5 Ingredient Mexican Meals - Epic Flavor, Minimal Effort.

meat

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and a good protein source, while chicken thighs are more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Combine 1 can of black beans with a second can of black beans (not drained) in a food processor.

Add 5 g of salt, 10 g of onion powder, 10 g of ground cumin, and 5 g of garlic powder to the beans.

Blend the mixture for about 30 seconds until smooth.

Heat a large non-stick pan over medium-high heat and add olive oil.

Scoop in the seasoned bean puree and fry for about 10 minutes, stirring frequently.

Add lime juice or cider vinegar for acidity before serving.

Reheat 4 corn tostada shells in a 350°F oven for about 5 minutes.

Top the tostada shells with the refried beans, diced avocado, sliced cherry tomatoes, and feta cheese.

Add taco sauce or hot sauce on top before serving.

For the quesadilla, dice 1 large onion and 450 g of mushrooms.

Add olive oil to a large sauté pan and cook the mushrooms with a pinch of salt for 10-15 minutes until golden brown.

Add the diced onion and cook for an additional 5-7 minutes until soft.

Stir in 75 g of diced pickled jalapenos and combine with the mushroom mixture.

In a 12-in sauté pan, add a lot of oil and place a tortilla in the pan.

Add Chihuahua cheese, the mushroom mixture, and more cheese on top before folding the tortilla.

Press down gently with a spatula to ensure even browning.

Fry for 2 minutes on one side, then flip and fry for another 2 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens