Arroz Verde

While this rice often includes roasted poblano chiles, I've chosen to use tomatillos. You can roast and peel your own, but canned tomatillos are easy and still very flavorful. 

2 c basmati rice
1 28-oz can tomatillos, drained & pureed
1 1/2 Tbsp butter
1 c diced onion
1 serrano chile, minced
1 tsp ground cumin 
1 1/2 c chicken broth
1 tsp kosher salt
1/2 c minced cilantro

Wash basmati rice twice and spread out on a clean kitchen towel to dry. 

While rice dries, melt butter in Instant Pot. Add onion; saute, stirring, until softened and beginning to brown. Add minced chiles; cook a moment, stirring, then add cumin. Stir; cook 1-2 minutes, until fragrant. 

Add rice; stir to coat with butter. Pour in pureed tomatillos and chicken broth. Season with salt; stir to incorporate. Cook 4 minutes on HIGH and let pressure release naturally. Fluff with a fork; stir in cilantro. Makes about 5 cups cooked rice. 

Chicken Tortilla Soup

This recipe uses two shortcuts: chile paste instead of soaking and blending chiles, and the same corn masa used to make tortillas instead of blending stale corn tortillas with stock. 

1 Tbsp olive oil
1 1/2 c chopped onion
4 cloves garlic
1 lb shredded rotisserie chicken
14-oz can fire-roasted diced tomatoes
14-oz can black beans
3 Tbsp Herdez pasilla chile paste
1/3 c instant corn masa, such as Maseca
4 c chicken broth
Juice of 2 limes 
Salt and pepper to taste 
For serving: tortilla strips, avocado, cilantro

Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, 4-6 minutes or until onion is softened. Add garlic; stir a moment or two. Add tomatoes, beans and 3 cups broth. Bring to a boil.

While soup comes to a boil, mix corn masa with remaining 1 cup broth until smooth. 

Add pasilla chile paste, stirring until dissolved. Add masa mixture to simmering soup, stirring until dissolved. Simmer until soup thickens. Remove from heat; add lime juice and season to taste with salt and pepper. Makes about 8 cups.

Sweet Potato Black Bean Enchiladas

1/2 cup minced red onion 
2 cloves garlic, minced
1 poblano chile, seeded and chopped
1 tsp ground cumin
1/2 tsp ancho chile powder
8 corn tortillas
1 (15-oz) can black beans, rinsed and drained 
1 1/2 cups leftover roasted sweet potato, cubed (or 1 raw, peeled & diced)
2 ounces cream cheese 
6-8 ounces pepper jack cheese, half cut into sticks, half grated
1 jar Trader Joe's enchilada sauce 

Saute onion, garlic and poblano in a little oil until softened. Add spices. 

Meanwhile, cook tortillas in a bit of oil for a few seconds on each side until coated and pliable. Set aside. 

Add black beans and sweet potato to onion-chile mixture. When heated through, add cream cheese. Stir to melt and incorporate. 

Pour 1/3 to 1/2 cup enchilada sauce in bottom of 9x12 pan. Tilt to spread evenly.

Assemble tortillas: lay one stick of cheese lengthwise in a corn tortilla, top with filling, roll to seal, and place seam side down in prepared pan. Repeat with remaining tortillas. Top with remaining enchilada sauce. 

Bake covered at 375 for 25-30 minutes or until bubbly. Top with shredded cheese and bake uncovered 5-10 minutes or until cheese is melted and beginning to brown. 

Restaurant-Style Mexican Rice

Can also be made in an instant pot; adjust liquid to ratio of 1 part rice to 1.25 parts liquid

2 c basmati rice
14-oz can diced tomatoes with liquid
3.5 c water
1/4 tsp salt
1/4 tsp ground cumin 
1/4 tsp ground coriander
1/4 tsp ancho chile powder
1/4 tsp dried oregano, crushed
1/8 tsp garlic powder
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper

Combine all ingredients. Microwave in a Pyrex bowl for 18 minutes or until rice is done. Fluff and serve.

Seafood Enchiladas

1.5 to 2 lbs seafood (I used a mix of cod and shrimp)
1 tablespoon butter
1 small onion, chopped
12-oz jar salsa verde
8 ozs cream cheese
7-oz can chopped green chiles
2 cups shredded Monterey Jack cheese, divided
10 to 12 6" corn tortillas
Fresh cilantro
Sliced jalapeños

Remove skins and shells from seafood; cut in 1" pieces. Preheat oven to 350°. Butter a 9x13" baking dish.

