Category: Latin

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

The post Tostadas appeared first on Budget Bytes.

With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.

close up of a hand holding a tostada.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

Ingredients

Here’s what you’ll need to make these tostadas:

  • Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
  • Jalapeño: Adds a bit of heat to the filling.
  • Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
  • Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
  • Taco Seasoning: An easy way to add classic Mexican flavors.
  • Water: Helps make the beans easier to mash.
  • Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
  • Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
  • Radishes: Add a delightful, fresh crunch!
  • Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
  • Sour Cream: Adds creaminess and tanginess.
  • Cilantro: Adds a pop of freshness and color.
  • Avocado: Adds a creamy texture. Guacamole also works well.
  • Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.

side view of tostadas on a piece of parchment paper on a blue table.
holding a tostada over a table topped with tostadas.
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Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 535kcal
Author Jess – Budget Bytes

Ingredients

  • 1 Tbsp olive oil $0.20
  • 1/2 white onion, diced $0.45
  • 1 jalapeño, seeded and diced $0.24
  • 1 1-oz. packet taco seasoning $0.59
  • 2 15-oz. cans pinto beans, drained and rinsed $1.78
  • 1 cup water $0.00
  • 8 tostada shells $0.88
  • 1/2 cup salsa $0.49
  • 3 radishes, julienned $0.37
  • 1/2 14-oz. bag pre-chopped slaw mix $0.99
  • 1/4 cup sour cream $0.31
  • 2 Tbsp chopped fresh cilantro $0.12
  • 1 avocado, sliced $0.99
  • 2 Tbsp crumbled queso fresco $0.35

Instructions

  • Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  • Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
  • Remove from the heat and mash the bean mixture together. Set aside.
  • Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  • Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  • Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  • Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

onion, jalapeno, and taco seasoning in a frying pan.

Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.

step 2: add beans and water

Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.

step 4: mash the beans

Remove from the heat and mash the bean mixture together.

step 6: chopped veggies on cutting board

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

step 6 lay out tostadas and toast

Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!

step 7: add beans to tostatdas

Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.

8 add all the toppings 1 by 1 to tostadas

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

overhead view of tostadas on a piece of parchment paper on a blue table.

More Recipes with Tortillas

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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro makes a fast, filling, and budget-friendly meal!

The post Black Beans with Eggs appeared first on Budget Bytes.

What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

Overhead view of a bowl full of rice, black beans and eggs garnished with onion and cilantro.

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

Ingredients for Black Beans with Eggs

Here’s all you’ll need to make this super budget-friendly meal:

  • Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
  • Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
  • Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
  • Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
  • Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

Topping Ideas

This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:

Overhead view of eggs poached in a skillet full of black beans garnished with cilantro and red onion.
Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.
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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican, Southwest
Total Cost $4.72 recipe / $1.18 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 529kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño $0.25
  • 1 Tbsp olive oil $0.12
  • 2 15oz. cans black beans $1.58
  • 1 tsp cumin $0.10
  • 1/4 cup water $0.00
  • 4 large eggs $0.42

For Serving (optional)

  • 3 cups cooked rice $0.32
  • 1/4 red onion, diced $0.12
  • 1/4 cup chopped cilantro $0.20
  • 1 avocado, sliced $0.99
  • 1 oz. cotija, crumbled $0.46

Instructions

  • Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  • Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  • Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  • Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  • Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Sautéed garlic and jalapeño in a skillet.

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Black beans being poured into the skillet.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Simmered black beans in the skillet being smashed with the back of a spoon.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Eggs being cracked into the skillet of black beans.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Cooked eggs in the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Eggs and beans topped with cilantro and onion.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.

Serve over cooked rice and enjoy!

More Black Bean Recipes

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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.

The post Flan appeared first on Budget Bytes.

If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly.  Are you ready for a new family favorite?

Overhead view of flan with one slice being lifted out.

What Is Flan? 

Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.

