Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

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Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
Print

Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

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Creamy White Chicken Chili

This creamy White Chicken Chili is fast, easy, and extra cozy for those cold fall and winter nights. The leftovers are great, too!

The post Creamy White Chicken Chili appeared first on Budget Bytes.

I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good, I think you’re going to want to make it all winter long!

close up overhead view of a bowl of white chicken chili with chips and cheese.

What’s in White Chicken Chili?

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.

Can I use Chicken Breast?

I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Is White Chicken Chile Spicy?

You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.

If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

It’s All About the Toppings

My favorite part of chili, be it beef chili or white chicken chili, is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Here are some delicious topping ideas for white chicken chili:

  • Sour Cream
  • Monterey Jack or Pepper Jack Cheese
  • Green Onion
  • Cilantro
  • Tortilla Chips
  • Hot Sauce
  • Fresh or Pickled Jalapenos
  • Avocado
  • Lime
Overhead view of white chicken chili in the pot with toppings and a spoon.
Overhead view of a bowl of creamy white chicken chili with toppings and a spoon.
Print

Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!
Course Dinner, Lunch, Main Course
Cuisine American, Southwest
Total Cost $12.81 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1.25 cups each
Calories 403kcal

Equipment

Ingredients

  • 1 yellow onion $0.13
  • 4 cloves garlic $0.34
  • 1 jalapeño $0.22
  • 1 Tbsp olive oil $0.13
  • 1.5 lbs. boneless, skinless chicken thighs $4.94
  • 2 15oz. cans cannellini beans (drained) $1.78
  • 1 15oz. can pinto beans (drained) $0.79
  • 1 7oz. can diced green chiles $1.39
  • 1 Tbsp ground cumin $0.30
  • 1 tsp dried oregano $0.10
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.35
  • 1 cup frozen corn $0.47
  • 4 oz. cream cheese $1.10
  • ½ cup sour cream $0.45

Instructions

  • Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
  • Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
  • Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
  • Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g
Overhead view of a bowl of white chicken chili with toppings.

How to Make White Chicken Chili – Step by Step Photos

Diced aromatics in the pot with oil.

Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Chicken, beans, spices, and broth added to the pot.

Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Chicken chili before simmering.

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Simmered chili in the pot with a spoon.

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Corn being poured into the chili in the pot.

Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Cream cheese chunks added to the chili.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

finished creamy white chicken chili in the pot with a spoon.

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

White chicken chili in the pot topped with cheese, tortilla chips, and cilantro.

Serve the chili hot with your favorite toppings!

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Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It’s an easy and flavorful dinner main dish!

The post Honey Chipotle Chicken appeared first on Budget Bytes.

A few weeks ago I made some delicious Chipotle Peach Salsa, but I never seem to use a whole can of chipotle peppers for one recipe, so I make a habit of freezing the rest to save for other recipes. And today I used up some of those leftover chipotle peppers in this super easy and delish Honey Chipotle Chicken. ;) I love quick pan-seared chicken as a simple dinner main, so I whipped up a quick honey-chipotle marinade and then seared the marinated chicken until the marinade turned into a light glaze. The result was a sweet-smoky-spicy chicken with the most deliciously caramelized finish. So, if you find yourself with some extra canned chipotle peppers, you’ve got to try this chicken!

Honey Chipotle Chicken thighs in a skillet from above.

What’s in the Honey Chipotle Marinade

I like to keep things simple, so I whipped up this super simple yet flavorful marinade using canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. It’s got all the elements: salt, fat, acid, and heat! …and a little sweetness to round it out. ;)

How Long to Marinade the Chicken

I suggest marinating this chicken for a minimum of 30 minutes, but if you prep this in the morning or even the night before, even better! Just make sure to flip the chicken a couple of times as it marinades to maximize contact with all the flavorful ingredients, and refrigerate as you marinade if marinating longer than one hour.

Can I Use Chicken Breasts

You can use this honey chipotle marinade on chicken breasts, just keep in mind that you’ll want to prepare the breasts a little differently than the thighs to make sure they don’t dry out too much. I recommend either filleting the breasts into two thinner pieces or pounding them until they are an even thickness, about ¾-inch thick. This will ensure that the chicken cooks through before the sugars in the marinade begin to burn.

