mexican cuisine Archives - Jackie Newgent

mexican-style cauliflower rice

by Jackie Newgent | July 27, 2021 | 3 Comments

If you want to make your side dish as special – or more special – than your entrée, you’ll want to sauté up this Mexican-style cauliflower rice! And you guessed it … there’s actually no rice in it. This recipe features cauliflower that’s pulsed into the shape of rice kernels. That means it’s lower in calories and carbs and higher in fiber than when using regular rice … if that’s important for you. While I recommend both rice (especially brown rice) and cauliflower, having options is always a smart idea.

plant-based baby bella, poblano, and corn tacos

by Jackie Newgent | July 5, 2021 | 4 Comments

Meet my plant-based baby bella, poblano, and corn tacos. They’re my favorite way to indulge in tacos any day of the week! The sautéed baby bella mushrooms in the filling create meatiness … no meat required. And the remaining ingredients are soooo flavorful. Hello warm spices and caramelized poblano peppers and corn.

mango, black bean & caramelized veggie burrito

by Jackie Newgent | December 14, 2020 | 1 Comment

I created this Mango, Black Bean & Caramelized Veggie Burrito recipe because I wanted something that was really tasty and fun, but also featured vitamin C superstars, like mangos, since vitamin C is an important nutrient for immune health. Did you know that 3/4 cup of mango provides 50% of your daily vitamin C? Cheers to that!

mexican caramelized rice and veggie skillet

by Jackie Newgent | September 12, 2020 | 7 Comments

Meet my quick-fix Mexican caramelized rice and veggie skillet! Think of it kind of like veggie-loaded fried rice, but with a Mexican-ish instead of Asian-style twist. It’s a one-skillet dish that I’ve been making (and devouring!) regularly this month, especially as a post-workout meal since it’s rich in good carbs along with a decent punch of protein. However, if you prefer to curb carbs a bit, simply use riced cauliflower as a swap for brown rice. Either way, it’s a deliciously satisfying dinner for one (or side dish for two, if you wish).

mexican brunch salad with pan-charred vegetables

by Jackie Newgent | November 5, 2017 | 0 Comments

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it! Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried...

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