Category Archives: Fiesta Friday
Since it is National Guacamole Day I am reposting my Guacomole recipe! Enjoy! Spicy Guacamole. Advertisements
Today’s Fiesta Friday recipes is a black bean Torta. My recipe for spicy corn makes a nice addition to this sandwich as well as my spicy guacamole.
Cali Black Bean Torta
2 tablespoons olive oil
½ onion, chopped
1 teaspoon minced garlic, or 1 clove minced
1 can black beans, rinsed and drained
1/3 cup salsa
1/3 teaspoon ground cumin
¼ teaspoon chili powder
Sourdough Bread, sliced
Monterey Jack Cheese, shredded
Optional Spicy Guacamole (under sides)
1. Heat oil in a large skillet. Add onion and garlic and sauté until onions are translucent.
2. Meanwhile, in a large bowl mash beans with a potato masher. Add remaining ingredients, except sourdough and cheese, into bowl and combine. ( Hint: It’s easy to combine using the potato masher.)
3. Add bean mixture into skillet with onion and heat through.
4. Toast Sourdough Bread.
5. Put bean mixture on sourdough bread. Sprinkle Monterey Jack Cheese on top, add optional toppings, and add the other slice of bread. Enjoy!
Optional Toppings: My spicy corn recipe (under sides), Tomato, cilantro, spicy guacamole (under sides) and or lime juice.
So I love all guacamole, however I especially love this guacamole! This guacamole has a nice balance of spice and zest without over powering the beloved avocado.
3 ripe Hass avocadoes, mashed
1 roma tomato, diced
Juice of 2 limes
¼ of an onion, diced
¼ cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
Combine and mix ingredients in a large bowl. And enjoy as a dip, or on your favorite sandwich! This guacamole would be great on top of my recipe for black bean veggie burritos or with my black bean casserole!
So I love arroz con leche, however it’s not practical for breakfast so I made a breakfast version with oatmeal.
1 cup cooked oatmeal
¼ cup raisins
½ teaspoon cinnamon
1-2 tablespoons brown sugar (divided)
Combine ingredients in a bowl. Milk can be mixed in with oatmeal or poured on top. I prefer to sprinkle a little extra brown sugar and cinnamon on top (because it looks pretty.) Enjoy!
Today’s Fiesta Friday meal is Black Bean Casserole! This recipe scrumptious, and it can be cooked up very fast if using instant rice and canned beans. I love instant brown rice, it may cost a little more but it saves a ton of time, and I don’t need to have the stove on as long, which ultimately will save me some money on gas! Using canned beans saves time, however I sometimes cook the beans the night before and store them in the fridge the night before, that way they are ready to be thrown in the recipe. This recipe isn’t very spicy so my kids can eat it; however it has enough spice to please many adults. If you want to kick this recipes spice up it goes great with green or red hot sauce.
So you can eat this recipe by itself (my preferred method,) or put it in whole wheat tortillas for a delicious burrito, or use it as a topping on nachos! When I have leftovers, I heat the leftovers up and put the casserole over tortillas chips for nachos, YUMMY! Ok I am getting hungry thinking of nachos, its official I will be doing this for movie night tonight!
Black Bean Casserole
2 teaspoons olive oil
½ onion, diced
1 bell pepper, diced (See note below)
1 clove garlic, (or 1 teaspoon minced)
1 cup sour cream
1 cup ricotta cheese
1 cup mild cheddar cheese shredded, divided
1 cup Monterey Jack Cheese shredded, divided
3 ½ cups cooked brown rice
3 cups black beans cooked (or 2-15 ounce cans black beans rinsed and drained)
1-15 ounce can fire roasted tomatoes
1-4 ounce can green chilies, dived
1. Preheat oven to 350 degrees and grease casserole dish.
2. Heat olive oil in skillet. Add onions and sauté for 3 minutes. Then add bell pepper and garlic to skillet, sauté for another five minutes or until onions become translucent.
3. In a bowl combine sour cream, ricotta cheese, ½ cup cheddar cheese, and ½ cup Monterey Jack cheese. Add beans, rice, tomatoes, chilies, and veggie mixture into bowl and mix.
