I sure appreciate a good snack when I find it. I am of course, a “professional snacker”, meaning I love to just snack throughout the day rather than sit down to a big meal. (Mom, Dad are you reading this?) This recipe is so quick, easy, cheap, just SO good! You will thank me when that late night snacking urge kicks in!
Equipment you’ll need:
- Bowl
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can Mexican style tomatoes (they come with jalapeños and onions), drained and rinsed
- 1/2 red onion, chopped
- 1 handful cilantro, chopped
- pinch cumin
- pinch salt
- lime juice
- tortilla chips
Instructions:
Mix first 7 ingredients in a bowl. Refrigerate for at least 30 minutes before eating. Serve with tortilla chips.
A great easy crockpot recipe! We prefer to use corn tortilla’s because they are more authentic. On our honeymoon, we went to Mexico and had amazing tacos, they always told us that it wasn’t a real taco unless it was with a corn tortilla! Of course, if you prefer flour tortillas use those!
Equipment you’ll need:
- Slow Cooker
Ingredients:
- 4 chicken breasts
- 1/8 cup red wine vinegar
- 1/2 cup chicken stock
- 1 lime, juiced
- 1 tsp. white sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- corn tortillas
Put all ingredients into the slow cooker and cook on low until chicken is tender enough to shred, around 4 hours. Take chicken out and shred it and put on tacos. We use onions, cilantro, and lime as garnish on top, you can use whatever you like!
Erik and I absolutely love Mexican food! This is a very easy and yummy recipe that you can easily change to suit your tastes (We like things spicy!). This night, I served them with a side of guacamole and some corn muffins! Here is our recipe for Mexican Quesadilla’s.
Equipment you’ll need:
- Medium saucepan
- Cookie sheet
Ingredients:
- 2-3 chicken breasts
- 1/3 c. canned corn
- 1/2 c. canned black beans
- 1/3 c. spinach
- 1 jalapeño
- 2 Tbs. jalapeño juice
- 1/4 c. salsa
- 1 Tbs. cilantro
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1 c. shredded Monterrey Jack cheese
- flour tortillas
- vegetable oil
Instructions:
Salt and pepper the chicken, and boil in sauce pan until cooked through. Once chicken is done, remove it and shred it with a fork. If this is your only saucepan, wash it out or if you have another one, grab that.
Preheat your oven to 425 and line your cookie sheet with aluminum foil (for easy clean-up).
Combine all the ingredients listed except the last three. If you wish to add or subtract anything from the recipe, now is the time! Stir over med-high heat until it is all blended. Take off the heat and stir in cheese. Spoon even amounts onto 1 side of a flour tortilla, fold in half, then fold in half again. Brush the outside with vegetable oil, this is going to help it from sticking to the cookie sheet and also give it a nice golden brown crust. Bake in the oven for approx 15 minutes, flipping them half way through to brown on both sides.
