish or chicken



 


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Chunky Avocado Salsa


This chunky avocado salsa comes together in minutes, it’s perfect for a last-minute appetizer with chips, or on a Carne Asada Burrito.

Ingredients:
  • 4 avocados, peeled, seeded, and chopped
  • 5 Roma(plum) tomatoes, seeded and diced
  • 2 jalapeños, seeded and diced
  • 1/2 cup onions, finely chopped
  • 1/4 cup cilantro, chopped
  • 1/2 tsp garlic powder
  • 4 tablespoons lime juice
  • Salt to taste
Instructions:
  1. Combine all ingredients in a bowl and gently toss to together with a fork.

3/24/2019


A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings. 

3/08/2019

Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn in a cheesy broth.

Calabacitas - Zucchini with Corn

Calabacitas originated in Mexico where hundreds of varieties of squash were cultivated as a staple food in ancient times.

Calabacitas is the Spanish word for little squash. Therefore, it can refer to yellow squash and zucchini which are used to make the traditional New Mexican Calabacitas dish.




Ingredients in Calabacitas

  • Onions: White or Yellow

  • Tomatoes: Can tomatoes, or fresh diced tomatoes

  • Squash: Zucchini, Yellow squash, or combined

  • Corn: Frozen, can, or fresh of cob 

  • Chiles: Diced green chiles and sliced jalapeños

  • Broth: Vegetable  (vegan) or Chicken broth

  • Cheese: Mexican blend, Queso fresco, or Monterey Jack










  • How to Make Calabacitas

    Place the olive oil in a large skillet, or dutch oven over medium-high heat. Add onion and garlic. Sauté for 4-5 minutes.

    Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
     
    Stir in tomatoes.  Stir well. 

    Lower the heat to low/medium, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. 

    Serve immediately with warm tortillas.


    Calabacitas





    Calabacitas

     


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    Calabacitas (Zucchini with Corn)


    Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn.

    Ingredients:
    • 1/2 cup white onions, chopped
    • 2 garlic cloves, finely chopped
    • 1 (14.5 oz) can diced tomatoes
    • 4 zucchinis, (3 cups) sliced
    • 1 cup corn, frozen, can, or fresh off the cob)
    • 4 oz. can dice green chiles
    • 1 jalapeño, diced
    • 2 tablespoons cilantro, chopped (optional)
    • 1/2 tsp salt, to taste
    • 3 tablespoon olive oil
    • 1 cup vegetable broth, or chicken broth (add more if needed)
    • 1/2 cup Mexican Blend cheese, or Monterey Jack cheese
    Instructions:
    1. Place the olive oil in a large skillet, or dutch oven over medium heat. Add onion and garlic.
    2. Saute for 6-7 minutes.
    3. Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
    4. Stir in tomatoes. Stir well.
    5. Lower the heat to medium-low, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. Enjoy!

    3/07/2019


    Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico. It’s a wonderfully hearty dish and easy to make. Serve this recipe for the best black bean soup to your friends as part of a Mexico-themed dinner party, or whip it up for an easy dinner!
    Black beans are called buul in the Mayan language and frijoles negros in Spanish. The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

    Mayan Bean Soup (Sopa de Frijol)


    Easy to Make Mayan Bean Soup
  • Just gather and measure all your ingredients and place in slow cooker on high for 4-6 hours, low for 6-8 hours, or until beans are soft.
  • Place in bowls, and top with your favorite toppings


  • Variations of Mayan Black Bean Soup
  •  Shortcut for homemade black beans: Use 2 cans (15 oz) of black beans

  • Add-ons: Corn, bacon, diced red bell peppers


  • How long does Mayan black bean soup last in the fridge?

    Black bean soup will last 3-4 days in the refrigerator.

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    Mayan Bean Soup (Sopa de frijol)


    Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico.

    Ingredients:
    • 1 cup dried black beans, rinsed
    • 3 cups water
    • 2 cups vegetable broth
    • 1 small onion, chopped
    • 1 teaspoon garlic, minced
    • 1 jalapeño, diced
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 can (14 oz) diced tomatoes and mild green chiles
    • 1/2 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and Pepper to taste
    Instructions:
    1. Add all ingredients in a slow cooker on high for 4-5 hours, or low for 6-8 hours. Cook beans until tender, add water as needed. When cooked, mash beans in a slow cooker lightly, just enough to thicken the soup.
    2. Serve with warm tortillas or bolillo slices. Enjoy!
    3. Optional toppings: Cilantro, avocado slices, jalapeño slices, queso fresco, Mexican Crema (sour cream)

    3/02/2019


    Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.

    2/25/2019


    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.
    Mexican Street Corn
     
    This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.



    How to Make Grilled Mexican Street Corn

    • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
    •  Continue cooking and turning until all sides are slightly blackened.


    Mexican Street Corn




    • Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    • Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro, or grated parmesan cheese.








    Mexican Street Corn


    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese..

    Ingredients:
    • 4 ears of corn
    • 2 tablespoons mayonnaise
    • 1-2 tablespoons freshly squeezed lime juice, or to taste.
    • 1/4 teaspoon chili powder, or to taste
    • Salt and Pepper
    • Grated Parmesan Cheese
    Instructions:
    1. Prepare a grill, with heat medium-high, and rack 4 inches from fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
    2. Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    3. Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
    4. Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.

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