I love making guacamole to go with tortilla chips or to use on top of tacos, enchiladas or burrito bowls.

Guacamole is a good source of vitamins C, E, and K, as well as fiber and healthy fats. Homemade guacamole is a delicious recipe that’s gluten and dairy free.

My signature simple guacamole recipe is heavy on cilantro, and includes only 5 ingredients. It’s an easy recipe to customize to your taste preferences, and I know you will love all the flavors of this homemade guacamole recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits our site, we make our recipes simple and easy to follow.

If you would like to skip past the ingredient information, detailed instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our printable recipe card for this Simple Guacamole Recipe.

Ingredients in Simple Guacamole Recipe

• Avocados: Avocados are very nutritious. They’re great sources of folate, potassium, and healthy fats, as well as vitamins K, C, and E. They also contain small amounts of B vitamins and minerals, such as copper, phosphorus, magnesium, manganese, iron, and zinc. You will want to be sure to use ripe avocados to make good guacamole. If the avocado yields to firm gentle pressure, you’ll know it’s ripe and ready to eat.
• Cilantro: Fresh cilantro has a fragrant, refreshing and citrusy taste and aroma, though not everyone agrees. Some people may have a specific genetic trait where cilantro tastes like soap. I am not one of those people and I feel strongly that cilantro is essential in authentic guacamole recipes.
• Onion: I use white diced onion when I make guacamole, but you can also use red onions or even onion powder if you’re in a pinch, though not suggested.
• Tomato: I use roma tomatoes for this guacamole recipe. If you don’t like chopped tomato in your homemade guacamole, you can omit the roma tomato.
• Salt: I use just a pinch of salt when I make guacamole. I know everyone’s tastes are different so I suggest adding a little salt, then tasting the guacamole until you get the perfect guacamole flavor.
• Optional: Some other ideas to add to your homemade guacamole are fresh lime juice, jalapeno pepper or serrano pepper (if you like spicy guacamole), fresh garlic, or even grilled corn.

How to Make the Best Guacamole Recipe

1. Start by chopping the vegetables. Bigger is better in my opinion.
2. Then, in a medium bowl, gently mash the avocado with a fork or potato masher, but don’t smash too much. The best guacamole is chunky guacamole!
3. Mix the chopped onion, chopped cilantro, and chopped tomatoes together with the salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas!
4. Finally, mash the avocados together with the chopped vegetables. Taste test your guacamole and adjust seasonings as needed.
5. Serve immediately and enjoy the fresh flavor of this homemade guacamole recipe!

Recipe Tips

• Guacamole is really best when it’s served fresh. If you must store leftover guacamole, it might help to add lime juice or lemon juice to keep your guac from turning brown. Simply squeeze the extra lime juice or lemon juice on top of the guacamole, and then cover with plastic wrap (laying plastic wrap directly on top of the guac, and pressing out any air bubbles.) Store guacamole in an airtight container in the refrigerator for one to three days.
• This is a basic guacamole recipe that is so easy to adjust to your preferences. You can omit or add to this simple guacamole recipe and it will still be delicious!

Healthy Eating Plans

21 Day Fix Simple Guacamole Recipe

The entire guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this simple guacamole is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Simple Guacamole Recipe

5 2023 Plan Points

Looking for recipes to go with this simple guacamole recipe?

• Steak Fajita Bowl
• Healthy Carne Asada Enchiladas
• Crockpot Chicken Fajitas
• Easy Carnitas Taco Recipe
• Healthy Veggie Quesadillas

Print

Simple Guacamole Recipe

This easy guacamole recipe is so delicious and the perfect dip for tortilla chips!

Course Appetizer

Cuisine Mexican

Keyword Easy Guacamole

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 211kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Mixing Bowls

Ingredients

• 2-3 ripe avocados
• 1 bunch cilantro
• 1/2 onion
• 1 tomato
• pinch of salt

Instructions

• Chop the veggies. Bigger is better in my opinion. 1 bunch cilantro 1/2 onion 1 tomato
• Smash the avocado with a fork, but don't smash too much. The best guacamole is chunky guacamole! 2-3 ripe avocados
• Mix your veggies together and add a pinch of salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas! pinch of salt
• Mix in your avocados, then dip and enjoy.

Notes

Healthy Eating Plans

21 Day Fix Easy Guacamole Recipe

The entire easy guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this easy guacamole recipe is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Easy Guacamole Recipe

Per serving: 5 2023 Plan Points

Nutrition

Calories: 211kcal | Carbohydrates: 9.9g | Protein: 2.1g | Fat: 19.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 529mg | Fiber: 7.1g | Sugar: 1.2g | Calcium: 160mg | Iron: 0.2mg

The post Simple Guacamole Recipe appeared first on My Crazy Good Life.

In place of traditional rice, cauliflower rice gives this dish a low carb veggie kick, and allows you to enjoy that extra tortilla without feeling too much guilt.

I’m always looking for a healthy and easy meal that is a fan favorite in my household. This is one of my favorite Instant Pot recipes that provides my family with a healthy meal without the long cooking time in the kitchen.

This is one of our favorite chicken meals to make on busy weeknights when we are scrambling to find time to eat at the dining room table together.

Cooking in the Instant Pot is a fantastic way to create healthy and filling meals. If you don’t have an Instant Pot, a traditional pressure cooker will work just as well.

I love that I can throw this one pot dish into the Instant Pot and it pretty much cooks itself. This easy recipe is a great way to get more healthy vegetables into your meals on busy nights where you have limited time.

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow them. We love it when our readers feel comfortable, confident, and empowered in the kitchen. The post below has detailed instructions, recipe tips, and healthy eating information.

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print this Instant Pot Cauliflower Spanish Rice with Chicken recipe.

