Tag: mexican

Easy Black Bean Mexican Quinoa

Melissa King 5 Comments

Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own. 

My husband Marcus loves Mexican food.  This past weekend, we had some black beans we needed to use up, so he decided they would be perfect in this Easy Black Bean Mexican Quinoa.  We always try to add beans to our meals.  They are a fabulous source of protein and fiber.

Easy Mexican Quinoa - My Whole Food Life

Did you know that the UN declared 2016 to be the International Year of the Pulses? Beans fall under the category “pulses.”  Other pulses include: chickpeas, peas and lentils.  Pulses are so great for many reasons.  Reasons to consider eating more pulses:

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Mexican Rice (Vegan and Gluten Free)

Melissa King 10 Comments

Mexican Rice that is vegan and gluten free.  My husband is the spicy food lover in this family.  This Mexican Rice is his recipe.  He made it the other day when he was trying to use up all the food in the fridge.  That first time he didn’t measure anything.

It was so good that he had to re-create it with measurements so he could share it with all of you.  Some of his other recipe creations are the Peanut Noodle Stir Fry and the Sweet Potato Chili.  Also the Pumpkin Enchiladas. I hope you enjoy this recipe.

 

Mexican Rice - My Whole Food Life

 

This recipe is easy to make.  A dinner ready in under 30 minutes.  Vegan and gluten free. I also think it would work well with quinoa.

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Guacamole With Roasted Tomatillos and Chipotle Peppers

Melissa King 13 Comments

Living in the Dallas, TX area means one thing for food: there is never a shortage of Mexican food around (fajitas, beans, grilled peppers and onion, and the list goes on).

A favorite of mine is guacamole and this roasted tomatillo and chipotle pepper gaucamole is no exception. This gaucamole recipe adds a few more flavors to a traditional gaucamole, but I can promise it is delicious.

 

Homemade Guacamole with Roasted Tomatillos and Chipotle Peppers - My Whole Food Life

For those of you not familiar with Hispanic foods, guacamole is essentially mashed avocado with some spices and other veggies for flavor, namely tomato, onion, and garlic.

It’s meant to be used as a dip for chips or as a spread on sandwiches or tortillas.

We received a bunch of avocados and other Mexican veggies the other day with our organic co-op basket we order.  Two special things we got were tomatillos and smoked chipotle chiles which inspired the dish below.

Guacamole With Roasted Tomatillos and Chipotle Peppers

Guacamole With Roasted Tomatillos and Chipotle Peppers

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Prep Time 15 min Serves 4 servings     adjust servings

Ingredients

  • 4 avocados
  • 4 Tomatillos roasted
  • 4 cloves garlic roasted
  • 2 T chopped cilantro
  • 2 chipotle chilis
  • 1 small lime squeezed (We used an organic one and it was tiny)
  • 1/2 T cumin
  • 1/2 small red onion
  • salt to taste

Instructions

  1. Remove the leafy outside of the tomatillos and rinse under some warm water to remove the sticky outside.
  2. Peel the garlic cloves as well, but leave them whole.
  3. Turn on your broiler in the oven to 500 degrees F (260 degrees C) and insert the tomatillos and garlic to roast. This should take about 5-7 minutes.
  4. Afterward, peel the avocado removing the dark green skin.
  5. Remove the pit (Quick tip here, if you store avocado with the pit after opening it, it will stay greener longer and keep longer).
  6. Put everything in the food processor including the garlic and tomatillos and mix/chop until right before the avocado is smooth as you want a bit of chunk to it.

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Recipe Notes

I wanted to note two things here. These chiles do have a bit of heat, so if you don’t like spicy foods, remove the pepper seeds from the dish. The seeds in peppers are where the real heat is. You remove the seeds and you get the same great smoky flavor without the heat (forgive the pun). Next, the acid from the tomatillos and lime will keep this dish very green. Avocado tends to turn dark green as it oxidizes. This dish stayed in our refrigerator for three days and looked as fresh as the day I made it. We ate these with our Healthy Corn Tortilla Chips. You can find that recipe here. Pretty amazing. I hope you enjoy this as much I did.