Category Archives: Mexican

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake — Biting Life #recipe #casserole #healthy


Black Bean and Quinoa Enchilada Bake

Recipe from: Two Peas & Their Pod

Ingredients (serves 6):

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional


1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note: This recipe freezes well!


The Most Amazing Tomato Salsa You’ve Ever Had

Oh man…this salsa. This salsa is so good. It’s so good that I’m actually nervous about sharing this recipe with you guys. It’s practically a state secret. The funny part is that the recipe is actually pretty basic — no chunks of mango or even a few corn kernels in this baby. This salsa is classic. In the best way possible. One taste of this? And you’ll never choose store-bought again.

My mom used to make this salsa all the time when I was growing up. Camping? Family gatherings? Cookouts? Chilling by the pool? This salsa was there for it all. I used to begher to make it even more often than she did, because it’s seriously THAT GOOD.

But now that I’m an adult and living by myself, it’s been a really long time since I’ve actually had any. So when a craving hit last night, I asked my mom for the recipe and went to work whipping up a batch immediately. And, oh my god, it was such a good idea. 


The Most Amazing Tomato Salsa You've Ever Had

The Most Amazing Tomato Salsa You’ve Ever Had

(Recipe by: Miranda Mowbray)

Ingredients (makes ~4 cups):

2 cloves garlic, minced

1 tsp lime juice

2/3 cup fresh cilantro, minced

1/2 small red onion, minced

kosher salt, to taste

7 roma tomatoes, diced


Mix the garlic, lime juice, cilantro, onion, and salt together.

Add the diced tomatoes; stir to combine.

Add more salt if needed.

Enjoy with tortilla chips immediately.

(stays fresh in the fridge, in tupperware, for about 4 days)

Chicken Enchilada Corn Chowder

This recipe has quickly become one of my favorite winter meals to make. I love cooking soup in the winter, because it’s so easy and usually pretty cheap.

So far I’ve made this soup three times in the past month! It’s probably one of, if not the, best soups I’ve ever come up with. It also reheats really well, so I’m going to make a big batch of it today and eat it for my lunch all week 🙂
Chicken Enchilada Soup

Chicken Enchilada Corn Chowder

{Recipe by: Miranda Mowbray}

Ingredients (makes 4 servings):

40 oz. chicken broth (I used a combination of 16oz. chicken broth + 24oz. homemade veggie stock)

28 oz. canned green enchilada sauce (or use homemade)

4 oz. canned green chilies

1 tbsp of ground cumin

1 tbsp of chile powder

1 tsp of onion powder

1 tsp of garlic powder

salt and pepper, to taste

2.5 cups shredded chicken breast

1.5 cups cooked white rice (3/4 cups dry)

2 cups frozen yellow corn

8 oz. (1 block) fat-free cream cheese


In a large soup pot, mix together the chicken stock, green enchilada sauce, and green chilies, bring to a boil.

Reduce to a simmer and add all of the spices, chicken, and rice.

Let simmer for about 10 minutes, then add frozen corn and cream cheese.

Bring to a low boil and cook until cream cheese has completely melted, stirring occasionally to combine.


Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (four servings):

1 lb lean ground turkey (or substitute ground beef)

Canola oil

1 small onion, minced

1 (15 oz.) can pinto beans

1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)

1 (3.5 oz) diced green chilis

2 cups low-sodium chicken stock

Salt and pepper




Chili powder

Cayenne pepper

5 cloves garlic, minced

A few drops of Cholula Chili Garlic sauce

1/4 cup shredded parmesan cheese


Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).

Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.

Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.

When the turkey is done, add it to the slow cooker, stirring to combine.

Cook on HIGH for two and a half hours.

Serve with a bit of parmesan cheese on top.


Quick & Easy Beef Tacos

Quick & Easy Beef Tacos

Quick & Easy Beef Tacos

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (makes 6 tacos):

1lb ground beef

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp chili powder

1/4 tsp paprika

1/4 cup tomato sauce

1 cup refried beans

cooking spray

6 small flour tortillas

2 tbsp light sour cream

1/4 cup shredded taco-blend cheese



Preheat oven to 375˚.

Cook ground beef with canola oil in a sauté pan with high sides, breaking up meat with a spatula.

Once there is only a tiny bit of pink meat left, turn heat to low.

Add all spices, tomato sauce, and refried beans to pan.

Stir the mixture until the refried beans have full integrated with the rest of the ingredients.

Prepare a glass 8×8 baking dish with cooking spray.

Spread a small amount of sour cream onto each tortilla.

Carefully arrange tortillas in the baking dish, so that they are standing up in taco shape (like the picture).

Spoon the beef mixture evenly into each taco.

Sprinkle each taco with a small amount of shredded cheese.

Bake for 10 minutes, or until the cheese has completely melted and tortillas are golden-brown on top.

Using a spatula, carefully transfer tacos to plates. Enjoy!

Mexican Macaroni

Mexican Macaroni


Mexican Macaroni

(recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

1/2 pound uncooked elbow macaroni

1 pound lean ground beef

8oz. frozen corn

Canola oil

3 cloves garlic, minced

2 tomatoes, diced

1 jalapeño, diced

Salt and pepper

Chili Powder

4 oz. cream cheese

2 tbsp nonfat yogurt

1/2 cup tomato sauce (I use Hunt’s Garlic & Herb)



Cook pasta according to package directions; drain and set aside.

Meanwhile, steam frozen corn according to package directions; drain and set aside.

Cook garlic in canola oil in a dutch oven over medium-high heat.

Once garlic is fragrant, add jalapeño and tomatoes to the pan.

Add beef to the dutch oven and cook until browned, breaking up meat with a spatula.

When done cooking, add corn to the dutch oven.

Stir in spices, cream cheese, yogurt, and tomato sauce.

Bring to a boil and let cook for 1 minute.

Add pasta to dutch oven and stir everything together. Let cook for 1 more minute.


Ground Beef Burritos with Veggies

Ground Beef Burritos with Veggies

Ground Beef Burritos with Veggies

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves 4 hungry people):

1 package spicy yellow rice (my favorite is Zatarain’s New Orleans Garlic Butter Rice)

1 lb lean ground beef (MIH*: ground turkey)

1 cup frozen corn (MIH: fresh corn)

2 cups black beans (I cooked up some dried beans, but you could also use canned)

chopped tomatoes and lettuce (optional)

1 cup reduced-fat Mexican shredded cheese (MIH: don’t use cheese)

8 flour tortillas (MIH: whole wheat tortillas)



Cook rice according to package directions; set aside.

Meanwhile, cook your beef with canola oil in a medium-size sauté pan until done, and set to dry on paper towels.

Sprinkle corn with salt and pepper; steam according to package directions.

Place one tortilla on a flat surface.

Add ground beef, cheese, rice, beans, corn, tomato, and lettuce onto the tortilla.

Fold tortilla (see video below for instructions!) and place seam-side down onto a plate.

Repeat last three steps until all tortillas are made.

Serve immediately and enjoy!