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Quick and Easy Mexican Meals - Tuesday 1st December 2015
This time of year meals need to be quick and easy. A little flavour helps, as well as being cheap (this is the most expensive time of year after all - unless of course you're a Cheapskater).
We like Mexican food and I just love these two recipes.
They meet all my criteria:
We like Mexican food and I just love these two recipes.
They meet all my criteria:
- quick
- easy
- tasty
- cheap
- and they freeze beautifully so I can make a double or triple batch and build my stash of freezer meals.
Beef'n'Bean Burritos
Ingredients:
500g mince
1 can black beans
1 can diced tomatoes
1 avocado*
1 jar salsa (or 200ml of your favourite homemade salsa)
8 tortillas
Method:
Brown mince. Drain. Drain black beans and add to mince with diced tomatoes. Simmer 10 minutes. While the meat is cooking peel and dice the avocado. Lay the tortillas out. Divide the meat mixture evenly between them. Sprinkle a little diced avocado over each tortilla. Drizzle with salsa. Wrap up like a burrito. Serve with lime and coriander or Spanish rice on the side.
Notes:
The avocado is optional - I don't like avocado so I leave it out (and they don't figure in my grocery budget either).
Use a jar of salsa, the Aldi salsa is lovely, or make your own to suit your taste.
I often use Mountain Bread instead of tortillas in this recipe - ordered online it is cheaper per packet than tortillas.
Ingredients:
500g mince
1 can black beans
1 can diced tomatoes
1 avocado*
1 jar salsa (or 200ml of your favourite homemade salsa)
8 tortillas
Method:
Brown mince. Drain. Drain black beans and add to mince with diced tomatoes. Simmer 10 minutes. While the meat is cooking peel and dice the avocado. Lay the tortillas out. Divide the meat mixture evenly between them. Sprinkle a little diced avocado over each tortilla. Drizzle with salsa. Wrap up like a burrito. Serve with lime and coriander or Spanish rice on the side.
Notes:
The avocado is optional - I don't like avocado so I leave it out (and they don't figure in my grocery budget either).
Use a jar of salsa, the Aldi salsa is lovely, or make your own to suit your taste.
I often use Mountain Bread instead of tortillas in this recipe - ordered online it is cheaper per packet than tortillas.
Black Bean and Corn Enchiladas
Ingredients:
1 cup vegetable stock*
1 can tomato soup
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried onion
1 tsp salt and
1 tsp pepper
1 can black beans, drained and rinsed
2 cups frozen corn, thawed and drained
120g can diced green chillies, drained*
1 tsp ground cumin
1-½ cups grated cheese, divided
12 corn tortillas, warmed
Method:
In a medium saucepan, whisk together thestock, tomato sauce, ground cumin, garlic powder, dried onion and salt and pepper, making a red enchilada sauce. Bring to bubbling, then remove from heat. In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chillies. Stir in the ground cumin and salt. Last, add 1 cup of the grated cheese and combine well.
Warm the corn tortillas by wrapping them in a dish towel or paper towels and microwaving for 45 seconds to 1 minute.
Spread 1 cup of the enchilada sauce in the base of an oiled lasagne dish. Divide the bean mixture evenly between the warmed tortillas, roll up and place seam side down, nestled tightly together, in the pan. Pour another 1 cup
of red enchilada sauce over the top of the enchiladas and then sprinkle the remaining cheese on top. Bake in a 180 degree Celsius oven for 20 to 25 minutes, or until cheese has melted on top.
Notes:
*You can use chicken stock if you don't have any vegetable stock made. Alternatively use a vegetable stock cube in 1 cup of water.
*Use more or less chillies to suit your taste - we prefer about half a can of chillies in this recipe.
*This dish can be frozen for up to 12 months. Freeze before baking. Thaw in the fridge for at least 24 hours before baking.
Ingredients:
1 cup vegetable stock*
1 can tomato soup
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried onion
1 tsp salt and
1 tsp pepper
1 can black beans, drained and rinsed
2 cups frozen corn, thawed and drained
120g can diced green chillies, drained*
1 tsp ground cumin
1-½ cups grated cheese, divided
12 corn tortillas, warmed
Method:
In a medium saucepan, whisk together thestock, tomato sauce, ground cumin, garlic powder, dried onion and salt and pepper, making a red enchilada sauce. Bring to bubbling, then remove from heat. In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chillies. Stir in the ground cumin and salt. Last, add 1 cup of the grated cheese and combine well.
Warm the corn tortillas by wrapping them in a dish towel or paper towels and microwaving for 45 seconds to 1 minute.
Spread 1 cup of the enchilada sauce in the base of an oiled lasagne dish. Divide the bean mixture evenly between the warmed tortillas, roll up and place seam side down, nestled tightly together, in the pan. Pour another 1 cup
of red enchilada sauce over the top of the enchiladas and then sprinkle the remaining cheese on top. Bake in a 180 degree Celsius oven for 20 to 25 minutes, or until cheese has melted on top.
Notes:
*You can use chicken stock if you don't have any vegetable stock made. Alternatively use a vegetable stock cube in 1 cup of water.
*Use more or less chillies to suit your taste - we prefer about half a can of chillies in this recipe.
*This dish can be frozen for up to 12 months. Freeze before baking. Thaw in the fridge for at least 24 hours before baking.