New recipes

Cooking for One: Southwestern Black Bean Soup with Crunchy Tortilla Topping

Cooking for One: Southwestern Black Bean Soup with Crunchy Tortilla Topping

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Cooking for one person can be quite difficult–and, frankly, very boring. Many recipes make 4 servings. For families, that’s great, but if you’re not into leftovers, this just won’t work when you’re flying solo.

Our Cooking for One series focuses on combining a few fresh ingredients with pantry staples for 5 nights of fun dinners. This week, we’ll work with these 7 ingredients:

  • rotisserie chicken
  • boil-in-bag brown rice
  • canned chipotle chiles
  • broccoli
  • corn tortillas
  • canned black beans
  • avocado

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

Southwestern Black Bean Soup with Crunchy Tortilla ToppingWe aren't using any chicken in this soup because it would put the recipe over our calorie and sodium limits, but you can if you want. One chipotle chile is pretty spicy, so we've added Greek yogurt to cool it down. Reduce the amount of chile and adobo sauce if you'd like a more gentle heat.

1 (6-inch) corn tortillaCooking spray1 teaspoon canola oil1/4 cup red bell pepper, chopped1/8 cup chopped shallot1 teaspoon adobo sauce1 chipotle chile1/4 teaspoon ground cumin1/2 teaspoon minced garlic1 cup unsalted chicken stock (such as Swanson's)1/3 cup unsalted, fat-free canned organic black beans, drained and rinsed1/2 cup from 1 can of unsalted fire-roasted chopped tomatoes, drainedRemainder of boil-in-bag brown rice (about 1/3 cup)2 teaspoons lime juicedash of salt1 tablespoon chopped cilantro1/8 avocado (about 2 tablespoons)1 radish, sliced1 tbsp Greek yogurt or light sour cream

1. Place tortilla on a baking sheet; lightly coat each side with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside to cool.

2. Heat a small Dutch oven or sauce pan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper and next 5 ingredients (through garlic); cook 3 minutes or until peppers are crisp-tender, stirring occasionally. Add stock, beans, and tomatoes; bring to a boil. Cover and cook 4 minutes, stirring occasionally. Add rice. Remove from heat.

3. Stir in juice and salt. Cut tortilla into wedges or strips. Pour soup into a bowl, and top evenly with tortilla, cilantro, avocado, radish, and yogurt. Serve immediately.

Serves 1CALORIES 418; FAT 13g (sat 2g, mono 5.4g, poly 1.8g); PROTEIN 16g; CARB 60g; FIBER 12g; CHOL 3mg; IRON 4mg; SODIUM 600mg; CALC 110mg

The Rest of This Week's Dishes

See More:

Not sure how to cook taquitos? Here are frozen taquito cooking instructions and ideal taquito cooking time for frozen taquitos from El Monterey! How to microwave taquitos. Place three frozen taquitos on a microwave safe plate. Set the microwave temperate on high (1,100 watts). Ideal taquito cooking time is 1 minute, 15 seconds. Let microwaved taquitos cool [&hellip]

The basic tamale recipe calls for seasoned meat placed inside a layer of cornmeal dough (masa) that is then wrapped in corn husks and either baked or steamed.

Skillet Chicken Tortilla Pie

  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Two 9 -inch pies (about 12 servings total) 1 x


This Skillet Chicken Tortilla Pie has layers of chicken, cheese, homemade enchilada sauce, and tortillas. Simple, mild, and delicious!


For the Sauce:

  • 2 tablespoons oil
  • 1 yellow onion, roughly chopped
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 1/2 teaspoons salt
  • 4 cloves garlic, roughly chopped
  • 1 1/2 cups chicken broth
  • 2 28-ounce cans diced tomatoes

For the Chicken Tortilla Pie:

  • 2 lbs. boneless skinless chicken breasts
  • 2 tablespoons southwestern or taco seasoning
  • 30 small corn tortillas
  • 4 cups shredded Mozzarella cheese (Mozz melts the best!)
  • cilantro and Cotija cheese for topping


  1. SAUCE: Heat the oil in a large skillet. Add the onions and saute for 5-10 minutes. Reduce heat and add the chili powder, cumin, oregano, salt, and garlic. Stir fry for 2-3 minutes until very fragrant, being careful not to burn the garlic. Add the chicken broth, garlic, and tomatoes and simmer for 5-10 minutes until the sauce is very deep red in color. Transfer (half at a time – it’s a lot of sauce) to a blender, puree, and set aside. Taste and adjust for saltiness as needed.
  2. CHICKEN: Coat the chicken breasts with the seasoning. Heat the pan from step one over medium low heat with a little oil and add the chicken. Cook for a few minutes on each side until nicely browned. Cover with sauce and simmer for an additional 5-10 minutes so the chicken finishes cooking gently in the sauce. Remove chicken from sauce and shred with two forks. Set aside.
  3. ASSEMBLE: Preheat the oven to 375 degrees. Dip five tortillas in the warm sauce and layer in the bottom of a 9-inch round skillet or baking dish. Add a scoop of chicken, a handful of cheese, and about 3/4 cup sauce. Repeat layer. End with one more layer of tortillas, a scoop of sauce, and cheese. (Now go make another one! You should be able to make two pies/skillets with this recipe.)
  4. BAKE: Cover with foil that has been sprayed with nonstick oil to prevent it from sticking on the cheese. Bake for 20-30 minutes, until the sauce is bubbly and the cheese is ooey-gooey-perfection. Top with cilantro and Cotija.


