healthy mexican recipes

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

30 Minute Chicken Fajita Salad with fresh veggies, chipotle chicken, creamy avocado then topped with a zesty Chimichurri Dressing. This Chicken Fajita Salad is one flavorful dinner recipe that's sure to please any crowd.

Chicken Fajita Salad

chicken breast

smoked paprika

garlic powder

cumin

dry cilantro

sea salt

chipotle chili powder

black pepper

grape seed oil

green leaf lettuce, chopped

yellow pepper, juilienned

red pepper, julienned

pickled red onion

avocado, sliced

cherry tomatoes, halved

garlic

cilantro

red wine vinegar

lime juice

olive oil

red pepper flakes

salt & pepper

In a small bowl, add smoked paprika, garlic powder, ground cumin, dry cilantro, sea salt, chipotle chili powder and black pepper. Mix to combine.

Season both sides of the chicken breast with spice mixture. Set aside.

Heat large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add julienned peppers. Saute until slightly browned, about 4-5 minutes.

Remove from the pan and then add 1 tablespoon of grape seed oil and then immediately add the seasoned chicken breast. Sear both sides for 6-7 minutes, or until the chicken is no longer pink. Remove from the pan and let rest. Slice when the chicken has cooled down.

For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.

To assemble the salad add green leaf lettuce to a large bowl (or four individual bowls), top with sliced chicken breast, sautéed peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.

I love this recipe and many of your recipes!  I like to share them with our fb group. They go hand in hand with the nutritional eating plan I am on since Dec 5 and I have lost 17 lbs! Eating great food and enjoying it to the fullest. No dieting for me just eating great food. 😍 Thank you!

This is very eye catching salad!  Love this!

Chunky Guacamole

firm-ripe avocados, diced (1 1/2 cups)

red onion

Salt

Ellie Krieger's Chunky Guacamole as seen on Food Network

In a medium bowl, combine all the ingredients and toss gently to combine.

My favorite guacamole.  We make this all of the time.  Everyone loves it!

https://www.foodnetwork.com/videos/chunky-guacamole-65482

Make this quick and easy recipe for chunky guacamole.

Five Layer Mexican Dip

onion,

garlic,

black beans,

chipotle pepper

water

salt

corn kernels (10-ounce box frozen corn)

cilantro leaves

avocados

tomatoes,

scallion

jalapeno pepper, optional

Cheddar

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

I’m excited to try this! Question: does the avocado turn brown easily if you make this ahead of time? Or since it’s in the middle does that help keep the green coloring? Looks delicious!!!

Excellent dish. Was a big hit at the party.
Thank you

The best Mexican dip I've ever made... huge hit at parties

I’m from Texas &amp; have eaten my fair share of 5-7-9 layer dips.  This is my hands-down favorite.<div><br /></div><div>(and, yes, people, use your heads &amp; drain the canned vegetables before you use them.  All canned beans should be drained &amp; rinsed before using to get rid of the indigestible sugars that come out in particularly well in the canning process...)</div>

Fresh tasting and good. Used 3 suggestions from reviewers which I agree with: drain tomatoes, add sliced black olives and use more avocados.  My bowl size made the bean mix insufficient. So opened a can of Bush’s seasoned black beans with a little liquid poured off, then puréed in blender. Bottom of bowl had one side Ellie’s and the other side Bush’s followed by all the other layers. Bush’s beat Ellie’s in taste and they were cheaper, faster and had no waste. (bought the canned chipotles for the recipe and have no further use for them). Will only use Bush’s for the bean mix going forward. 

Best layered Mexican dip I have tried! It is very healthy and fresh tasting. I agree with other reviewers that it needed more avocado, so I used three. Also added smoked paprika to black bean purée. After seeding and dicing tomatoes, I let them drain in a colander so my dip wouldn't be watery. Use a sturdy chip when serving. So good, big hit at my book club!

Just made this for our Super Bowl party yesterday. Great. A hit. I was worried that it could be too spicy for our younger guests, so I left the "Optional" jalepeno out and reduced the chipotle peppers by half.  And I listened to reviewers that said to add more avocado (good call). Next time, I would add in all the seeded chipotle's Ellie called for as it was not spicy at all with just half. But I would still leave out the minced jalepeno (personal preference). It DOES takes some work, as others said, but you can make it ahead, always a huge plus. 100% would do it again.

Nice recipe. Very tweakable  However could F. N. PLEASE GET RID OF THE BLACK POP UP IN THE BOTTOM OF THE SCREEN. It is NOT tablet friendly. It blocks out the space when trying to add a review or comment. Please get rid of it !!

Will be making this on Saturday. Will be adding ground meat

https://www.foodnetwork.com/videos/healthy-five-layer-mexican-dip-0197379

Veggies amp up both flavor and nutrition in Ellie's Five-Layer Mexican Dip.

Healthy Five-Layer Mexican Dip

At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.

Chicken Enchiladas

vegetable oil

Salt and pepper

cumin powder

Mexican Spice Blend

red onion, chopped

corn,

green chiles, seeded and coarsely chopped

chipotle chiles,

tomatoes

all-purpose flour

corn tortillas

enchilada sauce, canned

shredded Cheddar and Jack cheeses

cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Really great- tastes like restaurant quality when you combine with a homemade enchilada sauce 

I made this and it was good but just so spicy! 

I substituted a can of drained and rinsed black beans for the frozen corn, and used green enchilada sauce instead of red. OMG! Soooo goooooood!!!

Really good! <br /><br /><br />Some minor changes because of what I had on hand-instead of the big can of stewed tomatoes, I did a can regular sized can of fire roasted tomatoes and another can of red enchilada sauce. <br /><br />I added a little chicken broth to the pan for about the last minute of cooking the chicken to deglaze it and then did the onions and garlic.  I didn’t have green chilies in can so I added about tablespoon of green pepper hot sauce.  Also added about half a cup of drained rinses black beans. I used 6 flour fajita tortillas and these fit into an 8x11 perfectly with some extra filling left over that I froze for later. 

I wanted to try a new recipe with chicken. This recipe is easy and delicious!! didnt have enough tortillas so I made a “lasagne” by just layering the tortillas, chicken and cheese. The family loved it! This will be a meal made often. 

Enjoyed the extra tang of the chilies and peppers. Definitely elevated my “normal” enchiladas with more vegetables and spice!  Yum!

https://www.foodnetwork.com/videos/firehouse-enchiladas-5361537

Tyler is in the firehouse making a batch of delicious enchiladas.

Firehouse Enchiladas

Huevos Rancheros

onion

jalapeno pepper, chopped

garlic; 1 chopped, 1 smashed

hot sauce

salt and pepper

extra-virgin olive oil

black beans, drained and rinsed

eggs

corn tortillas, warmed

feta cheese

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa. 

This was delicious exactly as is. Really fresh and vibrant flavors.  My husband said he would prefer some chorizo in there somewhere - so maybe next time I'll first cook chorizo in the pan, then add the salsa ingredients to the cooked chorizo.

Absolutely one of my favorite go-to breakfasts.  

Delicious-will definitely do again.  Homemade salsa really tops it off.  Keep’em coming Sunny!

Soooo good! Just devoured it and added pico on top with some cholula hot sauce! Made it with a side of chorizo and potatoes! 

I initially thought the ingredients were a bit odd based on past restaurant versions that I have had of this dish. But this was absolutely delicious. Seriously. I made the recipe as is, but with flour tortillas instead of corn since that is what I had on hand. Will definitely make this again. If you’re looking for a tasty and fairly quick huevos rancheros recipe, you won’t be sorry that you tried this one.

Easy and yummy.  I didn’t change a thing with the recipe except that I chopped my tomatoes and onion instead of grating.  I loved the black beans!!  I also like that it isn’t super saucy like some huevos recipes.

