Tasty Tacos with Black Bean Mango Salsa

TOnight I was feeling a little experimental and I think the fruits of my labors were delicious! Easy too!

We had chicken hard shelled tacos with a black bean, corn, and mango salsa.

Step 1: take corn tortillas and fry them up into shells in olive oil.

Step 2. Make Salsa:

1 can black beans

1 can whole kernel corn

2 tomatoes, chopped

1 tsp cumin

1 mango, chopped

1 jalapeno, chopped

juice from 1 lime

MIX TOGETHER AND LET SIT 20 MIN

Step 3: Prepeare chicken (mine was bbq-ed last week and frozen so that made it easy)

1 lb chicken breast, cooked and chunked or shredded

1/2 tomato, chopped

1 jalapeno, chopped

1-2 TBSP taco seasoning

COMBINE AND FILL SHELLS. TOP WITH SALSA!

The surprising thing about this dinner is that my picky 2 year old sat down and ate it right up (I guess it helps that I tell him everything in it will make his muscles bigger)

Green and Bean Chicken Quesadillas

With my spring garden prep going on, I have a nice patch of spinach growing. It comes back every year and I LOVE IT!!! I am surpised at how well those little seeds keep on producing(I have extra seeds if anyone is interested). The best part about these leafy greens is that they produce while it is still cold outside so I don't have to worry about a May Frost taking them away! To use up some of the leaves, I came up with a Green and Bean Chicken Quesadilla.

GREEN AND BEAN CHICKEN QUESADILLA

6 whole wheat tortillas

1 LARGE cooked chicken breast (I grilled mine up the other day while the BBQ was fired up)

1 cup grated Cheddar or Monterey Jack Cheese

1/2 cup black beans

1/2 cup fresh spinach leaves

1 can diced green chiles

On a medium/hot skillet, place a tortilla sprinkled with cheese on and add some chicken, beans, spinach, and chiles and a little more cheese and cook until slightly melted. Place another tortilla over the top and use a pan to press the tortillas together. Flip and cook until both sides have browned and cheese is melted. Repeat with other tortillas. Cut into 6 pieces per quesadilla and serve with salsa, sour cream and guacamole!

Migas! (My dads mexican breakfast)

I am not exactly sure how mexican this breakfast is, but I know that whenever my dad comes to visit, we usually make this. He was around this past weekend and of course, Migas were on the menu. These are pretty tasty and can be healthy too!

MIGAS

2 corn tortillas, cut into thin strips
1 tbsp olive oil
1/4 onion chopped
4- 5 eggs, beaten
2 Tbsp milk
1/4-1/2 cup salsa
Tortillas for serving (toasted)

In a large skillet, saute onion and tortilla strips until browned.
Beat eggs and milk and pour onto sauteed tortillas. Add salsa as eggs begin to set.
On an open flame (I just use one of the burners on my gas range), toast a few corn tortillas. Fill with cooked egg mixture and enjoy!

Chicken Tortilla Soup

Chicken Tortilla Soup - found on livestrong.com

1 lb cooked chicken, cubed
3 cups water (I just used the water that I boiled the chicken in for extra taste)
1 can chicken broth - low sodium
1 can diced green chilies
2 cans black beans
2 cups frozen corn
2 cans diced tomatoes
1 cup salsa
1 tbsp cumin
1 tbsp garlic powder
Add ingredients together in a large stock pot. Cook for 1 hour or until flavors are blended. Serve with tortilla chips, sour cream, avocado chunks, cheese or whatever you like. I just left it plain tonight and it was sooo tasty! Perfect dinner for a rainy night.

** This recipe makes A LOT of soup. It made abt 4 quarts for me so if you have leftovers, they freeze great!

Taco Schmacko Soup

Tonight it was a little cool outside and so I decided that it sounded like a good soup night. I have been having this kind of soup like once every 1-2 weeks because it tastes so yummy and uses up beans that I have in my food storage.
This is also a fairly healthy option for those watching their waistlines as it is high in protein and fiber!:)

TACO SCHMACKO SOUP

1 lb extra lean ground beef (browned and rinsed)
1 onion, chopped
2 cans of beans
1 can of corn
2 small cans diced tomatoes (I puree one can)
1 pkg taco seasoning
garlic powder to taste
1/2 cup water
fat free sour cream
shredded cheddar cheese
tortilla chips

add to a crock pot and cook on high for about 2 hours. Serve with a dollop of sour cream (I use fat free) and just a little grated cheese.
To make it more fun, you can use tortilla chips to dip and scoop soup out too


EASY HOMEMADE TORTILLA CHIPS

10 corn tortillas cut into quarters
oil for frying
seasoning salt

heat oil to about 350 degrees and place tortilla quarters in the oil. Fry on one side until tortilla becomes stiff (abt. 2 min) and flip until browned. Place chips on paper towels to drain oil and sprinkle with seasoning salt. Enjoy!

I did a recipe breakdown for the nutrition info in the soup and this is what it says:

1 cup serving of taco schmacko soup
fat = 8.1 g
calories = 286
Cholesterol = 42 mg
Sodium = 876.3 mg
Carbs = 31.6 g
Fiber = 4.9 g
Protein = 24 g

knock off burritos

So I was talking with my sister the other day and she suggested a recipe that I share with the blogging community. It is so easy, full of flavor and mostly good for you that I thought, what the hey! Why not!
Knockoff Costa Vida Burritos and Salads.

4 uncooked tortillas (cook them just before to get the fresh taste!)
1 can black beans (salad only)
1 large head romaine lettuce (Salad only)
2 cups spanish rice (or any rice that you prefer)
2-3 large chicken breasts (boiled)
taco seasoning
4 Tbsp. fat free sour cream
salsa (pico de gallo is best - recipe at the end)
1 C shredded cheese

Boil the chicken breasts. Cut into small chunks Drain all but about 3/4 Cup of water. Add taco seasoning to taste and let simmer for at least 20 minutes. Cook tortillas and put on plate. Scoop 1/2 cup of rice onto tortilla with about 1/2 cup of chicken.
For BURRITO:
Sprinkle lightly cheese onto chicken and rice. Wrap the burrito and add up to 1/4 Cup cheese onto top of rolled burrito. Scoop 1 Tbsp sour cream on top with desired amount of pico de gallo.
For SALAD:
Sprinkle up to 1/4 Cup of cheese onto chicken. Add 1/4 cup beans. Cover with cut lettuce. Add 1 Tbsp sour cream and desired amount of pico de gallo.

Recipe for Pico De Gallo

6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch
Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. The longer it sits, the better it tastes!

Mexican Meatloaf...mmmmmm

So my cousin sent me this weight watchers recipe and I am going to try it out. It sounds delicious and healthy so Iam looking forward to it! I will let you all know what I think!
Thanks Missy!


Hey Aly-- I just thought I would send you this recipe... It is really good (and way healthy :D) and I like it a lot. Oh, it helps if you pour some extra enchilada sauce on the top. or throw some cheese on top. sweet
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

Submitter: Melissa Duran!!!!
POINTS® Value: 3Servings: 6Preparation Time: 15 minCooking Time: 65 minLevel of Difficulty: Easy

Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.