As an ode to the fact that at this moment I’m in Bahia de Los Angeles in Baja, Mexico, here’s a recipe for enchiladas! And make extra! I ate my two and wanted more. They were so delicious!
- 1 clove Garlic, minced
- 1/2 small Yellow Onion, chopped (as small as possible)
- 1 1/2 tsp. Chili Powder
- A couple shakes each: dried oregano, dried basil leaves, cayenne pepper, paprika, cumin
- 1/4 cup Tomato Sauce
- 1/4 cup Salsa
- 3 tbsp. Water
- 2 Whole Wheat Tortillas
- Organic Mexican Cheese
- Veggies, chopped (I used bell pepper and onion but that’s all I had)
Cook the sauce first by sauteing the garlic and onion until the onion is just starting to brown. Add the tomato sauce, salsa, and water and turn heat to a simmer. Add all of the spices and let simmer for at least 5 minutes (the longer the better). Meanwhile, saute the vegetables you will be using in your enchilada. Place them in the tortillas and roll up. Place them into a pan (fold side down). Top with the sauce and bake at 350 degrees for about 10 minutes (or until heated through). Top with cheese and bake until it melts (about 2 minutes).
- Using vegetables allows you to cut back on the amount of cheese you need to get a great flavor (same with all of the spices). Plus you can get spices and vegetables organic.
- Because this doesn’t call for specific vegetables, you can pick those that you can find local and in season.
- The sauce gives the same heartiness to the enchilada that you get with meat enchiladas without the meat! I recommend making it with extra chili powder if you can handle it! And topping it with organic local avocado can help cut back on the heat from the chili powder if you can’t.
- Whole wheat tortillas take less processing than their refined flour counterparts.
Posted in Dinner, Lunch
Tagged basil, bell pepper, cayenne, cheese, chili powder, cumin, garlic, onion, oregano, paprika, salsa, tomato sauce, water, whole wheat tortillas
So… I know I’ve given you guys a delicious fish taco recipe already but let’s be honest: it was not the healthiest of fish taco recipes. And though this is a blog about being more eco-friendly in the way you eat, I’ve begun to realize that doing so is pretty linked with eating healthier. Plus, this fish recipe is for a tacorito… not a taco.
Here’s a little backstory: my mom is an amazing cook and we made dinner together the other night. Shrimp and a delicious fruit salad (see recipe below). Between the two of us, however, we could not finish off the shrimp. The next day for lunch I came up with these bad boys. Super easy yet super addicting and delicious. I call them a tacorito because with so much yummins inside of the tortilla, they were too large to be a taco but too small to be a burrito. Here’s what I did:
Whole Wheat Tortilla
Leftover Shrimp–>3-4 per taco (ours had been marinated in bourbon, teriyaki, maple syrup, dijon mustard, and chili powder)
Any Salsa or Pico de Gallo you have sitting around
1/4 Bell Pepper per taco (any color) chopped
1 tsp. per taco Cilantro, chopped
1/4 avocado per taco, sliced
optional: Organic Shredded Cheese
Place some EVOO in a medium pan and saute the bell pepper until just warm–>keep it crunchy for a good texture! At the same time, in a different part of the pan heat up the shrimp. When warm, take out with a slotted spatula leaving the EVOO over some heat. Place the tortilla in pan. Top with cheese (if used) until just melty and then add the shrimp, bell pepper, and salsa. Take off heat and top with all other ingredients. Fold it up for a delicious tacorito!
It’s a great and easy way to use up leftover ingredients. One of the worst eco-faux paus is letting good food go to waste!
out for which shrimp is most sustainable because some are best choice for sustainable fish eating and some are avoid.
Seasonal vegetables are convenient to buy locally and organically because they’re everywhere! (It’s bell pepper season).
You can use any fish in this recipe for a filling leftover lunch or dinner.
(Recipe courtesy of my mom)
Place the mint in the hot simple sugar and let steep. Place in the refrigerator until cold. Pour through a fine strainer to get rid of the mint leaves. Place melon balls in the infused simple syrup.
Melons are all in season in summer!
You only need a few ingredients which means less packaging which means greater sustainability!
Posted in Dinner, Lunch, Snack
Tagged avocado, bell pepper, bourbon, cabbage, cantalope, cheese, chili powder, cilantro, dijon mustard, fish, maple syrup, melon, mint, salsa, shrimp, simple syrup, sugar, teriyaki, watermelon, whole wheat tortilla