Ingredients in Spanish Rice in the Instant Pot:

(full recipe and measurements are located in the printable recipe at the bottom of this post)

• olive oil: A little bit of olive oil is a great healthy fat that helps sauté the veggies
• chopped onions
• chopped jalapeño: Do not rub your eyes after chopping jalapeños!
• minced garlic: This is much more flavorful than garlic powder.
• cumin
• chili powder: This is an easy way to modify your spice level. If you tend to like spicier meals add more chili powder.
• paprika
• chopped cilantro
• chicken thighs (or breasts): Chicken thighs will give you a more flavorful chicken option, however chicken breasts will be an even healthier option. I find that chicken breast tend to be easier when making recipes requiring shredded chicken.
• cauliflower florets: We use fresh in this recipe – but if you are looking for already prepared riced cauliflower option please check out our recipe tips for how to successfully incorporate these into our recipe.
• tomato paste
• chicken broth: We prefer using low-sodium. A little salt goes a long way.

How to make Instant Pot Cauliflower Rice: 

1. Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes.
2. Add the cumin, chili powder, paprika, and mix around.
3. Next place chicken and chicken broth in the inner pot. Lock the lid into place and close pressure valve to the sealing setting. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method.
4. Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method.
5. Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
6. Add the cauliflower back into the Instant Pot. Use a potato masher to break the cauliflower into rice like chunks.
7. Stir in the tomato paste to give the cauliflower rice a nice orange color.
8. Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Recipe Tips

• To use riced cauliflower in this recipe, I’d add the it and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook it more) than mushy cauliflower rice.
• If using frozen cauliflower rice, I’d recommend cooking it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
• This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, feel free to use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3 tsp, 4.5 green containers, 4 red containers | Counts per serving (recipe serves 4): 3/4 teaspoon, 1 1/4 green containers, 1 red container

Weight Watchers Points:

5 Freestyle Smartpoints points per serving

The points for the new 2022/2023 points plan is 5.

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Looking for more cauliflower recipes?

• Cauliflower Taco Bowl
• Buffalo Cauliflower Bites
• Cauliflower Fried Rice
• Garlic-Cilantro Cauliflower Rice
• Spicy Roasted Cauliflower

Print

Instant Pot Cauliflower Rice and Chicken

Cauliflower Rice in the Instant Pot is the perfect compliment to any meal, and this Instant Pot Cauliflower Rice with chicken is the perfect healthy version of your favorite Mexican dish. I love that it's easy to make and impresses your guests! 

Course Side Dish

Cuisine American

Keyword Cauliflower Spanish Rice

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 329kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 1 tbsp olive oil
• 1/2 onion chopped
• 1 jalapeño chopped
• 1 tbsp garlic minced
• 2 tbsp cilantro chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 4 boneless chicken thighs
• 1/2 cup chicken broth low sodium
• 4 cups cauliflower florets
• 2 tbsp tomato paste

US Customary – Metric

Instructions

• Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, paprika, and mix around. 1 tbsp olive oil, 1/2 onion, 1 jalapeño, 1 tbsp garlic, 2 tbsp cilantro, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika
• Next add in the chicken and chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method. 4 boneless chicken thighs, 1/2 cup chicken broth
• Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method. 4 cups cauliflower florets
• Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
• Add the cauliflower back into the Instant Pot. Use a mash potato masher to break the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color. 2 tbsp tomato paste
• Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Video

Notes

• You can use already riced cauliflower in this recipe. Add the riced cauliflower and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook more) than mushy cauliflower rice.
• If using frozen cauliflower rice, cook it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
• This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3tsp, 4.5 G, 3.75R | Count per serving (recipe serves 4): .75 tsp, 1.25 green containers, .9 red container

Weight Watchers:

5 Freestyle Smart Points per serving | 5 2022/2023 Points

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 10g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 702mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 60mg | Calcium: 49mg | Iron: 2mg

The post Instant Pot Cauliflower Rice with Chicken appeared first on My Crazy Good Life.

I love making these fajita bowls because they’re healthy, delicious, and the whole family loves them. We gather tasty toppings and, the best part is, everyone gets a chance to create their own perfect meal.

You can cook this recipe three different ways: the Instant Pot, the Crockpot, or on the stove top. It’s an easy and healthy dinner that also works well for meal prep.

Where’s the Recipe?

Here at My Crazy Good Life we like to make our recipes simple enough for anyone to recreate. In this article you’ll find lots of information to help you succeed in making this dish. From ingredient information, to three different cooking techniques, to recipe tips, and then healthy eating plan calculations. There’s a lot.

If you feel confident without all of that, and want to get straight to cooking, you can scroll down to the bottom of the page where you’ll find the easy to print recipe card for these delicious steak fajita bowls.

Ingredients in this Steak Fajita Bowl Recipe

• Olive oil: another great option would be avocado oil.
• Coconut aminos: coconut aminos are a healthy soy sauce alternative that you can find in most grocery stores. You can also use low sodium soy sauce or tamari.
• Lime juice: fresh lime juice adds great flavor to the marinated steak.
• Garlic: fresh garlic is best but garlic powder would work if that’s all you have on hand.
• Steak: I prefer using flat iron steak for this recipe because it is more tender than skirt steak or flank steak. Really, any thin fajita steak will work, just be sure to slice against the grain
• Bell peppers: I love using a variety of different colored bells – red pepper, green pepper… pick your favorite!
• Onion: I think fresh onion is essential to fajita veggies. Yellow or red onion will work.
• Quinoa: quinoa is a nutrient dense food that’s high in protein and easy to prepare. I love using quinoa in place of white rice or brown rice. They’re all somewhat comparable in terms of calories, but quinoa is the only one that is a complete protein.
• Beef broth: I use low sodium beef broth for this recipe.
• Cumin: cumin is an earthy tasting seasoning. Just a little bit goes a long way.
• Chili powder: chili powder will add flavor and a little heat to this dish.
• Paprika: paprika is another spice that will add an earthy flavor with a hint of sweetness. I typically use regular paprika, but any variety will work fine.