That being said, chicken thighs are WAY more forgiving. The high-fat content of the thighs keeps them juicy and tender, even if they need to be in the skillet a little bit longer. I’m definitely team #chickenthighs for this recipe!

What to Serve with Honey Chipotle Chicken

I served my honey chipotle chicken with my favorite bean salad, Cowboy Caviar, and some rice, but you’ve got lots of options here! You could whip up a simple Avocado and Tomato Salad, Sweet Corn Salsa, or maybe some Cucumber and Black Bean Salad. I also think this sweet and spicy chicken would be a great topper for something like my Loaded Mashed Potato Bowls!

A piece of honey chipotle chicken on a bed of rice with bean salad on the side.
Overhead view of honey chipotle chicken in the skillet.

Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!
Course Dinner, Main Course
Cuisine American, Southwest
Total Cost $8.61 recipe / $1.44 serving
Prep Time 5 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Servings 6 thighs
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 3 chipotle peppers in adobo sauce $0.30
  • 2 Tbsp honey $0.54
  • 2 Tbsp lime juice (about one lime) $0.59
  • 1 clove garlic, minced $0.08
  • 1/2 tsp salt $0.02
  • 2 Tbsp cooking oil, divided $0.08
  • 6 boneless, skinless chicken thighs $6.78
  • 2 sliced green onions (optional) $0.22

Instructions

  • Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
  • Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
  • Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
  • When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
  • Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.
  • Top with sliced green onions and serve.

Nutrition

Serving: 1thigh | Calories: 205kcal | Carbohydrates: 8g | Protein: 22g | Fat: 9g | Sodium: 390mg | Fiber: 1g
Close up side view of honey chipotle chicken in a skillet.

How to Make Honey Chipotle Chicken – Step by Step Photos

Can of chipotle peppers open so you can see the peppers in the sauce.

Canned chipotle peppers in adobo are the base for this marinade. You can find these at most major grocery stores in the U.S., usually near the other Hispanic ingredients.

Chopped chipotle peppers

Mince about three chipotle peppers, or about ¼ cup once minced.

honey chipotle marinade in a bowl with a spoon.

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

honey chipotle marinade being poured over chicken thighs in a dish.

Place six boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Marinating chicken thighs in a shallow dish.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Chicken thighs cooking in a skillet.

When you’re ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Finished honey chipotle chicken thighs in the skillet.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. Top with sliced green onions, then serve.

A honey chipotle chicken thigh on a bed of rice on a plate next to bean salad.

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Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!

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I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.

Tomato rice in a bowl with limes and green onion.

What’s in Tomato Rice?

This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅

What Else Can I Add?

There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.

I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.

Can I Use Brown Rice?

Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.

How to Store the Leftovers

If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).

The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.

Close up side view of a bowl of tomato rice.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.40 recipe / $0.30 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 186kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.37
  • 2 Tbsp cooking oil $0.08
  • 1.5 cups long grain white rice $0.56
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp ground cumin $0.02
  • 1 15oz. can petite diced tomatoes $0.79
  • 1 Tbsp tomato paste $0.08
  • 2 cups vegetable broth $0.26
  • 1/2 tsp salt $0.03

Instructions

  • Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
  • Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
  • Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
  • Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
  • Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
  • After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Sodium: 471mg | Fiber: 2g
Overhead view of a pot full of tomato rice with limes and green onion.

How to Make Tomato Rice – Step by Step Photos

Chopped onion and garlic on a cutting board.

Start by mincing two cloves of garlic and finely dicing one onion.

sautéed onion and garlic in the pot.

Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.

Rice and spices added to the pot.

Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.

Rice and spices cooked in the pot.

Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.

Tomatoes and broth added to the pot.

Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!

Tomato rice before simmering.

Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.

Simmered rice in the pot with tomatoes on top.

Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.

Fluffed tomato rice in the pot.

Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.

Lime being squeezed over the rice in a bowl.

Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)

Try These Other Flavored Rice Recipes:

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Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

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Breakfast Nachos

Breakfast nachos are a fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!

