Joybee, What's for Dinner? : Mexican

Showing posts with label Mexican. Show all posts

Wednesday, February 17, 2016

Beef and Bean Burritos

Leftover Beef and Bean Taco meat stretched with rice and rolled in a flour tortilla.

Burritos are an easy handheld meal. You can get all of your food groups in one delicious bundle. They are very filling (you usually only need one) and inexpensive. The only drawback is that they can be a little difficult to roll. Luckily for me, my husband is pretty good at it so he is the Official Burrito Roller of the house (he's also the Oficial Crescent Roll Roller and the Official Broken Cookie Eater...he has many titles).

BeefandBean #Burritos are easy #handheldmeals [Tweet this]

These burritos were a great use for leftover Beef and Bean Taco meat. We had tacos for 2 nights but on the 3rd night, there wasn't quite enough leftover for two meals. So, I added rice, tomatoes, and more spices making the leftovers last for another four meals. I love being able to reuse leftovers and get even more bang for my buck. I really only had to cook once for 2 different dinners that lasted all week.

More #bangforyourbuck reuse #leftovers in Beef&Bean Burritos [Tweet this]

Beef and Bean Burritos

Cook time: 20-30 minutes
Servings: 4-6

Ingredients:

1 cup dry rice
1 1/2 cups water
1 13.5oz can of diced tomatoes
1 pinch of salt
2-3 cups leftover Beef and Bean Taco meat (or any taco meat)
Paprika (optional)
Cayenne (optional)

Place dry rice in rice cooker. Mix in the water, tomatoes, and salt. Turn on the cooker and cook until done.

Meanwhile, reheat the leftover taco meat in a large skillet over low to medium heat. Mix in the cooked rice and season as desired. Remove from heat.

Heat 12-inch flour tortillas, covered with a damp paper towel, in the microwave for about 15-30 seconds until warm and pliable.

Place about 1-2 cups of the meat mixture on a tortilla. Add cheese, lettuce, and any other desired toppings but try not to over fill the tortilla. Then roll up the burrito and wrap in foil. There are many instructions on how to roll a burrito online.

Makes about 4-6 burritos.

Enjoy.

For more burritos try these taco/taco salad fillings:

Chorizo and Black Bean Taco Salad: Taco salad made with black beans, chorizo and spices.

Chorizo & Black Bean

Pulled Pork

Slow Cooker Chicken

Check out the recipes that gave my husband his titles (Official Crescent Roll Roller and Official Broken Cookie Eater):

Easy Crescent Rolls

Chocolate Chip Cookies

linked to: Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Best of the Weekend, Lou Lou girls, 2 cup, Wonderful, Whimsy

Follow Joybee What's for Dinner? on Pinterest:

Monday, October 5, 2015

Spanakopita Quesadilla

Yum

A fusion of Mexican and Greek cuisines. Spinach, feta, and mozzarella packed into a whole wheat tortilla and fried.

I'm sure I've mentioned how much I love cheese. Cheese is a food group for me. I believe I eat some every day. So, to get my cheese fix, I've been making quesadillas lately for a quick lunch. Quesadillas are a grilled cheese sandwich on a tortilla. I even found some good whole wheat tortillas (that are made locally) and one tortilla has 3 grams of fiber. That's a great way to add a little more fiber to my diet.

#Quesadilla a #grilledcheesesandwich on tortilla [Tweet this]

Since I love cheese I tend to have plenty in the house. I had made some other dishes that left me with leftover shredded mozzarella and some feta crumbles so I wanted to use them in a quesadilla. I also had some baby spinach so I came up with this idea. It turned out fantastic and I like to think it's healthy too.

#Spinachandwholewheat make a #healthy quesadilla. [Tweet this]

Spanakopita is a spinach pie of spinach and feta wrapped in phyllo pastry. They are absolutely delicious. A great way to eat your spinach. So when I had the spinach and feta I knew they would be great together. Feta doesn't melt well so I knew it alone would not be able to hold a quesadilla together. I need a good melting cheese to act like a glue and keep everything from falling out when I flipped and ate this quesadilla. That's what the mozzarella does. It melts really well and it has a very mild flavor so the feta and spinach flavors stand out and the quesadilla stays closed. I added garlic just because (you can omit it if you want but I am a garlic addict and add it to everything...I think it make the spinach and feta even better).

Spanakopita Quesadilla a great way to #eatyourspinach. [Tweet this]

Spanakopita Quesadilla

Prep and cook time: under 10 minutes
Servings: 1

Ingredients:

1 10 or 12-inch whole wheat tortilla
2-3 Tbsp mozzarella (or any mild flavored melting cheese)
2 hand fulls of baby spinach, torn
garlic powder (optional)
2 Tbsp feta crumbles
sprinkle of Parmesan (optional)

Place the tortilla flat into a 10-12 inch frying pan (I use a non-stick pan so no need for oil). Sprinkle the mozzarella evenly over the entire tortilla.

