Tag Archives: mexican

Black Bean & Chicken Chilaquiles

A healthier baked version of the traditional mexican breakfast! This simple dish can be enjoyed at any time of the day. Experiment with different types of salsa, and top with a variety of toppings such as diced avocado, tomato wedges, cilantro, or even an egg! Leftovers can be reheated easily by drizzling some water over the top before microwaving. 

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Ingredients:
cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 can black beans, rinsed & drained
1 cup low-sodium chicken broth
1 cup bottled salsa (or for a more traditional dish, use salsa de chile fresco)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded mexican blend cheese Continue reading

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Marinated Chicken Fajitas

Fajitas are a staple in the dinner rotation at my house – quick to prepare, fresh, and flavorful! Try this version which uses marinated chicken! Throw it together in the morning and let marinate all day while you are at work.

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Ingredients:
3/4 cup dark Mexican beer (like Negra Modelo)
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lime juice
1 Tbsp canola oil
1 Tbsp Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 (6-inch) whole grain tortillas
1 jalapeño pepper, thinly sliced
salsa, as desired
reduced-fat sour cream, as desired
fresh cilantro leaves, as desired
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Mexican Pizza

Taco Bell style mexican pizza.. made a little healthier! Yes, even as a dietitian, I do have fast food cravings and a Taco Bell mexican pizza is one of them! Try this homemade version for a healthier alternative. 

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Ingredients:
1 pound lean ground beef or turkey
1 packet taco seasoning (I use Penzeys taco seasoning)
1/2 cup water
6 medium size flour tortillas
1 (16 oz) can refried beans
1 (16 oz) can red enchilada sauce
1 cup shredded cheddar cheese and pepper-jack cheese
1 tomato, diced
1 green onion, diced
1 small can sliced olives, optional Continue reading

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Chicken Tacos with Mango Jicama Salad

Fresh mango and crunchy jicama complement the spicy chicken in this mexican inspired taco dish. Serve with refried beans and mexican rice for a complete meal.

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Salad Ingredients:
3/4 cup julienne-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup sliced red onion
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
1/4 tsp salt
black pepper, as desired

Taco Ingredients:
1 Tbsp olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground chipotle chile pepper
1 cup sliced red bell pepper
1 cup sliced red onion
8 (6-inch) corn tortillas
1 cup mixed salad greens Continue reading

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Slow Cooker Shredded Beef Tacos

An easy and delicious beef taco! Start in the morning before heading to work and come home to a delicious, warm & slightly spicy meal! I like to make mexican rice with some of the leftover juices from the slow cooker.

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Ingredients:
2 Tbsp chili powder
1 Tbsp cumin
1 1/2 tsp paprika
freshly cracked black pepper, to taste
2 Tbsp olive oil
2 lbs boneless chuck roast
1/2 large sweet onion, diced
4 garlic cloves, minced
1 (10.5 oz) can beef broth
3 Tbsp tomato paste
1-2 chipotle pepper in adobo sauce, minced
tortillas (I use whole wheat)
taco toppings (avocado, lettuce, tomato, salsa, rice, cheese, refried beans… etc) Continue reading

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Crockpot Chicken Tacos

This simple recipe is very versatile! You can use the salsa water that is leftover to make a mexican rice side dish. You can also use any leftover chicken for a mexican tortilla soup, enchiladas, burritos, quesadillas, with beans & rice, on nachos, and more!

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Ingredients:
2 boneless, skinless chicken breasts
1 small onion, chopped
1 green bell pepper, chopped
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp salt
1 tsp cracked black pepper
16 oz salsa
tortillas (use corn or whole wheat for extra health benefits)
taco toppings (lettuce, tomato, cheese, avocado, etc)

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Leftover Chicken Chimichangas

Got some leftover chicken breasts? Make oven “fried” chimichangas! Serve with some mexican style brown rice and steamed veggies for a complete meal.

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Ingredients:
2 1/2 cups shredded roasted skinless, boneless chicken breasts (leftovers!)
1 cup shredded monterey jack cheese
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp ground cumin
1 garlic clove, minced
1 (4.5-oz) can chopped green chiles, drained
1 (16-oz) can fat-free refried beans
6 (8-inch) flour tortillas
cooking spray
1/2 cup bottled green salsa

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