Optional Additional Toppings

These optional toppings are not included in the nutritional information.

• Tomatoes: diced tomatoes are a great low calorie topping.
• Jalapeños: thin slices of jalapeños add a delicious heat.
• Cilantro: fresh cilantro is one of my favorite toppings for these kinds of bowls.
• Lime: adding fresh lime wedges is a nice way for people to be able to customize the taste of their own fajita bowls.
• Avocado: I love avocado, so this topping is one I think is worth the extra cost in points or calories.
• Black beans: black beans are a great source of fiber, and they’re delicious!
• Corn: fresh corn kernels add great texture and a pop of sweetness to these fajita bowls. You can even go wild and make corn salsa.
• Sour cream: I know a lot of people love to add a little dollop of sour cream to top their fajita bowls.
• Pico de Gallo: pico de gallo is a simple recipe made with tomatoes, white onion, jalapeño, cilantro, lime and salt.

How to Make Instant Pot Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.
3. Add the onions, bell peppers, and garlic to the Instant Pot and sauté the vegetables until they are slightly browned.
4. Next place steak, fajita seasonings, lime juice, and coconut aminos to the pot. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
5. Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
6. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
7. Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.

How to Make Steak Fajita Bowls on the Stove

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Heat a large pan or cast iron skillet over high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
3. Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together and then push the fajita mix to the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
4. Cover the skillet and let cook 15-20 minutes, or until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
5. Turn the stove off, assemble the bowls, and serve.

How to Make Slow Cooker Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
3. Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.
4. Cover the slow cooker and cook on high heat for 2 hour or low heat for 4 hours.
5. Turn the slow cooker off, assemble the bowls, and serve.

Recipe Tips

• This is a great recipe for meal prep. The leftovers don’t last long around here, but I can usually snag at least a few extra days from one recipe. I store leftovers in my meal prep containers and then pop them in the microwave to reheat for a quick lunch the next day.
• When you’re slicing the steak you want to make sure to slice against the grain. By doing that you are cutting and shortening the fibers of the meat, which will make the steak more tender and easier to chew.

Healthy Eating Plans

21 Day Fix

As with most of the tasty recipes you’ll find here at My Crazy Good Life, these steak fajita bowls are 21 Day Fix friendly. Here’s a breakdown of the container counts for both the entire recipe and each serving so you can plan your meal accordingly.

Entire Recipe: 

4 Red, 4 Green, 6 Yellow

Does not include toppings

Per Serving: 

Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef

(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Looking for more delicious healthy recipes?

• Instant Pot Chicken Burrito Bowls
• Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
• Carne Asada Tostadas
• Steak Fajita Zoodles
• Cilantro Chimichurri Sauce

Print

Steak Fajita Bowl Recipe

Beef fajita bowls are an easy way to eat a balanced and healthy meal. You've got protein, veggies, and nutrient dense quinoa. It checks all of the important boxes!

Course Main Course

Cuisine Mexican

Keyword Beef Fajita Bowl

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 354kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

Ingredients:

• 1 tsp olive oil
• 1 onion large, sliced
• 2 bell peppers sliced
• 1 tbsp garlic minced
• 1 lbs steak flat iron, but any thin steak will work (slice against the grain)
• 1 ½ tbsp lime juice about 1 lime worth
• 2 tbsp coconut aminos low sodium
• 1 cup quinoa
• ½ cup beef broth low sodium

Fajita Seasoning:

• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp paprika

Optional Toppings:

• tomatoes
• jalapeños
• cilantro
• lime
• avocado
• black beans canned
• corn kernels

Instructions

Instant Pot:

• Turn the Instant Pot to sauté. Press the "adjust" button to turn the sauté mode to "high". When the Instant Pot insert is hot add the oil. 1 tsp olive oil
• Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned. 1 onion , 2 bell peppers, 1 tbsp garlic
• Next add the steak, fajita seasonings, lime juice, and liquid aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.1 lbs steak , 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos
• Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir. 1 cup quinoa, ½ cup beef broth
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
• Remove the lid and assemble your fajita bowl. Garnish with your desired toppings. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Stove:

• Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak
• Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir. 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 cup quinoa, ½ cup beef broth
• Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
• Turn the stove off, assemble, the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Slow Cooker:

• In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth. 1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak , 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika
• Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won't look like there is enough liquid, but the beef will produce liquid as it cooks. 1 cup quinoa, ½ cup beef broth
• Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
• Turn the slow cooker off, assemble the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Video

Notes

Healthy Eating Plans

21 Day Fix

Entire Recipe: 
4 Red, 4 Green, 6 Yellow
Does not include toppings

Per Serving: 
Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef
(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Nutrition

Calories: 354kcal | Carbohydrates: 20g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 321mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2756IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 4mg

SaveSave

The post Steak Fajita Bowl Recipe appeared first on My Crazy Good Life.

Carne asada technically means “grilled meat”. Typically it’s made with flank or skirt steak, but it can be made with any steak as long as it’s sliced thin. We use a homemade marinade that adds the best flavor to this healthy beef enchiladas recipe!

My family loves when I make these healthy enchiladas because they can choose their favorite toppings to customize it just the way they want.

Where’s the recipe?

Here at My Crazy Good Life we like to write our recipes simply enough so that any level cook can recreate them. Whether you are new to the kitchen or are a seasoned chef, we want you to feel confident when you are cooking our recipes.

In this article you will find information about the ingredients that are used, as well as detailed cooking instructions. Then a little farther down you will see recipe tips and healthy eating plan calculations. If you want to skip past all that, simply scroll to the bottom of the page where you will find our printable recipe card for these homemade beef enchiladas.

