How To make Mexican Vegetable Part:
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned Last Summer) 1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
'em 2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced 1/4 c Chuncky picante sauce
Corn meal-crust part: 1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten 1/2 c Reduced fat monterey jack
-or cheddar cheese, or -some combo thereof saute the onions and pepper in a large skillet over medium heat, just until soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt and pepper to taste. in a mixing bowl combine cornmeal crust ingredients; whisk briefly then turn in to a vegetable-sprayed pie dish. bake at 475 for 10 minutes or until puffy and brown. add vegetable mixture, then sprinkle cheese on top. bake ten minutes more or so or just until the cheese is the way you like it.
How To make Mexican Vegetable Part:'s Videos
Veggie wraps #shorts #recipe #plantbased
Mexican Veggie Soup with Tortillas | Homemade in 3 easy steps
MEXICAN VEGGIE SOUP WITH TORTILLAS
Try this super-fresh, home made Mexican style vegetarian soup recipe with 3 easy steps. It's light, quick and packed with flavour.
The perfect light meal and great with some ripe avocado superfood on the side.
MEXICAN VEGETABLE SOUP RECIPE
INGREDIENTS
1 red onion diced
1 red pepper diced
400 gram canned chopped tomatoes
1 tablespoon chipotle chilli sauce
1 Knorr Vegetable Stock Pot dissolved in 300 ml boiling water
100 g frozen sweetcorn
40 g lightly salted tortilla chips
1 tin of kidney beans, strained
METHOD
1 Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.
2 Stir in tomatoes, Chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.
3 Serve in bowls topped with the tortilla chips, and top with cheese and avocado if used.
Tip. Pour some freshly squeezed lime juice over the avocado to stop is discolouring. It also makes it taste better!
For more great one pot recipes check out:
Healthy Vegetable Mexican Lasagna
Meat-free doesn't have to be bland - THIS is meat free for carnivores! Fresh and yet packed full of serious flavour, I call this a Lasagna because it's got all the fixings of a vegetarian lasagna, stacked up like a lasagna using tortillas!
Print recipe:
Vegetable Fajitas Recipe video - Mexican Cuisine Recipes by Bhavna
More details at
Chipotle Burrito Bowl At Home | Vegetarian Recipe
During this lockdown, make Chipotle Style Vegetarian Burrito Bowl at home
Ingredients List:
Ingredients for Rice-
- 2 cups White or Brown Boiled Rice
- 2 tablespoons Cilantro/Coriander Leaves
- 1 tablespoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Ingredients for Beans-
- 1 cup Black or Red Boiled Beans
- Salt (as per your taste)
- ½ teaspoon Taco Seasoning (you can buy any regular taco seasoning; I prefer Old El Paso or Taco Bell’s seasoning, Amazon link
- ½ teaspoon Lemon Juice
Ingredients for Veggies-
- 1 teaspoon Vegetable or Olive Oil
- 1 cup Sliced Onions
- 1 cup Sliced Red Peppers
- 1 teaspoon Taco Seasoning
- Salt (as per your taste)
- 2 teaspoon Cilantro/Coriander Leaves
- 1 teaspoon Lemon Juice
Ingredients for Tomato & Corn Salsa-
- 1 cup Boiled Yellow Corn
- ½ cup Chopped Tomatoes
- ½ cup Chopped Onions
- 1 tablespoon Cilantro/Coriander Leaves
- ½ teaspoon Chopped Green Chilies
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
Ingredients for Guacamole-
- 2 Ripe Avocados
- 1 tablespoon Cilantro/Coriander Leaves
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Optional-
- Sour Cream (Amazon link
- Shredded Cheese (Walmart link
- Pickled Jalapenos Mild or Hot (Amazon Link
- Nacho Chips (Amazon Link
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Background Music:
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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