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Wow, thank you so much to everyone for all of the well wishes for my birthday! I am feeling so loved and grateful. And I just have to share about this amazing gluten-free vegan chile relleno dish that I had for dinner. It was absolutely delicious. Ingredients: 4 large poblano peppers 1 cup gluten-free all-purpose flour ½ cup flax seed milk ½ cup just egg 1 tsp baking powder 1 tsp garlic powder 1 tsp ground cumin 1 tsp salt Plant based meat substitute 2 slices of vegan cheese Avocado oil Instructions: 1. Preheat your oven to 400°F. 2. Roast the poblano peppers on a baking sheet for 15-20 minutes, until the skins are charred and blistered. 3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with a kitchen towel and let the peppers steam for 10 minutes. 4. Peel the skins off of the peppers and remove the seeds. 5. In a small bowl, mix together the spices, gluten free flour, plant-based milk and just egg to make the batter. 6. In a separate bowl have the prepared vegan meat. 7. Stuff each pepper with the half slice of vegan cheese and plant-based meat, making sure not to overstuff them. 8. Heat the avocado oil in a large skillet over medium heat. 9. Dip each pepper into the batter, making sure to coat it evenly. 10. Place the battered peppers in the hot skillet and cook for 3-4 minutes on each side, until the batter is crispy and golden brown. 11. Serve the chile rellenos hot, with your choice of sides. Enjoy! * We used @impossible_foods and @daiyafoods to stuff the pepper and @justegg and @bobsredmill for the batter #veganchilerellenos #glutenfree #chilerellenos #veganMexican #vegan #glutenfree #chilerelleno #grateful #birthdaylove #glutenfreemexican #bestmexicanfood #mexicansidedish #friedbeans https://www.instagram.com/p/CnKZyd_p6CT/?igshid=NGJjMDIxMWI=

#veganchilerellenos #glutenfree #chilerellenos #veganmexican #vegan #chilerelleno #grateful #birthdaylove #glutenfreemexican #bestmexicanfood #mexicansidedish #friedbeans

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Slow cooker refried beans are a convenient and flavorful way to prepare this classic Mexican side dish. By cooking the beans low and slow, they become tender and develop rich, savory flavors. This recipe is easy to customize with your favorite spices and can be served as a side or used as a filling for various dishes.

Ingredients: 1 pound dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno, seeded and minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon cumin. 6 cups chicken broth or water.

Instructions: Run cold water over the dried pinto beans to get rid of any dirt. Spices like cumin, salt, black pepper, and chopped onion should be added to the slow cooker along with the beans. Add the chicken broth or water and make sure the beans are completely covered. Don't open the lid. Cook on low for 8 to 10 hours, or until the beans are very soft. Once the beans are done cooking, mash them with a potato masher or an immersion blender until you get the texture you want. You can drain some of the water from the beans before mashing them if they seem too wet. Check the seasoning and make changes if needed. It can be a hot side dish or used to fill burritos, tacos, or tostadas.

Prep Time: 10 minutes

Cook Time: 480 minutes

â€‹Ken Shippai

#SlowCookerRefriedBeans #BeanRecipes #MexicanSideDish

Salad Ole is a refreshing and vibrant salad with a Southwestern twist. The Avocado-Tequila-Lime Dressing adds a zesty and tangy kick to the fresh greens and vegetables. It's perfect for a light and satisfying meal or as a side dish for your favorite Mexican-inspired dishes.

Ingredients: 2 cups of mixed greens. 1 cup of cherry tomatoes, halved. 1/2 cup of black beans, drained and rinsed. 1/2 cup of corn kernels, cooked and cooled. 1/4 cup of red onion, thinly sliced. 1/4 cup of cilantro leaves. 1 ripe avocado, diced. 1/4 cup of shredded cheddar cheese. 1/4 cup of tortilla strips optional for garnish. 1/4 cup of tequila. 1/4 cup of lime juice. 1/4 cup of extra virgin olive oil. 1 clove of garlic, minced. 1 teaspoon of honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, black beans, corn, red onion, cilantro, diced avocado, and shredded cheddar cheese. In a separate small bowl, whisk together the tequila, lime juice, extra virgin olive oil, minced garlic, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad ingredients in the large bowl. Toss the salad gently to coat all the ingredients with the dressing. If desired, garnish the salad with tortilla strips for added crunch. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

rebecca kukla

#ColorfulGreens #SpicyFlavors #MexicanSideDish #SaladOle

MEXICAN COLESLAW WITH CILANTRO DRESSING I wanted to make enchilada and I couldn’t think of a side dish. So I googled side dishes and I loved the idea of Mexican coleslaw. Of course I didn’t follow the recipe completely because I didn’t have all the ingredients. So, I used yogurt for sour cream, lemon for lime and just plain cabbage for mix one of red and green. I added mayo and yogurt to the dressing to make it creamy. I added corn and beans too. It was delicious 🤤 * 4 cups shredded cabbage mix * 2 red pepper chopped * 1 cup corn * 1 cup red beans * 2 carrots shredded Dressing: * 1 cup yogurt * 1 cup mayo * ½ cup chopped cilantro * ½ cup chopped red onion * ½ cup vinegar * ¼ cup olive oil * 2 tablespoons lemon juice * 1 tablespoon cumin * 1/2 teaspoon sea salt Mix all the ingredients. Mix the dressing very well and pour on the salad and enjoy. #nadaleinskitchen #mexicanfood #mexicancoleslaw #mexicansalad #mexicansidedish https://www.instagram.com/p/Ccc-MmXIt_N/?igshid=NGJjMDIxMWI=

#nadaleinskitchen #mexicanfood #mexicancoleslaw #mexicansalad #mexicansidedish