Chile Verde

Apparently I love Mexican food! I didn't realize until I started compiling this blog.

I haven't really made this recipe before but have eaten it all year long. My wonderful mother-in-law made a big batch for us. We've kept it in storage and whenever I don't know what to make, we have chili verde!

Process chunky in batches in food processor:

4-5 lbs tomatillos

6 large annaheims

10 green bell peppers

2 red bell peppers

2 yellow bell peppers

5-6 onions

Add 7 large cans chopped green Chiles, 4 cans green enchilada sauce, 2 cans crushed tomatillos, 1 jalepeno (or more to taste), 4 large cloves garlic chopped fine, and 1/3-1/2 cup coriander and powdered cumin. Simmer in large stock pot all day long.

Cook a roast, pork, beef, turkey, or chicken (I use chicken) and add to a portion of the sauce (if freezing or storing, wait to add meat until ready to serve). Serve over rice and black beans and top with tomatoes, cheese, salsa, guacamole, squeeze of lime, whatever else you want! (similar to a mexican hawaiian haystack)

Taco Soup

I got this Taco Soup recipe from my sister-in law. It is so easy and so filling...

1 lb of browned ground beef
Chopped (or minced) onion
1 envelope Taco seasoning mix
2 cans of stewed tomatoes (or 28 oz)
1 can of kidney beans drained and rinsed (16 oz)
1 can of corn (16 oz)
1 can of tomato sauce (8 oz)
Grated cheese
Sour cream
Chips

Brown hamburger with the chopped onion. Rinse it off and set it aside. In a large pot add everything together then add hamburger. It should simmer for 20 minutes or so. Top with cheese, chips, and sour cream! That's it. Enjoy!

Black Bean & Toasted Corn Tacos

I've been trying out some recipes from vegeteriantimes.com. (I'm not against meat but I like lighter recipes and that's where I found them!) This was the first KEEPER from that site. It is so easy and so yummy! This recipe makes four small tacos so it is perfect for two! It would also be yummy with chicken. I followed the recipe exactly (except instead of using jarred roasted red pepper strips, I just use a real sliced red pepper).

Ingredient List

Makes 4 tacos

• 1 cup cooked black beans
• 1/2 cup prepared salsa
• 2 cloves garlic, minced (2 tsp.)
• 2 1/2 tsp. ground cumin, divided
• 1 cup frozen corn kernels, thawed
• 1/4 tsp. ground black pepper
• 4 6-inch corn tortillas
• 12 baby spinach leaves
• 1/2 cup jarred roasted red pepper strips
• 1/4 cup coarsely chopped cilantro
• 2 small green onions, finely chopped (1/4 cup)
• 1/4 cup crumbled cotija or feta cheese, optional

Directions

1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired. 2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently. 3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Nutritional Information

Per 2 tacos: Calories: 362, Protein: 14g, Total fat: 4g, Saturated fat: 1g, Carbs: 74g, Cholesterol: mg, Sodium: 904mg, Fiber: 14g, Sugars: 9g