Tag Archives: mexican

Mexican Bean dip.

I wish I could say that I was in charge of an easter brunch and have some fancy delicious vegetarian recipes to share from this weekend, but I was not in charge! I sat back and played with babies and dogs all weekend. Rough life.

There was one night this weekend that I did get to step in the kitchen and take charge. Brent’s brother-in-law was craving guacamole, so Mexican food was the plan. Baby Thomas was getting bored of Easter food anyway. 

I decided to make a bean dip. This is a super easy vegetarian appetizer that is so delicious, awesome for parties and amazingly inexpensive. My friend in high school made this recipe up and I’ve made it often ever since.
Mexican Bean Dip: The Ingredient List
1 can of vegetarian refried beans
1 cup of your favorite salsa (not-chunky)
1 fresh jalapeño, seeded/diced
1 T diced onion
1/2 cup cheddar or mexican blend cheese, divided
1. Open the can of beans. Pour in an oven safe baking dish.
2. Add salsa, jalapeño (you can use more jalapeño or jarred ones if you’d rather), 1/4 cup cheese and onion to the beans. Stir well.
3. Pop the dish into the microwave for 2 minutes or until everything is heated through.
4. Pour the rest of the cheese  on top of the bean mixture. Add more than 1/4 cup if you’d like.
5. Place this in the oven at 400° for about 10 minutes or until cheese is golden brown. Feel free to broil as well.
This serves best with some tortilla chips or corn chips of some sort. To be honest, I’ve never tried this awesome recipe with anything else. I’m open to suggestions!
Along with my appetizer, the carnivores had grilled chicken tacos and I heated up a can of black beans for my taco filling.

vegetarian taco filling. delicious!

Most everyone decided to put a little black beans in their taco, so they were a hit. Also, no meal would be complete without a topping bar so we made a nice looking spread.
What would you make for a Meatless Mexican Meal?

Cinco de April Cheese Enchiladas

I got home really early from Vegas last Monday morning. I stumbled through work and when I returned home to zero food in our fridge. I was going to put off grocery shopping (tired + a post-Monday grocery trip seemed terrible!) but I had heard a “Cinco de Mayo” ad on the radio and looked at my phone to notice it was the 4th.

I alerted my boyfriend. “Ok, we have to go to the store and get stuff to make something Mexican and awesome for my blog. It’s Cinco de Mayo tomorrow!” And off we went.

Whilst in the store, I decided I’d try out my Mom’s enchiladas which I have made once about 2.5 years ago. They aren’t particuarlly good for you but after a weekend in Vegas, I didn’t feel like taking tequila shots or having Coronas (I don’t ever feel like drinking either of those things) and I knew Cinco de Mayo was a holiday deserving of these awesome enchiladas. So, the ingredients went in the cart and we made our way home.

Guys. As I was unloading the ingredients for these bad boys I realized… it was April 4th. Not May. I’m going to go ahead and blame sleep depravation for this one. And Brent, considering he didn’t correct me.

The Ingredient List
(as written by mi Madre, and below that for easy copy/pasting)

  • A pack of 20 yellow corn tortillas
  • 1 large can (19oz) of red enchilada sauce (Old El Paso is the best!)
  • 1 smaller (10 oz) can of red enchilada sauce
  • 2 cans diced/chopped green chilies
  • 8 oz sharp cheddar (Cracker Barrel 2% is the best)
  • 8 oz of Monteray Jack
  • 1 large yellow or white onion, diced


1. Pre-heat the oven to 350°. Dice the onion, shred the cheeses and combine both with 1 or 2 cans of green chilies in a bowl and set aside.

2. Pour all of the enchilada sauce in a huge frying pan and let it heat up on medium (about 1 or 2 minutes). Reduce to low.

3. Coat a large baking dish with pam and pour 1/3rd of the enchilada sauce into it to cover the bottom.

4. Wet some paper towels or a thin towel and place the corn tortillas in this in the microwave for about a minute or until the tortillas are warm. Keep the towel around the tortillas at all times, and if they become cold, just pop ’em back in the microwave. This will prevent cracking and breaking.

5. One at a time, dunk the tortillas in the warm enchilada sauce. This will be hot on your pretty little hands, so get used to it! (or let it cool for a few seconds) Then stuff the tortilla w/ some cheese/onion/chilies mix, roll it up (2-4 tablespoons worth) and shove it in the baking dish.

6. Do this until you run out of room in your baking dish. Make sure the enchilada rolls are very close together and pour all of the enchilada sauce leftover in the frying pan over the enchiladas.

7. Pop these in the pre-heated 350° oven, uncovered, for 35-45 minutes. I like these crunchy so I tend to leave them in longer, and I suggest you do too. Also, these taste better the next day, trust me.

If you have leftover cheese mix… make some rice (white or brown) and add it to the rice hot with enough salsa to coat the mixture. Microwave the mix for a minute to warm up the salsa and boom: cheesy mexican rice. This was a big hit at our Cinco de April dinner, and costs next to nothing to make.

I’ll leave you with a slide show (fancy!) of all the steps and the beauty of the final product. Maybe you could put this recipe on the back burner and make it on the real Cinco de Mayo.

This slideshow requires JavaScript.