Mexican Recipes

If you love Mexican food, you'll love today's post. Here are six Mexican recipes to help you through the weekend, including Oven-Fried Chicken Chimichangas and Tex-Mex Beef and Rice Skillet. Enjoy!

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)

Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

TEX-MEX BEEF AND RICE SKILLET

This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 tablespoon vegetable oil

1 cup diced yellow onion

1 medium red bell pepper, diced

1 cup fresh or frozen corn kernels

1 can (10 oz) Old El Paso™ enchilada sauce

1 package (1 oz) Old El Paso™ original taco seasoning mix

3 cups cooked white rice

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

Directions

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

Top with cheese and cilantro.

MEXICAN CHICKEN CHOWDER

This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”

Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5

To view this online, click here.

Ingredients

2 tablespoons butter, melted

2 tablespoons Gold Medal™ all-purpose flour

1 lb red potatoes, unpeeled, diced (3 cups)

1 cup corn kernels (fresh, canned or frozen)

1/2 cup finely diced red bell pepper

1 green onion, thinly sliced, whites only

1 tablespoon seeded and finely chopped jalapeño chile

2 boneless skinless chicken breasts, diced (14 oz)

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 container (32 oz) Progresso™ chicken broth

1/4 cup heavy whipping cream

2 tablespoons chopped fresh cilantro leaves

Directions

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

CHILE RELLENO STUFFED PEPPERS

This comes from Molly Watson, a Local Foods Expert for The Spruce. Molly wrote, “Stuffed peppers don't have to be bland and boring, these chile relleno-inspired peppers are full of tons of flavor. The zesty and satisfying filling of spicy chorizo, diced zucchini, poblano chile, and potatoes gets a creamy edge from queso fresco. The topping of melted and browned jack cheese ain't too shabby either.

“Note that the potatoes and cheese add a bit of filling power, while the peppers, zucchini, and aromatics mean you're getting a decent dose of veggies in the mix. Rice and beans on the side are tasty and round out these peppers nicely, but simply a few tortillas or some bread fills out the meal too. You might also like these Baked Chiles Rellenos.”

Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 green bell peppers

1 tablespoon olive oil, divided

1 small red onion

1/2 teaspoon salt

2 links Mexican chorizo (the kind in casings like bratwurst or Italian sausages)

2 Russett potatoes

1 zucchini

1 poblano chile

2 cloves garlic

6 ounces queso fresco*

3 ounces Monterey jack cheese

1/2 cup loosely packed cilantro leaves

Directions

Preheat an oven to 375F.

Rinse the peppers clean and pat them dry. Use a sharp knife to cut out and remove the stems. Cut the peppers in half lengthwise; cut out and discard any white-ish parts from inside, and discard any seeds clinging to the sides.

Lightly grease a large baking dish using about a teaspoon of the olive oil, lay the peppers inside in a single layer, and set aside.

Peel and finely chop the onion. Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat, add the onion and salt and cook, stirring frequently, until the onion is softened, about 3 minutes.

Remove the chorizo from its casings and add it to the onion. Continue to cook, stirring frequently and breaking up the chorizo into small bits as it cooks.

Meanwhile, peel and chop the potatoes. Add the to the pan, cover and cook, stirring occasionally to keep it from sticking, until the potato is tender, about 10 minutes.

While the potato cooks, chop the zucchini and chile and add them to the mixture for the last 5 minutes of the potato cooking time.

While that all cooks, peel and mince the garlic. Add it to the mixture and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the mixture to a bowl. Crumble in the queso fresco and toss to combine. Divide the mixture between the 8 peppers halves.

Cover the dish with foil and bake for 20 minutes. While they bake, grate the jack cheese. Uncover the pan sprinkle it on top of the stuffed peppers, and bake until bubbling and browned.

Serve hot, garnished with cilantro, if you like.

Make Ahead Tip: Make the peppers up through step 9 the day or morning before, cover and chill until ready to bake.

*Queso fresco means "fresh cheese" and is a softly firm milky cheese common in Mexican cooking. Look for it in the dairy case with other cheese. It crumbles easily into creamy chunks. If you can't find it, ricotta is frequently mentioned as a suitable substitute, although won't look as nice, or make the bit of effort and drain cottage cheese (just put it in a sieve or fine colander for about ten minutes) to dry it out a bit—it works great!

SHEET PAN CHICKEN FAJITAS

This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”

Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.

Ingredients

1 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded

1 large yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken breast

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, warmed

Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

OVEN-FRIED CHICKEN CHIMICHANGAS

This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”

Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes

To view this online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon Dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onion, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

fresh cilantro leaves

Directions

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.