I saw Rachel Ray make a similar recipe for these egg rolls and thought I would give them a try – but being fresh off the plane from California, I thought I would give them a try with a mexican twist. The neat part about these egg rolls is you use regular sandwich bread for the wrap! Most of us don’t keep egg roll wraps handy, but we all have a loaf of bread in the pantry. I am all about recipes that utilize items you already have without having to buy extra. You cut the edges of the bread and roll out to a thin square. Can it get any easier than that? Recipe is below, feel free to ask questions in the comments.
Mexican Egg Roll Recipe
Makes 8 Servings
- 8 slices of bread
- 1 cup vegetable oil
- 1/2 cup black beans
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped bell pepper (any color will do, I used orange)
- 1 tablespoon taco seasoning
- 1/4 cup shredded cheddar cheese
Salsa Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 1/2 cup salsa
Cut edges off each slice of bread. Roll into 8 flat pieces. Sauté black beans and vegetables in a small saucepan with a little olive oil over medium-low heat. Add taco seasoning. Stir until thoroughly heated and remove. Place a spoonful of bean mixture on each flattened piece of bread. Top with a pinch of cheese. Fold piece of bread over, forming pocket. Seal the edges together. Heat the vegetable oil on medium heat in a large sauce pan. Once oil starts popping, place egg rolls in the oil. After a few minutes, using tongs, flip egg rolls. After a few minutes, remove from saucepan and place onto a paper towel to absorb oil. Mix ranch dressing and salsa together for the Salsa Ranch dipping sauce.
Cinco de Mayo activities are a tad different when you have kids. It definitely used to be one of my favorite holidays… I mean come on, who doesn’t love a good reason to drink margaritas and celebrate? Unfortunately I don’t have time or a sitter to celebrate how I used to. I do have to get dinner on the table for the family though! What better way to celebrate a fun holiday with your family & friends than providing a unique meal everyone can enjoy?
Today I sharing with you my Quinoa & Goat Cheese Burrito Bowl recipe! This recipe is very easy, very healthy, and super yummy! (My 10 month old even enjoy eating his own mini bowl!) This also makes a great recipe to cook with a partner. One person can grill the chicken while the other cooks the rest. Whether a Cinco de Mayo dish or just a regular weekday meal, this recipe is sure to be a family favorite.
QUINOA & GOAT CHEESE BURRITO BOWL RECIPE
- 2 large Chicken Breasts
- Taco Seasoning
- 1 cup uncooked Quinoa
- 1/2 teaspoon Liquid Smoke
- 2 teaspoons Lime Juice
- 1 cup chopped Red Onion
- 1 cup chopped Bell Pepper (color of your choice)
- 1 cup Black Beans
- 1 cup Corn
- 1 cup Crumbled Goat Cheese
- 1 Avocado
- Sour Cream or Plain Greek Yogurt
- Green Onion
Rub both sides of raw chicken breasts with taco seasoning. Place on grill until cooked thoroughly. Set aside. Cook quinoa according to directions on box. After the majority of the water is absorbed by the quinoa, add the liquid smoke and lime juice to the sauce pan so the quinoa absorbs while it finishes cooking. While waiting for quinoa to finish cooking, heat a little olive oil in a skillet on medium-low heat. Toss in chopped onion, chopped bell pepper, black beans, and corn to heat up and grill. Stir continuously with wooden spoon to prevent burning. Remove when thoroughly heated and set aside. Chop avocado into cubes. Chop chicken into cubes. When quinoa is done cooking, spread evenly between bowls. Top with chicken, veggies, beans, avocado, and goat cheese. Garnish with sour cream, salsa, green onion and/or cilantro as desired. Enjoy!
Do you hate buying herbs at the grocery store because they are too expensive? Especially when you only need 1/10th of what comes in the package? Do you find yourself throwing over half of it away because you didn’t use it all?
Today I am sharing with you a simple solution to this problem, rooting store-bought herbs in just a jar of water! Did you buy some green onion and now its about to go bad? No problem, place in a jar of water and watch roots magically grow! Within a week, roots will sprout. Transplant to soil when the roots are an inch or two long. Make sure plant receives some sunlight and water regularly.
This works for most herbs: basil, mint, thyme, oregano, parsley, rosemary, green onion, lemon verbena, and sage. You can also grow your plant by re-harvesting. Cut your stems as they grow, re-root in water, then plant in same pot. This is an easy way to double your harvest at no extra cost. Give friends a cutting to start their own plant is also a nice way to share your herb wealth!
Now you have a small herb garden whenever you need it for recipes! There is nothing better than a fresh herb in a recipe. As a host, presentation is everything. Garnishing with different herbs will be sure to make your dish unique!