Southwest Chicken Skillet Tacos

fajita1I wanted to keep these tacos simple. 1 pan – not much to clean up. I wanted them healthy, but still with some cheese and delicious flavors and toppings, and of course they’re still gluten free with using some some gluten free soft tortillas. Fresh bell peppers with chicken and black beans are quite delicious and filling – and I topped it off with a bit of fresh salsa. This also reheated perfectly, and made a great lunch the next day. I love leftovers.

2 tablespoons olive oil
1/2 white onion, diced
2 garlic cloves, minced
1/2 pound (about 2 chicken breasts) cut into 1/2″ pieces
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 teaspoon ground cumin
pinch of salt
1 green bell pepper, chopped
1 14 oz can black beans, rinsed and drained
Monterey Jack cheese
gluten free tortillas

additional toppings: salsa, sour cream, fresh cilantro

fajita2In a large skillet over medium heat start the onions and garlic in the olive oil. Allow to cook for 4-5 minutes and soften, then add the chicken and all the spices. Once the chicken has fully cooked, drain any excess liquid – then add the bell pepper, beans, Cook for a few minutes, then lower the heat to low. Top off with a handful of cheese and cover the pan with a lid until the cheese has melted. Place into tortillas, top with any additional toppings of choice and enjoy.

Chicken Avocado Burritos

avoburrito1I’ve always liked burritos and tacos. They’re a great meal when I’m having family or friends over since you can build your own. I’d been wanting to make some that were a bit healthier – and I wanted to incorporate turmeric after a discussion I’d been having about it with my mom. So I came up with these delicious burritos for dinner.

1 pound cooked shredded chicken
1 tablespoon olive oil
1/2 teaspoon turmeric
1/8 teaspoon sea salt
1-2 ripe avocados, diced
1/3 cup fresh cilantro, chopped
1 small jalapeno, diced
1 cup grape tomatoes, chopped
1/2 cup pepperjack cheese, shredded

gluten free tortillas of choice (I used Udi’s)

In a large skillet over medium heat place the olive oil and chicken. Sprinkle the salt and turmeric over both sides of the chicken and cook until no longer pink in the center, then gently shred it.

Prepare the rest of the toppings and combine in the tortillas. Serve warm. Serves 4. Enjoy!


Veggie and G/F Enchiladas

Vegetarian and Gluten Free EnchaladasThese enchiladas are bursting with zucchini, a bit of peppers and rounded out with some cheese and spices. I’ve made them light – and shared an easy homemade enchilada sauce because finding a gluten free sauce isn’t always easy to find at the store. These are great for a warm summer’s night when you have friends and family over, and can be topped off with fresh salsa, guacamole, or sour cream.

For the sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 cup tomato sauce
1/2 cup low sodium vegetable broth
1/2 teaspoon chili powder
salt and pepper, to taste

For the enchiladas:
1 tablespoon olive oil
3 garlic cloves, minced
1/2 white onion, diced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 large zucchinis, grated
1 large green bell pepper, chopped
1 cup yellow corn
1/2 teaspoon salt
2 medium scallions, diced
6 large gluten free tortillas
1 1/2 cups Mexican cheese blend

veggieenchalada4In a medium sized saucepan place the olive oil with the garlic, cumin, and chili powder and saute. Add the tomato sauce and vegetable broth, salt and pepper and bring to a low boil, reduce heat and let simmer for about 10 minutes.


veggieenchalada3Preheat the oven to 350F.  In a large skillet place a tablespoon of olive oil with the garlic, onions, cumin, chili powder and salt. Saute for 5 minutes over medium heat. Add the zucchini, peppers, and corn and cook for 8-10 minutes. Remove any excess water from the pan and stir in 1/2 cup of cheese into the vegetables and allow it to melt.


In a 9×13 baking dish, cover the bottom with just a bit of the enchilada sauce. Scoop the vegetable mix into the tortillas, evenly dividing among the tortillas and fold them seam side down into the baking dish. Top off with the rest of the enchilada sauce, then sprinkle with the rest of the cheese and scallions and bake for 20 minutes. Serve hot with toppings of choice. Enjoy!

