Recipe
Baby stuff will come, I promise, but for now, a recipe. 
It’s no coincidence last week’s menu was full of Chipotle-influenced Mexican foods- cilantro lime rice, homemade salsa, roasted corn salsa, chipotle-marinated tofu…
I had an ulterior motive. Chipotle burritos. At home.
Mission accomplished.
The key is starting with a big, pliable flour tortilla. Yes, that means I used a regular ol’ flour tortilla. No whole wheat here. {But hey, I went with brown rice, so it’s all good.}
Lightly warm the tortilla so it’s nice and flexible.
Then pile on the cilantro lime rice. {See Chipotle copycat rice recipe here.}
Followed by black beans mixed with a little bit of cumin.
Then a scoop of chipotle-marinated tofu or chicken.
Next up, some red hot homemade salsa roja…
…and a scoop of roasted poblano corn salsa for good measure.
Now that’s a burrito.
Gently fold in the edges, then roll the sides up. Tuck the open flap on the bottom.
Garnish with cilantro, and dig in.
Feel free to add sour cream or cheese or anything else you normally like on your burrito too.
Enough burritos. Back to my little bundle. 
If you like this, try it with some Moe’s Queso Blanco!
Recipe
What? Some of you don’t like tomatoes? Blasphemy.
Oh, right. I’m one of them. Hence the cooked salsa. Cooked tomatoes I can do. Raw? No thanks.
So sometimes a non tomato based salsa is just what you need.
Since I already had Chipotle’s rice on the brain, this seemed like the perfect salsa to add to the repertoire: roasted corn salsa.
Mild poblano peppers; plump juicy corn; the bite of red onion & cilantro; the tang of lime juice…who needs those silly tomatoes?
You can certainly skip the roasting step, but it’s worth the extra few minutes; it’s really what gives this corn salsa a real bang.
by Heather Neal
Keywords: appetizer snack vegetarian vegan Mexican Southwest
- 2 cups sweet yellow corn kernels
- 1 poblano pepper, seeded
- 1 small red onion, chopped {~1/4 cup}
- 2 tsp fresh cilantro, chopped
- Squirt of lime juice
Mix corn, pepper, and onion together.
Spread on baking sheet and place under broiler for ~10 minutes. Cooking time will varying based on stove- keep an eye on it and remove when just starts to brown.
Stir in cilantro and lime juice.
Let cool before serving.
Powered by
What are your favorite non-tomato salsa flavors?
PS. There’s a new Nasoya tofu giveaway winner…is it you?!
Recipe
It’s Bowl week in the college football world, which means only one thing. There’s a lot of football watching going on here. Even more than usual. Let’s not even talk about how the basketball watching fits in to all of that.
It actually means one more thing. Football food is needed!
For most people, football means wings, dips, and beer. For us, it’s nachos. It’s a tradition that goes back to our early days of marriage when we’d go across the street, pick up some nachos from Moe’s, and go back to the apartment to watch the Panthers’ game.
We were you’re typical newlyweds, broke & jobless, so we considered Moe’s a fancy treat. Ahh, the little things. Of course, that also meant that Moe’s during every football game wasn’t going to happen, so we learned to make some pretty rockin’ nachos that year.
There are 2 keys to good nachos: the queso and the salsa. I’ve already divulged the secrets to my favorite queso dip recipe, so now it’s time to get to the homemade salsa part.
There are a million different fresh salsa recipes; this one is spicy and smoky, perfect for jazzing up nachos or eating plain with tortilla chips.
by Heather Neal
Keywords: appetizer snack vegan vegetarian Mexican
- 1 can diced tomatoes with chilies {such as Rotel}; drained
- 1/2 red onion, diced
- 1 small clove garlic, minced
- 1 adobo pepper with sauce, chopped {from can}
- Squirt of lime juice
- Dash of red pepper flakes
Cook onion and garlic over medium heat until start to soften.
Add tomatoes and adobo. Simmer over medium-low heat ~10 minutes.
Stir in lime juice and red pepper flakes.
Let cool before serving.
Powered by
Do you have any football-watching food traditions?
Psssst… Check out our nursery design idea! And learn how to not let your New Year’s Resolutions fail.
Recipe
Based on our annual salsa consumption in this house, I’m thinking it’d be smart to start investing in restaurant-sized tubs of the stuff. Or in Old El Paso’s stock.
Not that we really needed an excuse, but I thought it might be nice to eat the stuff on something different for a change. Like enchiladas. Sure, they already have sauce, but I was sure they’d be even better with salsa.
I was right. Although what came out of my kitchen was more burrito-like. Somewhere between an enchilada and burrito. We’ll say it’s a burritolada.
Filled with refried beans, brown rice, and onion, these guys are sure to fill you up and satisfy you’re need for copious amounts of Mexican food.
At first glance, they look like my black bean pineapple enchiladas. I assure you they’re not. {Those are still my all time fave.}
My secret to delicious enchiladas without the cheese lies in the broiler. A few minutes on high to get a nice crispy, brownish crust, and they go from good to awesome.
With a nice pile of bell peppers cooked in Worcestershire sauce and cumin. You could opt to put these in the burritos if you wanted, but mine never would’ve rolled up. I like them on their own anyway.
Now comes the fun part: the toppings.
Salsa, jalapeno, and cilantro on mine, salsa, jalapeno, and sour cream for the husband. Much like our crock pot baked potatoes. 
I’m not convinced I like cilantro.
Ingredients
- 10 whole wheat tortilla shells
- 2 cups brown rice
- 2 14.5 oz cans of vegetarian refried beans
- 2 Tbsp low sodium taco seasoning
- 1 onion, finely chopped
- 3 Tbsp tomato paste
- 3 Tbsp water
- 1 14.5 oz can enchilada sauce
- Optional toppings: salsa, jalapenos, cilantro
Instructions
- Prepare rice according to package directions.
- Saute onion on medium high heat until starts to brown.
- Stir in tomato paste and water. Let cook for a few minutes, then mix into cooked rice.
- Fill tortilla shells with a little bean mixture followed by some rice mixture.
- Fold the ends in, then roll up. Place seam side down in greased baking dish.
- Repeat for all enchiladas.
- Cover with enchilada sauce, making sure to cover as much of the tortilla as possible.
- Bake at 350 degrees for 20 minutes.
- For the last 3 minutes, crank broiler up to high. Cook until tops start to bubble or brown.
3.1
https://www.sideofsneakers.com/homemade-enchiladas/
Are you a burrito person or an enchilada person? I’m not a fan of restaurant enchiladas at all, which is weird considering the amount I go through at home.
Find out what we did or didn’t decide about finding out the baby’s sex this afternoon on tiny sneakers!