This recipe is pretty mild. If you wanted to kick it up a notch, I would add a few chipotle peppers or jalapeños to the sauce.

I’ve made a version with pico de gallo layered in as well as corn – both were yummy!

Also, if you are in a pinch and you need to move quickly, you can replace the sauce with canned enchilada sauce. But I will warn you – I made it that way, too, and it’s not nearly as good as the homemade sauce.

Keywords: skillet chicken tortilla pie, chicken tortilla pie, skillet tortilla pie

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1 x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.


  • 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow or red onion, chopped
  • 1 medium red bell pepper, chopped
  • ¼ teaspoon fine salt, more to taste
  • 4 cloves garlic, pressed or minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 4 cups ( 32 ounces ) vegetable broth
  • 4 corn tortillas, cut into 2 -inch long, ¼-inch-wide strips
  • ¼ cup chopped fresh cilantro, divided
  • 1 to 2 tablespoons lime juice, to taste
  • Freshly ground black pepper, to taste
  • Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream


  1. If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
  2. In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
  3. Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
  4. Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
  5. In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
  6. Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
  7. Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.


Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.

Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.

Make it dairy free/vegan: Don’t top with cheese or sour cream.

Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.

▸ Nutrition Information

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

Never miss a new recipe

Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)

Here’s how to make Quick and Easy Chicken Enchiladas. Preheat oven to 375. Spray a 13 x 9 dish with cooking spray and place taquitos in the pan until no space remains. Cover taquitos completely with enchilada sauce, and sprinkle the top with the shredded cheese. Cover and bake for 25 minutes, then uncover and [&hellip]

Here’s how to make Roasted Tomatillo Salsa. Place the tomatillos, jalapeño and garlic on a baking sheet and broil for five minutes or until they begin to blacken. Flip everything over and broil for another five minutes. Remove from the oven and cool. Place the roasted ingredients (including the juice and everything stuck to the [&hellip]

Illinois: Pumpkin Soup

According to the state of Illinois, 95 percent of the pumpkin crop processed in the United States is grown there, so it is only fitting that we select a creamy pumpkin soup for the great state. If you are using fresh pumpkin, save the seeds for a toasted, crunchy topping for your soup.

5 Reasons to Eat More Canned Beans & 35+ Recipes to Try

Do you keep cans of beans stocked in your pantry? I do and they are one of the key items on the kitchen essentials’ list I share with my kitchen coaching clients. Along with other shelf-stable ingredients like tomato sauce, whole grains, canned fish, low-sodium broth, herbs and spices, and oils and vinegars (just to name a few!), canned beans are always in my house, and for some really good reasons.

In addition to their numerous nutritional benefits, canned beans are an easy addition to plant-forward diets and they’re convenient, versatile, budget-friendly, and delicious. There’s a reason they’re a key ingredient in today’s most popular diets, including the Mediterranean, DASH, and Flexitarian diets.

Keep reading to learn 5 reasons you should include canned beans more often into your diet.Then get cooking with more than 35 tasty canned bean recipes you can make at home.

Reason #1: Canned Beans Do Your Body Good

You’ve probably heard that one of the biggest nutritional benefits of beans is that they’re an excellent source of fiber, a nutrient that Americans don’t get enough of in their diets. But I bet you didn’t know that the process of canning makes the fiber in beans more soluble, which helps improve digestion. The fiber in beans provides other health benefits too, including:

  • Blood sugar control
  • Weight loss and maintenance
  • Heart disease prevention
  • Reduced blood pressure and total and LDL-cholesterol (that’s the bad kind, fyi)

Side note about fiber in beans: Lots of people tell me they don’t eat beans because they’re gassy after eating them. It’s true that eating beans produces gas, and for a very good reason. Beans are a source of prebiotic fiber, a non-digestible fermentable fiber that provides food for probiotics (the good bacteria) in your gut. So eating beans is super beneficial for the health of your gut. Another thing to note is that while you may initially have gas if you don’t normally eat beans, studies show that bloating and gas will dissipate as you eat beans more frequently. So no more excuses, you hear?!

In addition to helping you meet your fiber goals (25 g/day for women, 38 g/day for men), beans are also an excellent source of protein, which makes meals more satiating and helps maintain muscle mass, support bone health, and provides you with energy throughout the day. Iron is another important nutrient found in beans, making them an especially good food for pregnant women, infants, and those following vegetarian diets. And let’s not leave out the high level of antioxidants found in beans which can help prevent cancer and keep you healthier all around.

