Category Archives: Mexican

Teresa’s Sweet Tortilla Treats

Teresa’s Sweet Tortilla Treats
8 low carb small tortilla shells (or enough cut into 6 pieces each to fill a baking sheet)
Oil (canola, vegetable, etc.)
1/4 cup butter (=1/2 stick) melted
cinnamon
sugar

I use the low-carb (6 g each) tortilla shells…cut them into six pieces each and fry them in a skillet in about 2 tsp oil each time, flipping them once after they are very slightly brown on each side.

Next line a baking sheet with the pieces you haven’t already eaten 😂 and pour melted butter over all of the shells, making sure each one has butter on it.

Next sprinkle cinnamon and sugar over the shells until they are generously coated. (See pictures)

Broil until golden brown, but not burnt. Mine only took one minute.

Eat as is, or serve with whatever you like such as a chocolate sauce, ice cream, or Cool Whip.

Teresa’s Hot Vegetarian Chili

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Teresa’s Hot Vegetarian Chili

Ingredients

either approx. 9 cups fresh tomatoes, diced or 3-28 oz cans and 1-15.5 oz can diced tomatoes

3-5 TBS olive oil

1 large bell pepper, chopped

1 1/2 large onions, chopped

6 cloves garlic, minced

5 heaping TBS chili powder (I used 3 TBS hot chili powder and 2 TBS Mexene brand chili powder)

Salt and pepper to taste

2-10 oz. cans hot habanero Rotel tomatoes with green chilis

2-15.5 oz. cans black beans

2-15.5 oz. cans chili beans

In a large pot, cook diced tomatoes on medium heat, stirring occasionally.

In a separate skillet, heat olive oil and then cook diced bell peppers for a couple minutes, then add onions. Cook another couple minutes, then add minced garlic and cook until tender. Pour the skillet mixture into the large pot of tomatoes and stir well.

Add a couple TBS chili powder, and the 2 cans of Rotel. Cook approx. 30 minutes over medium heat, stirring occasionally. The goal is to cook until the tomatoes are very done.

Add remaining 3 TBS chili powder and salt and pepper to taste. Stir well.

Add the 4 cans beans and cook about 15 more minutes, or to desired thickness.

This makes enough to serve the family and can about 5 pints, as well.

 

 

 

Teresa’s Black Bean and Rice Stuffed Bell Peppers

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Teresa’s Black Bean and Rice Stuffed Bell Peppers

Yields 8 stuffed bell peppers

8 whole bell peppers, various colors

2 whole sweet onions

1/2 lb dry black beans

1 and 1/4 cups zatarans long grain rice

4 to 6 garlic cloves

1 tsp cayenne

5 tsp cumin

2 large handfuls chopped fresh cilantro

Salt and pepper to taste

Approx 5 TBS olive oil

1 – 10 oz can Rotel tomatoes with habanero

2 and 1/2 cups shredded cheddar cheese

Cook 1/2 lb. black beans per package directions (I like to soak mine overnight before cooking) and add 1 chopped onion to black beans while cooking. Once beans have cooked about 3 hrs, check for doneness and if done, remove from heat and salt and pepper to taste.

Cook 1 and 1/4 cups zataran rice per package directions adding 2 TBS olive oil.

While rice is cooking, wash the whole bell peppers and cut the tops off each one (see pics below). Remove seeds. Set the large sections aside and remove the middle of the top sections. Chop the bell pepper remaining from the top sections and also chop the remaining onion and the garlic. Sauté these chopped vegetables in about 3 TBS olive oil until tender. Remove from heat.

Drain Rotel tomatoes and sauté for about 8 minutes over medium heat being careful not to inhale the peppery steam from the habaneros.

In large pot, boil the whole bell peppers for about five minutes. This will help assure the bell peppers are very tender when finished baking laTer. Drain. Carefully remove from pot (I use two spoons to avoid tearing them) and place in a baking dish lined with foil or parchment paper. Add a dash of salt to inside of each whole bell pepper.

Preheat oven to 350 degrees.

Mix together in a small bowl the following ingredients: cayenne, cumin, cilantro, 4 TBS olive oil…if extremely thick, add a little more olive oil. Add this mixture to the cooked rice and mix well. Add the cooked black beans to the cooked rice and salt and pepper to taste.

In large bowl, mix together 4 cups of the black beans and rice mixture, the sautéed vegetables (onions, garlic, bell peppers), the heated Rotel tomatoes and 1 cup of shredded cheese. Save the remaining 1 and 1/2 cups of shredded cheese for later. Carefully spoon the mixture into each whole bell pepper that is in the baking dish until each pepper is full.

Bake the stuffed peppers for 25 minutes, then remove from oven and top each whole stuffed bell pepper with the remaining shredded cheddar cheese. Bake 10 more minutes.

Remove from oven and top with your favorite toppings such as sour cream, avocados, etc. Enjoy!

-Teresa

My Quick Homemade Salsa and My Friend April’s Vegetarian Enchiladas

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For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt

Combine all ingredients in bowl and stir well.

For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
Ingredients are

1 large can Old El Paso enchilada sauce,

1 bag soft flour tortilla shells,

1 bag shredded Mexican blend cheese,

1/2 stick butter,

1 chopped onion,

2 chopped bell peppers,

1 small can green chiles

1 large bowl of your choice of cooked beans (pinto, black or white for example)

handful finely chopped cilantro

In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.

serve with salsa, sour cream, guacamole, tortilla chips, etc.