Arepas de Queso (Cornmeal Cakes with Cheese)
4
$0.48
$1.90
1.5 cups Pre-cooked White or Yellow Cornmeal
1.5 cups Warm Water
1 cup Shredded Mozzarella or Monterey Jack Cheese
1 tbsp Butter or Oil
1/2 tsp Salt
1. In a medium bowl, combine the warm water and salt.
2. Slowly pour in the cornmeal while mixing with your hands to prevent lumps. Knead the dough for 2 minutes until smooth and pliable.
3. Fold the shredded cheese directly into the dough and knead until evenly distributed.
4. Divide the dough into 4 equal portions. Roll each into a ball, then gently press to flatten into a disk about 1/2-inch thick.
5. Heat the butter or oil in a skillet over medium heat. Place the arepas in the pan and cook for 5–7 minutes on each side until golden-brown and crispy. Serve warm.
You can form the raw dough disks ahead of time, wrap them in plastic wrap, and keep them in the fridge for up to 3 days. Fry them fresh whenever you need a quick, hot meal.
Arroz con Huevo (Rice with Fried Egg)
2
$0.55
$1.10
2 cups Cooked White or Brown Rice
2 large Eggs
1 tbsp Butter or Vegetable Oil
1 ripe Plantain, sliced
Salt, pepper, and garlic powder to taste
1. Heat oil in a skillet over medium-high heat. Add the sliced plantains and fry for 3–4 minutes on each side until caramelized. Remove and set aside.
2. Warm up your cooked rice and divide it into two bowls.
3. In the same skillet, add a little more oil or butter. Fry the eggs sunny-side up or over-easy, keeping the yolk runny.
4. Slide a hot fried egg over each bowl of warm rice. Serve with the sweet fried plantains on the side.
If you have leftover rice and plantains, pack them together. Reheat them tomorrow and top with some canned black beans for a quick lunch.
Arroz con Huevo y Aguacate (Rice with Egg & Avocado)
2
$0.90
$1.80
2 cups cooked brown rice
2 large eggs
1/2 avocado (sliced)
1 tsp hot sauce or salsa
1 tsp cooking oil
salt and pepper to taste
1. Warm the cooked brown rice in a microwave or small pot and divide into two bowls.
2. Heat oil in a small skillet over medium heat. Fry the eggs to your liking (sunny-side up or over-easy works best).
3. Slide one egg onto each bowl of rice top with avocado slices and drizzle with hot sauce or salsa.
Mash any leftover avocado with lime juice to prevent browning and use it as a spread for toast the next day.
Calabacitas (Mexican Zucchini & Corn)
4
$0.50
$2.00
3 medium zucchinis (chopped)
1 cup sweet corn (fresh, canned, or frozen)
2 Roma tomatoes (diced)
1/2 onion (diced)
1 clove garlic (minced)
1/4 cup crumbled queso fresco
1 tbsp olive oil
salt and pepper to taste
1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 3 minutes.
2. Add the zucchini and tomatoes, cooking for about 5–7 minutes until the zucchini begins to soften
3. Stir in the corn and cook for another 3 minutes. Season with salt and pepper, and top with crumbled queso fresco before serving.
Toss leftovers with cooked pasta and a drizzle of olive oil for a light veggie-packed pasta salad.
Chilaquiles Verdes Ligeros (Light Green Chilaquiles)
4
$0.55
$2.20
6 cups baked tortilla chips (low-sodium)
1 jar (16 oz) salsa verde
1/2 cup crumbled queso fresco
1/4 cup chopped cilantro
1/4 red onion (finely diced)
1. Pour the salsa verde into a deep skillet and bring it to a gentle simmer over medium heat.
2. Add the baked tortilla chips to the skillet gently tossing them to coat thoroughly in the warm salsa for 1–2 minutes (just until they soften slightly but still have some crunch).
3. Plate immediately and top with crumbled queso fresco red onion and cilantro.
Top any remaining chilaquiles with a fried egg to turn it into a classic hearty Mexican brunch.