My husband LOVES! Its is a tad spicy, but he keeps asking for this.

OK....so looking at the ingredients and the process I was thinking this would be fast and simple for a week night breakfast for dinner night but that it wouldn't be anything really special......but it was so good!!!  Thanks Sunny!

Grilled Corn Salsa

extra-virgin olive oil,

red onion, 1/4-inch dice

red wine vinegar,

basil leaves

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.

Serve with tortilla chips or as a topping for tacos.

This recipe is so good using fresh corn in season. It's a keeper

Could this be any more bland? It needs lime juice and a few jalapeños to kick it up a notch. Won't be bothering with it again

I used frozen corn loose kernals and canned fire-roasted tomatoes.  I didn't have a grill pan that the kernals wouldn't fall through, so I seasoned them and did them on top of the stove in a deep skillet til they were toasty looking.  I didn't have red onion and used white, although the red or even green onions would have been prettier.  I used italian seasoning, since I didn't have fresh basil.  Overall, even with all the substitutions, this was really good.  The key is toasting the corn!  What a great recipe!

This is a great recipe that is a staple for parties. I have made it just as the recipe says and I have also cut corners and used frozen corn and canned tomatoes, both with equally great results. My local store sells grilled frozen corn and canned fire roasted tomatoes. I cook the corn per instructions on the bag and drain and rinse the tomatoes. I only used a little of the tomato juice from the cans. I find that if you let it sit overnight, the flavors combine and you can't tell the difference from the real thing. 

This was excellent.  I did however change a little.  When I roasted the corn I used melted unsalted butter mixed with paprika that I spread on the corn before I grilled.  I also used balsamic vinegar instead of red wine vinegar like another review had suggested.  My family loves it.

Made a 1/3 batch vs. original recipe, using late summer Upstate NY corn,  salsa resulted in nice texture, flavor. Served as a side dish, "tapas" style , with grilled venison tenderloin, and fresh baked homemade french bread. Added a good Cabernet, and it's the best Sunday light fare. Keep 'em coming !

I always grill an extra ear or two to use in cornbread or this great salsa. Just adjust the quantities for the number of ears you have. After grill-roasting the tomatoes I press them through a sieve or my food mill. Sometimes I add some store-bought salsa if I don't quite have enough. I will also roast some peppers from my garden if I have some. I use a good-quality balsamic instead of the red wine vinegar sometimes. This is a wonderful salsa to accompany fish, poultry, meat, or tacos &amp; enchiladas.

My family is a huge fan of salsa.  I'm always trying new recipes and have been searching for the perfect corn salsa for quite some time.  I believe I've found it.  It's well balanced and sweet.  The basil is the perfect herb to contrast the sweetness of the corn.  My husband asked me to try it with cilantro instead, just to see.  But I doubt it will taste nearly as good.  

Excellent recipe! I made today for lunch with tacos.... So good! We had grilled corn leftover from dinner last night so I used that and just peeled a tomato. <br />The basil adds such a fresh taste!  I could eat the entire bowl it's SO GOOD! <br />I will make this again and again :) 

Made this for the first time exchanging basil for cilantro.  Not shortcutting on the grilling really pays off.  Served on tacos which added a wonderful smokey taste.  This dish is a definite winner!

Top 7 healthy mexican recipes recipes from across the web

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Top Tags

Breakfast Burrito

Chicken Fajita Salad

Chunky Guacamole

Five Layer Mexican Dip

Chicken Enchiladas

Huevos Rancheros

Grilled Corn Salsa

Top 7 healthy mexican recipes recipes from across the web

The most viewed healthy mexican recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Burrito

Chicken Fajita Salad

Chunky Guacamole

Five Layer Mexican Dip

Chicken Enchiladas

Huevos Rancheros

Grilled Corn Salsa

The most viewed healthy mexican recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine