ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup mild salsa
• 1 (15 oz.) can black beans, drained
• 1 cup long grain white rice, rinsed well
• 2.5 cups water
• Salt and pepper

instructions

1. Rice ya rice until water is clear (I like to put it in a pan with water that i refresh until it’s about clear).
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2. In a large cast iron skillet, add olive oil over medium heat. Add onions and garlic and cook until veggies soften, 3-4 minutes. Then add salsa and stir together. Season mixture with cumin and a pinch of salt and pepper.
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3. Then add rice to the skillet along with drained and rinsed black beans. Stir together well.
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4. Add water (or stock) to the skillet and bring to a slight simmer. Turn heat down to low and cover. Cook rice and beans for 15-18 minutes until rice is cooked and water is evaporated. Stir once or twice during cooking to make sure the rice isn’t clumping or cooking too quickly. If the rice and beans seems particularly dry, add another 1/2 cup of liquid.

Adapted from https://www.macheesmo.com/easy-cheesy-rice-and-beans/

ingredients

• 1.5 cups white rice
• olive oil
• 3 cups water, boiling
• 2 tsp caldo de tomate
• 1 tsp chicken boullion
• 1 small/medium onion, minced
• 3 cloves garlic, minced
• 1/4-1/2 cup frozen peas

instructions

1. Rice ya rice until water is clear (I like to put it in a pan with water that i refresh until it’s about clear).
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2. Toast ya rice. On medium heat, toast the rice, adding some oil to the pan when the water dries out.
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3. Once rice starts to brown, add onions and garlic. Cook until onions are soft and fragrant. Add peas, caldo de tomate, chicken boullion and stir till combined.
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4. Add 3 cups boiling water to the pan and bring to a simmer. Reduce heat to low, cover, and don’t touch for 18 minutes.

ingredients

• 2 red peppers, 2 green (or an onion), diced
• 2 cups frozen corn
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 2 cups Mexican cheese
• 18-20 tortillas (I use corn on one side, flour on the other)
• 1 can refried beans
• 2 cups red enchilada sauce (ingredients below)

• 2 tbsp olive oil
• 2 tbsp flour
• 1/4 cup chili powder (yes, a whole quarter cup!)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 2 cups chicken or vegetable stock
• salt, to taste

instructions

1. Cook peppers and/or onion over high heat until browned. Add the corn, sprinkling with chili and cumin. Remove from heat when browned and roasted on the outside. Grease a 9×13 inch baking pan and preheat the oven to 400F.
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2. Make the enchilada sauce.
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   1. Heat oil in a small pot on medium-high heat. Add the flour and cook for one minute, whisking constantly. Add in the chili powder, garlic, cumin, oregano, and cook for 1 more minute.
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   2. Gradually pour in stock, whisking constantly until no lumps remain. Continue cooking until the sauce reaches a simmer, then reduce heat to medium low to maintain a simmer for about 10-15 minutes, uncovered, until sauce has slightly thickened.
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3. Cut the tortillas into strips. Put the refried beans in a bowl and mix with a little water or milk to make it easier to spread.
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4. Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
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5. Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

From https://pinchofyum.com/healthy-mexican-casserole-roasted-corn-peppers and https://www.gimmesomeoven.com/red-enchilada-sauce/

ingredients

• 1/2 bag (idrk) tortilla chips
• 1 large (?) jar mild salsa
• several beaten eggs
• queso fresco or mozzarella

instructions

1. Slightly crush some of the chips and place in a large frying pan.
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2. Pour salsa over chips and stir a bit. Heat pan to medium. Move saucy chips to the side of the pan, leaving center empty. Spray center of the pan with pam.
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3. Pour eggs into hot center andd lightly scramble. Mix eggs and chips lightly.
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4. Sprinkle crumbled or grated cheese over top. Turn off heat. Cover pan with lid slighhtly ajar so that moisture cna escape. Wait about five minutes or until cheese has melted to serve.

ingredients

• 2 cups white rice
• 4 1/3 cups water, boiling
• chicken boullion, 5 cups worth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• a couple cherry tomatoes, a little sriracha, or just a little something tomato-ey

instructions

1. Put a little oil in a pan and heat it up. Add the rice and brown it (may take 10 minutes or so) before adding the onion and cooking until it has caramelized (be fuckin patient). Add the garlic and tomato a few minutes before onions will be done.
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2. Add spices and chicken boullion (if powdered) and stir until coated before add the boiling water (with the bullion if not powdered) and simmering, covered, for about 20 minutes.

instructions

1. Make the rice and warm up the refried beans.
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2. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well) and, for this recipe, de-skin chickpeas using a paper towel to gently pull them off.
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3. Heat 2 tbsp olive oil in a frying pan and add chickpeas. Cook until starting to brown, then add spices and continue to cook (letting them crumble in the pan a bit) until crispy.
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4. Assemble the burritos by spreading the beans, rice, chickpeas, cheese, avo, and any veggies across the middle of the taco. Then fold and roll up.
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5. Heat up a pan with a little oil and cook the burritos on each side.

ingredients

• 6 hard shell tacos
• 6 flour tortillas
• 1 can refried beans, warmed up
• 1 pack mexican rice
• 1 lb ground beef/meat substitute
• 1/2 pckg cojita cheese or nacho cheese if ya nasty (as Michael Scott would say)
• mediterranean salad for serving
• couldn’t hurt to have a little cilantro and lime

• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper

instructions

1. Heat a pan over medium heat and 1 tsp olive oil. When the pan is hot, add the meat/meat substitute. Cook, stirring often, until it begins to brown.
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2. Add in the cumin, paprika, garlic powder, salt, and pepper. Stir well. Cook until just browned.
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3. Assemble the tacos!
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   1. Cook the flour tortilla on your gas range.
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   2. Coat one side of the tortilla in refried beans.
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   3. Press the bean side of the tortilla against the outer side of the hard shell taco like a cover.
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   4. Lay in the ground beef, rice, cheese, and salad if desired.

Adapted from www.howsweeteats.com/2019/01/ground-beef-tacos/

ingredients

• 2 lb flank or skirt steak
• 4 cloves garlic crushed
• 1 cup chopped fresh cilantro
• 1 jalepeno minced
• 2 limes juiced
• 1 tsp vinegar
• 1/2 cup orange juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil

• Serve with cojita or queso fresco and pico (or instead of pico: mediterranean salad wink wink)

instructions

1. Combine marinade ingredients in a gallon-sized Ziploc bag, then reserve half of the marinade in a separate container for serving later.
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2. Add the steak to the bag and squish around to coat. Marinate for at least four hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
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3. Heat a heavy large skillet (preferably cast iron) over high heat. Cook the meat for about 5-7 minutes per side (or until done).
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4. To serve, cut meat against the grain. Then pour remaining marinade over the top of the steak.
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5. Serve with whatever other shit you want!

Adapted from: https://thestayathomechef.com/authentic-carne-asada/ and https://damndelicious.net/2019/05/05/carne-asada/ (<– that one has good pics and videos for help!)