Tag Archives: Mozzarella

Mexican Black Beans and Quinoa

Mexican Black Beans and Quinoa

I love this dish. The idea came to me on the walk home from the gym when I needed a quick, protein-packed dish that could cook on its own while I took a shower! I had less than an hour to eat, shower, and head back off to class, so those were the rules my lunch had to live by. Black beans and quinoa seemed like the perfect combination.

There was some trial and error the first few times I made it. I cooked the quinoa separately and added it to the bean mixture at the last minute, but that left the quinoa too flavorless, and the beans too dried up. Next, I tried cooking the quinoa with the beans, but left the lid on like you normally do with quinoa. It puffed up just fine, but there was too much liquid leftover that had to cook off in additional time. I’ve also added bacon to it before. Crisped up the bacon, then crumbled it and cooked the veggies in the bacon fat. You can add the bacon on top for a salty, delicious crunch. But, the bacon is also extra time (and money!), and I’ve found that it’s perfectly fine without.
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Enchiladas Suizas

Enchiladas Suizas

Mexican food. I crave it.

But so many of the Mexican restaurants around here just don’t cut it. There’s one in particular, well-known by college students for their Margarita specials, that I dread going to with friends because it means a $12 plate of sub-par enchiladas suizas (my favorite) next to a sad pile of rice and brown blob of refried beans.

Give me better Mexican food! For $7 in California, I can get amazing enchiladas suizas with the best rice and beans you’ve ever had.

Don’t tolerate bad Mexican food!

Make your own.

Enchiladas Suizas

Enchiladas Suizas

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