The post Breakfast Nachos appeared first on Budget Bytes.

I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌

Overhead view of a sheet pan full of breakfast nachos.

What Makes them Breakfast Nachos?

Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.

What Else Can I Add?

I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:

Tips for Making Nachos

Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.

  1. Use sturdy chips. Avoid “thin & crispy” tortilla chips and go for the kind that are thick and sturdy because they need to be strong enough to lift all those delicious toppings!
  2. Layer the ingredients! There’s nothing worse than getting a chip with no toppings or a chip so loaded that it breaks under the pressure, so layer your toppings for the best chip-to-topping ratio.
Close up overhead shot of breakfast nachos.
Overhead view of breakfast nachos on the sheet pan.

Breakfast Nachos

Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Course Breakfast, Brunch
Cuisine American, Southwest
Total Cost $8.04 recipe / $2.01 serving
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 933kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Roma tomato $0.36
  • 1/4 red onion $0.09
  • 1 jalapeño $0.18
  • 1 15oz. can black beans, rinsed and drained $0.79
  • 4 oz. cheddar cheese, shredded $1.25
  • 6 large eggs $1.20
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp butter $0.22
  • 1 15oz. bag tortilla chips $3.49
  • 1/2 cup sour cream $0.42

Instructions

  • Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
  • Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
  • Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
  • Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
  • Repeat with a second layer of chips, eggs, beans, and cheese.
  • Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
  • Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.

Nutrition

Serving: 0.25batch | Calories: 933kcal | Carbohydrates: 93g | Protein: 31g | Fat: 50g | Sodium: 1249mg | Fiber: 13g
Close up of a chip with toppings.

Love nachos? Check out my Spicy Baked Black Bean Nachos!

How to Make Breakfast Nachos – Step by Step Photos

Tomato onion and jalapeño chopped.

Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.

Whisked eggs in a bowl.

Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.

Lightly scrambled eggs.

Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.

tortilla chips on a lined baking sheet.

Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.

Eggs, beans, and cheese layered on top of chips.

Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.

Second layer of chips, eggs, beans, and cheese.

Add a second layer of chips, eggs, beans, and cheese.

Baked nachos on the sheet pan.

Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.

Finished breakfast nachos with fresh toppings added.

Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!

Overhead view of breakfast nachos on the sheet pan.

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Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

The post Cowboy Caviar appeared first on Budget Bytes.

This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!

Originally posted 7-19-2016, updated 6-1-2022.

Close up overhead view of cowboy caviar in a bowl with chips on the side.

What is Cowboy Caviar?

Cowboy Caviar, sometimes called Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.

Where Do You Find Black Eyed Peas?

If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.

How Long Does it Last?

Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.

Close up of Cowboy Caviar on a chip.

How to Serve Cowboy Caviar

There are SO many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat. But here are a few ideas anyway:

  • Serve it as a side dish with dinner
  • As a chunky dip for chips
  • As a topping for tacos
  • Stuffed into a burrito or as part of a burrito bowl
  • Sprinkled over a green salad
  • Spooned on top of scrambled eggs
  • Stuffed into a quesadilla with some cheese

…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!

Recipe Variations

One of the best things about Cowboy Caviar is that it is extremely versatile. You can customize this recipe to give it your own personal touch. Here are a couple of substitutions and add-ins that will make it your own:

  • Add avocado for a creamy finish
  • Skip the jalapeño to make it mild, or keep the jalapeño and add a few dashes of hot sauce to make it extra spicy
  • Substitute green onion for the red onion to make the salad milder
  • Add sweet corn for more color and flavor variation
  • Add ½ tsp smoked paprika to the dressing for a smokier finish

Can you Freeze Cowboy Caviar?

I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)

close up side view of cowboy caviar in a bowl.

Close up overhead view of cowboy caviar in a bowl with chips on the side.

Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.
Course Dinner, Dip, Lunch, Salad
Cuisine Southwest
Total Cost $5.30 recipe / $0.53 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 (1/2 cup each)
Calories 140kcal

Ingredients

DRESSING

  • 2 Tbsp olive oil
  • 1 fresh lime (2 Tbsp juice) $0.33
  • 1/2 Tbsp balsamic vinegar $0.10
  • 1/2 tsp chili powder* $0.05
  • 1 tsp ground cumin $0.10
  • 1/2 tsp salt $0.02
  • 1/2 tsp sugar $0.02

Salad

  • 1 15oz. can black beans $0.89
  • 1 15oz. can black eyed peas $1.09
  • 1 bell pepper (any color) $1.50
  • 2 Roma tomatoes $0.86
  • 1 jalapeño $0.12
  • 1/4 red onion $0.20
  • 1/4 bunch fresh cilantro $0.20

Instructions

  • In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
  • Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
  • Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
  • Add the chopped vegetables to the bowl with the beans.
  • Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.

Video

Notes

*This chili powder is a mild blend of chiles and other spices.

Nutrition

Serving: 0.5Cup | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 122mg | Fiber: 7g

How to Make Cowboy Caviar – Step by Step Photos

Dressing ingredients in a bowl with a whisk.

Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.

Rinsed and drained beans in a bowl.

Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander. 

Fresh vegetables on a cutting board.

Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper. 

Chopped vegetables in the bowl with the beans.

Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.

Dressing being poured over the salad in the bowl.

Pour the prepared dressing over the salad.

Finished cowboy caviar in the bowl.

Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!

Finished cowboy caviar in a bowl with a chip.

Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!

Try These Other Bean Salad Recipes:

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Cheesy Pinto Beans

Cheesy Pinto Beans are a quick and satisfying meal made with simple pantry staple ingredients, like canned beans.

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We’re getting back to the basics with this one! I love exploring really simple ways to transform pantry staples, like canned beans, into a filling and satisfying meal. For these Cheesy Pinto Beans, I simply seasoned up some canned beans, puréed half to make the beans nice and creamy, then stirred in a little cheese to make it extra flavorful and satisfying. Serve them over rice and you’ve got an easy and satisfying meal for pennies.

A bowl of cheesy pinto beans over rice.

What Are Pinto Beans?

Pinto beans have been a staple ingredient in many parts of the world, including Mexico and the Southwest U.S., for generations, so if you live in those areas you’re probably very familiar with this delicious bean. But if pinto beans aren’t already part of your regular diet, this recipe will be a great introduction. Pinto beans are a small, tan-colored bean that has a speckled appearance when dried. They have a deliciously creamy texture once cooked, which makes them great for refried beans, soup, burritos, or just enjoying over rice, like I did here.

Can I Use Dry Beans?

Dry beans will always be more budget-friendly, usually lower sodium, and oftentimes have better flavor, but they can definitely a little more time and work to prepare. This Cheesy Pinto Bean recipe is designed for convenience, so we’re using canned beans this time around. If you want to use pinto beans that you’ve cooked from dry, you’ll need about three cups of cooked beans. You’ll likely need to add a little more salt to your recipe at the end, as well.

How to Serve Cheesy Pinto Beans

This deliciously simple recipe can be eaten a few different ways. I served mine over a bowl of rice, but you could also purée more of the beans and serve it as a beany chip dip! I think it would also be good served in a bowl then scooped up with some fluffy naan or pita. Or, simply serve them alone as a side dish with your favorite meal.

What Else Can I Add?

Beans are such a flexible ingredient, so there are several other ingredients you can add to these cheesy pinto beans. Here are some other ingredients that you can stir into your beans:

  • Diced Hatch green chiles
  • Salsa
  • Diced red onion
  • Diced ham or bacon
  • Sour cream (makes the beans EXTRA creamy)
  • Cilantro
  • Green onions
Cheesy Pinto Beans on a serving spoon in the pot.
Overhead view of a bowl of cheesy pinto beans over rice.

