Posts tagged mexican
Carnitas Burrito Bowls


It’s no secret that I love Mexican cuisine. The spicy peppers, rich use of toasted spices and blend of fresh, vibrant flavors keep my tummy super happy! One of my favorite places for on the go Mexican flavors is Chipotle, but when Brian and I were on Whole30, most of the menu items were off limits. We really missed our burrito bowls and tacos from Chipotle and definitely had massive cravings for them. So I put together this carnitas burrito bowl one night and absolutely fell in love with this recipe! 

It’s so easy to make and tastes like my favorite Chipotle menu item!!! So fire up the slow cooker because you are definitely going to want to try this recipe! 


Carnitas Burrito Bowls

Makes 6 servings


  • 2 pounds pork loin 
  • 1 onion, chopped 
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced 
  • 1 jalapeno, chopped 
  • 1/2 cup orange juice 
  • 1 lime, juiced 
  • 1 cup chicken broth
  • 1 tablespoon oregano
  • 2 teaspoons ground cumin 
  • 1 cinnamon stick 
  • 1 package cauliflower rice 
  • 1 avocado, sliced 
  • 2 tablespoons fresh cilantro, chopped


Place pork loin and all other ingredients except for the cauliflower rice, avocado and cilantro in a large Crockpot. Cook on low for 6-8 hours or on high for 4-6. When the meat is done, it will shred easily with a fork. Once pork is shredded remove from Crockpot and set aside. 

Cook cauliflower rice according to package directions and divide evenly between 6 bowls.Top with shredded pork, avocado and fresh cilantro. I also like to add a drizzle of the cooking liquid from the Crockpot and a dash of hot sauce as well. Enjoy! 



Mexican Stuffed Peppers

Stuffed bell peppers are not a new dish in my kitchen!  Over the years I’ve made countless variations of all flavors and types. However, as I was looking over some of my recipes the other day I realized that I had not ever made a stuffed pepper loaded with Mexican flavors. 

“HOW IS THIS POSSIBLE!!!” I yelled out loud (and got a dirty look from our cat Flower). I adore Mexican flavors and ingredients and usually use them as the basis of most any dish I develop. So the thought that I had never made a stuffed pepper full of beans, rice, chilis and smoky peppers was a shock!!  

Faster than you can say tacos, I ran to the grocery store and made my very first Mexican stuffed pepper. And oh is it good! Loaded with spicy chilis, oregano, cumin and ground turkey, this is a stuffed pepper you’ll be making frequently! 

Also, if you are new to meal prepping, this is one of the best recipes to make and store. Peppers hold up so well in the fridge that you could easily make this Monday and use the leftovers as a delicious dinner for Friday! 



Mexican Stuffed Peppers

Makes 4 servings


  •  4 large bell peppers 
  • 1 lb ground turkey
  • 1/2 yellow onion, chopped 
  • 1/2 cup cooked rice 
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika 
  • 1 can (15 oz) tomato sauce
  • 1 small can diced green chilis
  • 1 can (15 oz) pinto beans or chili beans
  • 1 cup shredded cheddar cheese 
  • Salt and pepper to taste 
  • Sour cream for serving (optional) 


Preheat oven to 375 degrees. Cut off the top stem of the bell peppers and remove seeds and membranes. Stand peppers upright in an ungreased 8-inch baking dish.

In large skillet, cook turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until turkey is cooked. Stir in rice, garlic, chilis, spices, beans and 1 cup of the tomato sauce; cook until hot.        

Stuff peppers with turkey mixture. Pour remaining tomato sauce over the peppers. Cover with foil and bake for 25-30 minutes until peppers are crisp-tender. Top with cheese and serve.


Tortilla Soup

Who doesn’t love a bowl of tortilla soup? It’s like eating all of the best flavors of a taco in one bowl! I have made many variations of tortilla soup over the years, with all kinds of different ingredients and cooking methods. However, one method I had not yet tried was making a tortilla soup entirely in my Vitamix Blender (this is not a sponsored post btw!) ! I knew my Vitamix had a soup option where it blends and heats your soup by using friction but had never used it.

I loved the concept, minimal dishes and no need to turn on my stove and heat up the kitchen. I was also intrigued by the idea of blending in lots of extra veggies I wouldn’t typically add to my other versions of this soup. Normally I work with only a veggie or a chicken broth as my base, but with this method I would also be able to add depth and extra nutrients with the mushrooms, zucchini and tomato! Adding in all of those extra veggies resulted in a thicker soup, which I found to be incredibly satisfying. 

