Ingredients : Tortillas, Can of refried beans, grated mexican cheese, Enchilada sauce, taco seasoning, onions, green peppers, lettuce, guacamole, salsa.
Take a little oil, saute the onions, add taco seasoning, 2 spoons of salsa and the 3 spoons of enchilada sauce and refried beans. Mix it well.
Spread enchilada sauce on top of the tortillas, put the bean filling, wrap it up and lay it out in the baking tray and smother it with enchilada sauce.
Add grated cheese on the top and bake it for 30 mins at 350 degrees.
Add lettuce, guacamole, and sauteed onions and green peppers on the side while serving.
Add lettuce, guacamole, and sauteed onions and green peppers on the side while serving.
2. Mexican Rice
Ingredients : Rice, green peppers, onions, taco seasoning, garlic, tomatoes, cabbage, spring onions, can of refried beans
Take a little oil and saute the onions, green peppers, garlic, cabbage and spring onions.
Add taco seasoning and the can of refried beans.
Add cooked rice slowly and mix it with the gravy.
First saute the onions and garlic in oil, add sliced green peppers, spring onions, tomatoes and cabbage. Add little water and little taco sauce and ketchup. Prepare the rice separately with little salt.
Add rice little by little to the gravy mixing it as you add. Sprinkle with spring onions.
3. Paneer wraps
Ingredients : paneer cubes, flour tortillas, green coriander-mint chutney, onions, green peppers, Shaan masala for marinating, yogurt, ginger, garlic, green chilies, black salt, chaat masala
Take yogurt in a bowl and add the Shaan masala, ginger, garlic, green chilies and mix it well. Marinate the paneer pieces in this and keep it aside for about 4-6 hours.
Cut onions and green peppers into big pieces and saute them in oil and add black salt and chaat masala to it for seasoning.
Layer the paneer pieces on a baking tray or put them on to skewers and bake them for about 20 mins till the pieces are brown and paneer has really softened up.
Take the tortillas , spread some chutney on it, then add the paneer pieces, onions and bell peppers and top it with black salt and chaat masala.
Wrap up the tortillas with the filling.
4. Pita Pizzas (English muffin pizzas)
Ingredients : mini pita bread or english muffins, basil pesto or marinara, garlic, zucchini, red bell pepper, mushroom, broccoli, olives, roma tomatoes, feta cheese
Finely cut the garlic, zucchini, broccoli, bell pepper, mushrooms and tomatoes.
Take a skillet, add some olive oil, add the chopped garlic and zucchini, mushrooms, broccoli and bell peppers.
Take the pita bread and apply basil pesto/marinara and lightly toast it in the oven.
Add the cooked vegetables and top it with feta cheese, tomatoes and olives and re-toast for 2-3 minutes so the feta gets crisp.
5. Burrito Bowl
guacamole:
4-6 small (or 2-3 large) avocados (depends how much you want)
2 handfuls cilantro - chopped
2 roma tomatoes diced
1 lime - juiced
Garlic powder
Onion powder
Tony Chachere's - green
Mix all ingredients in a bowl and season with garlic onion and Tony's.
Generally speaking I use about 2 tsp onion and garlic (each) and 1 TBSP
tony's (depends how spicy you like it though so maybe start out with a
little less). Let it sit for about 30 mins in the fridge for best flavor.
Cilantro-lime rice:
2 cups basmati rice
2 limes (zest and juice)
2 handfuls cilantro - chopped
Salt (1 -2 tsp kosher or sea salt) or to taste.
Cook rice according to package... 20 mins then let sit 5-10 mins (don't pick
up the lid!). Fluff cooked rice with a fork and add lime zest, juice, salt
and cilantro. Fluff again and enjoy!
Bush's black beans (straight from a can and warm in microwave or on the
stove). Add salt for added flavor if needed.
Burrito Bowl:
Rice, beans, sauted peppers and onions with taco seasoing if you like, lettuce, tomato, sour cream, cheese and guacamole... Tada!
You could also mix taco seasoning into your beans or your sour cream to give
it a little extra flare too! And using Old El Paso Taco sauce (in a bottle)
is divine!
Ingredients : mini pita bread or english muffins, basil pesto or marinara, garlic, zucchini, red bell pepper, mushroom, broccoli, olives, roma tomatoes, feta cheese
Finely cut the garlic, zucchini, broccoli, bell pepper, mushrooms and tomatoes.
Take a skillet, add some olive oil, add the chopped garlic and zucchini, mushrooms, broccoli and bell peppers.
Take the pita bread and apply basil pesto/marinara and lightly toast it in the oven.
Add the cooked vegetables and top it with feta cheese, tomatoes and olives and re-toast for 2-3 minutes so the feta gets crisp.
5. Burrito Bowl
guacamole:
4-6 small (or 2-3 large) avocados (depends how much you want)
2 handfuls cilantro - chopped
2 roma tomatoes diced
1 lime - juiced
Garlic powder
Onion powder
Tony Chachere's - green
Mix all ingredients in a bowl and season with garlic onion and Tony's.
Generally speaking I use about 2 tsp onion and garlic (each) and 1 TBSP
tony's (depends how spicy you like it though so maybe start out with a
little less). Let it sit for about 30 mins in the fridge for best flavor.
Cilantro-lime rice:
2 cups basmati rice
2 limes (zest and juice)
2 handfuls cilantro - chopped
Salt (1 -2 tsp kosher or sea salt) or to taste.
Cook rice according to package... 20 mins then let sit 5-10 mins (don't pick
up the lid!). Fluff cooked rice with a fork and add lime zest, juice, salt
and cilantro. Fluff again and enjoy!
Bush's black beans (straight from a can and warm in microwave or on the
stove). Add salt for added flavor if needed.
Burrito Bowl:
Rice, beans, sauted peppers and onions with taco seasoing if you like, lettuce, tomato, sour cream, cheese and guacamole... Tada!
You could also mix taco seasoning into your beans or your sour cream to give
it a little extra flare too! And using Old El Paso Taco sauce (in a bottle)
is divine!
6. Stuffed Eggplant
small eggplants - 4 or 5
1/2 cup peanuts
2 tbsp sesame seeds
chilli powder
dhania jeera powder
1/4 tsp garam masala or kitchen king masala
1 tsp tomato paste or tamarind extract
a little bit of jaggery
1/4 onion chopped (i usually don't put these since mummy does not eat but it tastes good with onions)
salt to taste
Roast peanuts for 45 sec or a min in the microwave.
Coarsely grind the roasted peanuts and til
Mix in everything else in the peanuts (except eggplants) and make a dry masala paste (you may add a tsp of water if required).
Make crosswise slits in the eggplant keeping the base intact.
Stuff the above masala in the eggplants. Save the remaining masala.
In a pressure pan, add oil and do the baghar (mustard seeds, jeera, curry leaves and hing).
Then add the eggplants, remaining masala and stir on low heat for a min or 2.
Then add 1/2 cup of water to this and put on the pressure and cook for 1 whistle. (only 1 whistle otherwise the eggplant gets overcooked).
Add some coriander leaves on the top if you like.