Cheesy Pinto Beans

Cheesy Pinto Beans are a quick and satisfying meal made with simple pantry staple ingredients, like canned beans.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Mexican, Southwest
Total Cost $2.96 recipe / $0.74 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 ⅔ cup each
Calories 268kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño (optional) $0.08
  • 1 Tbsp cooking oil $0.04
  • 2 15oz. cans pinto beans $2.00
  • 1/4 tsp smoked paprika $0.03
  • 1/4 tsp ground cumin $0.03
  • 1/8 tsp freshly cracked black pepper $0.02
  • 2 dashes hot sauce $0.10
  • 1/2 cup shredded cheddar cheese $0.50

Instructions

  • Mince the garlic and finely dice the jalapeño (remove the stem and seeds).
  • Add the onion, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant.
  • Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth.
  • Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine.
  • Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally.
  • Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.

Nutrition

Serving: 0.66cup | Calories: 268kcal | Carbohydrates: 34g | Protein: 13g | Fat: 10g | Sodium: 664mg | Fiber: 10g

How to Make Cheesy Pinto Beans – Step by Step Photos

Garlic and jalapeño in a pot.

Mince two cloves of garlic and finely dice one jalapeño (seeds and stem removed). Add them to a pot along with one tablespoon of cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes really fragrant.

Puréed pinto beans in a blender.

Add one 15oz. can of pinto beans to a blender (with the liquid in the can) and purée until smooth. Alternately, you can use an immersion blender in the pot with the beans.

Pinto beans in the pot, puréed beans being poured into the pot.

Add the puréed beans to the pot along with a second 15oz. can of pinto beans (drained). Stir to combine.

Seasonings added to the pot.

Season the beans with ¼ tsp smoked paprika, ¼ tsp ground cumin, ⅛ tsp freshly cracked black pepper, and a couple of dashes of hot sauce. Stir to combine and then allow the beans to heat through, stirring occasionally.

Shredded cheese added to the beans.

Once the beans are hot, add ½ cup shredded cheddar cheese.

Cheesy pinto beans being stirred.

Stir the beans until the cheese has melted smoothly into the beans.

Finished cheesy pinto beans in the pot.

Taste the beans and adjust the seasonings to your liking. Because canned beans and cheese contain a fair amount of salt, I did not find that I needed to add any to the beans. Serve the beans over rice, with chips, or as a side to your favorite meal!

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Guacamole

The fresh flavor of homemade guacamole can’t be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.

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Chips and guac are my weakness. Like, just give me that as a meal because I don’t want anything else. 😅 But guacamole at restaurants is expensive and buying a container of pre-made guacamole at the store is usually not very delish. So when that guac craving hits, I’ve got to whip up a batch myself. Homemade guacamole only takes a few minutes to make and the fresh flavor is so good. Plus, I love using it to top just about everything else I eat, so it never goes to waste.

overhead view of a bowl of guacamole surrounded by chips.

What’s in Guacamole?

Guacamole is a Mexican dip or condiment made with mashed avocados. In its most simple form, it just has mashed avocado and salt, but many recipes include additional ingredients. I love the traditional combo of lime to brighten the creamy mixture, cilantro for freshness, jalapeño for a spicy kick, and a little tomato and onion for color and texture.

What Else Can I Add to Guacamole?

There are so many fun ingredients that you can add into guacamole. If you want to get a little funky with your guac, here are a few ideas:

  • Pineapple
  • Tajín
  • Roasted corn
  • Sour cream
  • Garlic (fresh or roasted)
  • Chipotles
  • Mango
  • Bacon
  • Cotija cheese
  • Radishes

How to Store Guacamole

IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this simply eliminate the exposure to oxygen. Transfer your guacamole to an air-tight food storage container, then place an extra layer of plastic wrap directly on the surface of the guacamole, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 4-5 days.

How to Use Guacamole

If you do happen to have som guac left over, here are some ways that I love to use it:

close up side view of a bowl full of guacamole.
close up of guacamole in the bowl with a chip.

Guacamole

The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.
Course Appetizer, condiment, Side Dish
Cuisine Mexican
Total Cost $6.70 recipe / $0.67 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 ¼ cup each
Calories 101kcal
Author Beth – Budget Bytes

Ingredients

  • 1 fresh lime (2 Tbsp juice) $0.89
  • 2 Roma tomatoes $0.44
  • 1 jalapeño $0.09
  • 1/4 red onion $0.11
  • 2 Tbsp chopped fresh cilantro $0.15
  • 3 medium avocados (or 4 small) $5.00
  • 1/2 tsp salt $0.02

Instructions

  • Prepare the guacamole add-ins first. Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro.
  • Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.
  • Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, about 1 Tbsp of lime juice and ¼ tsp salt.
  • Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!