Ingredients for Flan

I love how truly simple this recipe is. You probably have everything you need right in your pantry! Here’s what you need to make my easy recipe for Puerto Rican-style flan:

  • White Sugar: Creates the caramel sauce for our flan.
  • Orange: The juice and zest of this fruit help flavor the custard.
  • Sweetened Condensed Milk and Evaporated Milk: Create the base of our custard. You can substitute with Sweetened Condensed Coconut Milk and Evaporated Coconut milk.
  • Heavy Cream: Adds a velvety mouthfeel to the custard. You can substitute it with unsweetened coconut cream.
  • Bay Leaf: Adds an earthy note to the custard to balance the sweetness. If you don’t have a bay leaf, skip it.
  • Eggs: Thicken the custard and give it a buttery yellow hue. You need eggs to make this an authentic flan. But if you are trying to make this a plant-based dessert, mix 1/2 cup of cornstarch in 3/4 cup of water and add it to the milk mixture.
  • Vanilla Extract: Adds a floral note to the custard and helps balance the sweetness.

What To Serve With Flan

In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.

How To Store Flan

Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.

Side view of a slice of flan on a plate with caramel being drizzled over top.
Side view of a piece of flan being lifted from the plate.
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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.
Course Dessert
Cuisine Latin, Puerto Rican
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 9 hours
Total Time 10 hours 45 minutes
Servings 8 slices
Calories 434kcal
Author Monti – Budget Bytes

Ingredients

  • 3/4 cup granulated sugar $0.18
  • 1 orange, zested into thick strips and juiced $0.78
  • 1 14oz. can sweetened condensed milk $1.99
  • 1 12oz. can evaporated milk $1.50
  • 1 cup heavy cream $1.50
  • 1 bay leaf $0.10
  • 1 pinch salt $0.01
  • 4 large eggs $0.36
  • 1 Tbsp vanilla extract $1.74

Instructions

  • Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
  • Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
  • Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
  • Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
  • When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
  • Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
  • Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
  • To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Sodium: 157mg | Fiber: 0.02g
Two plates with slices of flan, a fork with a piece on the end.

How to Make Flan

Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.

Caramelized sugar and orange juice in a skillet.

Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.

Caramel poured into the bottom of a cake pan.

Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.

Milk, bay leaf, and zest in a pot.

Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.

Steeped milk being poured through a sieve.

When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.

Milk mixture poured into a cake pan.

Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.

Boiling water being poured into a baking sheet around the cake pan.

Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.

Baked flan in the cake pan.

Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.

Finished flan flipped over onto a plate.

To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

Overhead view of flan being served, one slice being lifted.

More Easy Dessert Recipes

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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving.  I’m telling you, this one is clutch!  

Close up overhead view of four chipotle chicken tacos on a tray with pineapple salsa.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

Ingredients For Chipotle Chicken Tacos

Here’s what you’ll need to make Chipotle Chicken Tacos:

  • Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
  • Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
  • Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
  • Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
  • Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
  • Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

Overhead view of chicken tacos on a platter with a bowl of meat on the side.
Close up overhead view of chipotle chicken tacos with limes on the side.
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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Total Cost $8.64 recipe / $1.44 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 tacos
Calories 186kcal
Author Monti – Budget Bytes

Ingredients

  • 4 boneless skinless chicken thighs $4.44
  • 4 cloves garlic, divided $0.32
  • 1 yellow onion, divided $0.33
  • 1 bay leaf $0.10
  • 4 peppercorns* $0.01
  • 1 tsp salt $0.05
  • 2 Tbsp olive oil $0.16
  • 2 oz. chipotle peppers in adobo** $0.49
  • 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

  • 2 cups chopped pineapple (fresh or frozen) $0.75
  • 1/4 red onion, chopped $0.17
  • 1 jalapeño $0.11
  • 1 lime $0.59
  • 1/4 bunch cilantro (about ¼ cup) $0.35
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
  • Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
  • Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
  • Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
  • To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
  • Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.
**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g
A taco held in a hand, lime being squeezed over top.

How to Make Chipotle Chicken Tacos – Step by Step Photos

Chicken thighs in a pan with onion and garlic, water being poured in.

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Shredded chicken in a dish, a measuring cup with broth on the side.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Onion and garlic in a skillet.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Chipotle peppers added to the skillet with onion and garlic.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Pulled chicken added to the skillet with the chipotles.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Finished chipotle chicken in the skillet.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

Close up overhead view of chipotle chicken tacos with limes on the side.

