Tag: Mexican

Loaded Veggie + Bean Enchiladas

by Kristen Neilan, RD, LDN3 Comments on Loaded Veggie + Bean Enchiladas

As you all know, if you follow us on the wonderful world of Instagram, burritos are one of my absolute favorite foods. So why not bundle up a whole bunch, throw them in a pan and call them enchiladas! We made half with ground turkey meat and half with veggies and beans. You can always mix up your personal protein preference.

This was actually our first enchilada go around [homemade] and Patrick said, I really outdid myself aka a definite WIN!! They were so yummy, so easy and great for the whole week.

Note: We had some bell peppers in the house and stuffed them with all the left over ingredients! If you want to do this too, have some extra on hand!

ingredients

  • Tortillas [the only brand we use + LOVE Ole Xtreme Wellness High Fiber]
  • Enchilada Sauce [it was a week night and we opted to use Trader Joe’s brand. It has 220mg of sodium per 1/4 C, not too bad because we definitely did not use that much on each enchilada]
  • 1 small can of chipotle chilis in adobo sauce
  • 2lb ground turkey [or your choice of meat/beans]
  • 1 Can of vegetarian refried beans [by choosing vegetarian, you are eliminating the lard/bacon fat that many regular brands contain]
  • You can use taco seasoning of choice [we like hot + spicy or our own homemade seasoning – see below]
  • 2 sliced jalapenos
  • Mexican shredded cheese [can omit or use vegan cheese]
  • 1 diced yellow onion
  • 2 diced yellow, red or orange bell peppers
  • Plain Greek yogurt or sour cream to top
  • 2 chopped scallions
  • purple potatoes [about 10 small potatoes- ours were about the size of a ping pong ball. if yours are larger, use less]
  • no salt added canned corn
  • Avocado to top

optional spicy taco seasoning [you can use this to season beans and/or meat]

  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. dried oregano
  • ¼ tsp. paprika
  • 1 tsp. sea salt
  • ½ tsp. cayenne pepper
  • 1 tsp. red pepper

recipe

  1. Preheat oven to 400 degrees
  2. Spray 13 x 9 glass baking dish with olive oil + set aside
  3. Bring pot of water to boil + add purple potatoes. Take them off heat once you are able to easily place a fork through it. Drain + set potatoes aside.
  4. Follow instructions to cook ground turkey meat and add taco seasoning [if you are using beans in place of meat, sauté beans in a pan with taco seasoning as well]
  5. Add diced onion and bell peppers to ground meat [or bean]/taco seasoning mixture and sauté until golden
  6. Add chipotle chilis to ground meat [or bean] mixture
  7. Dice purple potatoes. Ours were small to begin with and we diced them into fours.
  8. Once bean or meat mixture is cooked thoroughly, take your first tortilla and layer with bean or meat mixture, then dollop refried beans, then sprinkle corn, then add purple potatoes. Add your enchilada [open side faced down] on your prepped baking dish
  9. Continue until you use all of the tortillas
  10. Pour enchilada sauce over
  11. Then sprinkle cheese [vegan or regular] to taste on top
  12. Sprinkle sliced jalapenos and chopped scallions on top
  13. Cover with tin foil
  14. Bake for 25 minutes
  15. Take off tin foil, then broil for 2-5 min until top is browned
  16. Allow to cool + enjoy with some delish avocado, hot sauce + Greek yogurt or sour cream!

Mexican Spaghetti Squash Casserole

by Kristen Neilan, RD, LDN4 Comments on Mexican Spaghetti Squash Casserole

Mexican food is my absolute favorite. Definitely up there with sushi + Italian. My husband and I crave it almost on an every-other-week basis. So I knew I had to find a healthy alternative. I love burritos; however, I wasn’t about to indulge that often. At the same time- I wanted to satisfy our craving. Cue the spaghetti squash mexican casserole! Honestly this recipe was totally random. Didn’t see it on Pinterest, didn’t see a recipe- we just happened to have the ingredients around the house. Since then, we’ve probably made it about 20 times already. I just love it so much. But even more than I love it- my husband loves it. Every time I ask what he wants for dinner- this. is. always. the. response. When I’m tired of it- he never is! It’s a great family meal because it lasts awhile too. I make it for my husband often if I’m going away for the weekend because you throw it all together and boom it’s done and lasts! Also- I’m not a big rice fan- I actually prefer the taste of spaghetti squash. If you don’t like spaghetti squash- well before I even go there- try this recipe ONCE with the spaghetti squash and if you’re not a fan, you can always swap it out for some brown rice, quinoa or whatever sounds yum to you. We have a pretty good feeling you’ll like it though!

Of note, the beauty of this recipe is that you can really modify to your own preference! Meatless Monday? Leave out the ground turkey. Vegan? Leave out the cheese + swap the meat for beans. Don’t like corn? Leave it out!

One more thing- you will notice I don’t add salt and that is because the taco seasoning has enough for the whole recipe. No need to add. 

ingredients

  • 2 Large Spaghetti Squash
  • 1 Small Yellow Onion – diced [use half if a large onion]
  • 1/2 Avocado
  • 2 Tbsp sour cream
  • 1 Can Vegetarian Re-fried Beans
  • 1 C Corn [canned, fresh or frozen- we use frozen]
  • 2 Bell Peppers – diced
  • 1 Can Black Beans OR 1lb Ground Turkey Meat
  • 1/2 C Shredded Cheese [we use whatever we have- typically cheddar but have also used mozzarella]
  • 1 Packet of Taco Seasoning Mix [we use McCormick Organics]
  • 2 Jalapeño Peppers [optional] – sliced
  • Fresh Cilantro [optional]
  • Hot sauce [optional]

recipe

  1. Preheat oven to 450.
  2. Prep Spaghetti Squash: If my husband is home, he is able to cut the spaghetti squash in half. If he is not home, I will poke holes in the spaghetti squash with a fork (about 5 times) and throw in the microwave for 5-10 minutes (depends on size of squash). At this point, I am able to cut the squash in half. Then remove seeds (sometimes we save these and bake as a snack), drizzle with olive oil and pepper and throw in the oven for 35 minutes on 450. If you have trouble, check out: https://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036.
  3. While your spaghetti squash is baking- whip up the ground turkey meat (if using- if not, skip to step 5).
  4. Brown ground turkey in medium sized pan and follow instructions on taco seasoning packet.
  5. In a large skillet (separate from turkey meat) saute bell peppers, onion and corn with about a 1 Tbsp of olive oil and pepper for about 10-15 min on medium just to soften them up
  6.  Once spaghetti squash is done baking, reduce heat to 375.
  7.  Scrape spaghetti squash out with fork, creating stringy/spaghetti like squash!
  8. Place spaghetti squash in a 9 x 9 baking dish. Spread evenly.
  9. Layer re-friend beans on top (doesn’t have to be spread perfectly even. as it warms in the oven, it will spread)
  10. Then add either ground turkey meat or black beans on top (whichever you are using)
  11. Lastly, add corn/bell pepper/onion mixture
  12. Sprinkle cheese on top + add sliced jalapeño peppers on top
  13. Place casserole in oven for 20-25 minutes at 375

topping

  1. Mash/Mix 2 Tbsp of Reduced Fat Sour Cream with 1/2 Avocado for topping.
  2. Your done! We recommend a dab of hot sauce + fresh cilantro to top!
  3. If you like salsa, throw some on top! When in Rome (or Mexico bahaha)
mexican-spaghetti-squash-casserole-OPTM
photo: pickled plum

-The Neilan Family-