mexican Archives - Jackie Newgent

grilled hummus “quesadilla”

by Jackie Newgent | April 11, 2017 | 6 Comments

A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.

spicy vegan lentil tacos with avocado whip

by Jackie Newgent | February 21, 2017 | 0 Comments

Cheers to this healthy take on tacos–and it’s whopping amount of fiber! I swapped the taco “meat” with spicy lentils! I kept everything else in this taco recipe 100% plant-based, tool. And that avocado whip on top … it’s kinda addictive, in a good way! By the way, you don’t have to be vegan to enjoy these spicy vegan lentil tacos with avocado whip. And when you start with so much flavor, you don’t need to smother them with cheese and sour cream. Savor every bite on Taco Tuesday–or any other day ending in “y!”

charred tiger stripe fig salsa fresca

by Jackie Newgent | September 29, 2016 | 0 Comments

closeup of salsa with blue tortilla chips

Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs (though any fresh figs will work here!) which are gorgeous and notably sweet naturally. They transform fresh salsa...

fresh pineapple-cucumber salsa

by Jackie Newgent | December 22, 2015 | 4 Comments

Happy New Year! With that in mind, I wanted to share something tasty to help kick-start your healthful eating efforts. This fresh pineapple-cucumber salsa is a winner.

mexican breakfast scramble

by Jackie Newgent | September 15, 2014 | 4 Comments

This Huevos rancheros-inspired breakfast scramble is my go-to recipe idea when in the mood for a plant-based egg entrée with plenty of intrigue. It’s a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or brunch or lunch or dinner!) dish for four in 20 minutes or less. Hint: Make this Mexican breakfast scramble next Meatless Monday!