More Taco Recipes

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Arroz Verde (Green Rice)

Arroz Verde is a vibrant Mexican green rice dish that’s easy to make, budget-friendly, and infused with lots of earthy, herby flavors!

The post Arroz Verde (Green Rice) appeared first on Budget Bytes.

Rice is one of our favorite budget-friendly side dishes, so when we saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, we knew we had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!

Overhead view of a white bowl full of Arroz Verde with parley and a grey napkin on the side.

What is Arroz Verde?

Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.

INGREDIENTS FOR ARROZ VERDE

This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what you need to make this simple rice dish:

  • Basmati Rice – Basmati rice, which is fragrant and fluffy, is the base for this recipe. We used jasmine rice, which is also fragrant because that is what we had on hand, but feel free to use any long-grain white rice that fits your budget.
  • Green Leafy Vegetables – Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
  • Olive oil and Garlic – Both of these are added with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
  • Green Peas and Scallions – Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.

What to serve with Arroz Verde?

Arroz Verde would pair nicely with Easy Cilantro Lime Chicken, Garlic Butter Baked Cod, Pan Seared Chicken Breasts, or even with a side of Seasoned Black Beans! Other Mexican-inspired dishes like Cheese Enchiladas or Black Bean and Avocado Enchiladas would also go great with this rice dish!

Side front view of a bowl full of Arroz Verde.
Overhead view of a white bowl full of Arroz Verde with parley and a grey napkin on the side.
Print

Arroz Verde (Green Rice)

Arroz Verde is a vibrant Mexican green rice dish that’s easy to make, budget-friendly, and infused with lots of earthy, herby flavors!
Course Dinner
Cuisine Latin
Total Cost $5.49 recipe / $0.92 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about 1 cup each
Calories 404kcal
Author Karla Salinari – Abuela’s Plant-Based Kitchen

Ingredients

  • 1 cup Swiss chard, stems removed* $1.50
  • 1 cup fresh spinach $0.28
  • 1 cup parsley $0.39
  • 1/2 cup cilantro $0.29
  • 1/2 cup olive oil $1.28
  • 3 cloves garlic $0.24
  • 2 cups long grain white rice, washed & rinsed $0.84
  • 2 cups boiling water $0
  • Salt to taste $0.01

For Serving

  • 1/2 cup cooked green peas $0.31
  • 1/4 cup scallions, thinly sliced $0.35

Instructions

  • Add the Swiss chard, spinach, parsley, cilantro, olive oil, and roughly chopped garlic to a food processor. Process on high until mixture reaches a paste-like consistency.
  • Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
  • Add the rice to the pot and mix to combine coating the rice with the green mixture.
  • Add boiling water and salt to taste to the pot and let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
  • Once done remove the pot from the heat and using a fork fluff the rice. Add the cooked green peas and scallions and combine. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*If you can not find Swiss chard, you can substitute with more spinach.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Sodium: 38mg | Fiber: 2g
Overhead view of a bowl of Arroz Verde with a black fork lifting some out. Parsley and cooked peas garnished on the side.

How to Make Arroz Verde – Step by Step Photos

Swiss chard, Spinach, parsley, cilantro, and garlic added to a food processor with olive oil being poured in.

Add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped) to a food processor.

Green vegetable ingredients blended in food processor.

Process on high until mixture reaches a paste-like consistency.

Green vegetable mixture added to a large pot

Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.

White rice added to green vegetable mixture in the pot

Add 2 cups long-grain white rice (washed & rinsed) to the pot and mix to combine, coating the rice with the green mixture.

Boiling water being added to rice and green vegetable mixture inside the pot

Add 2 cups of boiling water and salt to taste to the pot, then let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.

Cooked green rice with cooked peas and sliced green onions added in.

Once done remove the pot from the heat and using a fork fluff the rice. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and combine.

Finished Arroz Verde dish with finely chopped cilantro on top.

Serve and garnish with fresh chopped cilantro if desired. Simple and delicious! Enjoy!

Close up side view of Arroz Verde in a serving bowl.

More Easy Rice Recipes

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