Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, 14 October 2012
Heuvos Rancheros
Ingredients :
- 3 cups cooked red beans
- Juice of 1 lime
- ¾ tsp. ground cumin
- ½ tsp. cayenne pepper
- ½ tsp. salt
- 6 large corn tortillas
- 6 – 8 eggs
- feta cheese
- 2 small tomatos
- 1 small onion
- 1 medium jalapeno pepper, chopped
- 2 cloves garlic
- Sour cream
- 1 sliced avacado for garnishing
- fresh coriander
- For the salsa, finely dice the tomatoes and onion and add in a large bowl. Add chopped jalapeno, chopped garlic, cumin, cayenne pepper and salt.
- Heat a pan over a medium flame and add tsp of olive oil. Saute the salsa for about 3 minutes, and remove from pan. Keep aside.
- In the same pan, add the beans with one clove of garlic, ½ cup of warm water and some salt. Cook over low heat until warmed. Smash the beans with a spoon.
- In another pan, heat some oil and fry the eggs, sunny side up. Season with salt and pepper.
- Warm the tortillas on the pan, and place them on a plate. Divide the beans on each tortilla. Top off the tortilla with one fried egg each, salsa and feta cheese. Garnish with sour cream, coriander and sliced avacado.
Serves 6
Labels:
Mexican Vegetable Wraps
Ingredients :
- ½ pumpkin, peeled and cut into large wedges
- 1 red chilli, deseeded and chopped
- 1 tbsp Cajun spice mix
- 1 tbsp oil
- 400 gm can refried beans
- 2 tomatoes, chopped
- 4 tbsp yogurt
- zest and juice 1 lime
- 50 gm bag arugula leaves
- 8 tortillas
Preparation :
- Preheat oven to 200OC. In a roasting tray, mix the pumpkin with the chilli, spices, oil and seasoning and roast for 25 mins until pumpkin is tender.
- Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
- Heat wraps on a pan for about 2 minutes or as according to pack instructions. Spread the beans on the tortillas. Top with pumpkin and dollop of yogurt.
Serves 4
Friday, 12 October 2012
Bean Nachos
Ingredients :
- 1 tablespoon oil
- 1 large red onion, finely chopped
- 1 small red capsicum, diced
- 1 small green capsicum, diced
- 150 gms corn kernels
- 400 gm tomatoes, peeled and diced
- 420 gm tinned red beans, rinsed and drained
- 1 teaspoon Tabasco sauce
- 250 gms packet light corn chips
- 1 cup grated cheese
- 1/2 ripe avocado, peeled, cored
- 2 tablespoons lemon juice
Preparation :
- Heat oil over medium heat, add onions and sauté for 2-3 minutes, till onions are soft and translucent.
- Add capsicum, corn, tomatoes and beans. Saute for another minute, and then add the Tabasco sauce. Add about 2 - 3 tablespoons of water.
- Season with salt and pepper, and continue cooking, for about 20-25 minutes, until the veggies are soft and beans are heated through.
- Preheat the oven to 200 C. Place corn chips on a roasting tray, sprinkle with half the cheese and top with bean and veggies mixture. Finish off with the remaining cheese. Bake for 10 minutes until cheese has melted.
- Mash avocado in a bowl, and add lemon juice. Mix well. Add on top of nachos and serve.
Serves 4
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