Friday, May 3, 2013

my favorite Mexican-inspired recipes for Cinco de Mayo (or any day!)

Sunday is.... May 5th!

Cinco de Mayo!

A perfect excuse to make a big batch of enchiladas. (As if you needed one.)
{Insert the sounds of a mariachi band.}
My go to enchilada recipe is here, and it is totally adaptable-- make it with your favorite veggies or meat. Really, whatever you have on hand! 
You can watch me making a batch here in this video.

Make sure to make a BIG batch, because these enchiladas freeze perfectly!

Another great Mexican-inspired option would be my vegetarian tacos. I have heard from many parents, that when their kids have the chance to "make-your-own" they are apt to try a little of this and a little of that. Turning any meal into a fun game of getting as many colors as you can on to your plate is a challenge lots of kids enjoy.

On the appetizer front, my salsa baked goat cheese dip is creamy and decadent tasting. Perfect for a casual weekend gathering, served alongside tortilla chips and veggies.
It's really simple to make, and everyone loves it!

Another easy appetizer idea would be jicama with lime juice and a sprinkling of chili powder. Light and crisp, this is a fresh and healthy option. My kids love jicama, so I set some aside when I am chopping to pop into lunch boxes, have for snack, etc. Not sure of exactly what you're shopping for? I've included a photo of jicama here. Some markets sell it already peeled and chopped, in which case, it would like like a little container of the spears pictured above.

Another favorite jicama recipe is this salad with mango, jicama and a lime vinaigrette. I had forgotten how much I love this salad until I just reposted it. Definitely making this soon.

A great make-ahead option is this jicama, black bean and corn salad. It gets even better after the flavors have melded a day or two. 

And speaking of black beans, these citrus-infused black beans are so, so good!

Leftover beans can easily become this colorful dinner later in the week.

And, last but certainly not least, cilantro-roasted veggies are delicious warm or room temp. 
I "re-purpose" any leftovers in scrambled eggs, frittatas (watch a frittata video here if you'd like), on salads, added to a grain side

That's quite a round-up of simple, colorful Mexican-inspired recipes. Hope everyone has a fabulous weekend ahead. Let me know what you whip up!

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