*For premade enchilada sauce, use 22 oz can.

Baked Beef Chimichangas

baked beef chimichangaI love a good chimichanga, however they are generally fried, quite high in calories, and hard to get gluten free. This recipe gives me a great chimichanga that I know is gluten free, full of healthier ingredients – and topped off with fresh guacamole. The leftovers reheat quite well too, which made a great lunch the day after.

6 large gluten free tortillas (I used Udi’s Plain)
1 pound lean ground beef
1/2 a white onion, diced
3 garlic cloves, chopped
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
sea salt
1 cup tomato sauce
4 oz diced green chilies
1 15 oz can black beans, rinsed and drained
1 cup shredded cheddar cheese
olive oil

guacamole for topping


Preheat the oven to 400f. Wrap the tortillas in tin foil and place them in the oven for 7-10 minutes to soften when it’s ready. In a large skillet over medium heat cook the onions, garlic and beef until the beef is cooked. Add the chili powder, cinnamon, cumin, bit of salt, and tomato sauce and mix together. Next add in the black beans and green chilies and allow to cook for 5 minutes. Finally add the shredded cheese and stir occasionally until the cheese has melted into the beef and beans fully.

beefchimichanga3Lay the tortillas on a flat surface with enough space for you to work. Fill each one with about 1/2 a cup (plus just a tad more) of the beef and bean mixture. Carefully fold up the top and bottom first and fold in, then wrap the sides and lay seam down on a baking sheet. Do this for all 6 tortillas, then brush with a bit of olive oil on top. Place into the oven and bake for 5-7 minutes, just enough for the tortillas to brown.

beefchimichanga1Remove from the oven and top with guacamole and serve immediately. Serves 6 with sides. Other great toppings would be fresh salsa, sour cream, cheese, or mole sauce. Enjoy!



Arroz Con Leche and a Progressive Dinner

Arroz Con Leche (rice with milk)We’re celebrating both Celiac Disease Awareness Month and Cinco De Mayo today. I’ve teamed up with three other gluten free blogs to bring a Mexican style progressive dinner to celebrate both.

I’ve made the dessert for our dinner, Arroz Con Leche (rice with milk). This is a very traditional dessert in Mexico and other Latin countries. When I was in Mexico years ago I tried this at restaurant and fell in love with both the simplicity and taste of it. A dessert like this is great for picnics and potlucks as it’s easy to transport and can sit out in the heat for a bit. It’s great both warm or chilled!
1 cup long grain white rice
6 cups water
2 cinnamon sticks
1 14 oz can condensed milk
1 12 can evaporated milk
1 cup whole milk
1/2 teaspoon lemon zest
1/2 cup raisins
ground cinnamon, for topping

arroz2In a medium sized pot over medium high heat, place the rice, cinnamon sticks, and lemon zest and cook in the water until the rice is soft – about 20 minutes. Strain the liquid from the rice, reserving the rice and remove the cinnamon sticks. Place the rice back into the pot along with the evaporated milk, whole milk, and condensed milk. Cook over medium high heat, stirring on occasion until the milk is at a slow boil. Reduce the heat to low and cook uncovered, stirring occasionally until the rice mixture has thickened – about 20 minutes. Stir in the raisins and transfer to a medium sized serving dish. Sprinkle a bit of cinnamon on top. Can serve both hot or chilled. Serves 6.

To check out the other blogs in the dinner:

Appetizer or Soup –

Salad –

Main Course:


Homemade Corn Tortilla Chips

homemade tortilla chipsWe had a taco night for dinner last night and I had some leftover corn tortillas from another night of Mexican food. I made tortilla chips from them – some baked and some fried to serve as an appetizer, and to get them used up.  The fried ones always disappear faster than the baked (fine by me, I like the baked!) even more so when I have some fresh guacamole on hand.

12 or more 4″ corn tortillas
juice of 1 lime
salt, to taste
grapeseed oil or other high heat oil (if frying only)

tortilla3You want the tortillas a bit stale, or dried to start. You can place them in the microwave for a minute or so, leave them out overnight or bake them in the oven for about 5 minutes at 350F single layered. I usually bake them since I eat them the baked way. Cut the tortillas up into 6 triangles.

