This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

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How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Cilantro Lime Rice appeared first on The Yummy Bowl.

Enchilada Chicken Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.

If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe. As a bonus, they all taste slightly different=more flavor!

• Size of bell peppers. I like to use large and slightly longer than a regular size. It allows me to fit plenty of filling inside. You can also use smaller peppers, in this case, keep an eye on the baking time. We are going to stuff the peppers all the way to the top. You can also cut the peppers in half (like in this recipe). Small and halved peppers, will require half less of cooking time.

• Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section.

• Substitutions. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef, Italian sausage instead. Next time, you should definitely try these Stuffed Peppers with Beef! For a vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

• Grains - I sometimes use either (cooked) brown or white rice and quinoa. Brown rice is healthier and to be honest, no one can’t tell much of a difference once it’s all mixed up in the filling.

• The best rice for stuffed peppers in my opinion is medium, long-grain white rice or jasmine rice. These hold up their shape nicely and the rice is not sticky (unless heavily overcooked). Read how to cook rice in my Tips Section. For non gluten sensitive folks, farro, orzo, cous cous will work great here as well. Just make sure not to overcook your grains as it will affect the texture quite a bit. For low calorie and low carb alternative try Cauliflower Rice instead.

• Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella. If using mozzarella, I always suggest shredding it yourself (helps with better melting). Mozzarella is great for a healthier dinner, it is lower in sodium and is in the low-calorie range than most other cheeses. 

• Sauce. Try my Easy and Quick 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa. They are different, but all these options are good for Mexican stuffed peppers. If you are gluten sensitive, be sure to check the labels for bought sauces as most of them, unfortunately, contain gluten. If you don't have any of these then use a simple store bought tomato sauce (with seasonings and herbs or without) instead.

• Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix. 

• Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough. I usually add ½ teaspoon of each spice. Don't forget that you'll also season your empty peppers with salt and pepper before baking.

• Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.

How To Make Chicken Stuffed Peppers

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices.

Cook for 1 minute more until spices open up and garlic becomes fragrant.

STEP 2: In a large mixing bowl, combine all ingredients for the chicken filling.

Add ½ cup of red enchilada sauce.

STEP 3: Cut off the tops of the peppers, and spoon out the seeds and ribs.

Rinse and dry with a paper towel. 

STEP 4: Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly.

Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.

STEP 5: Bake for 15-20 minutes until peppers have softened.

Remove from the oven and fill peppers with the chicken filling halfway through.

Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.

Sprinkle the tops with more cheese (the remaining ½ cups).

STEP 6: In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers).

Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.

Optional step. During the last 1-3 minutes (or longer, depending on your broiler) I like to turn on the broiler setting until the cheese becomes golden brown.

SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Freezing, Storing And Reheating Instructions

• To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container. 
• To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
• Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes. 
• Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
• Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.

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Enchilada Chicken Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.

Course Main Course

Cuisine Mexican

Keyword chicken enchilada stuffed peppers, chicken stuffed peppers, enchilada stuffed peppers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 405kcal

Author Julia | The Yummy Bowl

Ingredients

• 6 bell peppers
• 2 cups cooked chicken shredded or diced
• 2 cups Enchilada Sauce or store-bought Salsa
• ¼ cup sweet corn or freshly cooked corn kernels
• ½ cup black beans
• 1 tablespoon fresh cilantro
• 2 garlic cloves minced
• ½ teaspoon kosher salt
• black pepper to taste
• 1 ½ tablespoons taco seasoning
• 2 cup Monterey Jack cheese grated, see notes
• ¼ cup chicken broth
• ½ cup cooked long-grain rice see notes
• ½ medium brown onion diced
• Cilantro or parsley for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
• In a large mixing bowl, combine all ingredients with ½ cup of Red Enchilada Sauce.
• Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
• Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.
• Bake for 15-20 minutes until peppers have softened.
• Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.
• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your brolier) I like to turn on the broiler setting until cheese becomes golden brown.
• Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Video

Notes

• Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
• Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
• Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
• Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
• If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
• For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.

Nutrition

Calories: 405kcal | Carbohydrates: 42.4g | Protein: 30.5g | Fat: 14g | Saturated Fat: 7.8g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 805mg | Fiber: 8.1g | Sugar: 7.3g | Calcium: 382mg | Iron: 7mg

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The post Cheesy Chicken Enchilada Stuffed Peppers appeared first on The Yummy Bowl.

