I'll start with the salsa
1 Can diced tomatoes with green chilies (how much *heat* you want depends on you
1 lime, juiced
1/4 - 1/3 cup loosely packed cilantro
1 clove garlic, chopped (I use about a tsp of the garlic in the jar)
salt to taste
I put all of the ingredients in a blender and pulse several times until everything is chopped and blended. I usually double this, so if you like your salsa more chunky, then leave one can of tomatoes out of the blender.
VEGETARIAN TACOS
3 cups shredded cabbage
1 cup sliced onion
1 cup julienned sweet red pepper
2 TBS oil
2 tsp sugar (or you can substitute stevia)
1 can black beans, rinsed and drained
1 cup salsa
1 can chopped green chilis
1 tsp (more or less) chili powder
1 tsp minced garlic
1/4 tsp ground cumin
favorite taco toppings...chopped tomaotes, avacados, salsa, etc
Taco Shells
In a large skillet, saute cabbage, onion and red pepper in oil for 5 minutes or until crisp tender. Sprinkle with sugar (I sometimes omit this and haven't noticed a difference)
Stir in the beans, salsa, chilies, chili powder, cumin and garlic. Bring to a boil. Reduce heat: cover and simmer for 5 minutes or until heated through. Spoon into taco shells and top with your favorite toppings.
MEXICAN RICE
1/2 cup chopped onion
1 TBS butter/oil
2 cups instant rice (I use brown)
1 can diced tomatoes with mild green chilis, undrained - I like to puree mine in the blender
1 cup water
3/4 cup beef broth (or use water or vegetable broth)
1/2 tsp chili powder (MOL)
1/4 tsp salt
1/4 tsp sugar
1/4 tsp ground cumin
(And I always add a little garlic!
)2 TBS minced fresh cilantro
In a large saucepan, saute onion in butter/oil for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
Stir in the tomatoes, water, broth, chili powder, salt sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat; let stand for 5 minutes. Sprinkle with cilantro.
This makes such a yummy meal, and it's easy and quick!