Tag Archives: mexican food

Spicy Vegetarian Mexican Soup with Cheddar Lime Biscuits

This hearty, healthy dish is perfect for warming up on chilly winter nights. Spicy, savory, and super satisfying, it’s ideal for a cozy night on the couch, but also fits the bill for a festive dinner party with friends. The leftovers keep and pack beautifully, making it the perfect take-to-work lunch. The cheddar lime biscuits are this soup’s perfect companion, but are also delicious in their own right. Use any leftover biscuits to make the ultimate egg and cheese breakfast sandwich the next morning.

Serves: 4-6 (with leftover biscuits)

Prep Time: 25 minutes

Cook Time: 20 minutes

Soup Ingredients:

  • 2 tablespoons olive oil
  • 1 – 2 jalapenos, minced and deseeded to your preference
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • A big pinch of dried oregano
  • A big pinch of ground cumin
  • A big pinch of ground chili powder
  • 2 cups vegetable broth
  • 28 oz. can diced tomatoes
  • 2- 15 oz. cans black beans, drained and rinsed
  • 2- 15 oz. cans pinto beans, drained and rinsed
  • 15oz can sweet corn, drained and rinsed
  • 4oz can chopped green chilies
  • The juice of 3 limes, more or less to taste
  • Chopped cilantro, to taste
  • Salt and pepper, to taste

Optional Toppings: hot sauce, lime wedges, chopped avocado, tortilla chips, shredded cheese, sour cream, chopped cilantro

Directions:

  1.  In a large Dutch oven, heat the olive oil over medium heat. Add the jalapenos, onion, garlic, oregano, cumin, and chili powder, and sauté until golden, 4-6 minutes.
  2. Add the vegetable broth, diced tomatoes, black beans, pinto beans, corn, and chopped chilies. Stir well, bring everything up to a simmer, and cook uncovered for 8-10 minutes.
  3. Add the lime juice, and salt and pepper to taste. Stir in a small handful of chopped cilantro. If the soup seems too thick for your liking, add a bit more vegetable broth or water to thin it out.
  4. Add desired garnishes, serve along with the biscuits, and enjoy!

Biscuit Ingredients:

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons lime zest
  • 1 stick unsalted butter, cold, cubed
  • 1 cup almond or coconut milk (or regular milk if you prefer)
  • 1 cup shredded cheddar or pepper jack cheese (or a mix of both)
  • 1 egg, beaten

Biscuit Directions:

  1. Preheat your oven 375 degrees.
  2. In a large bowl, whisk together the dry ingredients and lime zest. Add the cold cubed butter to the bowl, and use your fingers to pinch the butter cubes into the dry ingredients until the mixture resembles damp sand, and the butter is the size of small peas.
  3. Stir in the milk and shredded cheese until the dough starts to take shape and stick together. Be careful not to overmix at this stage, it should still look very rough.
  4. On a clean surface, gently knead the dough until it starts to feel smooth and cohesive, about 1 minute. Pat the dough out to a ½ inch thickness, and use a biscuit cutter (or a water glass turned upside down!) to stamp out biscuits from the dough. The number of biscuits will depend on the size of your cutter.
  5. Arrange the biscuits ½ inch apart on a baking sheet lined with parchment paper, or greased with a bit of butter.
  6. Freeze the biscuits for 15 minutes (this ensures they turn out light and flakey).
  7. Brush each biscuit with a bit of the beaten egg, and sprinkle with a bit more cheese, lime zest, or sea salt if desired.
  8. Bake for 12-15 minutes (depending on the size of your biscuits), until golden brown. Serve hot with extra butter if desired. Enjoy!

Notes: The biscuits can be made entirely ahead and frozen. To serve, bake directly out of the freezer for 8-10 minutes until hot. The soup can also be made ahead and frozen for up to 4 months.

Vegan Swap: To make the biscuits vegan, swap the butter out for vegan butter, and omit the egg wash. For the soup, swap any dairy toppings for the vegan equivalent.

Paleo & Whole30 Swap: Swap the beans and corn for an equal quantity of ground beef or turkey. Omit dairy toppings and biscuits.

Vegetarian Zucchini Rollup Enchiladas

This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

Serves: 2-4 (with some leftover filling)

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 scallions, minced, white and green parts divided
  • 4 garlic cloves, minced
  • 1 can yellow corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 1 tablespoon taco seasoning
  • ½ cup enchilada sauce, plus more for topping
  • Your favorite hot sauce, to taste
  • 1-2 tablespoons fresh lime juice
  • ½ cup shredded cheddar cheese, plus more for topping {omit for a dairy free version}
  • 2 medium size zucchini
  • Salt and pepper to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.
  2. Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.
  3. Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).
  4. Preheat your oven to 375 degrees.
  5. Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.
  6. Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.
  7. Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.
  8. Sprinkle over the minced green scallions, and enjoy!

Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.

Note: You can finely chop any scraps of zucchini leftover from making your ribbons and add them to the bean quinoa mix.