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.  

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

Serve. Season with salt and pepper and serve immediately for the perfect side dish. 

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes. 

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

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Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

Course Side Dish

Cuisine American

Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 102kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 pound green beans trimmed ends cut off
• 2 shallots finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• lemon zest from 1 large lemon
• 1 tablespoon fresh garlic pressed
• salt and black pepper or use lemon pepper seasoning

Instructions

• Prep. Place green beans in a colander and rinse well.
• There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
• Bring a large pot of water to a boil. Throw in a touch of salt.
• Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
• Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
• Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
• Add the garlic to the pan and stir with the shallots for 30 seconds more.
• Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
• Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

• To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
• To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
• French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Buttery Lemon Garlic Green Beans  appeared first on The Yummy Bowl.

Well, it’s amazing on it's own or for whatever you like to eat it with. 

Then it's just a matter of preparing the avocado for eating.

Ingredients

• Avocado 
• Lemon or lime juice
• Fresh cilantro leaves

Season with salt and pepper (optional). I've used ½ teaspoon sea salt flakes and ¼ black ground pepper.

Guacamole without cilantro - I know many folks don't like it so feel free to sub with parsley!

Instructions

Slice the avocado in half lengthwise and twist it open. Slice your knife right into the pit to pull it out. Or what you can also do is simply press on the edges of the avocado and the pit should pop out (if perfectly ripe avocado, it should come out easily). 

Then, just pull it out with your fingers.

Using a small knife, make few cuts in the avocados. Then scoop the avocado flesh and transfer to a small bowl.

Mash the avocado with a muddler, potato masher or a fork until creamy (i like to leave few chunks here and there for the texture).

It’s a personal preference, you can do both - either creamy or more chunky mix. I suggest you test few times different ways and decide on which one you like the most.

Press in lemon (or lime) juice. 

Add the freshly chopped cilantro in the mix, season with salt and pepper.

Stir everything together and serve chilled with your favorite Mexican recipes.

Like it hot? Add some chilli flakes or fresh jalapeños!

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Simple Guacamole Recipe (3 ingredients)

Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.

Course Dip, Sauce

Cuisine Mexican

Keyword basic guacamole recipe, mexican guacamole recipe, simple guacamole recipe

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 small side dish servings

Calories 4011kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 avocado
• 1 tablespoon lemon or lime juice
• bunch of fresh cilantro leaves (about 3-4 tablespoon chopped cilantro)
• salt and pepper to taste

Instructions

• Scoop the avocado flesh and transfer to a small bowl.
• Mash the avocado with a muddler, potato masher or a fork until creamy (personal preference: I like to leave few chunks in).
• Next up, add lime juice and freshly chopped cilantro and season with salt and pepper.
• Stir until all the ingredients combined. Serve guacamole chilled with nacho/tortilla chips, tacos, burritos and many more.

Video

Notes

• Lime juice - best practice: drizzle lime juice over the avocados after you have mashed them, this way the guacamole will stay fresh for longer and won't go brown quickly. 
• How to store guacamole -  In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
• Can you freeze guacamole - It is best to consume guacamole as soon as it is ready, on the same day. It is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.

Nutrition

Calories: 4011kcal

The post 3 Ingredient Simple Guacamole Recipe (No Tomatoes!) appeared first on The Yummy Bowl.

Instructions

In a large mixing bowl, combine potatoes, chickpeas, oil, and spices. 

Stir together until everything is evenly incorporated. 

Preheat oven to 400 Fahrenheit. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.

Bake on the center rack for 30-40 minutes, or until potatoes become soft.

Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated.

Toss kale in the sauce until evenly coated.

Assemble The Tacos

Spread 1 tablespoon of the Kale salad mix on the taco, a few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion.

Repeat until all ingredients have been used. Enjoy!

I hope you enjoy these Sweet Potato, Chickpea and Kale Tacos (Vegan)!

More Cabbage Recipes

ALL SALAD and SIDE DISH recipes.

• 
  Cabbage Salad (With Cucumbers)
• 
  Ground Beef and Cabbage
• 
  Mexican Coleslaw
• 
  Salmon Salad With Cabbage (Grill or Oven)

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Sweet Potato, Chickpea and Kale Tacos (Vegan)

These versatile Vegan Sweet Potato, Chickpea, and Kale Tacos are packed with all good ingredients for you, are quick, easy, and totally tasty. Topped up with Vegan Parmesan Cheese or drizzled with Vegan Nacho Cheese make an excellent colorful and delicious taco recipe.

Course Appetizer

Cuisine Mexican

Keyword chickpea tacos, kale and sweet potato tacos, sweet potato tacos

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 tacos

Author Julia | The Yummy Bowl

Ingredients

• 3 medium potatoes (or 5 cups chopped)
• 2 13.5 oz can chickpea drained
• 3 teaspoon coconut or olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoon smoked paprika
• 3 cups kale chopped/chiffonaded
• 1 pcs red onion sliced
• 2-3 pcs avocado
• 6-8 pcs corn tortillas
• Vegan parmesan to top up
• Fresh or marinated jalapenos for garnish
• Spicy salsa topping Optional

Sauce for Kale salad base

• 4 tablespoon tahini
• 1 whole lime juice
• 4 tablespoon boiled water
• ¼ teaspoon salt
• ½ black ground pepper
• 1 clove garlic minced and paste-like

Instructions

• In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.
• Stir together until everything is evenly incorporated.
• Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30-40 minutes, or until potatoes become soft.
• Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated. Toss kale in the sauce until evenly coated.

Assembling the tacos.

• Spread 1 tablespoon of the Kale salad mix on the taco, few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion. Top up with Vegan Parmesan cheese or Vegan Nacho Cheese or simply salsa. Repeat until all ingredients have been used. Enjoy!

The post Sweet Potato, Chickpea and Kale Tacos (Vegan) appeared first on The Yummy Bowl.

Guacamole is undoubtedly one of the most well-known and loved dips that can be bought in-store or made from scratch in the comfort of your kitchen with minimal ingredients or effort. 

Curious about guacamole's shelf life, why it turns brown, whether you can freeze it, and how to tell if it's gone bad? Keep reading to get all the info you need about this tasty avocado dip.

Whether you want to enjoy this nutritious and delectable dip with tortilla chips as a party appetizer or use it as a topping or spread, there are endless ways to enjoy homemade guacamole and adapt it to suit your taste preferences. 

How Long Does Guacamole Last?

SHORT ANSWER: Properly stored refrigerated guacamole will last for 2-3 days and is still edible even if slightly brown.

Related: Want more? Here are 9 awesome ways to use Guacamole!

FAQs

Easy Avocado Recipes

• Simple Guacamole Recipe (3 ingredient)
• Avocado Corn Salad
• Salmon Avocado Eggs Benedict (Eggs Royale)
• Deviled Avocado Eggs (with Spicy sauce)
• Vegan Avocado Chocolate Mousse

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The post How Long Does Guacamole Last In The Fridge? Complete Guide and Tips! appeared first on The Yummy Bowl.

This Creamy Chicken Enchilada Casserole recipe is one of my favorite chicken recipes! Shredded chicken smothered in an utterly creamy sauce made with sour cream and one more delicious secret ingredient!

Delicious layers of chicken enchiladas - quick and easy, without rolling.

You will be surprised how easy it is to make a layered chicken enchilada casserole with just a few ingredients and my homemade cream of chicken soup and sour cream.

Serve these chicken enchiladas with cilantro lime rice or nachos and this dish is guaranteed to become your family's favorite casserole dinner.

Why It's Yummy

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

Made this for dinner and everyone raved about it! Loved the heat of the pickled jalapenos in it...definitely going to make again! Heather, Blog Comments

So good! even my picky eater went back for a second helping! DelisOutH, Pinterest

Instructions: How Do You Make Chicken Enchilada Casserole?

Prep. Grease a 9x13 inch baking dish with butter. You can also use a large dutch oven skillet here.

Make the creamy sour cream sauce. You'll need 1 cup of Cream Of Chicken Soup. In a large bowl add sour cream, chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika.

Layers. Add a layer of 6 tortillas for the base.

The sauce should be thick but still spread between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.

Stir with a fork or a whisk to combine.

Assemble the Casserole. Spread the chicken filling on top of the tortillas (2 cups), add half of the creamy sauce, and top with half of the cheese blend.

Repeat the layers (tortillas, chicken, sauce, cheese).

Bake. Bake the enchilada casserole for 30-35 minutes at 350 degrees Fahrenheit (175 degrees Celcius) or until golden brown, cheese is melted, and bubbly.

For a complete meal serve it with cilantro lime rice, nachos and jalapeno poppers. Or check out a more extensive list of sides below!

Add Toppings. Add your favorite enchilada toppings - green onions, fresh cilantro, avocados, tomatoes and sprinkle a pinch of chipotle chili powder on top (optional but gives a little spicy kick and smoky flavor). And serve with side dishes!

Enchilada Casserole Topping Ideas:

Like in the Vegetarian Enchilada recipe, you can use similar topping ideas that will work in most Mexican-inspired food and dinner ideas. 

Tips For Making The Best Chicken Enchilada Casserole

Enchilada Variations

There are still plenty of variations when it comes to making a Mexican chicken casserole:

For more easy gluten free Chicken recipes check out my Chicken recipe index here.

Common Recipe Questions

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Creamy Chicken Enchilada Casserole

This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house. 

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword chicken enchilada casserole cream of chicken soup, creamy chicken enchilada casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 379kcal

Author Julia | The Yummy Bowl

Ingredients

• 12 pcs tortillas gluten free or corn
• 4 cups chicken shredded* (about 2 large chicken breasts)
• 2 tablespoon pickled jalapeno
• 1 teaspoon onion powder or about half of a medium onion, diced
• 1 teaspoon garlic powder
• 1 cup Cream Of Chicken Soup see notes
• 1 cup Mozzarella grated
• 1 cup strong Cheddar cheese* grated
• ½ cup sour cream or yogurt
• 1 teaspoon paprika powder regular or smoked!
• Salt and black pepper to taste
• Garnish: diced tomato or pico de gallo, diced avocado, parsley or cilantro leaves, chopped.
• 3 tablespoon or more milk (optional, depending on how thick is the condensed soup you are using)

Instructions

• Grease a 9x13 inch baking dish with butter.
• Lay 6 tortillas for the base.
• In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
• Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
• Repeat the layers (tortilla, chicken, sauce, cheese).
• Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
• Serve with plenty of toppings!

Video

Notes

• Chicken - rotisserie or slow cooker chicken with some spices will work too here.
• Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
• For a healthier sauce use my Cream Of Chicken Soup recipe
• Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example. Grate the cheese yourself so it melt beautifully.
• Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
• Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 teaspoon onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
• Creamy Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.

Nutrition

Calories: 379kcal | Carbohydrates: 46.3g | Protein: 30.4g | Fat: 10.9g | Saturated Fat: 4.5g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 804mg | Fiber: 6.5g | Sugar: 7.8g | Calcium: 76mg | Iron: 38mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Chicken Recipes

• Chicken Wrap
• Chicken Broccoli Rice Casserole
• Creamy Chicken Tacos
• Chicken With Spinach
• Chicken Zucchini Casserole
• Curry Chicken Noodles
• Chicken Enchiladas
• Crack Chicken Noodle Soup

The post Creamy Chicken Enchilada Casserole appeared first on The Yummy Bowl.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

Fruit, berries, salsa? A bit unusual combination of words, don't you agree?

But it's only in the beginning because wait until you try this strawberry salsa which is simply one word - luxurious! If you can even say this about salsa :))

I made this for my mom the other day and she was not so excited about it at all .. before she tried it. It is very unusual for her to combine sweet berries with onions and other savory or spicy ingredients. 

Which I totally get, and would have thought the same years ago. Food blogging has opened a whole new world for me with so many fun and uncommon combinations that taste extraordinarily good.

In fact, this strawberry salsa tastes almost like pico de gallo but with strawberries 🙂 

If you like recipes with strawberries be sure to check out my other recipes such as Strawberry Goat Cheese Salad, Strawberry Vinaigrette, Easy Strawberry Spinach Feta Salad or simply type the word ''strawberry'' into the search bar.

Ingredients

This is simple just a few ingredients salsa which is best enjoyed when strawberries are in season.

You'll need 8 ingredients:

• 2 cups strawberries, hulled and finely diced
• 1 jalapeno, stem and seeds removed, finely diced
• half of a small red onion, finely diced
• A handful of  fresh cilantro leaves, finely chopped
• 1 lime, freshly squeezed juice 
• ½ teaspoon granulated white sugar or light muscovado  sugar
• Himalayan fine pink (or kosher salt) to taste
• Black ground pepper to taste

Equipment

• Medium Serving Bowl (great for a double batch) or use smaller one for serving this salsa
• Stainless Steel Lemon Squeezer

Instructions

This easy fruit salsa will be a beautiful addition to a barbecue or as a party appetizer and snack, just make sure your guests will eat it as it will be served. Unfortunately, strawberries won’t last very long and will loose their bright color and fresh taste after a few hours of being ‘’marinated’’ in the salsa. 

Let's see how to make this fruit salsa:

Place onion in a medium bowl and drizzle with whole lime squeezed juice. Set aside while you prep the other ingredients. 

In a medium serving bowl mix strawberries, jalapeno, cilantro, sugar, salt and pepper. Add red onion and mix to combine.

Serve with chips, tacos, grilled chicken, or seafood such as tuna or shrimp.

Add Ons And Variations

Serving Suggestions

Well, or anything else that you'd serve pico de gallo with 🙂 What's your favorite?

Gluten Free Strawberry Recipes

• Strawberry Mousse
• Vegan Homemade Nacho Cheese
• Strawberry Agua Fresca with Chili
• Summer Salad With Strawberries, Pecans And Plums
• Arugula Chicken Salad with Strawberries and Almonds

I hope you'll enjoy this recipe and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

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Strawberry Salsa

This Strawberry Salsa is luxurious, sweet, and with a little hint of jalapeno. It is a great appetizer addition to barbecue table, summer parties, and simply great enjoyed on its own.

Course Sauces & Condiments, Side Dish

Cuisine American, Mexican, Tex-Mex

Keyword fruit salsa, strawberry salsa, strawberry salsa for dessert, strawberry salsa for fish

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Author Julia | The Yummy Bowl

Ingredients

• 2 cups strawberries hulled and finely diced
• 1 jalapeno stem and seeds removed, finely diced
• 1 half of a small red onion finely diced
• 1 handful of fresh cilantro leaves finely chopped
• 1 whole lime freshly squeezed juice
• ½ teaspoon granulated white sugar or light muscovado sugar
• 1 pinch Himalayan fine pink or kosher salt to taste
• 1 pinch Black ground pepper to taste

Instructions

• Place onion in a medium bowl and drizzle with whole lime squeezed lime juice. Set aside while you prep the other ingredients.
• In a medium serving bowl mix strawberries, jalapeno, cilantro, sugar, salt and pepper. Add red onion and mix to combine.
• Serve as soon as it is ready with chips, tacos, grilled chicken, or seafood such as shrimps.

Notes

• Add ons - freshly chopped mint (be careful, as chopped mint may start to lose its color and become brown) and sliced or chunks of avocado.
• This recipe makes about 1 ½ - 2 cups of strawberry salsa.
• If cilantro is not your favorite, simply sub with parsley or a little bit of basil or mint.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Strawberry Salsa appeared first on The Yummy Bowl.

It’s perfect for tacos, burritos, salads, buddha bowls, quesadillas, or nachos. Kid-friendly too!

Not only this taco “meat” is made out of whole plant foods, but it’s also very easy to make! You can make the meat ahead of time and all you’ll need to do is to reheat it whenever you’re ready to serve the tacos and you’re done!

If you have any Vegan Meat leftovers you can also use them to make Taco Bowls or Buddha Bowls.

Why It's Yummy

• Vegan taco ‘’meat’’ is made out of whole plant foods
• High in protein
• Nut-free
• A large portion of Vegan taco meat that'll serve a crowd!
• Is somewhat similar to actual taco ‘’meat’’
• Kid-friendly
• Has that perfect ‘’meaty’’ and chewy texture which makes it a great vegan meat substitute

What Is A Vegan Meat Taco Made Of?

The base ingredients for this vegan taco meat are quinoa, lentils, and spices. It is completely nut-free and you can also add in extra protein like black beans.

Vegan Taco Meat Recipe Ingredients

• quinoa
• lentil brown
• nutritional yeast flakes
• chili powder
• smoked paprika
• cumin
• oregano
• coriander
• garlic powder
• salt and pepper to taste
• salsa

For Vegan Tacos

• corn tortillas/hard taco shells
• vegan cheese to top up
• kale, chiffonade or simply chopped
• red onion, chopped
• cherry tomatoes
• cilantro for garnish
• lime juice

How To Make Vegan Meat Tacos?

Don’t let all those multiple steps fool you and discourage you from making this. It is actually not difficult as it first seems.

In short, there are three main steps in making these vegan meat tacos

1. Cook quinoa
2. Combine all the ingredients
3. Assembly the tacos

and ... Enjoy!

Instructions

Cook 1 cup of quinoa and lentils as per package instructions.

When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated. 

Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos

Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan Nacho Cheese.

Top up with freshly chopped cilantro.

Repeat until all ingredients have been used.

What's your fave taco stuffing?

I hope you enjoy these Vegan Meat Tacos and make them a staple recipe in your kitchen.

Gluten Free Taco and Appetizers

• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Sesame Crusted Ahi Tuna Tacos
• Mango Habanero Salsa
• Easy Pico De Gallo
• Vegan Homemade Nacho Cheese
• Easy Vegan Parmesan Cheese
• Easy Taco Dinner Party Board (with 2 different taco recipes)

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Vegan Meat Tacos

These Vegan Meat Tacos are made with whole plant foods, spices, kale, tomatoes and topped with delicious Vegan Cheese Sauce. The taco ‘’meat’’ is nut-free, chewy, high in protein, and a great meat substitute.

Course Appetizer

Cuisine Mexican

Keyword Best vegan meat for tacos, vegan meat tacos, Vegan minced meat tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 tacos

Author Julia | The Yummy Bowl

Ingredients

Vegan taco meat

• 1 cup quinoa uncooked
• ¾ cup lentil brown uncooked
• ⅓ nutritional yeast flakes
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• salt and pepper to taste
• ¾ cup of salsa

For Vegan Tacos

• 6 - 8 corn tortillas/hard taco shells
• vegan cheese to top up
• 2 cups kale chiffonaded
• 1-2 red onion chopped
• cherry tomatoes halved
• a handful of cilantro for garnish
• 1-2 whole lime juice

Instructions

Prepare the vegan taco meat.

• Cook 1 cup of quinoa and lentils as per package instructions.
• When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.
• Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.

Assembling the perfect vegan tacos.

• Spread 1 tablespoon of the Vegan Taco Meat on the taco, topping that with a spoonful of salsa, kale, red onion, cherry tomatoes, and drizzle with Vegan cheese sauce. Top up with freshly chopped cilantro. Repeat until all ingredients have been used.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Vegan Meat Tacos appeared first on The Yummy Bowl.

Make your own salad at home, forget the restaurant. This is way better and you can control all the ingredients, seasonings and portions.

Make it as healthy as you’d like and enjoy all your favorite taco flavors in one bowl.

This Taco salad with Catalina dressing is best to enjoy as a main course, a dinner salad that you can serve with assorted appetizers or side dishes for a wholesome meal.

Speaking of, have you tried my Skinny Margarita yet? 

We love dinner salads in our family, such an easy and quick meal! From Lemon Kale Caesar Salad to Avocado Chickpea Salad, you'll love these too!

Store Catalina salad dressing in an airtight container, or mason jar, and refrigerate for a week or even longer if stored properly.

We love easy ground beef recipes, one of our favorites also include: Hamburger Foil Packets and Old Fashioned Hamburger Casserole. Try these next!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This taco salad is basically a skinny taco, which would mean it’s lighter and is low carb. Yes!

And this means you can enjoy it more often! Although, everything in moderation of course 🙂

The ingredients and toppings are the same as you’d make a loaded Tex-Mex style taco with. 

Instructions

In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef (for about 6 minutes).

Drain the excess fat if any and season with taco seasoning, ½ teaspoon paprika, salt, and black pepper. Cook for 1 minute more.