Ingredients to make simple beef enchiladas

• Corn tortillas: I prefer to use corn, but you can flour tortillas if you’d like.
• Skirt steak: my family loves to make steak enchiladas using skirt or flank steak, but this recipe is so versatile you can use a variety of meats like ground beef, shredded beef, or chicken breast.
• Cheese: I like to use a Mexican blend cheese for this enchilada recipe, but you can use any type of melty cheese you prefer. Spicy pepper jack cheese would give it a little bit of a kick, or queso fresco would help to create a creamy sauce.
• Enchilada sauce: I like making my own homemade red sauce, but store bought red or green enchilada sauce would work too. Just be sure to adjust the calculations if you follow a healthy eating plan.

Ingredients to make the carne asada marinade

• White vinegar
• Coconut aminos: you can also use low sodium soy sauce or Tamari if that’s what you have.
• Lime juice: fresh lime juice really helps make this carne asada taste authentic.
• Olive oil: avocado oil would work well too.
• Orange: fresh orange juice is highly acidic, which is great for tenderizing the steak
• Garlic powder
• Chili powder
• Oregano
• Cumin
• Onion Powder

Ingredients to make healthy red enchilada sauce

Our healthy blender enchilada sauce is super easy to make and the flavor is so much more complex than the store bought variety. 

• Dried red chili pods: you can find dried chili peppers in the Mexican aisle at your grocery store or on Amazon.
• Water
• White vinegar
• Oregano
• All spice
• Garlic powder
• Onion powder

How to make the carne asada recipe

You can find more details on how I make the carne asada here.

1. First thinly slice the steak.
2. Next combine all the marinade ingredients in a large zippered bag or container with lid.
3. Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
4. Place in the fridge for at least 1 hour, or overnight.
5. Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
6. Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
7. Remove the carne asada from the heat and set aside until you’re ready to assemble your enchiladas.

How to make the enchilada sauce

For more information on how to make the enchilada sauce you can read this post.

1. Add all of the enchilada sauce ingredients into a large sauce pan.
2. Bring the sauce to a boil over high heat. Then reduce the temperature to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
3. Allow the chili pods to cool then dump all the contents of the sauce pan into a blender. Blend until the sauce is smooth.
4. Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

How to make healthy carne asada enchiladas

1. Preheat the oven to 350º F.
2. Lightly grease the bottom of a casserole dish or baking dish.
3. Cover the bottom of the pan with 1/4 cup of enchilada sauce.
4. Next, roll the enchiladas–placing some cheese and your carne asada meat in the center of a corn tortilla. I used 3/4 cup carne asada for every two enchiladas, and 1/3 cup cheese for four enchiladas (it’s 1 tablespoon of cheese for each enchilada). 
5. Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
6. Spread the remaining enchilada sauce over the enchiladas, and then top with the remaining cheese.
7. Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.

Recipe tips

• This recipe is a great meal prep freezer meal.
• Meal prep enchilada sauce: I love making the red sauce ahead of time and freezing it in 1/4 or 1/2 cup portions for quicker thawing.
• Meal prep marinade: I like to make this marinade and freeze it, for future use, with sliced or diced steak. That way when it’s thawing it’s also marinading. The marinated steak is also delicious in carne asada tacos or burritos.
• Meal prep carne enchilada: I do prefer the enchiladas fresh but they can definitely be frozen! I’d recommend defrosting on the counter for a bit and then reheating at 350º for 30 minutes, and checking for them to be done often after that. 
• Leftover sauce is perfect to top tacos, mix with shredded meat to make red chili, or it can be used to make other southwest dishes.
• Some of our favorite toppings are fresh cilantro, sour cream, green onions, pico de gallo, sliced jalapeno peppers, and guacamole.

Healthy Eating Plans

21 Day Fix: 

To make the enchiladas the proper fix portions, use the red and blue container to measure out the meat and cheese before filling the enchiladas. Use 1 red container of meat to make 2 enchiladas, and 1 blue container to stuff 4 enchiladas.

2 enchiladas counts as 1 yellow container, 1 red container, and 1 blue container. If you choose to count the homemade sauce, add another 1/2 yellow container. If you need extra 21 Day Fix containers, you can find them here.

Note about the enchilada sauce: I’d personally count a 1/2 yellow container per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it. It’s completely up to you. 

Weight Watchers:

My recipes fit well within healthy eating plans like this because they’re full of unprocessed foods and don’t contain extra fats and oils. 

My Weight Watchers Enchilada post details the ingredient changes I made, along with the smartpoint values. 

Note about the sauce: Technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit.

More healthy Mexican recipes

• Vegetarian Mexican Casserole
• Spicy Mexican Meatloaf
• Slow Cooker Carnitas
• Healthy Chicken Enchiladas Verdes
• Instant Pot Spaghetti Squash Taco Bowls

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Healthy Carne Asada Enchiladas

These Healthy Carne Asada Enchiladas are a delicious meal that your whole family will love!

Course Main Course

Cuisine Mexican

Keyword beef, Enchiladas, healthy, skinny

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 446kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Baking Dish

Ingredients

• 12 corn tortillas
• 1 lb. carne asada
• 2 cups cheese shredded
• 1 cup enchilada sauce *see post for homemade recipe

US Customary – Metric

Instructions

To make the carne asada

• First thinly slice the steak.
• Next combine all the marinade ingredients in a large zippered bag or container with lid.
• Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
• Place in the fridge for at least 1 hour, or overnight.
• Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
• Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
• Remove the carne asada from the heat and set aside until you're ready to assemble your enchiladas.

