#SundaySupper: Easy Cinco de Mayo Recipes

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes

Steps:

  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

Appetizers

Drinks

Entrees

Tacos

Sides and Sauces

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

CIC: Black Beans & Mayonnaise

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Today’s Crazy Ingredient Challenge is to combine black beans and mayonnaise. To be honest, I voted for both of these ingredients, but that didn’t mean I had an idea.

And then I forgot about it. Taking two vacations back-to-back will do that to you.

When I always have black beans in my pantry and mayonnaise in my fridge it would have been a little inexcusable to skip this event.

Surprisingly, I was able to come up with an idea and make my dish on Sunday! I had game day food on my mind, and even though it was just the boys and me, I still made a perfect dip for watching football from the couch. I took inspiration from a warm spinach dip and added some black beans and southwest spices.

Firecracker was napping (gasp!) while I got the dip in the oven and he woke up just in time to take it out. Turned out the be the perfect distraction mechanism for his post-nap fussiness. He said it looked good and said he wanted to eat it. Of course, I had to take a picture first! Literally, one. I told him it was still hot and he informed me that it was cool now. So, out of the ramekin and into a different bowl to spend a few minutes in the fridge. I think he ate 2 bites; the smart kid really just wanted the chips within his reach. I loved the dip, and will definitely make it again for company. I’m looking forward to my afternoon salty snack this week, now!

This recipe will serve 2-3 people.

Black Bean and Spinach Dip

Ingredients:

  • 4 oz cream cheese, softened
  • 2 1/2 tbsp mayonnaise
  • 3/4 C shredded Mexican blend cheese
  • 2 C packed baby spinach
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 tsp chili powder
  • 1/8 tsp cumin

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all the ingredient until incorporated.
  3. Divide dip between two 16 oz ramekins. Bake 30-35 minutes, until dip is bubbly and the top is slightly golden.
  4. Serve warm with tortilla chips.

Black Bean and Spinach Dip for Crazy Ingredient Challenge from Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#SundaySupper: Easy Taco Recipes for Taco Tuesday

 

Warning! This recipe is insanely addicting. It will make you want to go out and buy all of the chorizo you can find. In fact, I did just that. However, at the time of purchase there were only two packages of chorizo left on the shelf. But still! I don’t think I can go to the store without getting a package. All because of these tacos. Truth be told, we made these twice in one week! They’re that good. We’ve told friends about them and have promised to make them next time they come over. I need to double the amount of chorizo from now on so that we’ll actually have leftovers!

The first time I made these tacos I did everything ahead of time. I made the salsa and crema around 4pm. Because Treat took a nap I jumped at the opportunity and cooked the chorizo, too. Not one to squander my slightly less hectic house, I decided to assemble a couple of tacos and have a photo shoot while the light was still good.

It’s hard not to yell at your toddler for standing on his chair while you’re standing on yours to get that aerial shot. You’ll see he has some of that salsa on his beloved Thomas plate. He was mostly interested in picking out all of the black beans, one of his favorite foods.

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We had to take a break from the photo shoot to bring Treat up from his nap. Both boys ended up eating their dinner before Daddy got home from work! At least they both adored the dish enough to still sit with us at the table nibbling while we scarfed down some tacos.

Firecracker also decided to help me with some food styling by dumping a heaping spoonful of salsa onto one of the tacos. (Good thing I was already done!)

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That helpful toddler ensured that his little brother had enough salsa to eat, too. It’s moments like these that melt my heart. They’re such good brothers to each other. The love that Treat has had for his older brother has been obviously visible in his adoring looks since month 1. Firecracker also took to our family’s new addition within a couple of weeks, trying to say his name long before the rest of his vocabulary emerged. I just hope this brotherly love lasts them a lifetime.

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Can you believe that until these tacos I’d actually never had queso fresco!? Even with my series of Mexican Monday, which has been severely lacking lately. I’ve typically been “too cheap” or simply unable to find it. Now, living in Southern California, I had no trouble finding a large variety of Mexican cheeses at the store. The queso fresco reminded me of a saltier version of string cheese, so if you can’t find it, I’d suggest shredded mozzarella.

I had bought some typical taco toppings, lettuce and tomato, and then completely forgot about them! Honestly, these tacos shine without them and the lime and cilantro crema keeps them feeling light and fresh.

Chorizo Tacos with Black Bean & Corn Salsa

Ingredients for tacos:

  • 1-2 lb ground chorizo, casings removed if using links
  • soft shell taco tortillas, we prefer flour but corn would work well, too
  • queso fresco

Ingredients for salsa:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire roasted corn, drained
  • 1/4 C diced red onion
  • zest 1 lime
  • juice 1 lime
  • 1-2 tbsp agave, to taste
  • fresh cilantro, torn, to taste

Ingredients for crema:

  • 1/4 C sour cream
  • 1/4 C fresh cilantro, chopped
  • zest 1 lime
  • juice 1 lime

Steps:

  1. Cook ground chorizo in a skillet over medium high heat. Drain and set aside.
  2. Make salsa: Combine all salsa ingredients in a large bowl. Season to taste with S+P. Keep in fridge until ready to serve.
  3. Make crema: Whisk together all ingredients in a small bowl. Season to taste with salt. Add water if needed to thin it out.
  4. Assemble tacos with chorizo, salsa, crema, and queso fresco. Option to add other favorite taco toppings: avocado, lettuce, tomato.

*This recipe is modified from Keri at http://fashionablefoods.com/2016/04/25/chorizo-tacos/

Chorizo Tacos with Corn & Black Bean Salsa  Sew You Think You Can Cook (1)

Update October 1, 2017: October 4th is National Taco Day and to celebrate the Sunday Supper Movement has collected about two dozen fun and simple taco recipes to celebrate! Be sure to scroll past my recipe to see the mouth watering collection for yourself!

The taco recipe I’m sharing with you today is in fact an oldie but goodie. These Chorizo Tacos with Black Bean & Corn Salsa were first enjoyed about a year ago (8/21/16 to be exact) and shared here on Sew You Think You Can Cook. I kid you not when I say these have made a very regular appearance on our dinner table since then!

Because chorizo is already seasoned with incredible Mexican flavors, all you need to do is cook it up and drain the fat! The salsa is simply mixing a few ingredients and is a favorite of my kids. The crema is another 3 ingredients. Done!

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

{Meatier} Turkey Chili

I don’t know what your summer’s looked like but here in southwest Ohio there’s been enough rain to make Florida seem like the dessert. The guy who cuts our lawn was telling me it’s the 4th wettest season in history! (Yes, Dad, that means our lawn mower is still broken….)

All of this rain made it perfectly acceptable to make chili in the middle of July.

I’ve never really cared for chili until I created my own recipe. My chili though is almost close to a soup because I don’t care for the meaty texture of popular chilies. Every time I make my chili I adjust it slightly and each time I’ve made it meatier by either forgetting the chicken stock completely, or adding more beans and/or turkey depending on how much I need to make.

So, I decided to branch out and try someone else’s recipe. … Kinda. I knew I didn’t need to make as much as Olivia made so I halved it – ish. I have to say, we absolutely loved this turkey chili! A dollop of sour cream and a generous sprinkling of scallion created (for me) the perfect bowl. Stuart added some shredded cheese, and we both scooped the occasional bite with tortilla chips. I’m partial to my original recipe, but this turkey chili is really threatening it’s crown. Maybe I’ll have to combine the two recipes!

I think it’s safe to say that I can no long claim “I don’t like chili”. Next up – experimenting with different meats!

Turkey Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 vidalia onion
  • 1 yellow bell pepper
  • 1 tsp minced garlic
  • 1 lb ground turkey (I used 85/15)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 1/2 C chicken stock
  • 1 tbsp chili powder
  • 1 1/2 tsp dark brown sugar
  • 1 tsp hot sauce, or more to taste
  • 1 tsp Italian seasoning

Steps:

  1. In a large skillet over medium-high heat, saute onion and pepper in olive oil. When tender, add the garlic and cook another 60 seconds. Transfer to a large pot.
  2. In the same skillet cook the turkey, breaking it up. Use a slotted spoon to transfer the cooked turkey to the pot.
  3. To the pot add the remaining ingredients. Bring to a boil and reduce to a simmer. Cook for at least 45 minutes. Note: If the chili becomes too thick, simply add some more chicken stock. 

*This recipe is modified from Olivia at http://www.oliviascuisine.com/best-turkey-chili-ever/*

{Meatier} Turkey Chili | Sew You Think You Can Cook

SRC: Black Bean and Beer Queso

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Black Bean Dip

Let me tell you about my new favorite snack. Well, healthy snack. I’m still a sucker for Sour Cream and Onion potato chips. Which is why I tend to not buy them. Unless I have a good excuse. Like people coming over for a grill out and game night. Such as happened over the weekend. And why I’m now sitting here munching on processed food deliciousness.

Salty and crunchy foods are always my mid-afternoon craving, so I try to keep a smarter option on hand. A bean dip is a great snack – full of protein and fiber – and I can enjoy it with a slightly guilty pita or tortilla chip along with carrots and celery. I think the biggest challenge with eating healthy is satisfying those unhealthy cravings, so it’s important to “cheat” in a smart way. By combating salty chips with a filling and healthy dip you end up feeling satisfied.

This black bean dip is a huge hit! I’ve made it three times now. If it’s still on the table when my husband gets home I find I don’t have any left the next day. My son even enjoys it – he’ll eat it with his hands, off a spoon, or even gnaw it from a piece of celery.

Black Bean Dip

Ingredients:

  • 2 cans (15 oz) black beans, rinsed and drained
  • 1/2 C salsa
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro

Steps:

  1. Place beans in food process and pulse until they’re broken up. Add salsa, garlic, cumin, chili powder, olive oil, and lime juice. Puree until smooth.
  2. Season to taste with S+P and add in the cilantro. Pulse until combined.
  3. Serve with multi-grain tortilla chips, pita chips, pita bread, or veggies.

*This recipe is adapted from Bobbi at http://www.bobbiskozykitchen.com/2015/02/chipotle-black-bean-dip-sundaysupper.html#.VSrAH_nF_0e*

Black Bean Dip | Sew You Think You Can Cook

Slow Cooker Fiesta Chicken

This Mexican Monday post is the first Mexican Monday meal I prepared in our new Ohio home. With a little one to care for and a house to turn into a home, I happily let my slow cooker do the work for me.

This creamy, saucy, shredded chicken goes great over top a pile of rice. It’s a hearty meal perfect for when the days and nights start to get a little colder.

This dish provides wonderful leftovers too (and I don’t say that lightly) – remake some rice or even turn it into another Mexican Monday favorite – enchiladas, tacos, or quesadillas. I even scooped it up with some tortilla chips.

The original recipe called for a can of Rotel, but as I’m breastfeeding and trying to avoid too spicy of food I substituted a partial can of diced tomatoes with garlic and onion. Next time I’d even add in a can of corn!

Slow Cooker Fiesta Chicken

Ingredients:

  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (15 oz) diced tomatoes with garlic and onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 red onion, chopped
  • 2 large chicken breasts
  • 1 C sour cream

Steps:

  1. In a slow cooker, combine cream of chicken soup, tomatoes, beans, and onion.
  2. Season chicken with S+P. Add to slow cooker.
  3. Cook on LOW 7 hours.
  4. Shred chicken and return to the slow cooker. Stir in sour cream.
  5. Serve over rice.

*This recipe is adapted from Sarah at http://themagicalslowcooker.com/2014/08/16/slow-cooker-fiesta-chicken-bake/*

Fiesta Chicken