Cauliflower-Chorizo Burritos Recipe

Cauliflower-Chorizo Burritos Recipe | Marcela Valladolid | Food Network
Ingredients

3 ounces raw pork chorizo (casing removed)
½ small white onion, finely chopped
1 15-ounce can refried pinto beans
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 head cauliflower, florets finely chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh oregano
8 9-inch flour tortillas
1 cup shredded Oaxaca or monterey jack cheese

Method
1. Make the beans: Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add the onion to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking about 5 minutes; turn off the heat. Cover and keep warm.
2. Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn off the heat and set aside.
3. Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. Serve warm.

4. Photograph by Con Poulos”
Prep
• Total Time: 30 Minutes
• Prep: 10 Minutes
• Cook: 20 Minutes

Source: Food Network (Servings: 8 | Yield: 8)




Mexican Chorizo and Sweet Potato Soup

Chef

Mexican Chorizo and Sweet Potato Soup
Ingredients

6 corn tortillas, cut into strips
2 tablespoons vegetable oil
Kosher salt
¾ lbs. fresh chorizo or other spicy sausage, casings removed
½ teaspoon ground cumin
1 large sweet potato, peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 14 -ounce can diced tomatoes
4 cups baby spinach
Juice of 1 lime
¾ cup roughly chopped fresh cilantro
1 avocado, halved, pitted and chopped

Method
1. Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside.
2. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.

Prep
• Prep: 10 Minutes
• Cook: 25 Minutes

Source: FoodNetwork.com (4 servings)




Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas
Ingredients

8 ounces bulk chorizo or mild Italian sausage
⅓ cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6 – 8 inches vegetable-flavored or plain flour tortillas
1 tablespoon cooking oil
1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
2 tablespoons snipped fresh cilantro or parsley

Method
1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.

Prep
• Prep: 20 Minutes

Source: Recipe.com (8 servings)




Enchilada Casserole

ChefEnchilada Casserole
Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

Ingredients

1 lb. ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 ½ tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
⅓ cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Method
1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400°.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
Prep
• Cook: 30 Minutes

Source: MyRecipes.com (4 servings)