To make the enchilada sauce

• Add all of the enchilada sauce ingredients into a large sauce pan.
• Bring the sauce to a boil over high heat. Then reduce the temperature to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
• Allow the chili pods to cool then dump all the contents of the sauce pan into a blender. Blend until the sauce is smooth.
• Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

To make enchiladas:

• Preheat the oven to 350º F.
• Lightly grease the bottom of a casserole dish.
• Cover the bottom of the dish with 1/4 cup of enchilada sauce. 1 cup enchilada sauce
• Next, roll the enchiladas–placing some cheese and meat in the center of a corn tortilla.  12 corn tortillas, 1 lb. carne asada, 2 cups cheese
• Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
• Spread the remaining 3/4 cup of enchilada sauce over the enchiladas and top with the remaining cheese.
• Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.

Video

Notes

Note: To make the enchiladas the proper fix portions use the red and blue container to measure out the meat and cheese before filling the enchiladas. Use 1 red container of meat to make 2 enchiladas, and 1 blue container to stuff 4 enchiladas.

21 Day Fix Container Counts: For 2 enchiladas, 1 Yellow, 1 Red, 1 Blue. If you choose to count the homemade sauce, add 1/2 Yellow. 

Nutrition

Calories: 446kcal | Carbohydrates: 26g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 376mg | Potassium: 410mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 2.5mg

The post Healthy Carne Asada Enchiladas appeared first on My Crazy Good Life.

Somewhere along the way we were told we should only eat fajitas for lunch and dinner, however that isn’t true! We can eat breakfast fajitas first thing in the morning and feel great about it! It’s so easy to pull together on busy mornings, and it’s healthy!

Move over breakfast tacos, our breakfast fajitas are delicious, and here to stay! This healthy breakfast fajita recipe is filling and starts your day off with #alltheveggies, flavor, and protein! It’s fresh and much more flavorful than some of the make-ahead breakfast burritos I’ve tried in the past.

Where’s the recipe?

Here at My Crazy Good Life, I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about both harder recipes and easy recipes. To better serve all of my readers, I’ve made a commitment to put a ton of helpful information in my recipes.

If you’d like to skip over the information about prepping this recipe ahead of time, beginner directions about how to cook this recipe, nutrition, and healthy eating plan points, please scroll to the bottom of the post, where you’ll find the easy to print Fajita Breakfast Casserole Recipe!

Ingredients in Breakfast Fajitas

• Bell Peppers: Packed with vitamins, low in calories, and so flavorful! I prefer using red bell pepper, but choose your favorite colors (green pepper, yellow pepper, orange pepper, etc) to use in this recipe.
• Onions: High in vitamin C. I prefer to use red onions because they’re less inflammatory than other colors. If you only have a yellow onion on hand, feel free to use that.
• Garlic: Garlic is delicious and belongs in all recipes. Fresh is always better than garlic powder, but if you are in a pinch garlic powder will do.
• Vegetable seasoning: This jazzes the recipe up a little, and it’s easy to make! You can easily make your own at home by following this homemade vegetable seasoning recipe.
• Olive oil: I prefer olive oil and coconut oil when I cook. They’re healthier choices and aren’t as processed as some other oils. You can read more about which cooking oils are best.

How to make Breakfast Fajitas in the Instant Pot

Time needed: 12 minutes

Don’t forget to allow a few minutes for your pressure cooker to come to pressure and release pressure!

1. Slice the vegetables: Slice the peppers, garlic, and onion and combine in a medium bowl. Sprinkle vegetable seasoning over and mix to ensure seasoning is distributed throughout the vegetable mixture.
2. Sauté the vegetables: Turn the Instant Pot to sauté and spray with cooking spray or add olive oil to the bottom of the pot. Cook peppers, onions, garlic, and vegetable seasoning (optional) for 4-5 minutes, until the vegetables are fragrant. Your goal is to meld the flavors, not cook the vegetables.
3. Transfer to dish: Turn off the pressure cooker and transfer the bell peppers and onions to a round oven safe dish or pan. The general rule of thumb is that if a baking dish is oven safe, it will be safe for the pressure cooker.
4. Add your eggs: Gently crack your eggs and place them on top of the peppers. Your goal here is not to break the yolks. Cover the dish with foil.
5. Place the trivet on the bottom of the Instant Pot and add 1 cup water to the pot.
6. Place casserole inside the pot: If you don’t have an accessory with handles, you can make a sling by folding a long piece of aluminum foil into thirds and place it under your dish, then gently lower it into the pot–on top of the trivet.
7. Close & seal: Close the lid of the pot and turn your valve to sealing.
8. Cook on high pressure: Cook for 2 minutes on high pressure. If you’re not covering your dish in the pot, cook for 3 minutes. Please see Tips section if your eggs aren’t cooked enough.

How to cook Breakfast Fajitas on the Stovetop and in the Oven

Stovetop

1. Preheat your pan or large nonstick skillet to medium-high heat and add olive oil. Sauté garlic, vegetable seasoning (optional), bell peppers, and onions for 1-2 minutes.
2. Gently crack the eggs on top of the vegetables, and reduce your heat to medium.
3. Cover the pan and allow it to cook for 1-2 minutes, until the egg whites are no longer translucent. If you’d like to test the eggs, gently press them with the backside of a spoon to see if the yolk is cooked to your liking.
4. Remove the pan from heat and serve. Garnish with hot sauce, avocado, limes, and cilantro if you’d like. I like to add a dollop of sour cream, but if you do this you’ll need to recalculate your points.

Oven

1. Heat oven to 400º.
2. Toss the sliced onions and peppers with the garlic and vegetable seasoning (optional). Spread them out on a sheet pan or baking sheet that has been sprayed with olive oil.
3. Gently crack the eggs over the vegetables. Bake for 12-15 minutes or until the eggs are cooked to your liking. You can test the egg yolks by gently pressing them with a rubber spatula to see if it’s cooked enough.
4. Remove from the oven and serve. Garnish with avocado slices, a little lime juice from lime wedges, and cilantro if you’d like.