Curtido (Salvadoran Pickled Cabbage Slaw)
8
$0.18
$1.45
1 can (15 oz) Chickpeas, drained and rinsed
1 cup Dry Quinoa or Brown Rice
3 large Carrots, sliced into rounds
2 tbsp Vegetable Oil
1 tsp Paprika, 1/2 tsp Garlic Powder, salt, and pepper
1. Preheat your oven to 400°F (200°C). Rinse your quinoa and cook it according to package instructions (simmer for 15 minutes).
2. On a baking sheet, toss the dried chickpeas and sliced carrots with the vegetable oil, paprika, garlic powder, salt, and pepper.
3. Spread them in a flat layer and roast for 25–30 minutes, shaking the pan halfway through, until the chickpeas are crispy and the carrots are tender and caramelized.
4. To assemble, scoop a base of cooked quinoa into bowls and top with a generous portion of the roasted chickpeas and carrots.
Curtido is pickled, meaning it will keep in your refrigerator for up to 2 weeks. Use it to add a crunchy, tangy kick to tacos, sandwiches, or rice bowls.
Enchiladas de Frijol y Camote (Sweet Potato & Bean Enchiladas)
4
$0.80
$3.20
8 corn tortillas
1 large sweet potato (peeled, cubed, and boiled)
1 can (15 oz) black beans (rinsed)
1 can (10 oz) red enchilada sauce
1/2 cup shredded low-fat cheese
1. Preheat oven to 375°F (190°C). Mash the boiled sweet potato in a bowl and mix in the black beans.
2. Warm the corn tortillas so they are pliable. Fill each with the sweet potato mixture roll tightly and place seam-side down in a baking dish.
3. Pour the enchilada sauce evenly over the rolls top with cheese and bake for 15–20 minutes until the cheese is melted and bubbling.
Any leftover filling makes a wonderful sweet-and-savory topping for a morning breakfast hash.
Enfrijoladas (Tortillas in Savory Bean Sauce)
4
$0.55
$2.20
8 large Eggs
3 tbsp Mayonnaise
1 tsp Mustard
8 slices of Bread
Salt and pepper to taste
1. Place the eggs in a single layer in a pot and cover with water. Bring to a rolling boil, then turn off the heat, cover, and let sit for 12 minutes.
2. Transfer the eggs to ice water to cool, then peel and chop them.
3. In a bowl, mix the chopped eggs with mayonnaise, mustard, salt, and pepper until creamy.
4. Spread the egg salad evenly onto slices of bread to make sandwiches.
Any remaining bean sauce can be stored in the fridge. It thickens as it cools and makes an incredible refried bean spread for toast or tacos.
Gallo Pinto (Costa Rican Beans & Rice)
4
$0.30
$4.00
2 cups cooked white or brown rice (day-old works best)
1.5 cups cooked black beans (with 2 tbsp of bean liquid)
1/2 bell pepper (diced)
1/2 onion (diced)
1 tbsp Salsa Lizano (or Worcestershire sauce)
1 tbsp oil
fresh cilantro for garnish
1. Heat oil in a large skillet over medium-high heat. Sauté onion and bell pepper until soft and slightly browned.
2. Add the black beans and their liquid, along with the Salsa Lizano. Simmer for 2 minutes.
3. Gently fold in the cooked rice, stirring constantly for 3–5 minutes until the rice absorbs the color and moisture. Garnish with cilantro.
Wrap leftovers in a warm tortilla with a scrambled egg for a quick filling breakfast burrito.
Garbanzos con Espinacas (Chickpeas with Spinach)
4
$0.55
$2.20
2 cans (15 oz each) chickpeas (rinsed)
4 cups fresh baby spinach
3 cloves garlic (sliced)
1 tsp sweet Spanish paprika
1/2 tsp cumin
1 tbsp olive oil
1 tbsp red wine vinegar
1. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant and golden.