To Make it Vegan: Omit the cheese, or substitute your favorite vegan cheese swap.

To Make it Paleo, GAPs, or Whole30: Swap the corn, beans, and quinoa for ground beef, chicken, or turkey. Omit the cheese.

Black Bean & Sweet Potato Enchiladas

If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.

Serves 4

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, peeled and chopped
  • 3 cooked sweet potatoes, chopped (leftovers are great here!)
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • 2 handfuls fresh spinach
  • 1-2 tablespoons chipotle adobo sauce (you can find cans of chipotle peppers in adobo sauce in the condiments aisle), omit for a more mild flavor
  • ½ cup shredded cheese (try cheddar, Monterey jack, or pepper jack- or vegan cheese!)
  • Salt and pepper, to taste
  • 1 can enchilada sauce
  • 5-6 tortillas (corn or wheat)
  • More cheese, for topping
  • Avocado, limes, and fresh cilantro, to serve

Directions:

  1. Preheat your oven to 375 degrees.
  2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the potatoes, beans, corn, spinach, and adobo sauce, and stir everything well to combine.
  3. Cook for 5-6 minutes, until everything is warmed through, and the spinach is wilted. Add the shredded cheese, and a pinch of salt and pepper, and stir well to combine, until cheese is melted.
  4. In a rectangular baking dish, pour 1/3 of the enchilada sauce in an even layer.
  5. Fill each tortilla evenly with the sweet potato filling, and roll into a burrito shape. Arrange all the tortillas closely together in the dish so they’re snug. Pour the remaining enchilada sauce over the tortillas, and sprinkle over extra cheese.
  6. Bake the enchiladas for 10-12 minutes, until everything is warm and the cheese is golden and melted.
  7. To serve, top the enchiladas with avocado slices, a squeeze of fresh lime juice, and a sprinkling of fresh cilantro. Enjoy!

Recipe Notes: This dish is a great make ahead meal- just prepare everything up to the baking step, cover with foil, and bake in the oven when needed. You can freeze it at this point also for a delicious meal in a flash. It also makes great leftovers!

Variations: For chicken enchiladas, roast 2 boneless & skinless chicken breasts tossed with olive oil, a pinch of cumin and oregano, at 350 for 20-30 minutes until firm. Shred the breasts, then add to your filling mix. You can also use 1 pound of ground beef, chicken, or turkey sautéed with olive oil, cumin, and oregano.

Cinco de Mayo Cocktails with Sipp Sparkling Organics

With Cinco de Mayo this weekend, its the perfect time to add some new tequila cocktails to your repertoire. Sipp Sparkling Organics makes it super simple; just add your favorite tequila and some fresh garnishes to one of their delicious flavors, serve it over ice, and you’re good to go!

I love Sipp because they’re USDA organic, lightly sweetened with agave, and come in really creative and thoughtful flavor combinations perfect for pairing with food. When I was pregnant, I loved drinking these as a virgin cocktail option- it still felt like I had something special and fun to sip on. Below are two of my favorite libations for your Cinco de Mayo celebrations. For best results, pair these cocktails with copious amounts of chips, guac, salsa, and queso.

Zesty Orange Lime Jalapeno 

In a short glass, pour 1 shot of your favorite tequila over ice. Squeeze in the juice of 1/2 a lime, and pour over enough Sipp to fill your glass to the brim. Stir gently, garnish with a twist of orange zest, and enjoy!

Ginger Blossom Vanilla Lime

In a short glass, pour 1 shot of your favorite tequila over ice. Grate in 1/8th teaspoon fresh ginger (more or less depending on how spicy you like it), and pour over enough Sipp to fill your glass to the brim. Stir gently, garnish with a twist of lime zest, and enjoy!

Vegan Tres Leches Cake

This recipe turns the beloved tres leches classic into an ultra-delicious dairy free vegan treat. You won’t miss the traditional milk one bit in this rich, decadent, and utterly indulgent dessert. Coconut milk features front and center in this recipe, lending it a sunny, tropical flavor that’s not exactly traditional, but no less delicious. Both vegans and dairy-lovers alike will be charmed by this crowd-pleasing tres leches cake.

To view the recipe, visit Latina Magazine’ food & cooking website The Latin Kitchen.

Tex Mex Frittata

This Tex Mex Frittata brings all your favorite taqueria flavors to brunch. Sweet caramelized onion, spicy serrano pepper, and savory cotija cheese come together with healthy veggies and protein packed eggs in this delicious dish. Frittatas are an excellent vehicle for all the extra veggies in your fridge, and taste delicious hot or cold. Make this for yourself and enjoy the leftovers all week, or serve it up to a hungry crowd and wait for the compliments to roll in!

Note: This recipe utilizes a spiralizer. If you don’t have one, you can thinly slice the vegetables, and then cut them into bite size pieces. You can serve this frittata hot, room temperature, or even cold. You can also serve with a side of avocado, salsa, hot sauce, guacamole, chopped cilantro, and/or sour cream.

To view this recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Elotes Nachos

All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapeños, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!

To view the recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.