Then, top half of the tortilla with the spinach tearing it into bite-sized pieces (pack as much and/or more spinach in as you can it will shrink when cooked). Sprinkle some garlic powder (as much as you like), the feta, and Parmesan (if using) over the spinach and place the frying pan over medium heat.

Once the mozzarella starts to melt, fold the tortilla in half so the mozzarella cheese is on top of the spinach too. Keep cooking until the spinach starts to wilt a little and the bottom of the quesadilla begins to brown. Then carefully flip the quesadilla and cook on the other side until the spinach is tender and both sides of the quesadilla are browned.

Remove to a plate and allow to cool slightly before eating.

Enjoy.

If you like this recipe, check out:

Greek Nachos

Greek Salsa

Linked to: 2 Cup, J&J, Lou Lou Girls, Wonderful, Whimsy, Tickle my Tastebuds, Full Plate, Freedom, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Friday, June 5, 2015

Beans and Rice Tostadas

Yum

Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.

(Please don't mind that the corn tortillas are broken...sometimes it happens to the last ones left at the end of the pack and I wasn't going to throw them away.)

I love all things taco related. So when there were only 2 corn tortilla and some Cinnamon Spice Fish Tacos remnants left at the end of the week, I made tostadas for lunch. Tostadas don't have to be just for lunch. They are quite filling and you can top them with just about anything making them great for any meal. But for these tostadas, I didn't want to waste any of my leftovers so they are topped with beans and rice, cheese, cabbage, cilantro, and avocado sauce.

I love all things taco related. [Tweet this]

These are delicious enough to make beans and rice just specifically for tostadas (not just to use up leftovers) and you could add any other toppings you prefer (lettuce, tomatoes, sour cream, guacamole, just about anything you have on hand). Beans and rice make these tostadas an inexpensive and vegetarian meal (omit the cheese and sour cream and this would be vegan too).

An inexpensive and #vegetarian meal. [Tweet this]

Beans and Rice Tostadas

Cook time: 15 minutes
Servings: 1 (2 tostadas)

Ingredients:

2 corn tortillas
1 tsp olive oil
1 cup beans and rice *see note below
1/4 cup shredded cheese
Cabbage slaw (optional)
Cilantro (optional)
Avocado Lime Dressing or Avocado Sour Cream (optional)

Preheat oven to 400 Fahrenheit

Lightly brush the tortillas with oil (or if you have spray oil spritz them). Lay them on a baking sheet and bake at 400 F for about 10 minutes until lightly browned and crispy. I just used my toaster oven...no need to heat up the big oven for only 2 tostadas (I love my toaster oven)

Don't heat up the oven for only 2 tostadas (I love my #toasteroven). [Tweet this]

Spread about 1/2 cup of beans and rice on each crispy tortilla.

*Note: the beans and rice can be any kind of beans and rice such as my Black Beans and Rice, Red Beans and Rice, Bean and Rice (Taco Salad), or just simply a can of beans cooked with a cup of dry rice + water, a can of tomatoes, and your favorite spices.

Sprinkle a couple of tablespoons of cheese (more or less to your liking) on top of the beans and rice.

Then, broil for a couple of minutes until the beans and rice are re-heated and the cheese is melted.

Top with any optional ingredients or any toppings you choose. Some ideas are lettuce, tomatoes, onions, jalapenos, salsa, and/or guacamole.

Makes 1 serving of 2 tostadas. You can easily multiply this recipe to feed more.

Enjoy.

Check out all the other recipes mentioned in this post:

Black Beans and Rice	Red Beans and Rice	Salsa (How to Make)
Bean and Rice (Taco Salad)	Cinnamon Spice Fish Tacos	Guacamole (Quick & Easy)

Linked to: Pretty Pintastic, Best of the Weekend, 2 Cup, Treasure Box, Lou Lou Girls Tickle My Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends, Favorites

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Monday, June 1, 2015

Cinnamon Spice Fish Tacos

Yum

White fish fillet coated with a spicy cayenne cinnamon spice mix, wrapped in a corn tortilla and topped with cool cabbage and creamy avocado sauce.

Cinnamon Spice Fish Tacos: White fish fillet coated with a spicy cayenne cinnamon spice mix, wrapped in a corn tortilla and topped with cool cabbage and creamy avocado sauce.

If we could, my husband and I would eat fish tacos all the time. I love the combination of soft and spicy fish with crunchy cool cabbage and some kind of sauce. I make fish tacos often, but I don't blog about them much because I can't wait to dive in and devour them (definitely no time for pictures). I finally made myself stop and take a few pictures so this is my first fish taco recipe (I'll try to add more).

If I could, I'd eat fish tacos all the time. [Tweet this]

I made these tacos while we were trying to eat more anti-inflammatory foods so I decided to add some cinnamon (cinnamon, cayenne, and garlic are anti-inflammatory) to my usual fish taco spice mix. I don't have a particular spice mix that I normally use, it depends on my mood. Sometimes I like to keep it simple sometimes I go a little wild. This one is somewhere in the middle with common spices most people have in their kitchen. It turned out great. The cayenne gives it some heat and cinnamon adds a sweet, warm, and cozy feel.