In a large skillet, heat butter over medium-high heat. Add onion; saute until crisp-tender, 3 to 4 minutes. Add seafood; saute 5 to 7 minutes or until done. Remove from pan.

In the same pan, warm salsa, cream cheese and chiles just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.

Stir just enough cheese sauce into seafood mixture to bind it together. Spread 1 cup sauce into baking dish. Place 1/3 cup shrimp mixture on each tortilla, roll up and place in prepared dish, seam side down. Top with remaining sauce, spreading to coat tortillas. Sprinkle with remaining cheese.

Bake covered until cheese is melted, 20-25 minutes. Sprinkle with cilantro; top with jalapeño slices. Good with Mexican rice.

Cilantro-Lime Shrimp Tacos with Cotija Slaw and Avocado

For the shrimp:
1 pound medium shrimp
Juice of 2 limes
2 cloves garlic, minced
1/2 tsp cumin
1 Tbsp olive oil
1/2 tsp kosher salt
2 Tbsp cilantro

Peel and devein shrimp. Combine remaining ingredients except cilantro; pour over shrimp, tossing to coat. Let stand 20 minutes while you assemble the slaw.

When ready, remove from marinade and cook in a skillet over medium-high heat until just pink, 2-3 minutes. Remove from skillet; add marinade, boil to reduce to 1-2 tablespoons of liquid, and pour atop shrimp. Add cilantro.

For the slaw:

1/4 head green cabbage, very thinly sliced

3 scallions, sliced

1/4 cup cilantro, minced

Juice of 1 lime

2 Tbsp avocado oil

1/2 tsp kosher salt

1/4 cup crumbled cotija or sheep's-milk feta cheese

Combine all ingredients, tossing together. Set aside.

For assembly:
8 corn tortillas, warmed
1 avocado, sliced

Creamy Black Bean Spinach Enchiladas

For the sauce:

2 Tbsp sunflower oil
3 Tbsp unbleached all-purpose flour
3 Tbsp chili powder
1/2 tsp cumin powder
1/4 tsp garlic powder
2 to 2 1/2 c no-chicken broth

Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.

For the filling:

1/2 yellow onion, diced
2 tsp sunflower oil
1 pound (2 c) nonfat cottage cheese
3/4 c pepper jack or Mexican blend shredded cheese
15-oz can black beans, drained and rinsed
1 c frozen spinach
3 Tbsp cilantro, shredded

Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.

Assembly:

1 dozen corn tortillas

In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.

Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.

Southwestern Black Bean Salad

2 cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste
2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin
1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

Smoky Mexican Black Beans

I make these all the time, in a variety of ways, as you will see when you read the directions. This recipe makes 4 to 5 cups of cooked beans.

2 c dried black beans
1 Tbsp canola oil
1 c chopped yellow onion
3 cloves garlic
1 tsp smoked paprika
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp ancho chile powder
1 bay leaf
1 tsp salt, or to taste


Soak the black beans in triple their volume of water for 8 hours or overnight. Drain beans; discard soaking water and set beans aside. (If you are in a hurry, you can bring them to a boil, then remove from heat and let stand covered for 1 hour, then proceed as written. If you don't soak them, just cook them longer, up to double the indicated time, and prepare to feel a bit gassy.)

Heat oil over medium-high heat in a skillet (if using crock-pot) or a pressure cooker or large pot (if using stovetop). Add onions and garlic. Cook, stirring frequently, until softened and beginning to brown. Add spices. Cook and stir for a couple of minutes, until fragrant.

If making on stovetop, add soaked beans and bay leaf. Add water just to cover, stirring well. Cook for 90 minutes, covered, or 18 minutes at high pressure in a pressure cooker (natural release).

If making in crock-pot, scrape onion-garlic-spice mixture into bottom of crock-pot. Rinse/scrape skillet well and add this water with all its flavorful bits to crock-pot, then add black beans and bay leaf. Pour water in at least 1" over top of beans and cook 4-5 hours on high or 8-10 hours on low.

Salt beans to taste. Remove beans to a heat-tolerant storage container (I use a large slotted spoon) and cook liquid down until slightly thickened. Pour over beans, stirring well to coat beans with liquid. Refrigerate everything overnight, then reheat and serve... because beans are always better the next day.

Roasted Tomatillo Salsa

This salsa is very easy to make, and puts anything from a jar to shame. My 10-year-old was eating it with a spoon!

