Anytime sometime suggests we go out, Mexican is at the top of my list. Something about those endless baskets of chips and salsa, the steaming plate of enchiladas and the lovely smell of sizzling fajitas…brb drooling. Unfortunately, lots of Mexican foods is cooked in oil, fats and other unhealthy things so I’ve learned to love making my own homemade Mexican recipes. Surprisingly, they’re still delicious and easy to make–whether for breakfast, lunch or dinner.
One thing that helps is the fact that I have found amazingly delicious tortillas a few months ago that have been the staple to all of these recipes. They aren’t the healthiest, but they aren’t the worst and they definitely are the best tasting. They are Mission Artisan Corn Wheat Blend and they are to die for! They’re perfect because the corn is healthier, but tends to fall apart and the wheat allows it to hold together better than a normal corn tortilla. These tortillas make these recipes amazing, but if you have another favorite or want a healthier tortilla, feel free to substitute. All four of these recipes are ones that I have “made” on my own, although they are certainly nothing fancy that I have created from thin air. Overall here are 4 easy Mexican recipes to make at home.
1. Breakfast Quesadilla
Mexican food for breakfast…heck yeah! This quesadilla is packed to the punch with flavors from the eggs, turkey sausage, and vegetables. It is so tasty, plus I love eggs so starting my morning off with them is a great way to start any day. To make these, I used my handy-dandy, absolutely-cannot-live-without panini press. But, if you don’t have one, the stove works perfectly too.
- 1 tortilla of choice
- 2 eggs
- Turkey sausage links (can use another meat if prefer)
- Frozen or fresh chopped up peppers and onions
- Diced roma tomatoes
- Olive oil
- Optional toppings/sides: Avocado, salsa, Greek yogurt
- Heat olive oil in a pan over medium heat. Add the peppers, onions, and tomatoes to the pan and heat until cooked. Add in the chopped turkey sausage.
- Crack two eggs into the pan and stir them around to begin scrambling. Continue until scrambled eggs are done.
- On the panini press (or stove) lay the tortilla down. Sprinkle cheese on half of it, add the egg mixture on top, and then add more cheese. Fold empty tortilla half over and cook until everything is melted together. Serve with avocado slices, or dipped in Greek yogurt or salsa!
**Note: this can also be made into a breakfast taco instead. Just add the eggs and toppings to a warmed tortilla.
2. Chicken and Black Bean Quesdilla
Quesadillas can be just as filling and delighting for lunch too! I’ve seen, and tried recipes that had the beans actually in the quesadilla, but they never worked out for me. I created this to fix the issues I was having, and it is still delicious–especially with avocado on top (avocado makes everything better, doesn’t it?).
- 2 tortillas of choice
- Shredded chicken pieces (rotisserie works really well)
- 1 can black beans, drained
- Optional: vegetables such as tomato, onion, peppers
- Heat a pan over medium heat. Lay one tortilla on the pan. Top it with cheese, chicken, vegetables, and more cheese. (To make it stay together it is important to have the two layers of cheese. If you desire to use less cheese as I often have in the past, just sprinkle less cheese on each layer.)
- Place second tortilla on top and begin cooking.
- Press down every now and again with a spatula to make sure everything is melting together. After approximately 2 minutes, flip the tortilla and cook another 2 minutes.
- Serve with a spoonful of beans (warmed in microwave if desired) and slices of avocado on top!
3. Mexican Salad with Tortilla Strips
I love salads, especially the ones in the little taco shells…it just makes the whole thing taste better. This past summer though, I discovered a lighter version of a Mexican salad with all of the same great flavors and textures!
- 1 tortilla of choice (Warning: I don’t know how well the other types, besides the wheat/corn blend I used, crisp up for the topping of this salad)
- Olive Oil
- Onion Salt
- Romaine salad mix
- Chicken pieces
- 1 can black beans, drained
- Cherry/Grape/Roma tomatoes
- Red onion, diced
- Dressing: Olive oil, lime juice, onion/garlic salt
- Heat oven to 250 degrees.
- Cut tortilla up into strips. Brush olive oil on each side and then sprinkle with seasoning of choice (salt, pepper, onion salt, garlic salt, etc). Place the strips on aluminum foil lined baking sheet. Cook for 8-10 minutes (*Keep an eye on them since tortillas, ovens, etc. may differ in time.)
- While tortillas are cooking, prepare your salad. Add your salad to the plate and then layer with chicken, tomatoes, diced onion, black beans, avocado and cheese.
- Once the tortilla strips are done, add them to the top of your salad.
- To make the dressing: Whisk together olive oil, lime juice, onion and garlic salt (to desired taste). Pour over the salad and enjoy!
4. Easy Chicken and Pepper Fajitas
This last, but certainly not least, recipe is one that I literally just threw together for dinner one night this summer and ended up loving it so much, I made a recipe out of it. And best of all…it takes 20-25 minutes for this delicious dinner to be ready.
- 2 tortillas of choice
- Shredded chicken pieces
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 onion, sliced
- Onion salt
- Olive oil
- Optional: Black beans
- Toppings: Lettuce, tomatoes, avocado, cheese, salsa, Greek yogurt
- Cut up the peppers and onions into strips.
- Heat olive oil over medium heat in a large pan/skillet and begin cooking the onions and peppers. Cook for approximately 10-15 minutes (until peppers and onions feel softened, but not too soft and cooked). Halfway through cooking, sprinkle onion and garlic salt in.
- Add in the chicken and sprinkle some more seasoning and cook for an additional 5 minutes. Meanwhile heat desired number of tortillas for 30 seconds in the microwave (*place a damp towel on top and bottom covering them) and cut up toppings.
- Assemble the fajitas. Add black beans (if desired), then the chicken/pepper mix and then any and all toppings desired.
So there you have it: 4 easy homemade Mexican recipes to try for your next meal. What do you think? What are some of your favorite Mexican recipes to make at home?