Mexican food is a great choice for tired and busy students because it is fast, cheap and nutritious. Mexi eggs or Huevos Revueltos make a great breakfast, brunch, lunch or dinner and can be rustled up in minutes.
Chop one onion and crush two cloves of garlic. Fry in olive oil until translucent:
Finely chop a mixture of red, yellow, green peppers and a tomato and add to pan. If you want it spicier you could add half a finely chopped jalapeno as well:
Season with cumin, smoked paprika, salt and pepper or chili flakes and cook on medium heat for 10 minutes.
Whisk 2 eggs per person and add to pan. Stir with a spatula until eggs are opaque and set. Add some chopped cilantro.
Serve with a stack of warm tortillas. Tortillas can be warmed by wrapping them in a damp tea towel and putting them in the microwave for 1 minute. Corn or wheat tortillas work well for this meal.
You can top the eggs with a bit of salsa, black bean dip and/or hot sauce and they’re fine on their own as well.
Here is someone rolling scrambled Mexi eggs and some black bean dip in a warm corn tortilla:
Black Bean Dip
Fry chopped onions and crushed garlic in olive oil until soft and translucent. Stir in some cumin, paprika and a bit of hot sauce or salsa. Add two tins of refried black beans and half a can of water. Stir until smooth and creamy.
You can use the dip for tortilla chips or nachos. You can also slather it on a tortilla, add some grated cheese, top it with another tortillas and fry in oil or butter to make Quesadillas. Or you can make the dip slightly thicker (add less water) and make it the main filling in a burrito. Add some chopped tomato, lettuce, grated cheese and salsa for a great burrito meal.
Here’s another Quesadilla meal: https://tenthstreetdinner.wordpress.com/2013/01/16/jasons-quick-quintessential-quesadilla/
Put a bag of tortilla chips on a cookie sheet. Sprinkle lots of finely chopped coloured peppers, sliced olives and chopped tomatoes on the chips and cover everything with sharp grated cheddar cheese. Put in oven set a 400 degrees for ten minutes. Dip in salsa and/or black bean dip.
And another take on Nachos from Quebec. Claudette adds beans right onto the chips before they are baked to add more nutrition and make Nachos a fuller meal option:
Mexi Roasted Potatoes
Cut small potatoes in half or chop bigger potatoes into small chunks (If they are new potatoes leave the potato skins on as that’s where lots of the vitamins are). Add two cloves of crushed garlic, 2 Tbsp of olive oil, 1 tsp of cumin and 1 tsp of smoked paprika and lots of salt. Mix all around so the potatoes are equally covered in oil, garlic and spices.
Bake in hot oven – 450 degrees for 30 minutes. Stir a couple times so that they crisp and brown evenly. If they seem to be sticking to the pan, add a bit more oil or even a tiny bit of water to loosen them.
Serve as a side dish for nearly anything. If you don’t want the Mexi flavours – just roast them with oil, salt and pepper. You could also add cubes of squash, yams or peppers for a more colourful and nutritious side dish.
- Red and Yellow peppers are packed with Vitamin C. They are more expensive than green peppers, but also more nutritious.
- Beans and eggs are two of the cheapest ways you can get protein.
- We need oil in our diet and virgin olive oil is the king of oils for both nutrition and flavour.
- Cilantro and most fresh green herbs are a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
- Potatoes often get a bad rap in terms of nutrition, but in fact an average potato has more Vitamin C and iron than an apple if you leave the skins on and don’t deep fry all the nutrition out of them.
and here we are enjoying our feast: