Tag Archives: tex mex

Tex Mex Wraps

The filling for these wraps would be just as good as a dip served with tortilla chips.

Tex Mex Wraps
Tex Mex Wraps

4 servings
270 calories per serving

15 oz. kidney beans, rinsed and drained
8 oz. can of corn, drained
¼ c chopped red bell pepper
¼ c thick salsa
1 T chopped cilantro
4 tortillas (80 calories Smart and Delicious)
½ c shredded light cheddar cheese

Mix beans, corn, pepper, salsa and cilantro and spread ¾ c in each tortilla and wrap. Here is a video showing you a good way to do this:

Microwave on high 1-2 minutes or until hot.

Texas Peppersteak

Peppersteak is great no matter how you slice it 🙂 But this recipe really is a winner – the sauce made with coffee and balsamic turned an already savory dish into something just exquisite.

Texas Peppersteak
Texas Peppersteak

4 servings
226 calories per serving

½ t ground cumin
½ t ground coriander
½ t chili powder
¼ t salt
¾ t pepper
1 lb. boneless top sirloin steak, trimmed
1 clove garlic, halved
2 cloves garlic, minced
1 T oil
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1 t brown sugar
½ c brewed strong coffee
¼ c balsamic vinegar

Combine first five ingredients. Rub steak with cut garlic and then rub the spice mix into the steak. Heat 2 t of oil into a skillet and cook the steak 6-8 minutes per side or to desired doneness. Get a nice sear on the outside for extra flavor ! Remove steak from pan and tent with foil to keep warm. Add 1 t oil to the skillet and stir in the pepper and onions and cook 4 minutes then add the minced garlic and brown sugar and heat a minute before stirring in the coffee and vinegar. Heat 3-4 minutes. Slice steak into thin pieces and plate with pepper mix on top. Pour any sauce from pan over platter.

Southwest Vegetable Bake

Very flavorful and very different – the hominy really makes this one special. But if you don’t like hominy, just add more corn or skip it all together.

Southwest Vegetable Bake
Southwest Vegetable Bake

4 servings
269 calories per serving

2 11 oz. cans whole kernel corn with peppers
1 14.5 oz. can diced tomatoes, drained
1 15.5 oz. can white hominy, drained
1 15 oz. can black beans, rinsed and drained
1/4 t pepper
1/2 t salt
½ t ground cumin
½ t chili powder
1/2 c shredded pepper jack cheese

Preheat oven to 350 degrees. Combine all ingredients other than cheese in a baking dish. Cover and bake 30 minutes. Uncover and sprinkle with the shredded cheese, then bake another 5 minutes uncovered.

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