Recipe Tips

• If your eggs aren’t cooked enough for your liking, you can put the Instant Pot lid back on your pot and cook for “0” minutes. To do this, hit the Manual or Pressure Cook button and set your time to zero. The pot will come to pressure again, and you’ll quick release that pressure–and your eggs should be perfect.
• If you don’t have time to prepare the vegetable seasoning recipe, feel free to use a little bit of garlic powder, onion powder, chili powder, and a dash of black pepper. Season to your liking.
• If you prefer spicy breakfast fajitas, include sliced jalapeños in your vegetable stir-fry, or increase the amount of chili powder in your spice mix.
• If any extra vegetables remain, store in an airtight container and use them for your next batch of breakfast fajitas tomorrow morning. This entire recipe is delicious enough to enjoy again.
• Both a soft flour tortilla or a soft corn tortilla work great with this recipe. You can warm tortillas either in a pan on the stovetop or quickly in the microwave. Just be sure to recalculate your healthy eating plans.

Healthy Eating Plans

Serving size is 2 eggs, and 1 cup cooked vegetables.

Weight Watchers

2 Blue Plan Points, 6 Green Plan Points, 2 Purple Plan Points, 2023 points: 2

21 Day Fix/Ultimate Portion Fix

1 green container, 1 red container, 1.5 teaspoons per serving.

Trim Healthy Mama

This is a Crossover recipe when using coconut or MCT oil instead of olive oil.

2B Mindset

This is a perfect 50% vegetable and 50% protein meal, just add your FFC!

More delicious recipes for breakfast

• Easy Breakfast Casserole with Potatoes and Black Beans
• Shredded Sweet Potato Hash Browns
• Breakfast Sausage
• Turkey Sausage Recipe
• Healthy Breakfast Fried Rice
• Meal Prep Egg Cups

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Breakfast Fajitas Recipe

This Instant Pot Fajita Breakfast Casserole is the perfect quick breakfast for your busy morning! Fresh bell peppers and onions with over easy eggs make a healthy and filling breakfast.

Course Breakfast

Cuisine Mexican

Keyword 21 Day Fix, breakfast casserole, Fajita Breakfast Casserole, healthy, instant pot

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 241kcal

Author Becca Ludlum

Ingredients

• 1 tbsp. olive oil for sautéing
• 1/2 tsp garlic minced
• 1/2 cup onion sliced
• 1 1/2 cup bell peppers sliced
• 1/2 tsp homemade vegetable seasoning optional
• 4 eggs
• Salt and pepper to taste and garnish with cilantro, limes, and avocado

US Customary – Metric

Instructions

Instant Pot:

• Turn the Instant Pot to sauté, add the olive oil and allow it to heat up. Add the garlic, onions, bell peppers, and vegetable seasoning (optional). Sauté for about 4 minutes until the contents are fragrant. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp homemade vegetable seasoning
• Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside the pot. I used a 2-quart soufflé pan, but any oven safe dish would work.
• Gently crack four eggs and place them on top of the peppers so that the yolk is intact. Cover with foil. You can use a large piece of foil folded into thirds to make a sling to raise and lower the dish from the Instant Pot. 4 eggs
• Place a trivet in the Instant Pot insert and add 1 cup of water. Gently lower the covered dish to sit on top of the trivet. Lock the lid into place and move the pressure valve to sealing.
• Cook on high pressure for 2 minutes and quick release.
• Remove the dish from the Instant Pot. Top with avocados, cilantro, salt and pepper, and sliced limes as desired. I love to add a side of whole wheat toast to this! Salt and pepper to taste and garnish with cilantro, limes, and avocado

Stove Top:

• Preheat a skillet on high heat and add the olive oil. Once the oil is hot ,sauté the garlic, onions, bell peppers, and vegetable seasoning (optional) for 1-2 minutes. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp homemade vegetable seasoning
• Gently crack the eggs over the vegetables. Reduce the temperature to medium heat. 4 eggs
• Cover the pan and allow to cook for about 1-2 minutes until the egg whites are no longer translucent. 
• Remove the pan from the heat and serve immediately topped with avocado, limes, and cilantro. I love to add a side of whole wheat toast to this! Salt and pepper to taste and garnish with cilantro, limes, and avocado

Oven:

• Preheat your oven to 400 degrees F. 
• Toss the onions, bell peppers, garlic, and vegetable seasoning (optional) in the olive oil and garlic then layer them on a baking sheet.1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp garlic, 1/2 tsp homemade vegetable seasoning, 1 tbsp. olive oil, 1/2 tsp garlic
• Gently crack the eggs over the vegetables. Bake in the oven for 12-15 minutes (depending on how soft you like your eggs–keep an eye on them). 4 eggs
• Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro. Salt and pepper to taste and garnish with cilantro, limes, and avocado

Video

Notes

Healthy Eating Plans

Serving size is 2 eggs, and 1 cup cooked vegetables.

Weight Watchers: 2 Blue Plan Points, 6 Green Plan Points, 2 Purple Plan Points, 2023 points: 2

21 Day Fix/Ultimate Portion Fix: 1 green container, 1 red container, 1.5 teaspoons per serving.

Trim Healthy Mama: This is a Crossover recipe when using coconut or MCT oil instead of olive oil.

2B Mindset: This is a perfect 50% vegetable an

Nutrition

Calories: 241kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3975IU | Vitamin C: 145.7mg | Calcium: 66mg | Iron: 2mg

The post Breakfast Fajitas Recipe appeared first on My Crazy Good Life.

This easy salsa recipe is perfect for happy hour tortilla chips and salsa or as a topping for fajitas, tacos, or taco salad. Fresh homemade salsa makes a great addition to almost any menu or meal plan because it packs a lot of flavor without adding a lot of unnecessary calories or fat.

