Do you ever find yourself with a huge pile of leftover tortillas? Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story. I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse. At least tortillas are delicious, versatile rounds of flour and lard. You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips. You can even replace the bread chunks in your breakfast casserole with tortillas.
Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture. The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection. If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.
I used flour tortillas because I prefer them. I have not tried this recipe with corn tortillas. Let me know if you do!
With the cold weather lately, casseroles just seem like the perfect meal to warm you up. ‘Tis the season for casseroles and soups!
1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs
3 large egg whites
Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
Preheat oven to 350°.
Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
Remove from oven and allow to cool 10 minutes before serving.
Cinco de Mayo is right around the corner. I’m a fan of Mexican food and margaritas so I am a fan of this holiday. Now, I’ve only eaten authentic Mexican food once, from Tijuana, so I can’t really speak to true authenticity here. I hear that Mexican food differs throughout all areas of Mexico, but I will say that I do enjoy a plate of Mexican-American food from time to time. So I thought I would share these Mexican-style eggs with you.
These eggs are really easy to put together. You can make your own salsa like I did here or use your favorite bottled salsa. The name “Huevos a la Mexicana” comes from the red tomatoes and green chiles in these eggs and represents the colors in the Mexican flag. You can make your eggs as spicy as you’d like. Because I usually serve these with black beans and avocados, I tend to add a bit more heat. ¡Muy caliente!
If you have a great recipe you’d like to share, post the link in the comments below. I’m always looking for new recipes!
Anywho, feliz Cinco de Mayo mis amigos and enjoy your day.
Heat olive oil in a large frying pan over medium heat and add the onions. Saute for a minute or two, until the onions soften. Add the tomato, green chiles, oregano and cayenne (if using) and cook until they soften and create a sauce. Season with salt and pepper.
Lower the heat to medium low then crack the eggs into the pan with the sauce. Stir the mixture with a spatula to mix and lightly scramble the eggs. Remove from heat when the eggs are cooked. Garnish with green onions and serve with black beans, avocado, and warm tortillas.
Have you seen those commercials for Taco Bell’s new Cantina Bowl? “Experience our new citrus-herb marinated chicken, flavorful black beans, guacamole made from real Hass avocados, pico de gallo prepared fresh daily, roasted corn & pepper salsa and a creamy cilantro dressing, all served on a bed of cilantro rice.”
I must say, they worked on me. I purchased one of these suckers the other day and I haven’t stopped dreaming about it since. Their Cantina Bowls are amazing!
And no, I am not getting paid to write this article (although I wish I were … *wink wink Taco Bell*).
This is my favorite item on any fast food menu by far. The ingredients are fresh and the lime and cilantro really makes everything pop. This is my rendition of their Cantina Bowl. I made sure to marinate the chicken in lime and herbs and mix plenty of cilantro into the dressing. It’s not perfect, but it’s pretty dang close! Give ‘er a try and let me know what you think!
Combine the marinade ingredients in a ziplock baggie and add the chicken. Make sure there is enough oil to cover the chicken and close it tight. Refrigerate for 30-60 minutes.
In the mean time, cook the rice.
Combine the ingredients for the dressing, taste and adjust flavors to your taste. Chill in the fridge.
In a large pan over medium high heat, add a bit of the marinade (oil) to the pan then add the chicken. When the chicken begins turning white on sides of each piece, flip the chicken over and cover the pan with a lid. Lower the heat to a simmer and leave the chicken undisturbed for 6-8 minutes. Check the internal temperature of your chicken and remove from the heat once cooked to temperature (165 degrees). Allow to rest for 5 minutes then slice into bite-size pieces.
Heat the black beans and corn kernels in a medium pot over medium heat. Add salt and pepper to taste.
To build your cantina bowl, place the rice, black beans and corn, chicken and lettuce in a bowl then drizzle with lime-cilantro ranch dressing. Add dollops of pico de gallo and guacamole and serve.
This is the ultimate veggie burger! These things are so packed with flavor — you’ll never have a bland black bean burger again. You can mix and match ingredients depending on what you have available in your fridge or garden, but try to keep the size of each ingredient to a minimum. Larger pieces will cause the patties to fall apart even more than they already do.
For those of you who haven’t had a black bean burger before, don’t expect this to taste anything like a beef burger. These veggie burgers are in a category of their own.
I broiled these on a lightly greased pan in my oven instead of grilling them. I had problems keeping the patties together, but they were easy enough to reform afterwards. Next time I will make smaller patties and make sliders instead.
2 (16-ounce) cans black beans, drained, rinsed and dried
1 green bell pepper, seeded and diced
1/2 yellow onion, diced
1/2 cup diced mushrooms
6 cloves garlic, minced
3/4 cup shredded mozzarella cheese
1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon ground cumin
1 teaspoon hot sauce, or to taste
1 tablespoon Worcestershire sauce
1/2 cup dry bread cumbs
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Add the Worcestershire sauce.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Make smaller patties to create Black Bean Sliders and serve them at your next event for a healthy snack alternative.