Reason #2: You Don’t Need to Worry About the Sodium

You may be thinking that all these nutritional benefits of canned beans are great, but aren’t canned foods full of sodium? I have good news for you! Not only are there lots of no-salt-added and low-sodium canned bean varieties available on supermarket shelves, there’s also one simple step you can take at home to reduce the sodium in canned beans: drain and rinse them. A 2011 study in the Journal of Culinary Science & Technology found that rinsing canned beans removes 41% of the sodium added. And by the way, here’s an interesting fact for you: sodium is added to canned beans primarily for taste, not preservation!

If sodium is a concern for you, keep in mind that data shows that less than one percent of the sodium in American’s diets comes from canned vegetables. According to the American Heart Association, the biggest culprits when it comes to sodium intake are breads and rolls, pizza, and sandwiches.

Reason #3: Canned Beans Are a Key Ingredient of a Plant-Forward Diet

Canned beans are a convenient addition to plant-forward and plant-based diets, which are continuing to increase in popularity. According to a recent consumer survey by BUSH’s Bean Brand, more than one-third of Americans say they are trying to eat more plants or already follow a plant-based diet.

If you love meat (like my family does) don’t fret – a plant-based or plant-forward diet doesn’t mean you have to give up all animal foods. The goal is to include more plants in your diet, meaning fruits, vegetables, grains, and plant-based proteins. What’s particularly awesome about canned beans is that they count towards your protein and vegetable intake – that’s a two for one nutritional punch!

One of my favorite ways to serve my family more plant-based meals is to use canned beans in place of some of the animal protein in a meat-based recipe. For example, mixing pureed white beans into the turkey mixture when making meatballs or combining beans and ground beef in chili or taco filling.

Reason #4: There Are Endless Possibilities with Canned Beans

In addition to using canned beans to boost your plant protein and reduce meat intake, beans are a convenient and versatile ingredient that can boost the flavors and textures in meals.

As you’ll see in the recipe roundup below, there are a variety of types of beans, including white/cannellini, navy, pinto, red/kidney, black, garbanzo/chickpeas, butter beans, and more! And there are countless ways to use them in everything from breakfast, lunch, and dinner to snacks and desserts.

While the same can be said about dry beans, the ease of effortlessly opening a can of beans can’t be overlooked, especially when many of us are busier than ever and tired of spending so much time in the kitchen. (#COVIDLife) Just pop open a can, drain and rinse, and you’re ready to put them to use!

Reason #5: Canned Beans Deliver Exceptional Value

Not only do canned beans save time in the kitchen, they’re also a super cost effective way to add protein to your family’s plates. Beyond costing less up front, canned beans also stretch the food budget further since they’re shelf stable and reduce food spoilage, which means less food waste.

Whether we’re talking about nutrition, the environment, culinary uses, or flat-out dollars, the value of beans certainly can’t be beat. If you’re nodding your head in agreement, then it’s time to get cooking! Keep scrolling for 35+ delicious and nutritious canned bean recipes!


In Spain and Latin America, meatballs are called albóndigas, derived from the Arabic al-bunduq (meaning hazelnut, or a small round object). The Arabs brought a version of this dish to Spain, and it eventually became popular in kitchens in Mexico and Latin America. Mint is often found in Mexican versions and it adds an intriguing light element to the dish.

Mexican albóndigas are commonly served in a soup with a light broth and vegetables or in a spicy red salsa to use as a filling for tacos! I love both versions -- they’re the definition of comfort food -- but today is the beginning of the fall equinox, and I’m in the mood for the richer spicier recipe to pair with our Cabernet Sauvignon inspired red wine blends.

I read Kitchen Confidential by Anthony Bourdain in 2000, and I was hooked. I devoured with gusto all his subsequent books and binge-watched his TV shows.

For my birthday, this past June, during this COVID-19 Pandemic, I reread Kitchen Confidential again, and I love it even more.

Anthony Michael Bourdain was an American celebrity chef, author, journalist, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He died in June 2018.

Anthony Bourdain’s A Cook’s Tour visited Napa Valley to shoot an episode at Thomas Keller’s legendary French Laundry restaurant in Yountville which aired on April 30, 2002. I wish I had met him. I miss him.

I do have a signed first edition of Bourdain’s Appetites Cookbook, and I love the simplicity and decadence of his deviled eggs recipe with different toppings and garnishes -- from caviar to hot and spicy!

Here’s Anthony Bourdain’s introduction to his deviled eggs recipe. “I’m an egg slut: I like deviled eggs in almost every conceivable variation. They improve everything, particularly a party, because who doesn’t like deviled eggs?”

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives.

In contemporary Mexico, it refers to meats slow-cooked with seasonings over an open fire or fire pit and typically shredded as a filling for tacos. In the present day, the same result can be achieved by either cooking the meat on the stove top or in the oven for two to three hours.

Beef barbacoa can either be made with one type of meat or with a combination of several cuts like beef cheeks, beef shanks or short ribs. However, using only beef cheeks for this barbacoa recipe and served with addictive pickled onions and an avocado slice makes an absolutely scrumptious dish. The preparation is easy and the results are marvelous.

