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  • Black Bean Burger Salad

    Ingredients

    AmountIngredients
    1tomato, diced
    ½cucumber, large, diced
    66gsalsa
    2black bean burgers, toasted
    15gcheese, shredded, Mexican blend
    38gsour cream
    3 leaveslettuce, iceberg, chopped
    to tastecilantro, fresh

    Process

    1. Prepare black bean burger however you like (airfryer, stovetop, George Foreman grill or panini press, toaster oven, etc.)
    2. Chop tomato and cucumber; toss with salsa and layer on bottom of a plate
    3. Crumble black bean burger over salad base
    4. Sprinkle cheese immediately on top so it melts a little
    5. Add sour cream, lettuce, and cilantro

    Nutrition

    640 calories

    Notes

    • Can mix sour cream with salsa to make a kind of sauce
    • Use whatever brand of black bean burgers you like, except the Don Lee Farms ones, which are bland with no flavor.
    Black Bean Burger Salad
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  • Burrito Bowl

    Ingredients

    AmountIngredients
    196gSimple Rice & Potatoes
    76gsalsa
    30gcheese, shredded, Mexican-style
    110gMexican chicken
    50gsour cream
    4 leaveslettuce, torn

    Assembly

    1. Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
    2. Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
    3. Add chicken on half of the hot rice mix and cover with the other half (to heat through)
    4. Add sour cream and lettuce

    Nutrition

    Calories: 688

    Notes

    Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.

    Burrito Bowl
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  • Simple Rice & Potatoes

    Ingredients

    AmountIngredients
    360grice, basmati
    2 cupswater + Mexican chicken reserved liquid
    50goil, vegetable
    150gonion, sliced
    360gpotatoes, Yukon gold
    1 tspsalt
    1 tspcumin seeds

    Process

    1. Wash the rice and cover with water to soak; set aside
    2. Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
    3. Add potatoes, cumin seeds
    4. Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
    Pressure: High
Time: 7 minutes
Release: 10 minute natural

    Nutrition

    100g = 153 calories

    Notes

    1. This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
    2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
    3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
    4. The flavor is somewhere between Mexican rice and Pakistani pulao.
    5. Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
    Simple Rice & Potatoes
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  • Chicken Quesadilla

    Assembly

    1. Layer Mexican chicken onto one half of a large, 10″ flour tortilla
    2. Top with shredded, Mexican blend cheese and fold in half
    3. Toast in a toaster oven, panini press, George Foreman grill, or on a dry pan on the stove

    Nutrition

    Calories: 457 (68g tortilla, 73g chicken, 42g cheese)

    Chicken Quesadilla
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  • Shredded Chicken Tacos

    This “recipe” brings several several others together into a complete meal. You can also think of it as building with leftovers.

    Recipes

    Nutrition

    323 calories, as pictured (including sauce)

    Notes

    The sauce was a new recipe I’d tried but it wasn’t what I was looking for and didn’t add to the dish. Plain sour cream would have been better.

    Shredded Chicken Tacos
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  • Mexican Shredded Chicken

    Credits

    Recipe adapted from Carlsbad Cravings

    Ingredients

    AmountIngredients
    10goil, vegetable
    770gchicken breast, boneless, skinless, raw
    100gsalsa, medium
    12gsugar
    4ozdiced jalapenos, hot, canned
    10oztomatoes, diced, with chilies, drained
    1 Tchili powder
    1½ tspsalt
    1 tspground cumin
    1 tspgarlic powder
    1 tsponion powder
    ½ tspblack pepper
    ½ tspsmoked paprika
    ½ tsporegano, Mexican, dried
    1 tspliquid smoke

    Process

    1. Add the oil to the bottom of the instant pot, swirl to coat
    2. Add all other ingredients, seal lid
    Pressure: High
Time: 13 minutes
Release: 15 minutes natural
    1. Open instant pot and shred the chicken; mix it all together to rehydrate and seal the lid again
    Pressure: High
Time: 5 minutes
Release: 10 minutes natural
    1. Drain excess liquid and serve (see notes)

    Nutrition

    100g (drained) = 124 calories

    Notes

    This is a base Mexican chicken recipe, which can be used:

    Keep the strained liquid from Step 4 and make rice, beans, or any other dish where these flavors will shine.

    • Can sub regular oregano in place of Mexican
    • Shred chicken using 2 forks or by pressing chicken pieces against bottom and sides of pot; they should fall apart
    Mexican Shredded Chicken
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  • Corn Tortillas

    Credits

    Recipe adapted from Simply Mamá Cooks

    Ingredients

    AmountIngredients
    175gcorn flour, nixtamalized (masa harina)
    15gcornstarch
    3gsalt
    1 cupwater, warm

    Process

    1. In a bowl, mix together all the dry ingredients
    2. Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
    3. If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
    4. Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
    5. Preheat tuvva, comal, griddle or dry frying pan on medium high heat
    6. Set dough balls between plastic and shape using tortilla press
    7. Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
    8. When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other

    Nutrition

    100g (cooked) = 218 calories

    Notes

    • Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
    • The cornstarch helps keep the tortillas soft, highly recommended
    • Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
    • Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
    • If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
    Corn Tortillas
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  • Fajita Vegetables

    Credits

    Recipe adapted from Culinary Hill.

    Ingredients

    AmountIngredients
    14goil, vegetable
    2bell peppers, small, sliced
    2red onions, medium, sliced
    ½ tspsalt
    ½ tsporegano, Mexican, dried

    Process

    1. In a large skillet or wok, sauté bell peppers and onions in oil until desired consistency; cook less to keep them snappy, longer to make them soft
    2. Add salt and oregano

    Nutrition

    100g = 71 calories

    Notes

    • Can sub regular oregano for Mexican oregano
    Fajita Vegetables
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  • Forbidden Mexican Rice

    Credits

    Recipe modified from this Food.com rice cooker version.

    Ingredients

    AmountIngredient
    2 Tbutter
    1onion, small, diced
    1 tspgarlic, minced
    185gblack rice
    1¼ cupsvegetable broth
    1 cangreen chilies
    14.5 ozdiced tomatoes
    ½ cuproasted red peppers
    1 tspcumin seeds
    ½ tspred pepper flakes
    2 tspMexican oregano
    to tastesalt
    to tasteblack pepper, ground

    Process

    1. (Optional) Set IP to saute mode (high), melt butter, add onion and garlic; saute until translucent / fragrant.
    2. Add black rice, stir, and saute for another 2-5 minutes to roast the grain a little.
    3. Add all the other ingredients, seal lid.
    Pressure: High
Time: 30 minutes
Release: Quick

    Nutrition

    Finished dish is 965g and 1,078 calories.

    100g = 112 calories

    Notes

    • It may be a little liquidy when done. You can either set the pot on a low saute and stir until the liquid evaporates or drain the liquid.
    • Using diced tomatoes will result in tomato chunks in the finished dish. If this is an issue, you can substitute for a puree.
    • Recipe is dump and go if you skip the first two steps.
    • Works great as a burrito filling or bed for blackened fish.
    • Picture shows rice paired with black bean burgers.
    Forbidden Mexican Rice
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