Chalupa Roast - From Lindsay Ash

3 - 4 lb chunk roast

Trim any fat and roll in chili powder.  Place in bottom of crock pot.

Rinse 2 1/2 cups pinto beans and then put on top of roast.
Add in...

1 onion, chopped
2 cans Rotel diced tomoatos
1 can cream of chicken soup
2 cans chopped green chilis
1/2 tsp oregano
2 tsp salt
1 cup water

Cook on low for 12-16 hours, or 4 hours per lb.  I usually end up doing about 15-16 hours.   Shred roast.  Eat in tortillas with cheese, salsa, lettuce, sour cream.

Chipotle Rice

2 (14.5oz cans) chicken broth
1/2 cup water (or broth)
1 lb pkg long grain rice (or brown, but not minute rice)
2 bay leaves
2 (15oz cans) black beans, drained and rinsed
2 red peppers, diced (or 1)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped (mom used 1/2 of a bunch)
olive oil
3 Tbsp orange juice
2 Tbsp red wine vinegar
2 tsp ground cumin
1 tsp chili powder
salt and pepper to taste.

Bring broth and water (or broth) to a boil.  Add rice and bay leaves.  Once cooked, toss the leaves.  Transfer rice to a bowl and fluff.  Mix everything else in.   

Skinny Chicken Enchiladas

(Not my recipe...recipe found HERE)

Skinny Chicken Enchiladas

Author: Pinch of Yum

Prep time:  3 hours

Cook time:  20 mins

Total time:  3 hours 20 mins

Serves: 6

 

Ingredients

• 1 lb. chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 16 oz. fresh salsa
• 3 tablespoons taco seasoning
• ¼ cup water (optional)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup crema (see notes)
• fresh cilantro, Cotija cheese for topping

Instructions

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.
3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

Notes

The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking. For the crema, I just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. I whisked it together until it was smooth, creamy, and drizzle-able. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting. Serving size for the nutrition facts is 2 enchiladas.

Guy Fieri's Black Bean and Corn Salsa

4 ears corn, grilled (or 1 can of corn)
2 Tbsp olive oil
1 cup diced (very small) red bell pepper
3/4 cup diced (very small) red onion
1/4 cup cider-vinegar
1 (15 oz can) black beans, rinsed and drained
1 tsp minced garlic
1 tsp sea salt
1 tsp fresh cracked black pepper

Grill corn about 2 minutes.  In a medium saute pan over medium heat, saute pepper and onion in the olive oil.  Saute 3 minutes, then add vinegar, beans and corn; saute for 2 minutes.  Stir in garlic and saute 1 minute more.  Remove from heat, season with salt and pepper.  Eat with tortilla chips.

Slow Cooker Refried Beans

1 onion, peeled and halved
2 cups dry pinto beans, rinsed and checked for stones
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp black pepper
big pinch of cumin
some chili powder

Combine all ingredients and cook on high for 8 hours.  Remove large onion chunks.  Drain excess liquid, but save some extra in case beans need a little more as you mash them.  Mash and eat!

Baked Chicken and Spinach Flautas

6 - 8 chicken thighs
Bake at 400 for 1 hour

1 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
salt to taste
3 cups baby spinach, chopped
9 " flour tortillas
mexican or cheddar cheese
salsa and sour cream for serving

Shred chicken and mix with seasonings.  Cook spinach is 1/4 cup water for 2 - 3 minutes till wilted.  Cut the tortillas in half.  Spoon a bit of chicken/spinach mixture along the long edge.  Sprinkle on some cheese.  Roll tortilla and place seam side down on a oiled baking sheet.  Brush the flautas lightly with olive oil.  Bake for 10 minutes, turn and bake 10 minutes more till crispy.

Mexican Fried Rice

Make rice in rice cooker...enough for 2 - 3 cups of cooked rice. 
These are approximate amounts....

about 1 tsp minced garlic
1/2 tsp salt
1/2 tsp cumin
1/2 cup tomato sauce
cilantro - to taste.

Heat some olive oil in a non stick skillet.  Add rice, garlic, salt, cumin and stir.  Add sauce and cilantro.  Fry till some is browned and garlic has softened.  

Chicken Fajitas (Melissa Amos)

1 lb chicken, cut into thin strips
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1 Tbsp cornstarch
1/4 cup water
3 Tbsp olive oil, divided
1 onion, thinly sliced
1 green pepper, cut into thin strips
2 Tbsp lime juice

Combine spices, cornstarch, water and 2 Tbsp oil. Divide between 2 ziploc baggies.  Add chicken to one, peppers and onions to the other.  Seal and knead gently to coat.  Refrigerate for at least a half hour, preferably a couple hours.  Heat 1 tbs oil in a skillet and cook chicken till browned.  About halfway through chicken cooking, saute the veggies in a different skillet.  When chicken is cooked through and veggies are slightly tender but still have some crispness, add veggies to chicken.  Stir in lime juice.  Serve on flour tortillas with shredded cheese,  and sour cream.

Perfect with Mexican Rice

Crispy Bean and Cheese Burriots

Rice - cooked....about 1/3 cup per burrito
1 cup salsas
1/3 cup chopped fresh cilantro
1 avocado
1 Tbsp lime juice
6 flour tortillas
1 cup shredded jack or cheddar cheese
1 can black beans, drained and rinsed

Stir salsa and cilantro into rice.  In another bowl, combine avocado and lime juice...mash.  Lightly butter bottom of tortilla.  Sprinkle some cheese on, then a heaping 1/4 cup beans, heaping 1/3 cup rice mixture.  Avocado.  Fold like an envelope.  Heat skillet.  Heat and brown the burritos.  Serve with some sour cream.