From Frida’s Fiestas Cookbook by Guadalupe Rivera and Marie-Pierre Colle
Adapted by Amelia Morán Ceja

Frida. Artist. Mystery. Magic. Mexico.

Frida was an enthusiast, and every occasion was cause for rejoicing. She celebrated birthdays, saints days, baptisms and all the popular holidays. She had little money, and often she spent the payment she received for a painting on elaborate dinner parties. She had as much fun designing the menu as drawing up the guest list.

In 2004, Ceja Vineyards and I were invited to participate in Macy’s San Francisco 58th Annual Flower Show - Colores de Mexico. I did numerous cooking demonstrations, and for the grand finale event, I was asked to prepare three recipes from Frida’s Fiestas and paired them with our stellar wines. Frida’s stepdaughter Guadalupe Rivera (Diego Rivera’s daughter) was present as well and it was a great success!

Tacos filled with roasted, grilled or fried chicken are tasty, and paired with a crisp dry Rosé wine or Pinot Noir, are simply divine.

My husband Pedro Ceja loves chicken tacos and cooking with beer. Months ago, he roasted a whole chicken rubbed with spices and herbs on a roasting pan and baked it sitting up with a beer can inserted in its cavity. It was savory, moist and simply delicious.

The beer steams the chicken from the inside and the result is a perfectly roasted, succulent and juicy chicken with spicy and crispy skin. This is an easy recipe to be enjoyed frequently with family and friends, and a glass or two of our exceptional vinos.

Las Posadas are a yearly Christmas tradition that is celebrated throughout Mexico from December 16, to December 24.

Las Posadas means inns or lodgings and the reenactment is a procession behind Mary riding on a donkey and Joseph guiding her while seeking shelter in Bethlehem before the birth of their son Jesus. It lasts nine days, to signify the nine months of pregnancy.

The participants go from house to house (typically predetermined) and sing hymns in Spanish, asking for shelter. The nightly events are like a nine-day tantalizing frenzy of some of the best Mexican cuisine. When the travelers are finally allowed in each night, they gather around the nativity to pray before sharing a feast of traditional dishes like tamales, pozole, buñuelos, atole and café de olla.

A beautifully decorated piñata filled with seasonal fruits and candies comes next, and children and adults alike take turns at striking it until it breaks and all the goodies spill out.

This beautiful Mexican tradition is celebrated by Catholics and non Catholics alike bringing family and friends together to share holiday cheer and goodwill.

When our children were young, we hosted a posada starting at my mother-in-law mamá Juanita’s house and ending at our home. Afterwards, we enjoyed delicious buñuelos sprinkled with sugar and cinnamon, or drizzled with piloncillo syrup, or warm and gooey cooked in piloncillo syrup paired with atole de coco and a glass or two of excellent vino.

Carne de Puerco con Chile is a savory stew containing pork, a variety of fresh and dry chili peppers, tomatoes, tomatillos or a combination of both. Other seasonings include garlic, onions, cumin and Mexican oregano.

Carne de Puerco con Chile can be made with beef as well, but I prefer to use pork. My maternal grandmother mamá Chepa prepared it this way and it’s a very popular dish in Los Altos de Jalisco (the highlands of Jalisco) -- the place where I was born.

It’s the perfect hearty comfort food during cold weather, and paired with a glass or two of our balanced wines, it’s a pleasing experience.

I’ve selected to use a combination of tomatoes and tomatillos as well as four types of chili peppers because I want to build layers of complex flavors and spiciness to this dish, however, a single variety can be used and the result will be equally delicious. Tomatillos can be substituted with all tomatoes, and spiciness in this chile sauce can be adjusted by reducing the amount of peppers used. The suggested ingredients can be easily modified to fit your palate -- this recipe is just a guideline -- it’s easy to make it your own. It’s the perfect chili for the football season and the star at Super Bowl celebrations.

Carnitas is a delicious Mexican cuisine dish that literally means “little meats.” Carnitas are made by braising or simmering pork until tender in oil or lard.

The history of carnitas dates back to the colonial period and it’s truly a historic moment of culinary fusion.

Pigs were first brought by Spaniards to Cuba and eventually to Mexico. By the 1520s, Spaniards were eating pork meat in tacos with hot tortillas in Mexico it was the food of the colonizers enhanced by the introduction of maize by indigenous people.

Food in Mexico did not include frying as a technique until the Spaniards’ arrival, and fat as a cooking medium was not known amongst pre-Hispanic groups. Lard from pigs, followed by tallow and butter from bovine and ovine herds, and vegetable oils including olive oil, were introduced to the Americas, and that is when the mestizaje -- interbreeding -- of the Spanish and Mexican cuisines embraced frying with a passion: corn tortillas, for crispy chilaquiles refried beans chiles rellenos capeados (battered stuffed peppers) and of course, carnitas - crispy pork.

Golden brown, crispy chunks of pork, with juicy and tender meat inside, are best enjoyed chopped -- not shredded, nested in soft corn tortillas with toppings such as chopped onion and cilantro, salsa, guacamole and a sprinkle of lime juice.