Ingredients Needed for this Restaurant-Style Salsa:

• Diced Tomatoes I buy the no sugar added canned tomatoes. You’ll still notice a measurement for sugar in the nutritional information, but that is because tomatoes have some natural sugar in them. You’ll just want to verify that the ingredients do not contain sugar.
• Fresh garlic
• Fresh limes You’ll be squeezing them to get lime juice
• Onion I prefer red onions for the color and anti-inflammatory properties. Yellow or white onion is good to use, as well!
• Fresh cilantro I’d definitely skip the dried cilantro here. Fresh cilantro will add to the fresh flavors you’re looking for.
• Jalapeño pepper or serrano peppers This will give you a fairly spicy salsa. If you’d rather a mild salsa, skip the peppers.
• Salt

Directions for Making this Restaurant-Style Blender Salsa:

Follow these simple steps to make this flavorful salsa. It should take about 15 minutes of your time.

1. Wash your ingredients.
2. Cut the onion into smaller pieces and add all of the ingredients to your blender or food processor.
3. Blend until smooth (or whatever your desired consistency is) and store in the fridge in an airtight container until serving. I love storing this salsa recipe in mason jars.

Recipe Tips:

• I love making a big batch of this salsa and freeze them in quart sized zipper bags. This salsa is best thawed on the counter or in the fridge–not in the microwave. 
• You can use fresh tomatoes in this recipe, but I’d recommend removing the seeds and liquid to avoid watery salsa.
• Using fire-roasted tomatoes or tomatoes with green chiles (a can of Rotel) is a fun way to make this recipe.
• Love onion? Add an additional one. Love cilantro? Add an extra bunch of cilantro to this recipe–it’s very easy to adapt and will be delicious even with extra ingredients. SO much better than store-bought salsa.

Healthy Eating Plans:

21 Day Fix/Portion Fix:

1 cup salsa = 1 green container

Trim Healthy Mama

This is a FP recipe on THM and you don’t have to make any substitutions. 

Weight Watchers:

This recipe is 0 points on the myWW plans and on the 2023 Plan.

Looking for more easy recipes?

• Instant Pot Lentil Tacos
• Crockpot Chicken Fajitas
• Instant Pot Cauliflower Rice with Chicken
• Crockpot Pork Carnitas
• Healthy Breakfast Tacos with Eggs and Veggies

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Restaurant Style Salsa in the Blender

This fresh and easy Restaurant Style Salsa recipe is our favorite, and one you've probably enjoyed if you've spent any amount of time in my kitchen. 

Course Appetizer

Cuisine Mexican

Keyword Easy Salsa

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 38kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Vitamix Blender

Ingredients

• 16 oz diced tomatoes can, no sugar added
• 2-3 cloves fresh garlic
• 2 limes juiced
• 1/2 onion chopped
• 1/4 bunch of cilantro chopped
• 1/2 jalapeno more to taste if you’d like
• 1/2 tsp salt optional

US Customary – Metric

Instructions

• Wash your ingredients.
• Cut the onion into smaller pieces and add all of the ingredients to your blender or food processor. 1/2 onion, 16 oz diced tomatoes, 2-3 cloves fresh garlic, 2 limes, 1/4 bunch of cilantro, 1/2 jalapeno, 1/2 tsp salt
• Blend until smooth (or whatever your desired consistency is) and store in the fridge in an airtight container until serving. I love storing this salsa recipe in mason jars.

Notes

Recipe Tips:

• I love making a big batch of this salsa and freeze them in quart sized zipper bags. This salsa is best thawed on the counter or in the fridge–not in the microwave. 
• You can use fresh tomatoes in this recipe, but I’d recommend removing the seeds and liquid to avoid watery salsa.
• Using fire-roasted tomatoes or tomatoes with green chiles (a can of Rotel) is a fun way to make this recipe.
• Love onion? Add an additional one. Love cilantro? Add an extra bunch of cilantro to this recipe–it’s very easy to adapt and will be delicious even with extra ingredients. SO much better than store-bought salsa.

Healthy Eating Plans:

21 Day Fix/Portion Fix:

1 cup salsa = 1 green container

Trim Healthy Mama

This is a FP recipe on THM and you don’t have to make any substitutions. 

Weight Watchers:

This recipe is 0 points on the myWW plans and on the 2023 Plan.

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 304mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 1mg

The post Restaurant Style Salsa in the Blender appeared first on My Crazy Good Life.

This recipe is full of healthy ingredients and it’s also a tasty 21 Day Fix and Weight Watchers Crockpot Fajitas meal. Everything goes into the slow cooker and in no time you’ll have the easiest crock pot chicken fajitas ready to serve on your busy weeknights!

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy to follow for any cook, from beginner to experienced. In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations.

If you’d like to get straight to cooking this delicious meal, just scroll down to the bottom where you’ll find the easy to print Easy Crockpot Chicken Fajitas recipe.

Ingredients in our Easy Chicken Fajitas

• Bell peppers: Feel free to mix up different bell pepper colors here. It’ll give you a nice variety of flavors.
• Onion: A fresh onion is necessary. Onion powder doesn’t give the fajitas the necessary crunch and flavor they need.
• Garlic: Fresh garlic is best – your taste buds will appreciate this. If you are in a pinch you could use pre-minced garlic or garlic powder, but it won’t be nearly as flavorful.
• Chicken breasts: We use skinless chicken breasts. Be sure to cut the chicken breasts in half. This will help cut down on cooking time.
• Diced tomatoes
• Paprika
• Chili powder: If you prefer a bit more spice, increase the amount of chili powder or use a small pinch of cayenne pepper.
• Oregano
• Cumin
• Lime juice: Fresh lime juice really brings the flavors of the chicken fajitas and spices together.
• Salt & Pepper: to taste
• Optional tortillas: two 6-inch corn tortillas, or one 6-inch whole wheat flour tortilla.
• Favorite fajita toppings: I love to top my fajitas with avocado, sour cream, and shredded cheese. Be sure to adjust your container counts or SmartPoints if you add in any optional toppings to our easy recipe. 

