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Breakfast
Tex-Mex Breakfast
Servings: 4-6
Preparation Time: 5 minutes (need cooked rice)
Cooking Time: 20 minutes
- 2 cups frozen shredded hash brown potatoes
- 1 cup cooked brown rice
- º cup chopped green onions
- 1/3 cup frozen corn kernels
- 1 cup chopped fresh spinach
- 4-6 whole wheat tortillas
Cook the potatoes in a dry non-stick skillet stirring frequently, until lightly browned, about 15 minutes. Add rice, green onions, salsa and corn and cook another 5 minutes, stirring occasionally, until heated through. Place spinach in a separate pan with a few sprinkles of water. Cook and stir for 2 minutes. Set aside. Add to cooked potato-rice mixture and mix well. Spoon a line down the center of each tortilla, roll up and enjoy.
Lunch
Bean Surprise
Servings: 2
Preparation Time: 10 minutes (need cooked rice)
Cooking Time: 5 minutes
- 2 cups cooked brown rice
- 1 15-ounce can black or white beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup chopped tomato
- 1 cup chopped green or red bell pepper
- 1 cup chopped green onion
- 1/4 cup chopped cilantro (optional)
- 3/4 cup salsa
Place rice, beans and half of the lettuce, tomato, bell pepper and onions in a microwave-safe bowl. Mix well, cover and microwave on high for 3 minutes. Stir well and microwave for 2 more minutes. Stir in remaining ingredients. Serve at once.
HINT: Make with other kinds of beans
Dinner
Tex-Mex Couscous Salad
- 2 cups vegetable broth
- 1 3/4 cups couscous
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red beans, drained and rinsed
- 2 cups frozen corn kernels, thawed
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1 chopped tomato
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon fresh salsa, mild, medium or hot
- 1 tablespoon lime juice
Bring the vegetable broth to a boil. Add couscous, stir, cover, remove from heat and let rest for 10 minutes. Meanwhile, prepare remaining ingredients. Combine couscous and vegetables. Combine salsa and lime juice. Pour over couscous and mix well. Serve warm or cold.
Spicy Mexican Chili
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 4 hours
- 2 cups dried red kidney beans
- 5 cups water
- 1 chopped onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 2 teaspoons bottled, minced garlic
- 1 7-ounce can chopped green chilies
- 1 28-ounce can chopped tomatoes
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon ground oregano
- 1 tablespoon ground cumin
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon cayenne pepper
- 1 bunch chopped green onions
- 1/2 cup chopped cilantro
- 2 teaspoons lime juice
- Tabasco sauce
Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
Serve over rice. Make extra for next day's breakfast.
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