Breakfast Crunchwrap

Posted on July 19, 2023 by admin

This is such a fun breakfast and the format is the nudge to Taco Bell’s version. The filling is bacon, eggs, cheese, and nacho chips!

Fill with beans, or sausage, or avocado, or whatever fillings you like!

Breakfast Crunchwrap
Ingredients: (for 2)
2 burrito sized flour tortillas
1 cup shredded cheese (white cheddar and mild cheddar)
2 eggs (scrambled eggs & everything bagel seasoning)
2 tablespoons salsa
4 strips of bacon crumbled
~8 nacho flavored chips

Directions:
Scramble the eggs until cooked through, but not dried out. Sprinkle with everything bagel seasoning, if desired.

Assemble the crunchwrap with the tortilla, cheese, eggs, bacon, a spoonful of salsa & hot sauce, chips, and extra cheese. Leave plenty of space around the outside.

Warm a pan to medium heat with a drizzle of oil.
Carefully fold the outside edges inward, working your folds around hanging onto the beginning. Gently put the crunchwrap face down and let crisp for ~2-3 minutes. Then flip to cook on the other side for another 2-3 minutes.

Enjoy! Serve with extra salsa on the side.

I loved this! The chips in this are such a pop of flavor and great texture.

If the folding around feels daunting, these could definitely be formed like a burrito. They won’t freeze well with the chips, but I’ll make them again.

Taco Beans

Posted on May 24, 2023 by admin

I took our love for beans, especially pizza beans, and gave them a taco twist. They were such a hit – especially with our littlest eater. The toppings and customization make it easy for a win.

Taco Beans:
Ingredients: (serves 4)
2, 15-oz cans of seasoned black beans (or see alternative below)
1 cup corn
1/2 chicken breast (optional)
1 avocado
cilantro
cheese
pickled onions
any condiments: salsa, hot sauce, salsa con queso, sour cream
chips

Directions:
Warm the beans through, over low heat for ~10 minutes. (Alternative if using plain canned beans: drain, rinse, and add to a pot with 1/2 cup veggie broth and a sprinkle of cumin, chili powder, and salt to taste).
While beans are cooking, slice the avocado, chop cilantro, and prepare all the toppings
Assemble bowls with beans and any toppings, as you wish.
Enjoy!

Mr. J and I went with almost all the toppings, but the kids loved their beans with cheese, avocado, sour cream, and salsa.

Corn Quesadillas in Cilantro Butter

Posted on September 14, 2022 by admin

Let’s amp up the basic quesadilla, shall we? A quesadilla is such an ideal lunch or dinner when I need something quick with just a few ingredients but flavored butter on the outside it just magical. It is such a great trick on a grilled cheese too. Cilantro not your thing? Chipotle butter would be fun! Ranch butter sounds delicious with the corn too!

The Three Bite Rule - Corn Quesadilla with Cilantro Butter

No corn? Add in some beans! Maybe a few tomatoes? This is great to make a whole bunch and keep warm in the oven while they cook, or just make one. They reheat in the toaster oven, the oven, or in a skillet too.

Corn Quesadillas in Cilantro Butter
Ingredients:
1-2 ears of corn
3 tablespoons butter (softened)
1 teaspoon chopped cilantro
2 tortillas
1 cup shredded cheddar
1/4 cup mozzarella (or pepper jack)

Directions:
Cook the corn then slice it off the cob.
Mix up the butter and cilantro with a sprinkle of salt.

The Three Bite Rule - Corn Quesadilla in Cilantro Butter

Preheat a large skillet to medium heat and assemble the quesadillas with corn and cheese in each.
Cook the quesadillas in a little bit of olive oil or with a generous spray of nonstick spray and flip once.
When lightly golden, spread on a little cilantro butter and cook for another minute on each side.

Let sit for 1-2 minutes before slicing.
Enjoy!

The herby-butter with gooey cheese and the pop of corn for texture all together makes magic. This is super easy but seemingly special. If the cilantro butter cooks too long it gets a little too toasty so start the cook in olive oil or spray. This is great dipped in salsa for acidity.

Black Bean & Avocado Salad

Posted on May 18, 2022 by admin

This salad is perfectly served alongside tacos! It is flavorful, cool, and so so easy. I’m including a bunch of alternatives. We often have black beans or avocado on the side and this time was just a touch more special as a salad with dressing.

The Three Bite Rule - Black Bean & Avocado Salad

I loved it. I ended up scooping the remnants up with tortilla chips.

Black Bean & Avocado Salad
Ingredients: (side for ~4)
1 can black beans
1/2 avocado
1/4 cup cheese (cotija or feta)
2 tablespoons olive oil
1 teaspoon cilantro (chopped or from a tube or frozen cube)
1 teaspoon honey
lime juice from half a lime
salt & pepper

Directions:
Drain the black beans and add to a bowl with chopped avocado, chopped tomato, and cheese.

Then mix up the dressing – add olive oil, cilantro, honey, lime juice, salt and pepper and shake in a jar or whisk together in a bowl.

Add the dressing to the beans/avo/tomato and stir gently (too much stirring will mash up the avocado!).
Enjoy!

I loved this. Chopping everything smaller would make a good dip – or my littlest one put it inside her tortilla and ate it like a taco. Our bigger kid ate the avocado and tomatoes out of it but was more into the tacos.

Substitute the tomatoes for corn, or red onion, or bell peppers, or whatever you like! Skip the cheese if you need it dairy-free. The avocado means it can’t quite be made in advance but everything else could be ready and add the avocado before serving.

Rolled Tacos

Posted on June 2, 2021 by admin

So I hear the difference between a taquito and a flauta is the tortilla (taquito=corn & flauta=flour). I had no idea. In my head, flautas were bigger – like with a larger tortilla and taquitos were more like snacks, smaller and more like a nacho than a meal.

While I don’t bring any authenticity to these, I whipped some up in the air fryer and they are adorable AND delicious. They could also be baked or pan-fried too with lots of filling options.

Rolled Tacos with Pork and Black Beans
Ingredients: (serves 2 entrees, or 4 appetizers)
1 cup pulled pork
1 teaspoon taco seasoning (or 1/2 teaspoon each: cumin & chili powder)
5-6 small tortillas
2/3 cup black beans
1/4 cup sour cream
1 teaspoon lime juice
cilantro

Directions:
Warm the pork through to get it crispy.
Warm the tortillas (I microwaved mine for 10 seconds).
Whisk together the sour cream and lime juice.

Warm the beans and mash them with a spoon to spread onto the tortilla.
Add pork onto each tortilla.
Warm the air fryer/oven/skillet with oil.
Carefully roll the tortillas and use two toothpicks to form an X to keep them rolled.
Spray or brush with oil and cook until crisp. (I air fried mine for 10 minutes, flipping once.)

Drizzle with lime crema, sprinkle with cilantro or serve with shredded lettuce or chopped avocado and dip into salsa to dip.

These are so fun! They are cute and dipable and they stay together so well! I liked the beans spread onto it instead of taking a bite and beans rolling out.

Shredded chicken or ground meat or roasted sweet potatoes would all be great fillings too and any beans would work. These rolled tacos are an easy way to use small amounts of leftovers or to prep in advance.