This is a tasty version of one of my favorite taco fillings, and most importantly, it’s easy to prepare! It’s great with both Pinot Noir, Merlot and red wine blends depending on what type of salsa is served with the carnitas.

A toast to the 500th year anniversary of the enjoyment of carnitas!

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans.

Like many dishes, regional and familiar variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Moreover, chilaquiles are often lauded as a cure for the common hangover this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. This can be attributed to the body's reaction to chemicals released (chiles contain the chemical capsaicin, a potent and well-documented pain reliever).

Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while partially immersed in some flavorful liquid like a broth or a sauce. This cooking method can be done on the stovetop or the oven.

Mexican beef birria (savory braised beef) is prepared in this way, and for many years, I’ve substituted beef short ribs for the traditional cuts of meat typically used in making this recipe. I love to use short ribs with bones in because the bones add so much more flavor to this dish.

Besides chiles, onions, tomatoes and beef broth, I’ve also incorporated wine into this recipe and it’s sublime. The meat is tender, rich and succulent and makes the perfect taco filling, and paired with a glass or two of our delectable Ceja Vineyards wines, it’s a culinary memorable experience.

Chiles rellenos are typically made with Poblano peppers stuffed with cheese, dipped in an egg batter then deep fried and served with a red salsa.

I love chiles rellenos tacos, and I’ve developed my own recipe that excludes the egg batter and the deep frying. Instead, I grill or roast the peppers once they’re stuffed, and they’re tastier and healthier. A delicious vegetarian dish!

The corn tortilla, with many variants, has been a staple food in North American and Mesoamerican cultures since pre-Columbian times. It predates the alternative wheat flour version of the tortilla (tortilla de harina or tortilla de trigo) in all such cultures, as wheat was not grown in the Americas prior to European contact.

In Aztec times, two or three corn tortillas would be eaten with each meal, either plain or dipped in mole or a chili pepper and water sauce. Tortillas were also sold at Aztec marketplaces filled with turkey meat, turkey eggs, beans, honey, squash, prickly pears and chili pepper.

A taquito, Spanish for "small taco,” is a Mexican dish that consists of a small rolled-up corn tortilla that contains filling, including beef, chicken, beans, cheese or vegetables.

The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as Mexican crema, guacamole and savory salsas.

This dish is also commonly known as flauta, Spanish for “flute,” when they’re larger than taquitos and made with flour tortillas.

The first thing you’ll need to make chicken taquitos is cooked shredded chicken. You can use leftover chicken, rotisserie chicken, whatever you have on hand is fine!

Our family’s favorite crustacean is Dungeness Crab and many years ago we started our very own Thanksgiving tradition.

We have a very large extended family and it’s always been challenging spending Thanksgiving Day visiting multiple households. So we decided to host a Thanksgiving’s eve dinner with our immediate family at our home and the menu was a Dungeness Crab feast! It was delicious and we had such fun cleaning, cracking and eating the mounds of crab together, and we didn’t have to leave the house nor drive anywhere! But our extended family and friends found out and they wanted in.

Throughout the years, we’ve prepared as many as 60 Dungeness crabs depending on the number of guests attending, but this year we’ll miss our dear extended family and friends due to the coronavirus health crisis. We’re continuing this joyous tradition with our tiny family sheltering in place with us and it will be lovely paired with a glass or two of our delicious Ceja Vineyards vinos.

Dungeness Crab season typically starts in mid November and it’s always the best, fresh from Fisherman’s Wharf in San Francisco. This year Dungeness Crab season will not begin until mid December in California, but we’re getting some from the bountiful state of Washington.

In honor of our family’s Thanksgiving tradition, I’m sharing my tasty green enchiladas recipe stuffed with sweet luscious Dungeness Crab. Feliz semana de acciőn de gracias!

Eggplant is a plant species in the nightshade family and it’s grown worldwide for its edible fruit.

The spongy, absorbent fruit is used in several cuisines around the world. It comes in several colors, shapes and sizes absorbing any flavors with which it’s cooked. It’s typically used as a vegetable although it is a berry by botanical definition and it’s related to the tomato and potato genus.

I love eggplant and I use it in many Mexican recipes including as a savory topping for tostadas. I have access to different varieties because eggplants grow easily in our wine country Mediterranean climate in Northern California. My hubby Pedro and I maintain an amazing organic garden around our home and we enjoy it’s bounty all year long.

Elotes, aka Mexican corn on the cob, are served on most street corners in every city throughout Mexico. Corn (maize) is a cereal grain first domesticated by indigenous peoples in central and southern Mexico about 10,000 years ago.

This authentic Mexican street corn is smothered in crème fraiche or Mexican Crema, sprinkled with Cotija (a dry Mexican cheese) and tajín (a popular condiment consisting primarily of chile peppers, lime, and salt). A delicious vegan version is also shown in the video.

Elotes are super easy to make and will be the best thing you serve to your guests all summer long.

Enchiladas originated in Mexico thousands of years ago in the Mayan peninsula and central Mexico. They are one of Mexico's most treasured national dishes and popular in Mexican cuisine.