If baking spread out onto 2 baking sheets, single layer. Bake at 350F for 5 minutes then flip the chips over and sprinkle with salt and bake another 5 minutes. Sprinkle lime juice over the top and serve warm.

tortilla4For frying the chips – Place a bit of grapeseed oil in a skillet, enough to cover the chips. Bring to high heat, however we don’t want it smoking!. 325F-350F is a good temp. Place chips in the pan, single layered and cook for 10-15 seconds both sides, letting them slightly brown. Work in small batches, they cook really fast. Remove from pan and place on a paper towel to absorb some of the oil, toss with a bit of salt and lime and serve warm.

12 corn tortillas makes enough chips for 3-4 as an appetizer. Enjoy!

Mexican Millet Casserole


Mexican Millet Casserole Maybe it’s the cold and snow here that’s making me crave a spicy dinner. I’ve used millet and tomatoes for the base – millet is a great source of magnesium and iron and is very versatile. The peppers, jalapenos and onion bring great flavor and some crunch,  and the olives bring a bit of that salty taste it needed. While eating this – I’ve been thinking of making this over a bit at some point to bring as a pot luck appetizer. How great would that be to have something so healthy and tasty at a pot luck?

2 1/2 cups cooked millet
1/2 medium sweet onion, diced
2 garlic cloves, diced
1 cup tomato sauce
2 jalapenos, seeded and diced
2 medium tomatoes, seeded and diced
2 red bell peppers, seeded and diced
1 1/4 cups cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons diced chives
3 tablespoons diced black olives
mexicanmillet3Preheat the oven to 350F. In a large skillet over medium heat add the olive oil, onion, garlic, cumin, and cayenne. Cook for about 5 minutes and add the diced tomatoes and tomato sauce. In a separate skillet add the bell peppers and jalapenos and cook for about 8 minutes. Add the cooked millet and peppers to the skillet of tomato sauce and combine. Next add 1/2 cup of the shredded cheese and combine well.

Place the mixture in a 9×9 pan and spread evenly. Top off with the 3/4 cups cheddar, chives, and black olives. Cover with tin foil and bake for 20 minutes, remove the foil and bake another 10 minutes. Serve hot. Serves 4-6, can serve it with corn tortillas or sour cream.

mexicanmillet4*Notes – this is quite spicy and I personally enjoy it. If you’re serving for more sensitive pallets you may want to reduce the cayenne or omit it.

Beef Enchiladas

beef enchaladasFor the weekend I put together some enchaladas for some guests that were over. With using corn tortillas and in this recipe I used salsa – it stayed gluten free with no one knowing that I’ve prepared something this way. I have found premade enchalada sauce before that is gluten free, and I also have made my own (I’ll share my recipe next time!) but when I’m in a hurry and want something delicious that will please many I chose to go with salsa. I really enjoyed the extra bit of flavor the salsa gave to the dish.

12 4″ corn tortillas, warmed
2 cups fresh salsa of choice
10 ounces ground beef, browned
1/4 cup (4.5oz) green chiles, diced
1/2 cup black beans, rinsed
1/2 cup corn (fresh and frozen both work)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil
1 medium sized tomato, seeded and diced
salt and pepper, to taste
beefenchalada3In a large skillet over medium heat place the olive oil, beef, and salt and pepper. Cook until browned, and drain excess fat when done. Add the chiles to the beef and stir well. Preheat the oven to 375F. Take a 13×9 pan and lightly cover the bottom with a layer of salsa.

In a large bowl add the beef and chile mixture, the black beans, corn and 1/2 cup of each type of cheese. Stir together well.  Warm the tortillas (Lightly wetting 2 paper towels and placing 4 tortillas between and microwaving for about 15 seconds works very well) and then using a spoon, place about 2 heaping spoonfuls into each tortilla. Carefully wrap and place seam side down into the pan. Make 1 long row of 8 and 2 rows of 2 each. Top off with the remaining salsa, then the cheese and finally the diced tomato. Place into the oven for about 15 minutes – when all the cheese has melted.

Serves 6. Enjoy!


