These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.
- 16 tomatillos, husked
- 4 jalapeños
- 4 cloves garlic
- 1/4 c cilantro
- 1/4 c white onion
In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.
Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.
- Oil for cooking
- 1 c onion, diced
- 1 garlic, minced
- 1 1/2 c carrots, diced
- 1 1/2 c small cauliflower florets
- 1 1/2 c zucchini, diced
- 1 1/2 c broccoli florets
- 1 batch salsa (above)
- 12 corn tortillas
- 3 c jack cheese, shredded
Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.
In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.
Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.
Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.
- 1/3 c olive oil
- 1 onion, diced
- 2 poblano chilies, diced
- 1 clove garlic
- 1 tsp cumin
- 1 chipotle in adobe, chopped
- 3 c chicken stock
- 15 oz can tomatoes
- 4 corn tortilla, sliced into strips
- 2 c shredded cooked chicken
- Diced avocado
- Scallions, sliced
- Lime wedges
In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.
Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.
Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.
Serves 4 – 6.
Ths is from Skinny Taste – so good and totally doable on a weeknight.
1 tsp oil
1 medium onion, sliced thin
14.5 oz diced tomatoes with chilies
1 tsp ground cumin
1 jalapeno minced
3/4 tsp salt
4 corn tortillas
olive oil spray
1 c shredded romaine
1 avocado, sliced thin
2 tbsp cilantro, minced
Shredded jack cheese
Scallions, sliced thin
In a 10 inch skillet, heat oil and onions and cook until soft. Add tomatoes, jalapeno, cumin, salt and pepper. Bring to a boil, reduce to low and simmer 5 minites.
Heat griddle, spray tortillas and cook until crisp on both side.
Make 4 holes in tomato mixture and break eggs. Cook until whites are cooked through.
Place tortilla on plate top with lettuce, scallions, cheese and then place a scoop of tomato mixture with an egg in the middle.
Serves 2 – 4.
Sometimes the best laid plans can go awry, and you just have to roll with it. I planned on making taquitos tonight, but my corn tortillas did like the idea of being rolled up, so we ended up with taco casserole – which was delicious!
1 zucchini, grated
1 lb beef
3 TBSP chili powder
2 tsp onion powder
1 tsp cumin
1/2 tsp salt
6 corn tortillas
3/4 c shredded cheese
Sliced black olives
Preheat oven to 425. Spray a small casserole pan the is large enough to hold two tortillas side by side.
In a large skillet cook zucchini, beef and seasonings until need cooked through about 7 minutes over medium heat.
Lay two tortillas in the bottom of your casserole dish, top with 1/3 the beef, cheese and a few olives, repeat. Top the dish with two tortillas, sprinkled with cheese and olives and bake for 20 – 25 minutes until the top layer is crispy and the cheese is melted.
Remove and cut into 4 servings.
My step-mom made these for lunch today, and I have to admit shrimp quesadillas sounded a bit weird to me. She’s a great cook, so I trusted her and she was right! These were wonderful and easy!
2 c shredded jalapeño jack cheese
1 c bay shrimp
1/4 tsp cumin
Combine shrimp with cumin. Lay it four tortillas, top with shrimp and cheese and another tortilla. Repeat.
Cook over medium heat about 2 minutes on each side. Cut and serve.
This is my favorite healthy breakfast. It takes two pans, but it is quick and very yummy!
1 whole wheat tortilla
1/4 c lite shredded cheese (or regular if you aren’t watching your waist)
1/3 c egg whites (or 1 egg)
1 tomato, chopped
1 cup fresh spinach
1 minced clove garlic
Spray a non stick 9 inch pan with canola spray.
Heat over medium heat, add your egg & salt and pepper
In a separate pan, place tortilla in pan put cheese and tomato in tortilla and head over medium low.
Flip egg and cook until till done.
Place on top of cheese in tortilla.
Add garlic to pan that egg was cooked in, cook briefly and add spinach and cook till wilted.
Add spinach/garlic to the tortilla.
Remove tortilla from heat and fold over on a plate – flip over so seem side is down. Cut in half.
7 WW PP