Mexican Munchies

Over the weekend we had our international series and things heated up with foods from Mexico. If you missed out, that is okay because we’ve got the recipes right here!




The first two recipes recipe came from pinterest, for :

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 – 6 servings

  • 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
  • 4 Tbsp olive oil, divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • 1/8 – 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small yellow onion, diced (1 cup)
  • 1 clove garlic, minced
  • 1 (14.5) oz can black beans, rinsed and drained
  • 1 cup frozen yellow corn, thawed and drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro
  • Corn or flour tortillas
  • Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)


  • Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
  • Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
  • Recipe Source: Cooking Classy



Restaurant Style Blender Salsa


one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
1 small yellow onion, peeled and roughly chopped
1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)
3 cloves garlic, peeled and finely chopped
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)
about 3 tablespoons lime juice
about 3/4 cup corn, optional
about 3/4 cup canned black beans, drained and rinsed, optional
corn chips, for serving


  1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
  2. Taste the salsa and based on personal preference tweak as necessary.
  3. Optionally stir in the corn and black beans.
  4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.

Our next recipe come from a kitchen towel we carry here in the store, for homemade flour tortillas.

towel (2)towel (1)


The last two came from the mind of our events coordinator, Marcia.


2 Ripe Avocados

Juice from 1/2 a lime

2 cloves Garlic, minced

1 Roma Tomato

Put the lime juice and garlic in a bowl.

Add the avocado and mash together with fork or potato masher until you get the texture you desire.

I prefer  fairly mashed but with a few chunks.

Finely dice the roma tomato and fold in to the avocado mixture. Enjoy!


Meat Taco Filling (can be made with whatever meat you prefer)

2 pounds of you choice of meat

1 yellow onion, diced

4 cloves of garlic, minced

1 lime, juice

1 1/2 tsp. Cumin

1 1/2 tsp. Coriander

1  tsp. Cayenne

1 1/2 tsp. Chili Powder

salt and pepper to taste


Mix together all of your spices in a small bowl. In a pan over medium high heat saute the onions in olive oil until fragrant and transparent, add the garlic and saute for another 30 seconds.

Turn heat down and add the lime juice.

Next put all of the meat in and sprinkle with spice mixture. Cook until done.

When using a meat with more fat, drain when cooked thoroughly.


Thanks for stopping by!