Roasted Veggie Tacos with Black Beans, SouthWest Style!
Roasted Veggie Tacos -easy to make and delish! ???? When you want to be fit but you like tacos, these Southwestern roasted veggie tacos are the perfect easy taco Tuesday recipe for veggie tacos! Roasted peppers and veggies make this recipe easy to make and comes together fast!???? INGREDIENTS
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????️ RECIPE:
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???? Taco Tuesday Cookbook:
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???? INGREDIENTS:
1 pint (300 g) cherry tomatoes, halved
1 1/2 cups (195 g) corn
3 medium zucchinis, diced
1/2 onion, sliced
1 red bell pepper, seeded and sliced
2 tablespoons (30 ml) olive oil
1 tablespoon (7 g) taco Seasoning
1 can (15 ounce/428 g) black beans, drained and rinsed
1 lime, cut into wedges
1/3 cup (5 g) chopped fresh cilantro
8 corn tortillas, store-bought or homemade
Yield 4 servings.
Roast the veggies In 400F/200C preheated oven for 10 minutes, add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft.
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???? Blackened Zucchini Tacos:
???? Chipotle Beet and Egg Tostadas:
???? Chickpea and Butternut Squash Tacos:
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???? Baja Fish Tacos:
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CHAPTERS:
0:00 Ingredients
0:18 The perfect seasoning for veggie taco
0:34 How to make the veggies for taco
1:03 How to repare the tortillas
1:14 What cheese to use?
1:27 Assemble
#tacotuesday #MOMables #tacorecipes
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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
Turkey Tortilla Soup - Made From Homemade Turkey Stock
Don’t throw away those leftover Turkey bones and scraps. Using my recipe you can turn them into a fantastic Turkey Tortilla Soup with amazing flavors that will warm you inside and out.
Turkey Stock Ingredients
10 quarts Water
Leftover Turkey Bones And Pieces
4 Carrots
Leftover Grilled Vegetables Or Other Vegetables
1 ½ TBSP Kosher Salt
Turkey Tortilla Soup Ingredients
4 quarts Turkey Stock
1 TBSP Olive Oil
1 TBSP Minced Garlic
½ Medium Onion Chopped
1 cup Celery Chopped
16 oz Green Salsa
2-3 cups Chopped Turkey Meat
Juice Of One Lime
2 Roma Tomatoes Chopped
Salt & Pepper To Taste
Tortilla Chips
Diced Avocado
Grated Cotija Cheese
My Homemade Turkey Soup Video:
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Mexican Chicken Casserole
Just 30 minutes in the oven and your family will be enjoying this delicious Mexican Chicken Casserole!
You can print the recipe here
Ingredients
3 cups crushed tortilla chips or Dorito Nacho Cheese chips
15 oz. black beans drained and rinsed
2 cups chopped cooked chicken (rotisserie chicken works well)
1 teaspoon ground cumin
21 oz. cream of chicken soup 2 (10.5 oz) cans
1 10 oz. can Rotel tomatoes undrained
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 tomato diced
1 bunch cilantro rinsed and chopped
Jalapeños optional
Instructions
Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
Layer diced chicken and black beans over the crushed chips.
Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
Garnish casserole with cilantro and chopped tomatoes.
Serve immediately with a slice or two of fresh jalapeño.
Notes
Do not drain Rotel tomatoes before adding to casserole.
You can substitute Doritos for regular tortilla chips.
For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.
Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.
The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
We're ALL about simplicity and using what you have right now! Ree uses frozen fish sticks for an easy take on fish tacos, made from the comfort of her kitchen with her kids! #StayHome #WithMe
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fish Stick Tacos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 5 min
Active: 45 min
Yield: 16 tacos
Ingredients
48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
Homemade Tortillas:
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
Cabbage Pantry Slaw:
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper
Directions
Cook the fish sticks according to the package directions.
Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
Homemade Tortillas:
In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
Cabbage Pantry Slaw:
Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
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The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
Quick and Easy Chicken Tortilla Soup Recipe
This easy recipe for Tortilla soup using a Rotisserie Chicken makes a perfect easy weeknight dinner.
1 Whole Rotisserie Chicken.
6 Cups Water
4 Corn Tortillas
1 Tablespoon Oil
1 Medium Onion Diced
1/2 teaspoon Cumin
1 15oz Can Black Beans
1 15oz Can Corn
1 16oz Jar Salsa
1 teaspoon Oregano
3 Cloves Garlic
1 Chipotle Pepper and 1 teaspoon of Adobo Sauce
1 bunch Cilantro
Optional Garnish: Lime wedges, Avocado, Cilantro and Diced Onion.
Pull all meat off of the Chicken and shred.
Put bones and skin in water. Bring to a boil and reduce heat to a slow boil.
Heat up tortillas in a dry pan until they develop black spots on both sides.
Slice up some tortilla strips for garnish and chop up the rest of the tortillas.
Heat up oil in pot. Add onion and cumin cook until onion has become translucent.
Add Black Beans, Corn Salsa and Oregano to pot. Bring to a boil and reduce heat. Cook on a low boil for 20 to 30 minutes.
Blend your stock, tortillas, garlic and chipotle pepper then add to the pot.
Cook for about 5 more minutes.
Serve with optional garnish.
Music courtesy of Audio Network
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Please watch: Homemade Tender Carnitas Tacos
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Potato Hash | Basics with Babish
This episode is sponsored by The Botanist Islay Dry Gin: Wild, Foraged, Distilled. Order a bottle for home delivery on Drizly:
This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
Recipe:
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Blue Wednesday - 'Birthday Girl, Murmuration (feat. Shopan)
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