An enchilada is a corn tortilla dipped in a savory chili sauce and stuffed with various fillings such as meats, seafood, legumes, potatoes, vegetables, cheese or a mixture of multiple ingredients. Sauces can also be added to cover the enchiladas like salsa roja, salsa verde or mole.

This is my mother-in-law Juanita's delicious recipe typical from her village Aguililla, in the state of Michoacán. It can be prepped vegan, vegetarian or with animal protein.

The slight sweetness and rich texture of al pastor -- achiote-marinated meats -- pair beautifully with juicy, fruit-forward red wines, especially Pinot Noirs from California. I love both our Ceja Vineyards Pinot Noirs -- one from Carneros and one from Sonoma Coast. They share the same DNA but exhibit different aromatics and flavors, and they’re both the perfect match for tacos al pastor.

“Al pastor is a delicious bite of sort of sweet, sour, spicy, meaty, fresh, and very bright tastes of Mexico City.” – Gabriela Cámara

Traditionally pork is used to make tacos al pastor but fish is also a delicious alternative. The fish must be firm such as mahi mahi, halibut, sea bass, swordfish or salmon.

I love mahi mahi tacos al pastor because they are bursting with flavor. Thick slices of pan-seared fish are stacked on a corn tortilla and topped with a habanero, pineapple and tomato salsa.

Regardless of the protein used as filling, tacos al pastor have become popular around the world.

What better time than summer to consider the oyster? I reread one of my all-time favorite books, M.F.K. Fisher's masterpiece for the 10th time this weekend when my co-host on Taco Tuesday, Vino y Más, Dalia Ceja who’s currently on maternity leave, agreed to make a cameo appearance on our Ceja Vineyards Facebook Live stream if we highlighted oysters. And of course I said yes because I love oysters raw or lightly grilled paired with our crisp Sauvignon Blanc.

The book Consider the Oyster is short enough to read in one sitting and it’s about the history, preparation and eating of oysters. It’s filled with anecdotes, recipes and arresting images. Do check it out!

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species.

Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada.

Korean tacos originated in Los Angeles as street food, consisting of Korean-style fillings served on top of small Mexican corn tortillas.

Kogi Korean BBQ food truck launched in 2008 and the popularity of this dish is traced to the use of Twitter and YouTube to broadcast information about the truck’s location, schedule, itinerary and menu.

Kogi is not just any food truck. Chef Roy Choi and his partners have gained prominence as the creators of the gourmet Korean-Mexican taco truck movement and there’s no going back.

I agree with writer David Farley when he says, “Picture, if you will, the Korean taco: pork or beef short rib, barbecued in the Korean manner, mixed with butter-sautéed kimchi, chilies and an elixir of soy sauce, garlic and lime, all stacked on a corn tortilla. It’s Mexico City meets Seoul and it’s one of the most transcendent things you’ll ever eat.”

And paired with Ceja Vineyards Cabernet Sauvignon, it’s a sublime experience.

Birria is a delicious Mexican dish from the state of Jalisco and it can be prepared with a variety of meats like goat, lamb, beef, veal or pork. It can be served as a stew or as a taco filling.

In gastronomic terms, the word birria means: “Exquisite savory dish, full of culture and tradition.”

I love this recipe – my maternal grandmother and I prepared it often! The aromas transport me back to her adobe kitchen in Las Flores, Jalisco! It is a tasty and hearty dish ideal for all occasions especially when the weather is cooler.

My favorite wine pairing with birria lamb tacos is a glass or two of Pinot Noir. It’s a delightful culinary experience.

These buttery lobster tacos with a zesty mango salsa and sliced avocado are the perfect combination of savory and delicious freshness. The tangy salsa enhances the sweetness of the lobster meat in this easy to make taco.

With this quick and fast cooking method, it’s the best lobster tail taco recipe for festive holiday celebrations like New Year’s Eve and date nights at home. And paired with a glass or two or our delicious Bella Flor Rosé and Pinot Noir wines, it’s the perfect ending to a challenging 2020!

These easy pork belly tacos, tacos de panza de cerdo, will blow you away. Every bite of this healthy, paleo inspired pork belly taco recipe is filled with juicy meat and chipotle crema. You’re going to fall in love at first bite.

Pork belly is a boneless cut of meat that is not cured, smoked or sliced. It’s super tender and juicy! It comes from the fatty meat from the underside of the pig.

Both pork belly and bacon come from the same part of the pig, the belly. The difference between them is how they are prepared. Bacon is cured and smoked while pork belly isn’t. If you take pork belly and cure it, brine it and smoke it, you’ll end up with bacon!

Pozole is a hearty soup or stew that originated in central Mexico. The main ingredient is hominy - dried purple, white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours.

Pozole also contains garlic and dried chiles and is often made with pork or chicken and is always served with fresh toppings such as cabbage, onion, radishes, cilantro, a pinch of dried Mexican oregano and lime juice.

Pozole is known in Mesoamerica since the pre-Columbian era, and today, this delicious stew is popular across Mexico and neighboring countries and is served both as a daily meal and as a festive dish at celebrations such as Dia de los Muertos, Christmas and New Year.