If you don’t have a Vitamix, you can still blend the base in a food processor and heat it up in a pot on your stove. I experimented with that method as well and it resulted in an equally delicious soup! 


Tortilla Soup

Makes 4-6 servings



  • 1 1/2 cups chicken broth 
  • 1 roma tomato, halved 
  • 1 carrot, roughly chopped 
  • 2 celery stalks, roughly chopped
  • 1 garlic clove, peeled  
  • 1/2 yellow onion, roughly chopped 
  • 1 zucchini, finely diced and divided in half 
  • 1/2 red bell pepper, roughly chopped 
  • 1/2 cup fresh baby bella mushrooms 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon ground cumin 
  • 1/4 teaspoon smoked paprika 
  • 1/4 teaspoon chili powder
  • salt and pepper to taste 

Other Ingredients

  • 2 cups shredded rotisserie chicken 
  • 1/2 fresh jalapeño, finely chopped 
  • 1 cup canned corn, drained
  • 1/4 cup low fat sour cream 
  • 1 cup crushed tortilla chips 


Add all base ingredients to Vitamix or food processor and blend until smooth. If using a Vitamix, use the soup setting to blend base until hot and steamy. Then add chicken, jalapeño, corn and remaining zucchini to blender. Pulse one to two times until mixed. Pour into bowls and serve with a small amount of sour cream and crushed tortilla chips on top.

If you are not using a Vitamix, add blended base to a pot on the stove and heat until simmering. Allow to simmer for five minutes. Stir in chicken, corn, jalapeño and remaining zucchini and return to a simmer. Turn off heat and pour into bowls. Serve with a small amount of sour cream and crushed tortilla chips on top. 



Grilled Chicken Skewers with Tomatillo Salsa

I have been using my grill a ton lately. The weather has been so perfect for lazy summer dinners on the patio that I have been grilling almost everything I eat! This recipe is one of my favorites for summer dinners, grilled chicken topped with a bright and herby tomatillo salsa. If you have never worked with tomatillos before, prepare to have your tastebuds thrown into total shock! It's a fabulous topping for almost any protein, slathered on tacos or eaten as a dip with tortilla chips. One of the reasons I love tomatillos is that they bring an intense flavor to your dish without overpowering your tastebuds. Adding lime juice to the salsa enhances the tangy tomatillo flavor and makes it even more refreshing. 

 When you purchase your tomatillo's, you will want to pick a tomatillo that has it's outer husk in tact and is firm to the touch. 

I kept the seasoning on the chicken pretty simple so that the tomatillos could really shine in this dish. Make sure you cut your chicken into the same sized pieces so that they cook evenly. Another tip, make sure you leave a little space between each piece of chicken on your skewer. This will prevent the chicken from staying raw where the pieces get squished together. 

Enjoy this bright and healthy dish!! 

Grilled Chicken Skewers with Tomatillo Salsa

Makes 4 servings 

Tomatillo Salsa

  • 5 medium tomatillos, husks removed, rinsed and cut in half 
  • 1 yellow onion, roughly chopped 
  • 1 jalapeño, roughly chopped 
  • 1/2 lime, juiced 
  • 1/4 cup fresh cilantro, finely chopped 
  • 2 tablespoons olive oil
  • salt and pepper to taste 

Chicken Skewers

  • 1 pound chicken breasts, cut into bite sized pieces 
  • Small bamboo skewers, soaked in water
  • 2 tablespoons olive oil  
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder 
  • salt and pepper to taste


For the salsa: Preheat oven to 400 degrees. On a baking sheet, place onions, jalapeño and tomatillos. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 10-15 minutes, or until tomatillos are soft. Place tomatillos, onions and jalapeño in a food processor and pulse until no longer chunky. Add in lime juice, cilantro and salt and pepper and blend to combine. Set aside. 

For the chicken: In a large bowl, toss chicken pieces with olive oil, spices and salt and pepper. Carefully thread 3 to 4 pieces of chicken ( more if you are using larger skewers) onto skewers and place on a hot grill or indoor grill pan heated to medium-high. Rotate chicken occasionally and cook until no longer pink. 

Serve chicken with tomatillo salsa.