Monday, August 26, 2013

Restaurant Style Salsa

My family and I looooove eating Mexican - especially the authentic salsa they serve with chips before your meal comes out! Tostidos used to make a "restaurant style salsa," but I have searched high and low and I can't seem to find it anywhere! So, I hunted down a recipe that met my expectations.... so here it is!


1 can (28oz) whole tomatoes with sauce
2 cans (10oz) Rotel diced tomatoes and green chiles
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeƱo sliced thin
1/4 tsp sugar
1/4 tsp salt
2 tbsp cilantro
1/2 whole lime juice


1. Throw all ingredients in the blender - blend to desired consistency
2. Refrigerate for at least one hour (overnight is best)
3. Enjoy!

Monday, August 19, 2013

Black Bean Tacos

This mouth-watering recipe is not only delicious, but a healthy option for a meatless meal while still getting a good serving of protein!


For the taco mixture:
1 can black beans, drained & rinse
1 can kernel corn
1/2 chopped red onion
1 tbsp cilantro, chopped
1 tsp paprika
1 tsp chili powder
*optional: juice from half of a lime

Corn or flour tortillas
Pepper jack cheese (sliced or grated)
Avocado, sliced
Sour cream
Hot sauce


In a medium bowl, add beans along with onion, cilantro, corn, and spices.  Mix all of the ingredients together. Grate your cheese and have it ready as well.

On a griddle or skillet, add one corn tortilla at a time and sprinkle on some cheese (if you used slices, just place a slice of cheese on the open tortilla).  Wait for cheese to begin melting. Then add about 1/4 cup of the bean filling to one half of the tortilla.  Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.  

As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.  When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.  

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Check out my "Restaurant Style Salsa" recipe - it would make an excellent appetizer to this meal! Enjoy!