This recipe was my grandmother mamá Chepa’s favorite and it’s easy to prepare at home using canned hominy for convenience. I love it and crave it as well especially when the weather turns chilly, and served with all the garnishes and small corn tostadas as is done in Jalisco, it’s delightful with our delicious vinos.

Rajas con crema is a taco filling made with fresh roasted Poblano peppers, mild green chiles typically used for chiles rellenos, rajas, crema poblana and other delicious Mexican dishes.

These easy to prepare tasty tacos are loved by vegetarians and meat lovers alike and they’re served throughout Mexico. They’re my personal favorites!

Mexican salsas come in many colors, consistencies and textures. They can be made from so many ingredients but they all have one item in common - chile. Chiles come in many shapes, sizes and colors and they can be fresh or dried with mild heat to super-hot.

There's a salsa for every dish and occasion, and this is my go-to recipe when tomatoes are not in season. It's quick, easy and delicious.

Coctel de Camarones is often called Mexican shrimp cocktail, but it’s nothing like American shrimp cocktail. It’s a very popular Mexican dish especially along the coast, and it’s always a cold tomato-based soup with raw diced vegetables and poached shrimp, sort of like a cross between a Virgin Mary and gazpacho. Refrigerating it allows the flavors to meld.

I love this Puerto Vallarta version of coctel de camarones and every time I prepare it, I’m transported back to the gorgeous ocean views with gentle sea breezes blowing through my hair while enjoying this delectable dish paired with a refreshing glass of our crisp Ceja Vineyards Bella Flor Rosé.

I love gooey cheesy quesadillas filled with other yummy ingredients like carne asada, potatoes with longaniza, veggies, seafood and everything savory. And so does my daughter Dalia Ceja.

When I mentioned we should do quesadillas for our weekly Taco Tuesday, Vino y Mas, Dalia remembered fondly the many times we’ve dined at Taqueria El Infierno when we’ve visited my hubby Pedro Ceja’s dear family in Apatzingan, Michoacan in Mexico.

Dalia’s favorite dish on the menu is always Tacos Vampiro -- Vampire Tacos!

What is a Vampire-Style Taco you asked? It’s a quesadilla and a taco rolled into a quesotaco! It can be made with a corn or flour tortilla and a favorite easy-to-melt cheese. I love to use queso Oaxaqueño or queso Chihuahua but shredded mozzarella cheese is a great substitute.

Today, we’re craving arrachera carne asada (grilled skirt steak) to add to this most satisfying dish, and paired with a glass or two of our Mezcla 54 and Oxomo Bordeaux blends, it’s truly delicious.

Tacos al pastor (shepherd style) get the name from the original lamb filling and they offer the perfect blend of sweet and spicy deliciousness. They were created in the 1930s in Puebla, Mexico, by Lebanese immigrants who introduced the region to classic shawarma: roast lamb served on a flour tortilla or pita bread (pan árabe). This creation was originally known as tacos árabes, and used meat cooked on a vertical, or upright grill.

Over time marinated pork replaced lamb and the tortilla replaced the pita with pineapple, cilantro, chiles and onions added to the mix.

This is my easy-and-tasty version of this most popular Mexican dish that anyone can prepare at home.

When it comes to food, Mexico has been the birthplace of many delicious and nutritious ingredients that have revolutionized our diet and the culinary world across our planet.

From corn, beans, tomatoes, chiles, squash, sweet potatoes, nopales (cactus), agave, vanilla, and cacao to the beloved avocado, many of the foods we enjoy today come from Mexico’s indigenous people. A variety of the foods we now consider mainstream were feeding and nourishing locals way before the Spanish arrived in the Americas and transported them to other corners of the world.

The origins of beans are widely credited to central Mexico (the area of the modern day states of Jalisco and Durango) and throughout South America. Often, beans were grown with maize (corn) and squash as a farming technique to efficiently maximize the soil, and to minimize soil erosion.

Beans are present in most Mexican meals –– they’re served as a side dish, in soups, used as fillings for tacos and toppings, and more. And though pinto and black beans are the most common types in the United States, in Mexico dried beans come in a pleasing rainbow of flavors, shapes and colors. Many experts believe there are over 200 different edible Mexican bean varieties.

Pale yellow peruano beans are widely used in central Mexico and they were mamá Chepa’s (my maternal grandmother) favorite, although papá Ines (my maternal grandfather) grew many heirloom varieties.

I love peruano beans too and this is one of my preferred recipes, and paired with Cabernet Sauvignon based wines makes for a tasty combination.

Nopal, commonly referred to as prickly pear cactus in English, is a staple in Mexican cuisine.

There are approximately one hundred and fourteen known species native to Mexico. The nopal pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as being used for traditional medicine.

Nopales are generally sold fresh in Mexico, cleaned of thorns, and sliced to the customer's desire on the spot. They can also be found canned or bottled as nopalitos. Cut into slices or diced into cubes, nopales have a light, slightly tart flavor, like green beans, and a crisp texture, making them easy to use in a variety of recipes.