2. Add the paprika cumin and chickpeas stirring to coat the chickpeas in the spices for 2 minutes.
3. Add the spinach and vinegar. Cover and let the spinach wilt for 3 minutes then stir everything together and season with salt.
Smash the leftovers with a fork to create a flavorful fiber-rich spread for sandwiches or wraps.
Picadillo de Pavo (Turkey Picadillo)
4
$1.00
$4.00
1 lb lean ground turkey
1/2 onion (diced)
2 cloves garlic (minced)
1 bell pepper (diced)
1 can (8 oz) tomato sauce
1/2 cup green olives (chopped)
1 tsp cumin
1 tsp oregano salt and pepper to taste
1. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant and golden.
2. Add the paprika cumin and chickpeas stirring to coat the chickpeas in the spices for 2 minutes.
3. Add the spinach and vinegar. Cover and let the spinach wilt for 3 minutes then stir everything together and season with salt.
Use leftover picadillo as a high-protein stuffing for baked bell peppers or sweet potatoes.
Sopa de Fideo (Mexican Noodle Soup)
4
$0.25
$1.00
7 oz fideo pasta (or broken vermicelli)
2 medium tomatoes
1/4 onion
1 clove garlic
4 cups low-sodium vegetable or chicken broth, 1 tbsp oil, fresh cilantro for garnish
1. Heat olive oil in a large pot over medium heat. Sauté onion carrots and garlic for 5 minutes until soft.
2. Add cumin diced tomatoes lentils and vegetable broth. Bring to a boil.
3. Reduce heat to low cover and simmer for 25–30 minutes until lentils are tender. Season with salt and pepper.
If the noodles absorb the broth overnight, stir in a little warm broth or water to bring it back to a soup consistency.
Sopa de Lentejas (Classic Lentil Soup)
4
$0.50
$2.00
1 cup brown lentils (rinsed)
1 medium onion (diced)
2 carrots (diced)
2 cloves garlic (minced)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp cumin
1 tbsp olive oil
salt and pepper to taste
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic for 5 minutes until soft.
2.Add cumin, diced tomatoes, lentils, and vegetable broth. Bring to a boil
3..Reduce heat to low, cover, and simmer for 25–30 minutes until lentils are tender. Season with salt and pepper.
Blend any leftover soup with a splash of water to make a rich creamy lentil dip for baked tortilla chips.
Sopita de Letras (Mexican Alphabet/Shell Soup)
5
$0.33
$1.65
1 bag (7 oz) of small dry pasta
1 can (8 oz) Tomato Sauce
1/2 medium Onion, chopped
1 clove Garlic
4 cups Water with 1 tbsp Chicken or Vegetable Bouillon
1 tbsp Vegetable Oil
1. In a blender, blend the tomato sauce, chopped onion, garlic, and 1 cup of the water until completely smooth.
2. Heat the vegetable oil in a medium pot over medium heat. Add the dry pasta directly to the hot oil. Stir constantly for 3–5 minutes until the pasta turns a light golden-brown color.
3. Carefully pour the blended tomato mixture into the pot with the toasted pasta. Stir and let it cook for 2 minutes.
4. Pour in the remaining 3 cups of water and the bouillon. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 10–12 minutes, or until the pasta is tender. Serve hot.
The pasta will continue to absorb the broth as it sits in the fridge. If reheating tomorrow, simply add a splash of water or broth to loosen it back up into a soup.
Tacos de Rajas y Elote (Poblano Pepper & Corn Tacos)
4
$0.60
$2.40
8 corn tortillas
2 poblano peppers (sliced into thin strips)
1 cup sweet corn
1/2 onion (sliced)
1 tbsp Mexican crema or Greek yogurt
1 tsp oil
salt to taste
1. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant and golden.
2. Add the paprika cumin and chickpeas stirring to coat the chickpeas in the spices for 2 minutes.
3. Add the spinach and vinegar. Cover and let the spinach wilt for 3 minutes then stir everything together and season with salt.
Stir any leftover rajas mixture into scrambled eggs or an omelet the next morning.