Posts Tagged ‘Mexican’

Pepper Burrito “Bowls” (Stuffed Peppers)

Meaty portabella mushrooms take the place of meat in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

Prep time: 10 min
Cook time: 45 min
Serves: 6


3 large red, green or orange peppers, cut in half lengthwise, seeds removed
2 cups of cooked brown rice
1 tbsp (15 mL) olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
1 can (796 mL / 28 oz)) diced tomatoes, partially drained
1 package Tex-Mex seasoning
¾ cup (175 mL) canned black beans
¾ cup (175 mL) frozen corn
½ cup (125 mL) shredded Mozzarella cheese
Optional: Chopped cilantro, diced avocado, sour cream, and salsa


1. Preheat oven to 350°F/175°C.
2. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
3. Cook brown rice as per package instructions. Set aside.
4. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4-5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1-2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly, 6-8 minutes.
5. Spoon rice mixture into each pepper half (approximately ½ cup (125 mL) in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25-30 minutes, or until peppers are softened.
6. Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.

Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Prep time: 10 min
Cook time: 1 hr.
Serves: 6


6 large russet potatoes
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
1/2 cup (125 ml) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro


1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

Cheeseburger Quesadillas

Nothing will get the family’s attention like a cheeseburger quesadilla. Filled with all your favourite traditional burger toppings, this fun new way to eat a “cheeseburger” will surely have the kids asking for seconds.

Prep time: 10 min
Cook time: 15 min
Serves: 4


8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
1 clove garlic, minced
8 (8 inch) flour tortillas
2 cups cheddar cheese
½ small red onion, sliced
2 small roma tomatoes, thinly sliced
¼ cup (60 mL) dill pickles, sliced
1 cup (250 mL) shredded lettuce

Burger Sauce:
½ cup (125 mL) Miracle Whip
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) yellow mustard
2 tbsp (30 mL) relish
2 tbsp (30 mL) onion, finely diced
1 tsp (5 mL) white sugar


1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes. Add onion, beef and garlic, continue to cook for 10 minutes or until ground beef is cooked through.
3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
4. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes, and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a Panini press (lid) place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
5. Remove from skillet and cut into wedges. Serve topped with fresh shredded lettuce and burger sauce.

Grilled Portabella, Andouille and Sweet Potato Tacos

A mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.


2 large portabella mushroom caps, wiped clean
2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
2 cooked smoked andouille sausage links
1/4 cup olive oil
Juice from one lime
salt and pepper
8 corn tortillas

Optional toppings:
diced jalapeños
cotija cheese
pico de gallo


Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.

Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.

Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.

Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).

Add the filling to each taco and serve with optional toppings.

Seven Layer Portabella Burgers

Brooke from Cheeky Kitchen shares a twist on two summer favorites with a hearty portabella base.


4 portabella mushrooms
2/3 cup refried beans
2/3 cup Mexican rice
2/3 cup salsa
1 cup sharp cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1/4 cup scallions, chopped
1/4 cup cilantro, chopped


Preheat oven to 400 degrees. Gently pull the stem from the underside of each portabella mushroom. Gently scrape the underside clean to make room for the stuffing ingredients. Spread about 3 tablespoons refried beans, rice, and salsa in the center of the underside of each portabella mushroom. Top with cheese. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Remove and top immediate with guacamole and sour cream. Sprinkle with scallions and cilantro. Serve and enjoy!

Grilled Portabella Tacos

These tacos are so full of flavor and will become a tradition on Taco Tuesday.

Preparation time: 30 minutes.

Serves 4 guests (2 tacos per person).


1 pint of sliced portabella mushrooms
3 roasted poblano peppers sliced in strips
1 purple onion cut in rounds
1 teaspoon of dried epazote condiment (can be replaced with Mexican oregano if not found)
1 teaspoon of ground cumin
1 teaspoon of sea salt
1/2 teaspoon of grape seed or canola oil
1 cup of fresh cilantro leaves
2 tablespoons of crumbled queso fresco
8 corn tortillas (warmed)


In a grilling pan heat cooking oil. Add mushrooms and press with a grilling press for few minutes to get grill marks. Turn and repeat the process. Add onions and brown. Season with cumin, epazote and sea salt. Add the poblano pepper strips and combine with the rest of the ingredients.

Warm the corn tortillas and add two teaspoon of the taco filling to each tortilla, drizzle with crumbled queso fresco and garnish with fresh cilantro.

You can also add habanero or chipotle salsa or any other spicy sauce you might like.

Chicken And Mushroom Enchiladas Verdes

A tangy combination of salsa verde and sour cream sauce with a chicken and mushroom filling and of course, cheese, all ready in under 45 minutes.


2 tablespoons extra virgin olive oil
8 oz crimini (baby portobello) mushrooms, washed and sliced (approximately 2 cups of sliced mushrooms)
1 cup diced white onion
2 cloves of garlic, minced
2 cups cooked and shredded chicken*
Salt and Pepper to taste
2 cups of shredded sharp Vermont cheddar, divided**
2 cups of prepared Salsa Verde***
5-7 grain-free tortillas
½ cup quick Mexican crema
2-3 tablespoons chopped Cilantro (optional)


In a large frying pan or saute pan, heat the olive oil over medium-high heat.

Add the diced onion and sliced mushrooms. Cook until the onions have softened and the mushrooms have released their liquid and it has evaporated.

Add the minced garlic and let cook another 30-60 seconds, stirring the entire time to keep the garlic from burning.
Remove from heat.

