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  • Bri Westhaver

Fresh Mexican Inspired Dishes

Our family loves Mexican-inspired dishes. My twins both demand the guacamole all to themselves, I have to give them their own bowl to keep the peace. Mama's happy as they get a good dose of fiber and healthy fat from those avocados. We use Epicure's Guacamole Blend to make our own homemade guacamole and it couldn't be easier. Simply mash an avocado, mix in some of the blend and add a splash of lime! Abi loves using the 2-in-1 citrus press to squeeze all the juice out of the lime. Anything that gets my kids involved in cooking is a bonus to me.

Another fun way i've been using Epicure's Guacamole Blend is by making breakfast wraps. Have you tried this new tiktok trend? So easy and i'm loving how fast I can make this delicious lunch/breakfast. One of the many benefits of working from home is getting a hot lunch.

The versatility of Epicure's blends is what keeps me coming back for more. Let's look at all the incredible options you can get that are Mexican-inspired. My go-to is the Good Mexican Real Fast Meal Kit which comes with a digital recipe plan which is so easy, check it out here. For info on any of these products you can go right to the food shopping section of my website


One of the reasons that I love our products is my family gets to enjoy a healthy meal with no compromise on taste. Check out the sodium difference alone in comparison to a traditional store-bought package.



Now for the saucy and spicy details you've been waiting for, MEXICAN DISHES!! I've compiled my top 5 Mexican-inspired dishes for you right here in this blog post. Bonus, all of them can be made with simple pantry staples.


#5: Deep Dish Huevos Rancheros

Ingredients

  • 12 corn tortillas

  • vegetable oil spray

  • 1 tbsp vegetable oil

  • 1 medium onion, diced

  • 1 can (14 oz/398 ml) low-sodium crushed tomatoes

  • 1 can (14 oz/398 ml) low-sodium diced tomatoes

  • 3 tbsp Poco Picante Salsa Mix

  • 2 cans (14 oz/398 ml) black beans, drained and rinsed

  • 2 tbsp Guacamole Dip Mix

  • 2 tsp cumin

  • 8 eggs

  • 2 cups grated low-fat cheese, your choice

Preparation

  1. Preheat oven to 350° F (175° C).

  2. Lightly mist tortillas with oil. Place one or two at a time in a preheated frying pan until they start to ‘bubble up’. Flip to brown the other side.

  3. Line a 9” x 13” baking dish by overlapping cooked tortillas, making sure the bottom is covered and tortillas come all the way up the sides of the baking dish.

  4. Using the same pan, cook onions in oil until golden. Add tomatoes and Epicure’s Poco Picante Salsa Mix. Heat to bubbling, and then remove from heat. Set aside.

  5. Combine beans with Guacamole Dip Mix and cumin, stirring to coat.

  6. Spoon bean mixture over tortillas. Top with tomato mixture.

  7. Crack eggs over sauce in an even pattern and top with cheese.

  8. Bake for 35 minutes, until eggs are firm. Remove from oven and let stand for 10 minutes before serving.

Nutritional Information

Per serving: Calories 320, Fat 11 g (Saturated 3.5 g, Trans 0 g), Cholesterol 250 mg, Sodium 650 mg, Carbohydrate 34 g (Fiber 6 g, Sugars 5 g), Protein 20 g.

#4: Hot Mexican Pinwheels


Ingredients

  • 1⁄4 cup light cream cheese

  • 1⁄2 cup grated low-fat cheese

  • 1 tbsp finely diced red pepper

  • 2 tsp diced jalapeño peppers

  • 1 green onion, finely diced

  • 1 tsp Fajita Seasoning

  • 4 (7in/14 cm) tortillas

Preparation

  1. Blend the first 6 ingredients.

  2. Spread mixture evenly over each tortilla.

  3. Roll tightly in plastic wrap. Refrigerate for 2 hours, or up to 3 days.

  4. Preheat oven to 450° F (203° C).

  5. Slice rolls into 1" (2.5 cm) rounds and place seam side down on Sheet Pan lined with Sheet Pan Liner.

  6. Bake 5-7 minutes.

Nutritional Information

Per serving (1 pinwheel): Calories 40, Fat 3 g (Saturated 1 g, Trans 0 g), Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 2 g (Fiber 0 g, Sugars 0 g), Protein 1 g.


#3: Easy Mexican Frittata


Ingredients

Preparation

  1. Place bell pepper in a Rectangular Steamer. Cover and microwave for 1 minute.

  2. Add Fajita Seasoning and cheese. Top with eggs. Season with salt and pepper, if desired. Cover and microwave for 4 minutes.

Nutritional Information

Per serving: Calories 110, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 205 mg, Sodium 180 mg, Carbohydrate 6 g (Fiber 2 g, Sugars 1 g), Protein 10 g.


#2: Mexican Bruschetta


Ingredients

  • 1 - 2 tbsp Poco Picante Salsa Mix

  • 1 cup diced tomatoes

  • 1 avocado, diced

  • 1 tsp fresh lime juice, optional

  • 2.25 oz (65 g) tortilla chips, or crackers

Preparation

  1. In a bowl, stir tomatoes with Poco Picante Salsa Mix. Gently fold in avocado and stir in lime juice, if you wish.

  2. Dish up with tortilla chips or crackers.

Nutritional Information

Per serving: Calories 180, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 19 g (Fiber 5 g, Sugars 3 g), Protein 3 g.



#1: Enchiladas



Ingredients

  • 1 pkg Enchilada Seasoning (Pack of 3)

  • 1 1⁄2 cups water

  • 3 tbsp tomato paste

  • 1⁄2 lime

  • 1 tsp coconut or olive oil

  • 2 cans (14 oz/398 ml each) unsalted black beans

  • 1 cup grated cheese, your choice, divided

  • 4 medium tortillas

Preparation

MICROWAVE

  1. In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave; uncovered, on high, 2 min or until thickened.

  2. Using 2-in-1 Citrus Press, squeeze in the juice from lime; whisk in oil. Set aside.

  3. Drain and rinse beans. Place in Multipurpose Steamer; add 1⁄2 cup sauce. Cover; microwave on high 2 min. Using a fork, coarsely mash.

  4. Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam side down in a single layer in the steamer (don’t wash). Top with remaining sauce and 1⁄4 cup cheese.

  5. Cover; microwave on high, 6–8 min, or until heated through.

OVEN

  1. Preheat oven to 350° F.

  2. In Multipurpose Pot, whisk seasoning with water and tomato paste over medium-high heat. Whisk frequently until thickened, about 8 min.

  3. Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.

  4. Drain and rinse beans; place in a bowl. Add 1⁄2 cup sauce. Using a fork, coarsely mash.

  5. Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam down in Multipurpose Steamer. Top with remaining sauce and 1⁄4 cup cheese.

  6. Bake, uncovered, 15–20 min or until heated through and cheese has melted.

Nutritional Information

Per serving (1 enchilada): Calories 430, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 56 g (Fiber 13 g, Sugars 4 g), Protein 22 g.

Which recipe are you most excited to try? Let me know in the comments below. If you try any of these recipes, please don't forget to share a video or picture with me, I would love to see how it turned out for you. For more recipe inspiration you can join my private Facebook community or subscribe to my newsletter.


For more Mexican inspired dishes check out my top 5 uses for each of the spice blends in the Good Mexican Real Fast Meal Kit.



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