4. Put mixture in casserole dish and top with remaining cheddar and Monterey Jack cheese.
5. Put casserole in oven and let it bake for 25-30 minutes or until cheese is melted and casserole in bubbling. Let it set for 5 minutes and enjoy!
*Bell Pepper Note- Use any bell pepper you like or whatever you have on hand. I used half a yellow and half of an orange bell pepper, because I like the variety and extra pop of color, plus orange bell peppers are my favorite!
After eating these my hubby said “We should always make our own tortillas for now on.” I choose to use equal part whole wheat and white flour, because it’s harder to roll out whole wheat flour. But you can use any flour you want as long as it equals four cups.
2 cups whole wheat flour
2 cup regular flour (extra for rolling tortillas out)
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
¾ cup butter (cut into small pieces so they melt faster)
1. Mix dry ingredients in a bowl. In the middle of the flour mixture, make an indent.
2. Put Butter and milk in a microwave safe dish. Microwave on fifty percent for one minute. Or until butter is softened and milk is warm.
3. Add butter and milk to flour mixture slowly, using about a cup at a time.
4. Cover and let sit for 10-15 minutes.
5. Roll dough into approximately 8 balls.
6. On a floured surface, press balls down, and then roll them out using a floured rolling pin.
7. Heat skillet, I prefer to use butter on a cast iron skillet using medium heat.
8. Place tortillas on skillet, let cook on each side until it begins to bubble (like pancakes) then flip. Each side should cook from 30 to 45 seconds.
9. Place tortillas on paper towels to absorb excess oils, and enjoy!
Happy Fiesta Friday! For the month of June every Friday I will post a Mexican inspired recipe, with my own picky veggie twist. This recipe can easily be changed to tacos just use taco shells or taco sized tortillas instead. This is a super easy and quick recipe.
Black Bean and Veggie Burritos
2 teaspoons olive oil
4 cups black beans (cooked) or 2 15 ounce can black beans rinsed and drained
1 onion, diced
2 bell peppers, diced *See Bell pepper note bellow
1 glove garlic minced or 1 teaspoon minced garlic
1 teaspoon cayenne pepper
½ teaspoon paprika (optional for extra kick)
½ teaspoon chili powder (optional for extra kick)
Salt and pepper to taste
Juice of one lemon (optional juice of 2 limes)
Spicy Corn (See recipe under sides)
Wheat tortillas (recipe to be posted later today)
Optional Toppings: Sour Cream, Avocado, Guacamole, Cilantro, and/or tomatoes
Note*Bell Pepper (I like to have a variety of bell peppers, so I use 4 bell pepper halves so I can have orange, yellow, green and red bell peppers)
1. Heat oil in skillet over medium to high head. Add onions and sauté for 3 minutes. Add bell peppers and garlic, let sauté for 5 min.
2. Add Beans and spices to skillet until heated it’s heated through. Remove from heat.
3. Spicy corn can be added to bean mixture or added separately in burritos. Put beans and corn into tortillas. Squeeze lemon or lime juice on top of burrito. Top with desired toppings. Enjoy!
Serves 6-8 people.
I saw Mexican corn at the farmers market and decided to re-create it. The traditional way uses mayonnaise (I am not a big fan of mayonnaise so this option was out) and lime. When I started to make it I realized I didn’t have any limes and substituted lemon juice instead, and I was pleasantly surprised, now it’s the only way I make my corn.
3 cups cooked corn kernels
2 tablespoons butter
½ teaspoon cayenne pepper
Juice from one lemon
Sea Salt and Pepper to taste
Combine corn and butter in bowl. Place corn mixture into the microwave on medium heat for 30 seconds. (If the corn is still hot from cooking, this step may not be necessary, or microwave time can be decreased) Tip: cut butter into small pieces to help it melt faster. Then add cayenne pepper, lemon juice sea salt, and pepper to corn, mix and enjoy!
This recipe is going to be used in another dish coming up later this week stay tuned.