Friday, October 18, 2013

Mexican Fiesta for One

I have been cooking a lot of Mexican recipes this week. Everything from tacos and nachos to tostadas and taquitos with some quesadillas for good measure have been added to my weekly meal plan. Here are two recipes that are easy, fun, and inexpensive to make. I just picked up a pack of corn tortillas and some queso quesadilla cheese. After that, my imagination went wild. These two recipes are single servings. Who wants to eat leftovers when you have so many fun things you want to create? First comes an amazing hard shell taco recipe that is the perfect serving for just one. There is no deep frying involved, but the corn tortillas crisp up nicely. The soft bean and cheese filling works perfectly in them.

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Black Bean Tacos for One
inspired by this recipe
½ cup canned black beans, drained and rinsed
½ cup sliced red onion
2- 6 inch corn tortillas
¼ cup shredded queso quesadilla
dash of cayenne pepper
pinch of salt
dash of garlic powder
dash of ground cumin
oil, as needed

Spray the bottom of a small nonstick pan with oil, and turn your stove up to medium heat. Add the onion and black beans, and cook until the onions are golden brown. Remove the onions and beans from the pan, mix in the spices, and mash the beans up with the back of a fork or a food processor. Wipe out your pan, spray it with oil again, and place one of the tortillas onto it over medium heat. Spread half of the bean mixture over one half of the tortilla. Sprinkle a couple of tablespoons of cheese over top, and fold over the other half of the tortilla. Cook each side for a couple of minutes, or until lightly browned. Repeat this process with the other tortilla and remaining filling. Enjoy!

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This tortilla casserole is cheesy and full of Mexican flavors. I seriously was about to go crazy waiting for it to cook up. The aroma was tantalizing, and it felt like it took forever for the eggs to firm up. In the end, I was glad that I waited. You will be too.
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Single Serving Tortilla Casserole
½ cup queso quesadilla
½ cup milk
1 egg
3- 6 inch corn tortillas
½ cup red onion
½ cup bell pepper
¼ tsp ground cumin
¼ tsp garlic powder
dash of cayenne pepper powder
dash of salt
1 tsp oil

Preheat your oven to 375 degrees. Chop up the onion and pepper, and cook over medium heat in a small pan with the oil. Meanwhile, whisk the egg, seasonings, and milk together. Cut the tortillas into triangles. Layer 1/3 of the triangles on the bottom of an oiled 5” ramekin. Top with ¼ cup cheese and half of the cooked vegetables. Put the next 1/3 of the tortilla triangles on top, and repeat the process. Layer the remaining tortilla triangles on top, and pour the egg and milk mixture over all of it. Sprinkle on a little more cheese, and bake for 30-35 minutes, or until the egg has set.

 

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I had fun making this Jack-O-Lantern card. Like a real pumpkin, the paper card was a blank slate waiting for a unique face. The best part? This pumpkin had no gross filling that I had to dig out. I just cut out the shape, and it was ready to go.
 

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