1 1/2 lbs tomatillos, husked and washed
2 poblano chiles, cut in half, seeded
2 serrano chiles, cut in half, seeded
Juice of 1 lime
1/2 tsp each cumin and salt
1/4 c white onion, minced
a few sprigs cilantro, stemmed, finely chopped

Broil tomatillos and chiles on a rimmed baking sheet until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cover side of sheet with chiles with a kitchen towel; let cool. Remove and discard blackened skins from chiles. Transfer remainder to a food processor, including juice on baking sheet. Process to a coarse puree. Scoop into a serving dish. Stir in onions and cilantro. Season to taste with cumin, salt and lime juice.

Barrio Cafe Guacamole

photo courtesy Barrio Café

1 avocado

1 heaping Tbsp diced tomatoes

1 heaping Tbsp diced Spanish or red onion

1 heaping Tbsp seeded and diced jalapeño

1 heaping tablespoon diced cilantro

1/2 fresh lime

Salt and freshly ground pepper to taste

1 heaping Tbsp fresh pomegranate seeds

Dice avocado into small chunks; place in a serving bowl. Add tomatoes, onion, jalapeño and cilantro. Squeeze fresh lime juice over mixture. Sprinkle with salt and pepper to taste. Fold together gently. Add pomegranate seeds. Mix gently; serve immediately. Makes 4 servings. 

Approximate values per serving: 88 calories, 8 g fat, 1 g saturated fat, 0 cholesterol, 6 g carbohydrates, 1 g protein, 6 mg sodium, 1 g fiber, 82 percent of calories from fat.

Halloween Chili

This smoky black bean and sweet potato chili is a gorgeous black and orange in the bowl, hence its name. Omit the chipotle chile powder if cooking for young palates.

1 1/2 c dried black beans
1 Tbsp canola oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp ground cumin
2 tsp ground coriander
1 1/2 tsp dried oregano, crushed
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp chipotle chile powder (for more heat)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium-large sweet potato, peeled and diced
1 14-ounce can crushed tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro
1/2 c chopped scallions

Soak and cook black beans until soft.

In a large soup pot, cook onion in oil over medium-high heat until softened and beginning to brown. Add garlic; stir until fragrant. Add spices; cook 1 to 2 minutes or until toasted. Add sweet potato, stirring to coat with spices. Add cooked black beans with their liquid and canned tomatoes. Simmer 15 minutes, or until sweet potatoes are cooked and flavors are blended. Season to taste with salt, pepper and lime juice. Serve in bowls topped with cilantro and scallions.

Skinny blue corn cheese enchiladas

My girls' favorite thing about this dish was the unexpected chemical reaction between the sauce and the tortillas — the blue corn turned fuschia.

1/2 c fat-free ricotta cheese
1/2 c fat-free cottage cheese
1 small can diced green chiles
1 bunch scallions, finely chopped
1/2 tsp ground cumin
1 c shredded reduced-fat Mexican-style cheese blend
salt and pepper to taste
12-oz jar mild salsa verde
1/4 c nonfat Greek yogurt
8 blue corn tortillas, steamed until soft
1/4 c cotija cheese
1/4 c shredded cilantro

Preheat oven to 375. Spray a 9x9 pan with cooking spray or coat with oil.

Combine ricotta, cottage cheese, green chiles, scallions and cumin. Mix well. Stir in shredded cheese. Season with salt and pepper.

Mix salsa verde and Greek yogurt. Spread about 1/2 c sauce on bottom of prepared pan. Roll 1/4 c filing up in a hot tortilla; place seam side down in pan. Repeat with remaining tortillas and filling. Pour remaining sauce atop, spreading to cover tortillas. Cover; bake 30 minutes or until steaming.

Uncover, sprinkle with cotija cheese and bake 10 minutes or until edges are beginning to brown. Sprinkle with cilantro and serve.

Creamy Spinach and Blue Corn Enchiladas

16 ozs low-fat ricotta cheese
1/4 c low-fat sour cream
1 1/2 c shredded low-fat cheddar cheese (I used Cabot 75% Cheddar)
1 can diced roasted green chiles
3/4 c frozen spinach, thawed
1 clove garlic, crushed
16 ozs enchilada sauce of your choice
8 blue corn tortillas, warmed
1 Tbsp oil

Stir together ricotta, sour cream, 1 c cheddar, green chiles, spinach and garlic. Mix well. Spray a 13"x9" pan with cooking spray or brush with oil. Pour a small amount of enchilada sauce on the bottom of the pan, just to cover.

Brush each tortilla on front and back with oil to coat. Fill tortillas with an equal amount of filling. Wrap to seal. Pour remaining enchilada sauce evenly over enchiladas. Sprinkle with remaining cheddar.