Toss the mushroom mixture with the shredded chicken and season with salt and pepper to taste.

Fill each grain-free tortilla with ¼-1/3 cup of the chicken and mushroom mixture. Sprinkle a little of the shredded cheese over the mixture and then carefully roll up the tortilla, laying it seam side down in a baking dish.
Continue until all of the tortillas have been filled and placed in the dish.

Spread the Salsa Verde over the top of the enchiladas and then sprinkle with the remainder of the shredded cheese.
Drizzle the Quick Mexican Crema over the cheese.

Bake uncovered at 350 degrees for 20 minutes, or until the cheese and salsa are bubbly.
Remove from the oven and garnish with chopped cilantro. Serve immediately.

*Leftover rotisserie chicken works well for this; you can use all white, all dark, or a combination of meat.

** If you aren’t a fan of sharp cheddar, Monterrey or Monterrey Jack are good, creamy alternatives.

*** You can use your favorite green salsa; I prefer a tomatillo based salsa that has minimal ingredients and no preservatives.

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Serves 4


1 medium yellow onion, thinly sliced
3 tablespoons olive oil
3 cloves garlic, finely minced
10 medium crimini mushrooms
1 large portobella mushroom
2 large canned chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce from the peppers
1 teaspoon salt
corn tortillas
feta cheese


Pour the olive oil into a large frying pan and heat over medium heat.

Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.

Meanwhile, cut half of the crimini and portobella mushrooms into slices.

Using a food processor, chop the remaining crimini mushrooms and set aside.

Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.

Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.

Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.

To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Mushroom and Beef Tacos with Salsa and Cotija Cheese

Yield: 12 tacos for 6 servings of 2 tacos per person


2 Tbsp. vegetable oil
1 cups diced onions
1/2 Tbsp. minced garlic
1 lb. mushroom and meat mixture
1 Tbsp. chile powder blend
1 Tbsp. chopped cilantro
1 tsp. salt
ground black pepper, to taste
lime juice, to taste about 2 tablespoons

12 fresh corn tortillas taco shells, warmed
1 cup finely shredded green cabbage
1/2 cup salsa of your choice
1 avocado cut into 12 slices
6 oz. grated cotjia cheese (or Monterey jack cheese)
Ground black pepper, to taste
Lime juice, to taste
12 cilantro sprigs for garnish


Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.

To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell . Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.

Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms.

Serves 4
Prep Time: 20 mins.
Cook Time: 20 mins.


8 oz fresh crimini Mushrooms
1/2 lb lean ground beef
1 tbsp canola oil
2 tbsp Tex-Mex seasoning blend
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 cup reduced sodium refried beans
4 large flour tortillas
1 cup cooked Spanish rice
2 cup shredded lettuce
1/2 cup salsa
1/2 cup guacamole (optional
1/2 cup fat free sour cream (optional)
3/4 cup shredded part skim Cheddar cheese


Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.

Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.

Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.

Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Mushroom Crepes with Huevos Rancheros

Servings: 4-6


Crepe Ingredients
4 oz. whole shiitake mushrooms
½ cup water
1 cup flour
2 eggs
½ cup milk
2 Tbsp. butter, melted
Salt and pepper to taste
Cooking oil

Huevos Rancheros Ingredients
8 eggs
2 Tbsp. canola oil
4 oz. shiitake mushrooms, diced
4 small tomatoes, diced
2 medium jalapeños, finely chopped
3 cloves garlic, finely chopped
1 onion, finely chopped
1 tsp. hot sauce
2 tsp. ground cumin
½ green bell pepper, diced
½ red bell pepper, diced½ cup cilantro, finely chopped
4 oz. pepper jack cheese, shredded


Crepes: Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Huevo Rancheros: Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.

Makes 4-6 servings.

Surf and Turf Shrimp Portabella Fajitas

Shaina from Food for My Family demonstrates that the sun is not the only thing bringing a sizzle to al fresco dining this summer with her Surf and Turf Shrimp and Portabella Fajitas.

Serves 4


1 lime, juiced
3 portabella mushroom caps, cleaned with stems removed
1 pound large shrimp, peeled and deveined
Seasoning blend, below
3-4 tablespoons olive oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 red onion, sliced

For the seasoning blend:
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

To serve:
8-10 warmed 8″ flour tortillas
Chopped romaine lettuce
Pico de gallo
Avocado slices
Mango/pineapple salsa


  1. Marinate the mushrooms and the shrimp in the lime juice for 10 minutes while you prepare the seasoning blend. Sprinkle 2-3 tablespoons of seasoning blend over the mushroom caps and the shrimp.
  2. Heat 2 tablespoons of oil in a medium to large skillet or cast iron pan. Add the mushrooms to the skillet. Cook for 4 minutes over medium-high heat. Turn and continue cooking until soft and tender all the way through, another 3-4 minutes. Remove from the skillet and set aside.
  3. Add the bell peppers and red onion to the skillet and cook just until seared. Vegetables should remain crisp. Remove from the skillet and set aside along with the mushroom caps.
  4. Now add the shrimp to the skillet. Cook for 1-2 minutes per side, just until they turn pink and opaque.  Remove from the heat. Slice the mushrooms into strips, and add them and the vegetables back to the skillet with the shrimp for serving.
  5. Serve immediately with warmed tortillas and toppings.

Notes: These fajitas can be made on a grill. Oil the grill grate, the mushrooms themselves, and the shrimp before grilling.