Mexican Recipes (Most Popular)
Tomatoes are found year-round at our farmers' market, thanks to hydroponics. Cilantro is often available too, and the Jalapenos are in season late summer/early fall. Although we cannot get local Avacados, try to get them from your local health food store before heading to the supermarket. Keeping all of your ingredients Organic makes this dish extra special.
We love to make Jim's Guacamole sauce recipe, and black beans in a pot with onion, garlic and cilantro. Shredded Cheddar Cheese (from our State) and fresh veggies from the local Farmers' Market. We freeze our market share of bell peppers and enjoy the year round.
As a variation to this recipe, we will fry plantains and have those as the filling with the black beans and cheese. Whatever is in the kitchen that may taste good, sour cream, vegan meat substitute protein products, sprouts, use your imagination and the variety never ends.
The sauce recipe is from the Shoshoni Cookbook.
All Organic ingredients when possible. Chiles and Peppers, Corn and Onions are in season late summer and early fall, available from your farmers' market or grow your own in your organic garden. The corn can be pre-cooked and sliced off the cob, and stored for the winter in your freezer to use when ready. The peppers also can be frozen raw for storage.
Serve with Guacamole, Green Salad and a slice of Corn Bread
This is a simple meal to create and can be seved as a burrito or as a nacho style meal. I usually double to receipe and freeze left overs for quick and easy meals during the work week.
A mix of classic enchilada flavor with lasagna texture and appearance. Not to mention this dish has less fat and carbs than traditional lasagna.
This is my modification to "Easy Chili" from the "Fix it and Forget it" cookbook - more chili powder, plus adding green chilis, garlic, and corn, and removing the onion (due to an allergy in the house).
This is a very simple recipe to prepare, and very popular. This recipe uses canned vegetables, but you could modify it to use fresh. (fresh is very costly and not always tasty where I live, so canned usually wins out!)
I put yellow peppers here only because they didnt have poblano peppers, This does call for poblanos.
I follow very low carb and will usually just eat one of these . If I am going for higher carbs, I'll serve with homemade salsa. (separate recipe)
We make this frequently, my son asks for it specifically if we're having tacos (he's 9).
You can add tomatoes if you can have more carbs
made w/ turkey, original recipe from Better homes and gardens magazine. I always double or quadruple the recipe and freeze a few casseroles for later.
This is a low calorie cheese spread that is a great addition for sandwhiches and wraps.
This is a tasty and lean alternative to a standard beef patty. Works great on a whole grain bun with fajita veggies on top!