Butternut Squash and Black Bean Enchilada Casserole

Welcome to the enchilada casserole – the perfect busy girl’s Mexican comfort meal. By turning the enchiladas into a casserole, you save tons of time that you would have spent rolling each enchilada individually and can better use that time to do homework, do your hair, vacuum the living room….all those things I wish I had more time to do. Basically you take all the ingredients, layer them in a baking dish, and throw it in the oven. So easy and relatively mess-free. This is also a great vegetarian meal; since it’s so hearty and filling, you won’t even miss the meat! But don’t worry, there’s plenty of cheese. You always need cheese. 🙂

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Butternut Squash and Black Bean Enchilada Casserole

Adapted from: Cooking Light Magazine

Ingredients:

  • 20 oz enchilada sauce
  • 18 small corn tortillas
  • 1 1/4 lbs butternut squash, peeled and sliced into small cubes
  • 1 15-oz can black beans, drained and rinsed
  • 1 can green chilis, diced (not drained)
  • 3 cups shredded Mexican blend cheese
  • Salsa, hot sauce, and sour cream for toppings, if desired

Directions:

1.) Heat oven to 375 F. Spread 1 cup of the enchilada sauce in the bottom of a 9×13 baking dish and top with 6 tortillas, evenly spaced (might overlap). Top with one more cup of the sauce, a third of the squash, a third of the beans, and 1 cup of the cheese, spreading all evenly. Repeat this layering two more times, saving the final cup of cheese. The baking dish might be full but that’s ok!

2.) Cover with foil and bake for one hour or until squash is tender. Then uncover, sprinkle with the rest of the cheese, and broil for about 2 minutes or until cheese is bubbling. Let stand for about 15 minutes before serving, then top with desired toppings.

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Crock Pot Burrito Bowls

Nothing better than a burrito bowl! This is a super easy recipe too, since the chicken, corn, and bean mixture is made right in the crock pot. That way you can come home from work, make some quick-cooking rice, and build this bowl in less than 15 minutes. It’s also great for packing for lunches during the week! Customize it with whatever toppings you love and enjoy a quick and filling Mexican meal.

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Crock Pot Burrito Bowls

Adapted from: Skinnytaste Fast and Slow

Ingredients:

  • 1 1/2 lbs chicken breasts
  • 1 tsp salt
  • 1 1/2 cups medium chunky salsa
  • 15 oz can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp red pepper
  • 2 tbsp cilantro

Directions:

1.) Season the chicken with salt and add it to the crock pot. Top with the salsa, corn, black beans, garlic powder, cumin, and red pepper. Cook on low for 8 hours or high for 8 hours.

2.) Once cooked, shred the chicken and add the cilantro. Pile into bowls on top of brown rice and top with any desired toppings.

Mexican Fiesta Salad

We all know how much I love Mexican food. Basically an obsession. If I were to ever turn down a taco (or a margarita), be worried, because the world may be ending. So when I needed to switch up my salad routine, I naturally decided to add some Mexican flair. Nothing is better than the combination of avocado, salsa, corn, black beans, cumin…yum! I bet some ground turkey or chicken with taco seasoning would have stepped this salad up a notch, but since it was my first week in the apartment and I didn’t have a lot of time to cook, I made it meat-free. That’s what I love about salads – so versatile, yet such a great way to get your veggies in! This is an entree-sized salad, so it’s enough to keep you full for a meal, but you could also make it as a side dish to go along with other Mexican favorites. Enjoy this colorful and delicious salad, margarita optional 😉

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Mexican Fiesta Salad

  • Servings: 6 entree servings or 12 side salads
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Ingredients:

  • 1 lb spring mix
  • 1 can reduced sodium black beans, drained
  • 1 can roasted corn, drained
  • 1 container grape tomatoes
  • 3/4 cup salsa
  • 1 medium green pepper, diced
  • 1 cup roasted unsalted sunflower seeds
  • 1 tbsp  ground cumin
  • 3 small avocados, sliced
  • 4.5 tbsp cilantro lime ranch (found it at Walmart!)
  • 3 tbsp extra virgin olive oil

1.) Top spring mix with black beans, corn, tomatoes, green pepper, sunflower seeds, and cumin. If serving the salad right away, top with rest of ingredients and toss. If eating one serving at a time, top each serving with 1/2 an avocado, 2 tbsp salsa, 3/4 tbsp cilantro lime ranch, and 1/2 tbsp oil. Enjoy!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 466
Fat 31 g (4 g saturated)
Fiber 14 g
Carbs 39 g
Sodium 555 mg
Protein 14 g

Crock Pot Fiesta Chicken Recipe

I think I may have already expressed this, but I think the crock pot is one of the greatest inventions in the world. It makes life so much easier; I love being able to throw a bunch of stuff in it, go to work, and come home to a hot, ready-to-eat meal. I have also made it clear that I reallllly love Mexican food. So when I mix the crock pot with a Mexican recipe…it’s a great day. Here is one of the easiest, but also most versatile, crock pot recipes that I have made multiple times and it’s always delicious. My sister made a similar chicken dish in Myrtle and it inspired me to break out this recipe again. Let me know how you like it!

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Crock Pot Fiesta Chicken

Ingredients:

  • 1 pound chicken breasts/tenderloins, frozen or raw
  • 16 ounces salsa
  • 1 can black beans (I used reduced sodium)
  • 1-2 cups frozen corn
  • 1 packet taco seasoning

Directions:

1.) Throw all of the ingredients into a crock pot, mix together, and cook on low for 8-10 hours, or until chicken is done. The chicken pieces can then be kept whole or shredded, and served with brown rice, in whole wheat tortillas, or simply eaten as is (a nice low-carb option). Endless possibilities!

Avocado Salsa Breakfast Sandwich

This past weekend I had some friends over for drinks, so the next morning I was feeling a little fuzzy and in need of some heavy breakfast food. However, rather than go out and get a greasy bacon egg and cheese on an everything bagel (which I love), I decided to make something for myself at home and save some calories. I had an avocado that I had been meaning to use for something, so I whipped up a Mexican breakfast sandwich that was soooo good!

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Avocado Salsa Breakfast Sandwich

Ingredients:

  • 2 eggs (I used 3, and as you can see only about half fit in the sandwich!)
  • 1/4 avocado, cut into thin slices or cubes
  • Whole wheat English Muffin (or toast if you prefer)
  • 2 tbsp salsa
  • 1 tbsp butter (I use Earth Balance organic)
  • Shredded cheese, if desired
  • Salt and pepper to taste

Directions:

1.) Cut avocado into small cubes or slices.

2.) Scramble eggs (I add a little milk to make them fluffy), adding cheese if desired.

3.) While cooking eggs, toast an English muffin or bread.

4.) Spread 1 tbsp butter on muffin/toast. Layer eggs and avocado onto toast and top with salsa. Enjoy!

Here’s an article about why it’s important to actually EAT the egg yolks!! I rarely make anything with egg whites, because if I’m going to have an egg, I want the healthy cholesterol and protein too!