Beef tongue is often seasoned with onion and other spices and then placed in a pot to simmer for a few hours. After it is cooked the skin is removed. From this point many tasty recipes are prepared in countries all over the world.

Lengua is widely used in Mexican cuisine as well as in many French, Italian, Spanish, Russian, German, Polish, Portuguese, Romanian, Turkish, Persian, Japanese, Indonesian, Chinese, Filipino, Indian, South African, Argentinian, Brazilian, Uruguayan and Nicaraguan dishes. I love it. It is melt-in-your-mouth tender and flavorful.

Beef tongue may be found at local Asian markets, Mexican markets, or ordered by your local butcher.

In the late 1980s when my children were young, our family hosted an exchange student from Spain and her name was Rosa Nieto. She was 14 years old and she was born and raised in Madrid. She spoke five languages well when we first met her in 1989, and she now speaks seven and works at the Spanish embassy in Oslo, Norway.

In the mid 1990s, my daughter Dalia and I visited Rosa and her family in Madrid, and we cooked authentic Spanish food daily. One of my favorite dishes is Tortilla de Patatas (Spanish Omelet) because it’s savory and it can be enjoyed for breakfast, lunch or dinner.

I always like to add my own touch, and I’ve added one Serrano pepper to give it a slightly spicy component. Often, I also add Mexican longaniza (sausage) and asparagus. This dish can also be prepared with any type of potatoes.

What do you do with leftover turkey? Easy! Prep taquitos and serve them with creme fraiche and a favorite salsa. These taquitos are addicting and once you have one, it’s hard to stop. They’re the perfect finger food -- tasty, crunchy and ohhhh so good!

A taquito, Spanish for "small taco,” is a Mexican dish that consists of a small rolled-up corn tortilla that contains filling, including beef, chicken, turkey, beans, cheese or vegetables.

The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as Mexican crema, guacamole and savory salsas.

The first thing you’ll need to make turkey taquitos is cooked shredded turkey. You can use leftover Thanksgiving turkey, rotisserie chicken, whatever you have on hand is great.

35 Healthy Slow-Cooker Soups That'll Make Weeknight Dinners So Simple

From tomato soup to beef stew, these tasty recipes are packed with nutrition and flavor.

There's nothing better than pot of hot, creamy soup, especially after you've been trekking through windy, chilly weather to get home. Instead of buying the canned stuff, which is generally loaded with sodium, gather up your favorite seasonal veggies and combine them in your slow-cooker before heading off for the day. Homemade soup isn't just way healthier&mdashit's also more delicious, and because you're cooking in bulk, you're bound to have leftovers for tomorrow's lunch or dinner. These simple, comforting slow-cooker soup recipes will keep you warm and satisfied plus, get more healthy cold-weather recipes while you're looking for inspiration!

Southwestern Sweet Potato Black Bean Chili

If there&rsquos one thing that I never tire of during the fall and winter seasons, it&rsquos chili. There&rsquos nothing like coming inside from raking the leaves or even playing in the snow, to a big pot of chili simmering on the stove, am I right?! Okay, maybe a mug of hot cocoa would be nice too. But today, we&rsquore talking about the chili! Thank you BUSH&rsquos slow-simmered chili beans and Hunt&rsquos vine ripened tomatoes for sponsoring this post!

There are so many different ways to make chili (beef, turkey, chicken, white chili, vegetarian chili, beans, no beans, you name it), and it&rsquos such an easy and satisfying meal, that I just love finding new ways to create it. Especially with a big batch of cornbread or corn muffins!

For my latest batch of chili, I decided to do a vegetarian chili with a southwestern flare. While I love a batch of traditional meaty chili, I was craving something that was just packed with veggies. This chili is exactly that!

It starts with onions and red bell pepper. You could definitely use green, orange, or yellow, I just happen to love the red bell peppers. Then there are FOUR cups of sweet potatoes. Like I said, this chili is definitely not lacking in the veggie department.

Lastly, I added two of the most important ingredients &ndash the beans and tomatoes! I used BUSH&rsquoS Black Chili Beans, which are absolutely perfect for this recipe because they are filled with lots of delicious chili spices, and Hunt&rsquos diced vine-ripened tomatoes because, well, they&rsquore the best!

While I made this soup on the stovetop, it could definitely be made in the slow cooker. Just throw all of the ingredients in your slow cooker and let it cook all day long!

Of course, the toppings on chili are also crucial. I topped ours with plain yogurt, though you could use sour cream, cheddar cheese, green onions, and diced avocado, which all complemented the flavors of the chili perfectly.

I served this chili with a batch of homemade cornbread muffins, which I thought went perfectly with the chili. Sometimes I&rsquom a fan of tortilla or corn chips in my chili, and I think they would go great here too. Just go with whatever you&rsquore feeling!

Block Reason: Access from your area has been temporarily limited for security reasons.
Time: Wed, 16 Jun 2021 0:56:02 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit to learn more about Wordfence.

Generated by Wordfence at Wed, 16 Jun 2021 0:56:02 GMT.
Your computer's time: .