Beef and Bean Enchiladas

glutenfree ehichiladas with beef and corn

It’s another of those busy days where I don’t have a lot of time to put together meals, so I made enchiladas. It doesn’t need a whole lot of prep time, and this makes a lot so great for when you have a crowd to feed, or like me and want leftovers for lunch the next day.

Finding enchilada sauce premade without gluten can be a bit tricky. Simply Organic makes a powder to mix that is gluten free, and La Victoria makes a canned sauce that is really good. Enchilada sauce isn’t difficult to make and I do make it here on occasion – but some nights I just don’t have the time. I do enchiladas another way and I’ll share my sauce next time!


Gluten Free soft tortillas (I used larger brown rice tortillas)
1 lb lean ground beef
1/2 an onion, diced
2 gloves garlic, minced
1 tablespoon olive oil
1 cup corn
1 14 oz can black beans, drained and rinsed
1 4oz can diced green chilies
1 cup salsa
2 10 oz cans enchilada sauce (or about 3 cups if you make your own)
2-4 cups mexican cheese, shredded (pepperjack, cheddar, mozzarella)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika

sour cream for topping

enchiladas4Preheat the oven to 375F. In a large skillet over medium heat place the olive oil, garlic and onions. Cook for 3-4 minutes. Add the salt, cumin, paprika and chilies. Mix well then add in beef and cook till browned. Then add the corn and black beans. Cook together for 4-5 minutes.


In a 9×13 pan place about half a cup of the enchilada sauce and half the salsa. Take the tortillas and scoop some of the beef and veggie mixture into them – and a little bit of cheese. Make sure to get some to each end and to fill it enough – I had 8 larger tortillas so I could put a lot in them and still be able to wrap them. Wrap and place into the sauce, seam side down. Do this with all the tortillas. I had just a bit of leftover beef and vegetable mix – so I just placed it in the sides of the pan. Use the rest of the enchilada sauce and salsa over the top of the tortillas, then cover with cheese. I used a total of 4 cups in the recipe – however I love cheese. Place in the oven and cook for 25 minutes. Top with sour cream if you like. Serves 6-8.

enchiladas2*The brown rice tortillas I got were difficult to work with. I did microwave them each for about 15 seconds to try to get them to wrap better – and they were still breaking a part a bit. It turned out ok for this recipe, but I wouldn’t want for tacos or wraps. However they did taste good.

If anyone has a favorite tortilla they’d like to share with me, I’d like to know what other people like as far as gf tortillas. I’ve tried ones made of teff that I disliked the texture of, and I’ve used Udi’s – which were good but a bit on the small side.


Mexican Lasagna

This is a fun and easy to make dinner, and you can easily control how much heat you’re putting in. Even though I like it hot – I kept it mild for everyone else, and it still had a lot of big flavor to make up for it. It’s also going to heat up great later as leftovers. I served some corn tortilla chips along with it on the side.

8 gluten free tortillas (I used Udi’s plain tortillas)
1 pound lean ground beef
15 oz black beans, drained and rinsed
1/2 yellow onion, chopped
1 green bell pepper, chopped
4 tablespoons green chile peppers, diced
1 cup salsa
3/4 cup sour cream
1 cup cheddar cheese, grated
salt and pepper, to taste


Preheat oven to 350F. In a large skillet on medium heat – add the beef, onions and a bit of salt and pepper. Cook until all the meat is browned.  Take off of the heat, and add the chopped peppers, chile peppers, and black beans.


In a large baking pan (I believe mine is 13×9) lay down 2 of the tortillas. Mine is so large I had to cut a 3rd in halves and place 2 halves down as well. Spread a third of the salsa and sour cream on them and then add a third of the beef mix, and a third of the cheese. Do this for another 2 layers. With 8 tortillas my top layer was just the 2 tortillas – however it still worked out just fine.

Place in the oven and bake for about 15 minutes. Will serve 6 larger portions or 8 smaller. Having the tortilla chips on the side was a nice addition for scooping up all the extras. I was able to get the Udi’s tortillas over in the freezer section of the gluten free/organic area of the store I shop at. I let the sit in the fridge to dethaw overnight. For more heat – add some hot peppers into the beef mix and a hot salsa.