Mexican cuisine

Black Beans Food Processor Recipe

For a long time I had watched multiple TV shows featuring food processor recipes and I was always fascinated by the multitude of recipes and flavor combinations going into it. Well I think it was about time I had mine and yes, this week I got my very first food processor. Yay!

As it would be expected, I went surfing online hoping to find a good selection of food processor recipes. Then, I went to my pantry to see what I had. I was exhausted and didn’t feel like driving to the super market to shop for anything. A can of black beans jumped at me! Luckily, I had everything else that I could possibly need for a delicious taco dinner night.

Honestly, I found so many sources and options online that I already created a list of recipes I want to try making in my food processor. I’ll definitely add my personal twist to each one of them and will post them all here.

I went for the beans because I loved the idea of making soup bases and creams in the food processor. I knew exactly what kind of flavors I wanted to add to my beans recipe.

The beans cream came out great and it’s now my favorite recipe for potlucks. If I were to bring them to a potluck I would make white rice to go with them. However, since many people love them with chips, I could also add them on top of some cheese nachos.

I took a few short videos of me putting the ingredients in and working with the food processor. I hope the videos help show the process . Enjoy!

Here’s the Recipe:

1 can of black beans with the liquid

Juice from 1 lime

1 tsp of oregano

1 tsp of cumin

1 TSP jalapeño salsa

1/4 white onion cut in big chunks

1 TSP olive oil

1 tsp salt

Place all ingredients at once in the food processor and pulse in chop mode . Pulse until the mix is soft. If you need to add more liquid then add either 1 tsp olive oil or water and pulse again checking until you get the consistency you need or want. Taste to make sure the salt level is to your liking.

Add the mix to a pot to cook on low heat so it may be warm before serving . Alternatively, you could put it in the microwave in a microwave safe bowl for 1 minute or 1 -1/2 minutes . Cover the bowl with the beans with a napkin so you don’t end up with a mess in the microwave.

Enjoy the videos!



In this video one of my kids is preparing the taco or mini burrito and adding the black beans mix to it! The flavor was fantastic!

Next, I will be exploring oatmeal cookies recipes. I am delighted by all the options I have. I also want to try some scone and bread dough recipes in the food processor. 🙂

I hope you try this recipe. If you do, pleas tell me how it went in the comments .


Hot Sauce Favorite Recipes

We got this hot salsa set recently. We’ll be using them in all kinds of different recipes. Our favorite use for these is on soups. Fun!

Comment with the name of your favorite dish or recipes where you use any kind of spicy hot sauce.

My easy version of Posole



This is my version of Posole. Maybe you’ve tried authentic Mexican posole before… Well, this isn’t! I always try to make my version of the recipes I love and that is what I did once again here. Why? Well, the first reason is my kids have a hard time with chile in soups (as it continues to release spicy flavor and it can be too much for them.) In this version of Posole, I am training their taste buds by  making it without the chile but adding pepper flakes when serving. Second reason is I can’t eat pork, so I make it with chicken and give it an extra punch of flavor from other herbs and seasoning (not needed when making it with pork, as pork releases a lot of flavor by itself.) Last, I love to experiment with flavors and luckily for my family it all turns out delicious!

Here is my [easy] version of Posole in 4 steps:

1. Start by placing 2 cups of posole corn in 6 cups of water with salt to boil for 1 hour and a half. Add the chicken breast to the boiling water. (1 chicken breast is enough for 3 people.)

2. Add 1 TBSP salt, TBSP pepper, 1 TBSP cumin, 1 TBSP paprika, 1 cup of chicken stock, 1 TBSP oregano, 1 TBSP tarragon, 1 TBSP parsley and 1 clove of garlic (optional.)

3. Add 1/2 white or yellow onion cut in chunks, carrots and sweet peppers.

4. Let it boil until the posole corn is tender.




Serve adding red pepper flakes and cabbage on top.


Enjoy! 🙂



Southwest Dining – Navajo Tacos, Cherry Pie. Oasis – Sand Dunes – 2 of 4


Cherry Pie


Navajo Tacos


The best Navajo Tacos in a hidden treasure. OASIS is a family restaurant with great food and great service. We ordered the Navajo tacos, among other things. The desserts are the best part. Grandma’s recipe has been around for 70 years (possibly) and it shows in every bite!

We had to try the cherry pie and the pecan pie. Here are some pics! Enjoy!


Chicken Burrito

We had a great day at Mesa Verde and this place was the perfect complement after a day of sledding and hiking the majestic sand dunes.



Their decor was fabulous matching the landscape in this beautiful area of Colorado.





We were so lucky to have been here and meet the people behind this great place! 🙂

Fish and Shrimp Tacos with Pinapple and Mango


These Fish and Shrimp Tacos with Mango and Pineapple are so exquisite that we could not eat just one! Everyone at home had to have seconds (and some had even more.)

A Mexican friend gave me the recipe to share in my blog, so I will go straight to the point. Here it is. 🙂

To read this recipe in Spanish click here.


Ingredients: Fish (I used tilapia), shrimp, lemon or lime, (1) avocado, shredded cabbage, shredded lettuce, 1 tomato, 1/2 red onion, 1 beer, cornmeal, flour, Panko, 1 pineapple, 1 mango, flour and corn tortillas, red or green salsas, “crema” (Mexican cream), cilantro (optional.)

1. Start by cleaning the fish and the shrimp very well, making sure shrimp is deveined and without the shell.


The shrimp and the fish will be breaded next. Dip the shrimp and fish in beer. Season the beer with salt and pepper (adding the amount of your preference but 1 tsp of salt and 1 tsp of pepper worked fine for me.) Use the beer of your preference. They all do a great job! 🙂



Next  I used cornmeal for texture on some. Then I divided the rest in two batches for fun. One was breaded with Panko and the other with regular flour (simply to experiment.) 🙂


From here to the frying pan…

photo 2 (1)

Get them out when they turn brown on both sides. Set them on paper towels or napkins to remove excess oil.


Repeat the above same process for the fish.


Cut all the rest of the ingredients in small chunks and place them in a large tray or in separate bowl each.

FishTacos9 FishTacos10


Heat up the tortillas so they are warm before getting them to the table. Assemble the taco by adding the ingredients and topping it with salsa and crema.



These Fish and Shrimp Tacos with Pineapple and Mango became our favorite recipe at home! 🙂