
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Fiber-rich Sweet Potato & Black Bean Enchiladas with zesty cilantro lime rice. An energy-giving, soul-satisfying vegan meal!

A perfect balance of sweet and savory, these vegetarian enchiladas are packed with tender sweet potatoes and hearty black beans, all wrapped in soft corn tortillas and smothered in a rich, smoky red sauce. A guaranteed crowd-pleaser for any night of the week.
Serving size: 1 serving

Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Serving size: 1 serving

Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


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Fiber-rich Sweet Potato & Black Bean Enchiladas with zesty cilantro lime rice. An energy-giving, soul-satisfying vegan meal!
This mexican_american dish is perfect for dinner. With 952.1899999999999 calories and 32.11g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the sweet potatoes are tender, about 8-10 minutes. You may need to add a splash of water if the pan gets too dry. Stir in the drained black beans and corn. Cook for 2 more minutes until everything is heated through. Remove from heat.
Spread about 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Warm the tortillas in the microwave or a dry skillet for 30 seconds to make them pliable. Spoon about 1/3 cup of the sweet potato and black bean filling down the center of each tortilla. Roll up each tortilla tightly and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded cheese all over the top. Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.