Black Bean Burrito Bowls

Black Bean Burrito Bowls 

Nonstick cooking spray

1 Tbsp oil

1 onion, diced

2 garlic cloves, diced

1 (15 oz) can black beans, rinsed and drained

1 (8 oz) can tomato sauce

1 tsp chili powder

½ tsp cumin

1 C cooked brown rice

1 C diced tomatoes

2 C shredded lettuce

½ C shredded cheddar cheese 

Spray a skillet with nonstick cooking spray and add oil. Heat over medium heat. Add onion and sauté until cooked through. Add garlic, black beans, tomato sauce, chili powder, and cumin. Turn heat to low and simmer for about 10 minutes. Divide rice between 4 bowls. Top with ¼ of bean mix. Top with tomatoes, lettuce and cheese.

Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Mexican Beef Strips

Mexican Beef Strips

1 ½ lbs cheap, thin steak, cut into thin strips

¼ C oil plus additional as needed for cooking the strips

2 Tbsp lime juice

1 tsp oregano

1 tsp cumin

¼ tsp chili powder

2 cloves garlic, minced

Combine ¼ C oil, lime juice, oregano, cumin, chili powder and garlic in a bowl and set aside. In a skillet, heat a small amount of oil and cook strips until cooked through. Turn off heat and toss with the sauce and serve.

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Crockpot Cowboy Beans

Crockpot Cowboy Beans

1 lb dried pinto beans, soaked overnight, drained

1 small yellow onion, diced

1 lb ground beef

1 red bell pepper,chopped

2 Tbsp Worcestershire sauce

2 Tbsp chili powder

1 tsp mustard powder

1 (10 oz) can diced tomatoes with green chilies

1 (4oz) can diced green chilies

2 Tbsp apple cider vinegar

7 C beef broth

Place beans in a crockpot. Brown hamburger and onion in a skillet and when done add to the crockpot. Add remaining ingredients to the crockpot. Stir to combine. Cover and cook on low for 8 hours or until done.

Lentil Tacos

Lentil Tacos

1 C lentils

1 onion, diced

1 clove garlic, minced

1 Tbsp chili powder

2 tsp cumin

1 tsp oregano

2 1/2 C chicken broth

1 C salsa

Oil as needed

12 flour tortillas

Shredded lettuce

Diced Tomatoes

Shredded cheese

Rinse the lentils and drain, set aside. In a large skillet, sauté the onion and garlic

Together until tender. Add the lentils, chili powder, cumin, and oregano, stir together for a minute. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes or until lentils are tender. Stir in the salsa before serving.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and shredded
2 Tbsp. oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4oz.) can diced green chilies
2 tsp. chili powder
1 tsp. cumin
2 (10oz) cans green enchilada sauce
2/3C red enchilada sauce
2 C shredded Colby Jack cheese
1 cup sour cream
8 oz penne pasta, cooked, drained, and kept warn

For garnish: avocado, chopped green onions, black olives, chopped tomatoes, sour cream

Heat the oil in a large skillet and cook onions, red pepper and garlic for about 5 minutes or until tender.  Add chicken, green chilies, cumin, chili powder, and enchilada sauces.  Simmer over low heat for 10 minutes. Add cheese and stir until the cheese is melted and heated through.  Add sour cream and stir until well mixed and heated through. Serve sauce over pasta. Garnish  with avocado, tomato, green onion, and sour cream if desired.