Ariba! Chef Jimmy Dishes out Guilt-Free Mexican Meals

Playing Ariba! Chef Jimmy Dishes out Guilt-Free Mexican Meals

 

 

Lean Bean Burrito 

Ingredients

  • 1 Paleo Tortilla (recipe below)
  • 1/3 cup Healthy Coconut Refried Beans (recipe below)
  • 1/4 cup chopped tomatoes 
  • 1/4 to 1/2 cup roasted pasilla pepper strips (depending how spicy you like it)
  • 1 or 2 thin slices of queso fresco

Instructions

  1. Place your tortilla on a flat surface and spoon the beans onto the center of the tortilla.
  2. Add your tomatoes, pepper strips and queso fresco.
  3. Roll up your burrito and enjoy!

 

For Paleo Tortilla: 

 

Ingredients

  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon melted coconut oil
  • 1/4 arrowroot powder
  • 1 teaspoon coconut flour
  • Pinch of salt

Instructions

  1. In a medium size bowl crack the eggs and whisk in the water and coconut oil.
  2. Add the arrowroot, coconut flour and salt, and mix well to combine.
  3. Heat up a small skillet to medium heat and pour in about 1/3 of the batter, roll it around to evenly coat the bottom.
  4. Cook for about 1 minute on each side
  5. If you are saving some for later, store in a plastic bag or glass container.

 

For Coconut Refried Beans: 

 

Ingredients

  • 2 cups cooked pinto beans
  • 2 tablespoons coconut oil
  • 4 cloves of minced garlic
  • 1/2 cup finely chopped onion
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • Milk or water as needed

Instructions 

  1. Sauté the onions and garlic in the coconut oil in a large saucepan until soft.
  2. Add your beans and stir.
  3. Add all seasonings and mix well.
  4. Bring to a slow simmer and let cook for 15 to 20 minutes.
  5. If you prefer a smoother texture, slowly add milk or water to your preference.
  6. Once the beans are cooked, mash them with a fork, potato masher or hand blender.

 

 

 

Plantain Chips with Cilantro Jalapeno Hummus and Garlic Chipotle Salsa

For Plantain Chips:

Ingredients

  • 1 green plantain
  • 1 teaspoon melted coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • Pinch of ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Peel and slice plantain evenly (use a mandolin if you have one)
  3. In a bowl, mix the plantain slices with the coconut oil and spices.
  4. Lay the plantain slices on a cooking sheet.
  5. Bake for 15-17 minutes, turning after 8 minutes.
  6. Best eaten hot and crispy out of the oven but should stay for a day or two.

 

For Cilantro Jalapeno Hummus:

 

Ingredients

  • 1 can of garbanzo beans, drained
  • 2 cloves of garlic, diced
  • 2 jalapenos (seeded or unseeded depending on how spicy you like it)
  • 1 cup cilantro
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Combine all ingredients in a food processor or blender and mix until smooth.
  2. Store in the fridge in a sealed container for up to 2 weeks.

 

For the Garlic Chipotle Salsa:

 

Ingredients

  • 1 can of fire roasted tomatoes (14 oz)
  • 1 cup fresh tomatoes
  • 3 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup cilantro, chopped
  • 2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon lime juice

Instructions 

  1. Combine all ingredients in a food processor or blender and mix until blended.
  2. Store in the fridge in a sealed container for up to 2 weeks.

 

 

 

 

Chicken Tostada

Ingredients

  • 2 cauliflower tortillas (recipe below)
  • 1/2 cup guacamole
  • 1/2 cup shredded chicken
  • 1/4 cup pickled onions in lime juice (recipe below)

Instructions

  1. Place the cauliflower tortillas in a medium skillet to crisp and brown, about 1 to 2 minutes on each side.
  2. Once the tortilla is crisp, spread the guacamole on top, then add the chicken and pickled onions.

 

For the Cauliflower Tortilla:

 

Ingredients:

  • 1 cauliflower head, medium size
  • 2 large egg
  • 1/4 cup cilantro, chopped
  • 1/4 cup onions, finely chopped
  • Pinch of ground black pepper
  • Pinch of salt

Instructions

  1. Pre heat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets and add into a food processor and pulse until the cauliflower is like finely chopped ‘rice’, should be about 2 cups packed.
  3. Place cauliflower in a microwave safe bowl and microwave for 2 minutes, stir and then another 2 minutes.
  4. Next, place the cauliflower in a thin dish towel, or paper towels, and squeeze out as much liquid as possible. (be careful not to burn yourself, the cauliflower will be very hot coming out of the microwave.)
  5. In a mixing bowl whisk the eggs, and add in the cauliflower, cilantro, onions, salt and pepper. Stir until thoroughly combined.
  6. Spoon the mixture onto the baking sheet into small flat circle.
  7. Bake for 10 minutes, then carefully turn over and bake for another 6-8 minutes until set.

 

For the Pickled Onions:

 

Ingredients

  • 1 large red onion, thinly sliced
  • 1/2 cup lime juice
  • 1 teaspoon salt

Instructions

  1. In a saucepan, boil a pot of water.
  2. Place the onion in heat-proof and non-reactive bowl (glass or ceramic). Pour the boiling water over the onions and cover for 10 seconds, then drain in a colander.
  3. Place the onions back in the bowl and add the lime juice and salt and mix well. Cover and refrigerate for at least an hour before serving. Keep in the fridge for up to 3 weeks.
 
 

Source: www.thechefjimmy.com