Sometimes I keep it simple sometimes I go wild (w/ my spices). [Tweet this]

Cinnamon Spice Fish Tacos

Cook time: 15-20 minutes
Servings: 2

Ingredients:

Cinnamon Spice Mix
Oil (canola or vegetable)
2 white fish fillets (I used tilapia)
4 corn tortillas
Cabbage, shredded
Cilantro
Limes (optional)
Jalapenos, sliced or diced (optional)
Avocado Lime Dressing or Avocado Sour Cream

*Cinnamon Spice Mix: 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon cinnamon, a few grinds of freshly cracked pepper, and a couple pinches of coarse salt.

Preheat oven to 375 Fahrenheit and line a baking sheet with aluminum foil, spread or sprayed with a little oil. (I just used my toaster oven since I wasn't making a lot)

Mix together Cinnamon Spice Mix.

Spread a layer of the spice mix on a plate and dredge your fish filets in it, thoroughly coating each side. Then, lay the spiced fish on the prepared baking sheet.

Bake at 375 for about 15 minutes or until fish is cooked through and flakes easily with a fork.

Meanwhile, shred the cabbage. Toss it with some lime juice and oil (like a slaw) or leave it plain and prepare the tortillas.

Grill the tortillas a few seconds on both sides *see my trick on Tequila Lime Shrimp Tacos or heat them as described on the package. If you don't grill the tortillas you may want to double up the tortillas for each taco.

To the tortillas add cabbage/slaw, fish, Avocado Lime Dressing or Avocado Sour Cream, and cilantro.

Makes 2 servings of 2 tacos. Serve with rice and beans and vegetables.

Enjoy.

Other recipes mentioned in this post:

Tequila Lime Shrimp Tacos: Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

Tequila Lime Shrimp Tacos, Avocado Lime Dressing, my trick for tortillas

Avocado Sour Cream - -

For more taco ideas check out my Taco Salad recipes:

Tequila Lime Chicken Taco Salad

Bean and Rice Taco Salad -

Pulled Pork Taco Salad -

Chorizo and Black Bean Taco Salad -

Linked to: Treasure Box, 2 Cup, Wake Up, Freedom, Full Plate, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Monday, May 11, 2015

Quick & Easy Guacamole

Yum

A four ingredient guacamole with a wonderful flavor that's ready in no time. So simple anyone can make it.

There are many uses for avocados but when I have them I always want to make guacamole. It's creamy, savory, and delicious. It makes a great snack or addition to meals like tacos, salads, even sandwiches. I'm a guacamole addict. Are you?

I'm a guacamole addict. Are you? [Tweet this]

One of the many awesome things about Hawaii is that avocados grow on trees. Buying avocados can be a little pricey but I have a friend with an avocado tree in her yard. It's a big old tree that produces lots of avocados and she shares them with me. At one point, I had about eight avocados on my kitchen counter waiting to become perfectly ripe. I love Hawaii.

Money doesn't grow on trees, but avocados do. [Tweet this]

Now I have to mention this mortar and pestle. I love it. My husband brought it home one day (I think from Costco, but I don't remember for sure) because he knew I always wanted a good one. That's my kind of romance. I don't want diamonds. The way to my heart is with cooking paraphernalia. Anyway, it's eight inches in diameter and heavy (I have to use two hands to lift it). It doesn't get moved often but has a place of honor on my prep table right beside my Kitchenaid. It's great for grinding hard spices and for this recipe, pounding garlic. The way to the best guacamole is with pounded garlic. You can mince all you like but when you pound/mash it all the oils are released and it becomes very fragrant and delicious. This is the way to make ready to serve guacamole. You don't have to wait for the flavors to meld when you pound and mash everything together. Now I love guacamole with lots of flavors in it like my Great Guacamole but, I love it quick and simple too.

The best guacamole is with pounded garlic. [Tweet this]

Quick & Easy Guacamole

Ingredients:

2-3 cloves garlic, minced
2-3 avocados
2 limes
Hot sauce (like Habanero Hot Sauce)

Peel and mince (or just chop into small pieces) the garlic. Then place it in a mortar and pestle and pound/mash it until it's very fragrant and kind of mushy (you can also use the edge of a knife or even a garlic press for similar results, but nothing beats taking out some aggression by pounding it in a mortar and pestle).

Then add the avocado and juice from 2 limes. Mash and stir the avocado until it's creamy and mixed well.

Add as much hot sauce as you like and stir to combine. You can add salt if you like, but I rarely do since I eat it with tortilla chips that are usually salty enough.

It's ready to serve right away. Refrigerate leftovers in a sealed container for up to a week (if it lasts that long). You can also freeze it in a zipper bag just make sure all of the air is squeezed out (I've had frozen mashed avocado with lime juice in my freezer for up to 1 month--it may stay good for longer but did I mention I'm an addict).

Enjoy.