Nutrition

Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Sodium: 121mg | Fiber: 4g
Close up of guacamole on a chip.

How to Make Guacamole – Step by Step Photos

Guacamole ingredients.

For this simple version of guacamole you’ll need 3-4 avocados (mine were small, so I used four), 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ tsp salt, and a couple tablespoons of chopped cilantro.

Chopped vegetables on a cutting board with a bowl of lime juice.

Prep all the add-ins first. Finely dice the tomatoes, red onion, and jalapeño. Roughly chop the cilantro, and juice the lime.

Peeled and seeded avocados in a bowl.

Remove the peels and pits from the avocados, then place them in a bowl.

Mashed avocado in a bowl.

Mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.

Other ingredients added to the mashed avocado in the bowl.

To the mashed avocado add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.

Mixed guacamole in the bowl.

Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.

Guacamole in a bowl with plastic wrap for storage.

To store your leftover guacamole without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the guacamole. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 4-5 days, refrigerated.

close up of guacamole in the bowl with a chip.

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Cheese Enchiladas

Cheese enchiladas are a simple and delicious comfort food that never disappoints. These enchiladas are extra creamy and full of flavor!

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Cheese enchiladas are such a simple comfort food. They’re warm, creamy, cheesy, and just all-around amazing. Plus, the combination of tortillas and cheese is just something I never get tired of. 😏 To ramp up the flavor in these simple cheese enchiladas I added some mild green chiles, a few spices, and a little sour cream for extra creaminess, then I drenched them in my homemade enchilada sauce. The result was seriously delicious for something so simple.

overhead view of a casserole dish full of cheese enchiladas with a spatula.

What Kind of Cheese to Use

This recipe is super flexible, so it’s a great way to use up any odds and ends of cheese that you may have in your fridge. You’ll need about 12oz. (one and half 8oz. blocks) of cheese for this recipe and you can mix and match cheese types. So today, I used a whole block of cheddar and a leftover half-block of pepper jack that I had in my fridge. Here are some other types of cheese you could use:

  • Queso Blanco
  • Monterey Jack
  • Queso Asadero
  • Queso Fresca (use in smaller amounts in combination with a creamy-melty cheese)
  • Chihuahua Cheese
  • Colby Jack

Enchilada Sauce Options

I used my homemade red enchilada sauce recipe because it’s fast and easy, and it has a really great flavor, but you could certainly used canned if you need something extra convenient. Or, if you want to try something more authentic, try this recipe for Authentic Enchilada Sauce from Isabel Eats.

Are Cheese Enchiladas Spicy?

These cheese enchiladas can be spicy, depending on the ingredients used. If you need to make sure your enchiladas are mild, pay attention to the canned green chiles and enchilada sauce. Canned green chiles can be either spicy or mild (usually indicated on the label) and the same is true for enchilada sauce. Check the label on the can or the ingredients used in the recipe, if you’re making homemade (cayenne pepper is spicy and chili powder can be either spicy or mild).

What Else Can I Add?

Cheese enchiladas are such a simple vegetarian meal, but they can also be a blank template for other ingredients to be added (vegetarian or not). Here are some other ingredients that you can toss into the filling, if you want to try something new:

  • Beans
  • Chopped spinach
  • Chopped cooked chicken
  • Chorizo
  • Ground beef
  • Sautéed zucchini
  • Bell pepper
  • Sweet corn
  • Avocado
  • Scrambled eggs

What to Serve with Cheese Enchiladas

I topped my enchiladas with a little more sour cream, guacamole, and green onion for extra color on the plate, but those are totally optional. Since an all-cheese enchilada can be a little on the heavy side, I would definitely add some fiber-filled side dishes, like Quick Seasoned Black Beans, Cucumber and Black Bean Salad, or Cowboy Caviar. A little zesty Cilantro Lime Rice on the side would also lighten up the flavors a bit!

