• Kaylan

Guess We're Having Mexican

It all started when Mike wanted to enter a chili contest at school, so we obviously had to do a practice run to be sure it was good. And I, being the thrifty shopper, decided I didn't want to buy a bunch of extra ingredients, so I thought we would just have Mexican-inspired dishes this week so I wasn't buying a bunch of different stuff.


Cowboy chili

So we'll start off with this cowboy chili that Mike made for us. Note that this is not the version he will be serving the kids at school because he wanted to show them that fake meat could taste just as good as regular meat. In my mostly vegetarian ways, DESPITE DR. PRAEGER'S BEING BASICALLY THE ONLY MEAT SUBSTITUTE I WILL EAT because there are no fillers, unlike Beyond or Impossible Burgers, I insisted that ours only have a metric ton of beans and vegetables. He wanted to do a more smoky flavor, with coffee and chocolate undertones. It worked.






Ingredients (for our chili)

  • 2 cans black beans, drained and rinsed

  • 1 can pinto beans, drained and rinsed

  • 1 can kidney beans, drained and rinsed

  • 2 green bell peppers, diced

  • 1 red bell pepper, diced

  • 2 yellow onions, diced

  • 1 bag frozen corn

  • 5 cups diced tomatoes (I had him measure how much he used since I bought an industrial sized can for him to use for both chilis)

  • 2 cups bourbon barrel aged coffee (it is a $30 bag of coffee but would produce the best flavor)

  • 2 tbsp unsweetened cocoa powder

  • 1 can chipotle chilis in adobo sauce


Directions

  1. Dump it all in a soup pot and simmer for 2 hours.


Next up, I needed to make a ton of fajita vegetables for some shrimp taquitos. I also needed to dice up a bunch of these vegetables for fajita/burrito salad bowls - these vegetables will remain fresh. These taquitos are pretty good, and Mike made some guacamole the other day, which made a perfect dipping sauce. Slurp slurp! I adopted the taquito recipe from SkinnyTaste.

Ingredients

  • 2 1/2 green bell peppers, julienned

  • 2 red bell peppers, julienned

  • 2 yellow onions, sliced

  • 3 tbsp olive oil

  • Juice of one lime

  • Cooking oil spray (I used olive oil in a Misto sprayer, but you could use vegetable or canola oil probably... avocado oil would probably be great)

  • Chili powder, smoked paprika, onion powder, and 1 tbsp fresh garlic for fajita seasoning (to taste)

  • 30 whole wheat fajita tortillas

  • 2 lb bag of shrimp

  • 8 oz bag pepperjack cheese


Directions

  1. Julienne the peppers and slice the onions. Put into a large bowl and drizzle with 2 tbsp olive oil and shake the bowl around to coat the vegetables.

  2. Preheat the oven to 400F. Cover a cookie sheet with parchment paper and put the shrimp on it. Season with chili powder and lime juice. Cook until opaque, about 10 minutes.

  3. Put the fresh garlic and 1 tbsp of the olive oil in a pot and warm. Dump the peppers and onions into the pot..

  4. Sautee the green and red bell peppers and onions until just a little softer than al dente.

  5. Place parchment paper on a cookie sheet. On a small plate, place a tortilla. Place 2-3 shrimp, depending on size, in a line at one edge of the tortilla. Place about a forkful of sauteed fajita vegetables on top of the shrimp, and sprinkle with a large pinch of pepperjack. Roll up and place on the cookie sheet, seam side down.

  6. Repeat until the cookie sheet is full, then spray lightly with the cooking or olive oil. Bake for about 15 minutes, or until the tortillas start to brown and become golden and crispy. You might have to use 2 cookie sheets and do this a couple times to use all the tortillas.


These are really good and filling, especially with the guacamole as dipping sauce!


Then, because no meal is complete without dessert, this week I made this chocolate hummus from Don't Waste the Crumbs because those peanut butter bars from last week were JUST. TOO. GOOD BUT NAUGHTY.


Chocolate Hummus

Ingredients

  • 3 cups cooked garbanzo beans (I used a large Preferida can)

  • 6 tbsp pure maple syrup

  • 1/2 tsp salt

  • 1 tsp vanilla extract

  • 8 tbsp unsweetened baking cocoa

  • 1/4 cup water


Directions

  1. Shell the garbanzo beans - this is very important and takes the most time because you do not want those shells to be mixed in with your delicious creamy hummus,

  2. Put all ingredients, except the water, into a food processor.

  3. Puree until the mixture is smooth, adding water until you get to your desired consistency (I used the entire 1/4 cup)


So I'm probably going to have some of that in a little bit!


In case you were wondering about the salad, it is diced green and red bell pepper, yellow onion, and corn. I used 1/4 cup of quinoa for my protein, 2 tbsp of fresh salsa, 1 tbsp of Bolthouse Farms Cilantro Avocado dressing, and about 15 grams of shredded cheddar over 65 grams of spinach. It was satiating but not filling, so now I"m sitting here on the couch at 8pm wondering what else I can eat to get me some more protein.