Recipes For Dinner Healthy Mexican-Recipe 1
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 red pepper diced
- 1 yellow pepper diced
- 1 tablespoon tomato paste
- 1 tablespoon taco seasoning
- salt & pepper to taste
- 1 cup rice (parboiled preferred; see notes)
- 5 cups broth or more if it seems dry
- 1 jar (16-oz) chunky salsa
- 1 can (15-oz) black beans
- 1 cup sweet corn canned OR frozen
- Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips…. optional, to serve
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
- Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
- Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
- Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
Recipes For Dinner Healthy Mexican-Recipe 2
- 1 batch refried beans (made with pinto or black beans)
- 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired)
- 1 tablespoon avocado oil (or olive oil)
- 2 teaspoons taco seasoning (homemade or store-bought)
- fine sea salt and ground black pepper
- 12 small corn tortillas or flour tortillas
- 1 avocado, peeled, pitted and thinly sliced
- toppings: chopped white or red onion, chopped fresh cilantro, lime wedges and/or lime crema (see below)
- Make the roasted sweet potatoes. Heat the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes with the oil, taco seasoning, and a pinch of salt and black pepper until combined. Spread the potatoes out on the prepared baking sheet in an even layer. Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender and cooked through.
- Make the refried beans. Meanwhile, while the potatoes are cooking, make a batch of refried beans according to recipe instructions.
- (Optional) Make the lime crema. Whisk the crema ingredients (see below) together until combined.
- Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a scoop of refried beans, sweet potatoes, avocado, and any of your desired toppings.
- Serve immediately and enjoy!
Recipes For Dinner Healthy Mexican-Recipe 3
- 1 tbsp olive oil
- 1 onion minced
- 2 garlic cloves minced
- 1 bell pepper chopped finely
- 1 lb/500 grams ground turkey – or ground chicken
- 2 cups leftover cooked rice – if you don’t have leftover rice you can also start by cooking 1 cup dry rice.
- 1 14 oz can black beans, drained and rinsed
- 1 cup plain tomato sauce
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 tbsp lime juice up to 2 tbsp to taste
- 1/3 cup cilantro chopped + more for serving
- salt to taste
- Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
- Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
- Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
- Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.
Recipes For Dinner Healthy Mexican-Recipe 4
- 4 cups cubed butternut squash
- 2 tbsp. olive oil
- 2 cooked chicken breasts chopped
- 1/2 onion diced
- 1 green pepper diced (keep a few tablespoons reserved raw for sprinkling on top)
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 398 ml. can black beans drained and rinsed
- 1 cup salsa
- 3 10 inch sprouted grain tortillas
- 1 cup sour cream
- 1 cup enchilada sauce
- 2 cups shredded cheese
- Preheat oven to 375 and line a baking sheet with parchment and grease it a bit with oil. Toss the cubed squash with 2 tbsp. olive oil and sprinkle with a good pinch of sea salt. Spread out evenly on the greased and lined parchment baking sheet and roast for 30 minutes, flipping them after 15. If you`re making the enchilada sauce now is a good time to do so.
- Remove the roasted squash from the oven and set aside
- In a large skillet heat 1 tbsp. olive oil over medium. Add the chopped onion and green pepper. Sprinkle with salt and pepper and stir well. Cook until softened, stirring occasionally, about 5-7 minutes. Stir in the cumin, chili powder, and minced garlic and stir for one minute. Add the roasted squash, black beans, cooked chicken and another sprinkle of sea salt and stir it all together
- In a 9×9 baking dish spread the salsa out evenly on the bottom. Add one of the tortillas. I cut it in half and layered it with the straight cut edge along the straight edge of the baking dish. Add 1/3 of the chicken/squash mixture and then top that with dollops of sour cream (1/2 cup) and 1/2 cup of the enchilada sauce. Top that with another tortilla, another 1/3 of the chicken/squash mixture and 1/2 cup of the sour cream, and 1/2 cup enchilada sauce. Then one more tortilla, the last 1/3 chicken/squash mixture and finally the grated cheese
- Bake in the 375 oven for 30-35 minutes, when the top looks nice and bubbly. Sprinkle with the reserved fresh chopped green peppers and serve immediately. Keep leftovers in the fridge for up to a week.