Close up view of a casserole dish full of cheese enchiladas.
Close up of enchiladas being scooped out of the casserole dish

Cheese Enchiladas

Cheese enchiladas are a simple and delicious comfort food that never disappoints. These enchiladas are extra creamy and full of flavor! 
Course Dinner, Main Course
Cuisine American, Mexican, Southwest, texmex
Total Cost $5.97 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 3 enchiladas each
Calories 589kcal
Author Beth – Budget Bytes

Ingredients

  • 12 small corn tortillas $0.80
  • 12 oz. cheese, shredded $3.44
  • 1 4oz. can diced green chiles (drained) $0.89
  • 1/4 cup sour cream $0.19
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp ground cumin $0.02
  • 1/8 tsp salt $0.01
  • 1.5 cups enchilada sauce $0.60

Instructions

  • Toast the tortillas in a hot skillet, one at a time for a few seconds on each side, or just until lightly browned.
  • Add ¾ of the shredded cheese to a bowl (saving the remainder to top the enchiladas). Also add the drained green chiles, sour cream, garlic powder, cumin, and salt. Stir the ingredients to combine.
  • Preheat the oven to 350ºF. Add about ½ cup of enchilada sauce to the bottom of a large casserole dish and spread it around until it covers the surface.
  • Fill each tortilla with about 3 Tbsp of the cheese filling, then roll to close, and place them in the casserole dish. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
  • Pour the remaining 1 cup of enchilada sauce over the enchiladas, then top with the remaining shredded cheese.
  • Bake the enchiladas for 20 minutes in the preheated oven, or just until they are heated through and melty. Do not overbake the enchiladas, as this can cause the filling to separate and curdle. Serve hot with your favorite toppings* and sides!

Notes

*Optional toppings: green onion, sour cream, guacamole, pico de gallo.

Nutrition

Serving: 3enchiladas | Calories: 589kcal | Carbohydrates: 47g | Protein: 26g | Fat: 34g | Sodium: 1562mg | Fiber: 7g
Side view of cheese enchiladas in the dish with a spatula scooping.

How to Make Cheese Enchiladas – Step by Step Photos

Corn tortillas being toasted in a skillet.

I highly suggest toasting your corn tortillas before you begin. This takes the flavor of the corn tortilla from bland and raw to deliciously toasty with a more pronounced corn flavor. I just do this in a hot, dry skillet. Once the skillet is nice and hot, it only takes about 15-30 seconds per side to get just a little color on the tortilla.

Cheese filling ingredients in a bowl.

Shred 12oz. cheese and then set aside about ¼ of it to use as a topping for the enchiladas. Combine the rest of the cheese in a bowl with ¼ cup sour cream, one 4oz. can of diced green chiles (drained), ¼ tsp garlic powder, ¼ tsp cumin, and ⅛ tsp salt.

Cheese filling stirred together in the bowl.

Stir the filling ingredients together until well combined.

Enchilada sauce in the bottom of a casserole dish.

Preheat the oven to 350ºF. Add ½ cup enchilada sauce to the bottom of a casserole dish and spread it around to cover the surface.

tortillas being rolled and filled.

Add about 3 Tbsp of the cheese filling to the center of each tortilla, then roll it closed and place it in the casserole dish. Continue until all of the tortillas are filled, rolled, and in the casserole dish.

Enchilada sauce being poured over enchiladas in the casserole dish.

Pour another one cup of enchilada sauce over the enchiladas. I like to leave some of the tortillas exposed to get extra toasty, but you can cover them completely, if you prefer.

Enchiladas topped with the remaining shredded cheese.

Add the remaining shredded cheese on top of the enchiladas.

Baked enchiladas in the casserole dish.

Bake the enchiladas for 20 minutes, or just until heated through. Make sure not to overbake the enchiladas, as this can cause the filling to curdle.

finished cheese enchiladas in the casserole dish, topped with sour cream and guacamole.

Serve hot with your favorite toppings and side dishes (I topped them with green onion, sour cream, and guacamole)!

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