Remove the meat mixture from heat to cool.

Meanwhile mix all the dressing ingredients in a small bowl or mason jar.

If you have time, chill the dressing for 30 minutes in the fridge to allow the flavors to blend better. 

Assemble the salad.

In a large bowl or serving platter, add the first layer of lettuce, followed by crushed corn tortilla chips, and cooked ground beef.

Here I like to add a little drizzle of the dressing on the beef too.

Complete the taco salad with all the toppings, cheddar cheese and rest of the salad ingredients.

Drizzle the Catalina dressing on top. Serve immediately.

This salad serves 3 dinner salad portions. Or about 6 as a side.

FAQs

More Mexican-Style Dinners

We love everything Southwest and Mexican Style food recipes and once in a while, we treat ourselves to a fun taco night.

Make the tacos, prep favorite taco toppings, and sauces (we looove to use homemade dressings as we did with this Catalina dressing), and nacho cheese sauce (this vegan cheese recipe is a real gem, especially if you have any lactose intolerant folks as we have in our family) and you're good to go!

Taco dinner boards are fairly easy, cheap, delicious, and most importantly healthier than the restaurant. If you want more Taco Bar ideas I have a great one-stop-shop kinda deal for you, check out my Easy Taco Dinner Party Board recipe over here.

Anything from Creamy Chicken Tacos, Steak Fajita tacos, Chicken Fajita Pasta to completely vegan options such as Sweet Potato, Chickpea and Kale tacos. We love 'em all!

Don't forget the drinks! Learn how to make a margarita in this Skinny Watermelon Margarita recipe or this delicious spicy frozen margarita recipe (by the way, you can use your favorite fruit or berries here!).

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Taco Salad With Catalina Dressing

Taco Salad is one of the most supreme dinner salads out there. A mouth-watering salad is loaded with our favorite ingredients such as crunchy lettuce, lean ground beef cooked in Tex-Mex spices, buttery avocado, juicy tomatoes, olives, and sweet corn and topped with zingy Catalina dressing. A salad you can not miss!

Course Main Course, Side Dish

Cuisine American, Tex-Mex

Keyword dorito taco salad, taco salad with catalina dressing

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 side salad servings

Calories 455kcal

Author Julia | The Yummy Bowl

Ingredients

Taco Salad

• 10 oz (300 g) ground lean beef
• 2 teaspoon oil
• 2 tablespoon taco seasoning
• 5-6 cups romaine lettuce or iceberg
• 1 cup Roma tomatoes diced
• 1 cup corn kernel or sweet corn
• ½ teaspoon paprika
• 1 cup sharp cheddar grated
• 1 3.8oz can of black olives
• ¼ cup red onion diced
• ½ pack corn chips Doritos plain flavor or flavored
• 1 large Avocado diced

Catalina Dressing

• 5 tablespoon olive oil
• 4 tablespoon ketchup
• 2 teaspoon honey or brown sugar or white sugar
• 4 tablespoon red wine vinegar
• ½ teaspoon paprika I like to use smoked
• 1 teaspoon garlic powder
• ½ teaspoon chili ground
• 2 teaspoon Worcestershire sauce
• Salt to taste
• Black pepper to taste

Instructions

• In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef for 9 about 6 minutes). Drain the excess fat if any and season with taco seasoning, ½ teaspoon paprika, salt, and black pepper. Cook for 1 minute more.
• Remove from heat to cool.
• Meanwhile, mix all the dressing ingredients in a small bowl or mason jar.
• If you have time, chill the dressing for 30 minutes in the fridge to allow the flavors to blend better.
• Assemble the salad.
• On a large serving platter, add the first layer of lettuce, followed by crushed Dorito chips, cooked ground beef (here I like to add a little drizzle of the dressing on the beef), and top with all the toppings and the rest of the ingredients. Drizzle the Catalina dressing on top. Serve immediately.
• This salad serves 3 dinner salad portions. Or about 6 as a side.

Nutrition

Calories: 455kcal | Carbohydrates: 29g | Protein: 18g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 501mg | Potassium: 671mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4335IU | Vitamin C: 13mg | Calcium: 190mg | Iron: 2mg

The post Taco Salad With Catalina Dressing appeared first on The Yummy Bowl.