Home ¡Gracias! Mexico - spice up mealtimes

¡Gracias! Mexico – spice up mealtimes

Add some spice to meal times with these tasty, convenient and budget-friendly Mexican-inspired recipes.

Makes 1 large

You’ll need:

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10ml oil
1 chicken breast fillet, sliced
205g button mushrooms, thickly sliced
3ml paprika
1 (410g) can red kidney beans, drained
2 large flat wraps
5ml ground cumin or taco spice
100g guacamole
100g cheddar cheese, grated
fresh salsa*
*finely dice 1 red onion and 2 tomatoes. Add fresh coriander and some sliced fresh green chilli if desired. Season with salt and pepper.

Heat the oil in a pan and fry the chicken until cooked. Transfer to a plate and return the pan to the stove. Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside. Place the beans and cumin into a mixing bowl and roughly mash with a fork. Lay a wrap on a flat surface and spread the bean mixture on top. Top with the reserved mushroom and chicken mixture, guacamole, cheddar cheese and fresh salsa. Lay the second wrap on top of the filling. Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes, per side. Slices into wedges and serve.

Serves 6

You’ll need:
10ml oil
15ml butter
250g button mushrooms, thickly sliced
5 spring onions
1 red pepper, deseeded and sliced
125g streaky bacon, grilled and diced
2 medium potatoes, cooked
100g gruyere cheese, grated
6-8 eggs
salt and milled black pepper

To Serve:
crispy bacon
fried mushrooms
rocket salad

Preheat the oven to 190°C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes. Add the spring onions and red pepper and cook for 3-4 minutes. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased tin or ovenproof round casserole. Whisk the eggs together and season well with salt and pepper. Pour the egg mixture over the mushroom mixture and bake in the oven for 25 – 30 minutes, or until the centre is just cooked. Allow to stand for 5 minutes, before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.

Serves: 4

You’ll need:
15ml olive oil
1 onion, finely chopped
250g lean beef mince
250g button mushrooms, chopped and pan-fried
1 red chilli, finely chopped
5ml ground coriander
3ml ground ginger
20ml chutney
1 can tomato puree
20ml tomato paste
250ml water
1 can red kidney beans
1 bag of nachos to serve
250ml Avocado guacamole
100ml crème fraiche
1 handful fresh coriander

Heat the oil in a large saucepan. Add the onion and sauté until glossy, Add the mince and allow to brown. Add the mushrooms, chilli, coriander, ginger and chutney. Add the tomato puree and paste, Swirl water in the tomato puree tin and add to the pot. Add the beans and allow to cook together for 15 minutes. Season well with salt and pepper. Serve with the nachos, guacamole, crème fraiche and coriander.

Cooks tip: Try using chicken mince as a variation.

Serves 4-6

You’ll need:
15ml oil
2 onions, peeled, finely chopped
2 garlic cloves, crushed
1 small red chilli, finely sliced
2-5ml cayenne pepper (according to taste)
5ml ground cumin
3ml ground cinnamon
250g lean beef mince
250g Button Mushrooms, sliced
30ml tomato paste
410g can chopped tomatoes
500ml beef stock
salt and milled black pepper
400g can red kidney beans, drained, rinsed

To serve:
cooked white rice
finely diced toppings: tomato, red onion, avocado
fresh coriander leaves

Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes until it. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes. Stir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes. Add the kidney beans and cook for 10-15 minutes. Serve with white rice, diced toppings and coriander leaves (optional).

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