Dinner Entrees

Black Bean and Corn Quesadilla

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Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 4 large flour tortillas
  • 1 tbsp olive oil
  • Salsa and sour cream for serving

Instructions:

  1. In a bowl, mix black beans, corn, cheese, and Casa de S.A. seasoning.
  2. Heat a skillet over medium heat and lightly oil.
  3. Place one tortilla in the skillet, spread half of the bean mixture on one half of the tortilla, then fold the tortilla over.
  4. Cook for 2-3 minutes per side until golden brown and cheese is melted.
Repeat with remaining tortilla and filling. Slice and serve with salsa and sour cream.

Cauliflower Tacos

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Ingredients:

  • 1 head cauliflower, cut into florets
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 2 tbsp olive oil
  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions:

  1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and Casa de S.A. seasoning.
  2. Spread cauliflower on a baking sheet and roast for 25-30 minutes, until crispy and golden.
  3. Warm tortillas in a dry skillet or microwave.
  4. Fill tortillas with roasted cauliflower, shredded lettuce, diced tomatoes, and chopped cilantro.
  5. Serve with lime wedges.

Chickpea Salad

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Ingredients:

For the Salad:

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1 cup diced cucumber

  • 1/2 cup diced red bell pepper

  • 1/4 cup diced red onion

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 2 tablespoons olive oil

  • Juice of 1 lime

  • Salt and pepper to taste

For the Garnish:

  • Fresh cilantro, chopped

  • Avocado slices

  • Crumbled feta cheese (optional)

Instructions:

  1. Prepare the Ingredients:

    • Halve the cherry tomatoes and dice the cucumber and red bell pepper.

    • Dice the red onion.

  2. Mix the Salad:

    • In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion.

    • In a small bowl, whisk together Casa de S.A. Tex-Mex Seasoning, olive oil, lime juice, salt, and pepper.

    • Pour the dressing over the salad and toss to coat.

  3. Garnish and Serve:

    • Garnish with fresh cilantro, avocado slices, and crumbled feta cheese if desired.

    • Serve immediately or chill in the refrigerator until ready to serve.

Stuffed Bell Peppers

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Ingredients:

  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 1/2 cup diced tomatoes
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine cooked rice, black beans, corn, diced tomatoes, Casa de S.A. seasoning, and half of the cheese.
  3. Stuff bell peppers with the mixture and place in a baking dish.
  4. Sprinkle remaining cheese on top of each pepper.
  5. Bake for 25-30 minutes, until peppers are tender and cheese is melted.

Stuffed Poblano Peppers

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Ingredients:

  • 4 large poblano peppers, tops cut off and seeds removed
  • 1 cup cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped onions
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F. Place poblano peppers in a baking dish.
  2. In a bowl, mix cooked rice, black beans, corn, diced tomatoes, onions, and Casa de S.A. seasoning.
  3. Stuff each poblano pepper with the mixture and top with shredded cheese.
  4. Drizzle with olive oil and bake for 25-30 minutes, until peppers are tender and cheese is melted.

Stuffed Portobello Mushrooms

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Ingredients:

  • 4 large portobello mushrooms, stems removed and gills scraped
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped onions
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Place portobello mushrooms on a baking sheet.
  2. Heat olive oil in a skillet over medium heat. Sauté onions, bell pepper, and garlic until softened.
  3. Stir in black beans, corn, Casa de S.A. seasoning, salt, and pepper. Cook for 2-3 minutes.
  4. Remove from heat and stir in half of the shredded cheese.
  5. Spoon the mixture into each portobello mushroom cap and top with remaining cheese.
  6. Bake for 20-25 minutes, until mushrooms are tender and cheese is melted and bubbly.
Serve warm, garnished with additional fresh cilantro or a squeeze of lime if desired.

Stuffed Sweat Potatoes

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Ingredients:
For the Stuffed Sweet Potatoes:
  • 4 medium sweet potatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Toppings:
  • Fresh cilantro, chopped
  • Avocado slices or guacamole
  • Salsa or Pico de Gallo
  • Lime wedges
  • Sour cream or Greek yogurt
Instructions:
  1. Prepare the Sweet Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Pierce the sweet potatoes with a fork and place them on a baking sheet.
    • Bake for 40-50 minutes, or until tender when pierced with a fork.
  2. Prepare the Filling:
    • While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
    • Add the diced red onion and cook until softened, about 3-4 minutes.
    • Stir in the black beans, corn, and cherry tomatoes. Cook until heated through, about 5 minutes.
    • Season with Casa de S.A. Tex-Mex Seasoning, salt, and pepper. Mix well.
  3. Assemble the Stuffed Sweet Potatoes:
    • Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
    • Cut a slit down the center of each sweet potato and gently fluff the insides with a fork.
    • Spoon the black bean and corn mixture into the center of each sweet potato.
    • Sprinkle with shredded Monterey Jack cheese.
  4. Finish and Serve:
    • Return the stuffed sweet potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
    • Remove from the oven and let cool slightly.
    • Top with fresh cilantro, avocado slices or guacamole, and a dollop of sour cream or Greek yogurt.
    • Serve with salsa or Pico de Gallo and lime wedges on the side.
  5. Enjoy:
    • Enjoy your Tex-Mex stuffed sweet potatoes warm and bursting with flavor!
Feel free to adjust the toppings and seasoning to match your taste preferences!

Stuffed Zucchini Boats

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Ingredients:

  • 4 medium zucchini, halved lengthwise
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped onions
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Scoop out the center of zucchini halves, leaving a small border.
  2. Heat olive oil in a skillet over medium heat. Sauté onions until softened, then add black beans, corn, and Casa de S.A. seasoning. Cook for 2-3 minutes.
  3. Stir in diced tomatoes and remove from heat.
  4. Fill zucchini boats with the mixture and top with shredded cheese.
  5. Place in a baking dish and bake for 20-25 minutes, until zucchini is tender and cheese is melted.

Vegetarian Enchiladas

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Ingredients:

  • 8 small flour or corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (10 oz) enchilada sauce
  • 1 tbsp Casa de S.A. Tex-Mex seasoning
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until softened.
  3. Stir in black beans, corn, and Casa de S.A. seasoning. Cook for 2-3 minutes.
  4. Spoon the mixture into each tortilla, roll up, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the top and sprinkle with cheddar and Monterey Jack cheeses.
  6. Bake for 25-30 minutes, until cheese is melted and bubbly.

Veggie Quesadilla

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Ingredients:

For the Quesadillas:

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 2 tablespoons olive oil

  • 1 cup sliced bell peppers (any color)

  • 1/2 cup sliced onions

  • 1 cup mushrooms, sliced

  • 1 cup shredded cheese (cheddar or Mexican blend)

  • 4 large flour tortillas

Instructions:

  1. Prepare the Vegetables:

    • Slice the bell peppers, onions, and mushrooms.

    • Heat olive oil in a skillet over medium heat.

    • Add the vegetables and sauté until tender, about 5-7 minutes. Stir in Casa de S.A. Tex-Mex Seasoning.

  2. Assemble the Quesadillas:

    • Place one tortilla in a skillet over medium heat.

    • Sprinkle half of the cheese over the tortilla, add a portion of the veggie mixture, and top with another tortilla.

  3. Cook and Flip:

    • Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

  4. Serve and Enjoy:

    • Cut into wedges and serve with salsa and sour cream.