Bake at 400 for 20 minutes or until bubbling and slightly browned at edges. Serve.

Roasted Chile Frittata with Hash Brown Crust

I roasted several big trays of bell peppers and poblano chiles earlier in the week, making tonight's dinner very easy.

3 c peeled and shredded leftover baked potatoes
olive oil spray
salt
2 tsp olive oil
1 c chopped onion
3 cloves garlic, minced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp crushed dried oregano
salt and pepper
1 roasted bell pepper, chopped
1 roasted poblano pepper, chopped
2 ozs cotija cheese
3 slices veggie bacon, crumbled
4 eggs
1/2 c milk

Preheat oven to 425.

Spray a 9" pie pan with cooking spray. Press potatoes into pan and up sides to make a crust. Spray again with cooking spray; sprinkle with salt. Bake 15-20 minutes or until beginning to brown.

Meanwhile, saute onion and garlic in olive oil until softened. Add spices; saute until fragrant, about 2 minutes. Stir in bell peppers; remove from heat. In a separate bowl, beat eggs and milk together. Set aside.

Sprinkle cheese over baked crust. Top with bacon, then sauteed vegetables. Pour egg-milk mixture atop. Reduce heat to 375; bake 20-25 minutes or until set and beginning to brown.

Grilled Wahoo Tacos with Cumin Crema

If you don't have lime-flavored oil to use in the marinade, please be cautious using lime juice instead, especially if you plan to let the fish stand in the marinade for a long time. Prolonged exposure to high acidity can chemically "cook" your fish, leaving you with ceviche instead of a grill-ready fillet. Feel free to substitute regular oil flavored with some food-grade lime oil. Yes, you will use food-grade lime oil in other recipes, I promise, even if only these cookies.

For the grilled wahoo:1/4 c Mexican lime olive oil

1 tsp ancho chile powder
1 tsp cumin powder
1 tsp coriander powder
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/2 lbs wahoo (ono) fillets, cut into pieces about 1 1/2" by 5"

Combine oil, spices, salt and pepper in a gallon-sized zip-top bag. Squeeze to blend. Add fish fillets in a single layer, rotating bag and fillets to coat evenly. Let stand, refrigerated, for at least 30 minutes and up to overnight.

Preheat an outdoor grill or an indoor grill pan. Remove fish from marinade; grill 2 minutes per side or until just done, brushing with marinade as needed to prevent sticking.

For the cumin crema: 1/2 c sour cream
Juice of 1 lime
1/2 tsp cumin powder
1/4 tsp salt
2 tsp milk, or as needed to make a sauce-like consistency

Combine all ingredients (sour cream through milk) in a small bowl. Set aside, refrigerated, until tacos are ready to serve.

For the tacos:12 corn tortillas
1 1/2 cups shredded green cabbage
1 cup pico de gallo salsa
1/2 c chopped cilantro
Lime wedges

To serve:Place a piece of fish in a steamed corn tortilla. Drizzle with cumin crema. Top with shredded cabbage, chopped cilantro and pico de gallo salsa. Serve with lime wedges alongside.

Tortilla Pie

Some call this type of dish "Mexican lasagna," but as my 7-year-old professes an intense dislike of regular lasagna, we chose the moniker Tortilla Pie instead.

2 tsp canola oil
1 red onion
4-5 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp pasilla chile powder
1 red bell pepper
12 oz soy crumble (can use lean ground turkey)
4 oz roasted diced green chiles
1 can diced tomatoes in juice
1 can black beans, rinsed and drained
Greens from 1 large golden beet, shredded, about 3 cups (can substitute any mild green such as spinach or chard)
8 whole-wheat tortillas
1 1/2 c shredded Mexican blend cheese
1 1/4 c enchilada sauce
1/4 c chopped cilantro

In a large skillet, saute onion and garlic in canola oil until onion is softened. Add spices; saute until fragrant, about 2 minutes. Add bell pepper; saute until softened. Add soy crumble, pressing with the back of your spoon to loosen. Add green chiles, diced tomatoes and black beans; cover and simmer a few minutes until greens wilt. Uncover and simmer to desired thickness. Remove from heat.

In a 9" square pan, layer ingredients as follows: tortillas, skillet mixture, enchilada sauce, cheese, cilantro. Repeat twice. End with tortillas, then top with enchilada sauce and cheese. Cover with foil; bake at 375 for 30 minutes or until heated through. Remove foil; bake 15 minutes or until top browns. Sprinkle with cilantro and serve.