How to make Easy Chicken Fajitas in the Crockpot

1. Slice the bell peppers, chop the onion, and then smash and peel the garlic cloves. Next, place the garlic, peppers and onion at the bottom of your slow cooker.
2. Cut the chicken breasts in half and place chicken on top of the veggies. Season chicken with paprika, chili powder, oregano, and cumin. Salt & pepper to taste.
3. Drain the can of diced tomatoes and then add the tomatoes to the top of the chicken.
4. Place the lid on the crockpot to cover and cook on high heat for 2 hours, or on low heat for 3-4 hours until the chicken is cooked through.
5. When the cook time is done, remove and shred chicken with two forks. You can also slice the chicken, if you prefer.
6. Place the chicken back into the crockpot and stir in the lime juice.
7. Serve on warm tortillas or rice and enjoy!

Recipe tips

• Optional toppings are avocado, sour cream, or shredded cheese. Make sure to adjust your container counts or SmartPoints if you add in any optional ingredients. 
• If you’d like to use a store bought taco or fajita seasoning packet instead of the stated seasonings, you’ll need to make sure it’s approved if you follow any Beachbody programs. We prefer to use our homemade taco seasoning or homemade fajita seasoning when possible.
• You can easily double the recipe without changing the cooking time. If your slow cooker seems overloaded, you might want to rearrange the chicken at some point and take an internal temperature reading to be sure that they’re done cooking. Chicken needs to cook to 165º F to be safe, so make sure it reaches that temperature before you eat it.
• This recipe makes about 8 servings, so it’s a great one for meal prep! Once the chicken is cooked, you can freeze it in an airtight container or put it into meal prep containers for use later in the week.

Healthy eating plans

21 Day Fix Fajitas

Total recipe is 8 servings: 6 green containers and 8 red containers

Per serving: 
1 red container (fill your red container with meat)
¾ green container (fill ¾ of your green container with veggies)
Add 1 yellow for tortillas (two 6-inch corn, or one 6-inch whole wheat flour)

2B Mindset Fajitas

This makes a great 2B Mindset lunch or dinner option. Make sure you add veggies for dinner, since this is pretty evenly split between protein and vegetables.

Weight Watchers Fajitas

0 Blue Plan Points | 1 Green Plan Point | 0 Purple Plan Points | 2023 Points: 0

1 Corn Tortilla: 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1

Trim Healthy Mama Fajitas

This counts as an FP recipe. Substitute low carb tortillas like Wonder Wraps from THM or another low carb whole wheat variety. Using tortillas might make this an E recipe, though, so you can count it depending on how you eat it!

Looking for more healthy slow cooker recipes?

• Healthy Tuscan Chicken Pasta
• Crockpot Stuffed Pepper Soup Recipe
• Mississippi Pot Roast in the Crockpot
• Homemade Hamburger Helper Recipe
• Healthy White Chicken Chili

Printable Chicken Fajitas in Crock pot Recipe:

If you prefer to print out your recipes, here is the easiest way to do that! This slow cooker chicken fajitas recipe can be printed below. I like to have printed slow cooker recipes available so I can pull them out when I need an easy recipe that uses things I have on hand. We almost always have chicken breasts, bell pepper, and diced tomatoes so this recipe comes in handy!

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The Easiest Crockpot Chicken Fajitas

We love fajitas. I don’t love heating up the house or standing over a hot grill all night though…Here’s the perfect solution! Crockpot chicken fajitas are easy to make, they keep the house cool in the summer, and I can set them and forget about it until dinner time.

Course Main Course

Cuisine American, Crockpot, One Pot, Slow Cooker

Keyword Chicken Fajitas, Crockpot Chicken Fajitas

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 Servings

Calories 251kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Cutting Board

Ingredients

Ingredients:

• 4 bell peppers sliced
• 1 onion chopped
• 5-8 cloves garlic smashed
• 1.5 lbs chicken breasts cut in half
• 2 tsp paprika
• 1 tsp chili powder or chili pepper
• 1 tsp oregano
• 1 tsp cumin
• 14 oz can diced tomatoes drained
• 2 tbsp lime juice to taste

Optional: two 6-inch corn or one 6-inch whole wheat flour tortillas as base, and salt and pepper to taste

US Customary – Metric

Instructions

Directions:

• Slice the bell peppers, chop the onion, and smash the garlic cloves. Then place the garlic, peppers and onion at the bottom of your crockpot. 4 bell peppers, 1 onion, 5-8 cloves garlic
• Cut the chicken breasts in half and set them on top of the veggies. Season chicken with paprika, chili powder, oregano, and cumin. Salt & pepper to taste. 1.5 lbs chicken breasts, 2 tsp paprika, 1 tsp chili powder, 1 tsp oregano, 1 tsp cumin
• Drain the can of diced tomatoes and add tomatoes on top of your chicken. 14 oz can diced tomatoes
• Place the lid on the crockpot to cover and cook on high for 2 hours, or on low for 3-4 hours until the chicken is cooked through.
• When the cook time is done, remove chicken and shred it with two forks. You can also slice the chicken, if you prefer.
• Place the chicken back into the crockpot and stir in the lime juice. 2 tbsp lime juice
• Serve on tortillas or overtop of rice.

Notes

21 Day Fix Fajitas

Total recipe is 8 servings: 6G, 8R

Per serving: 
1 R (fill your red container with meat)
¾ G (fill ¾ of your green container with veggies)
Add 1 Y for tortillas (two 6-inch corn, or one 6-inch whole wheat flour)

2B Mindset Fajitas

This makes a great 2B Mindset lunch or dinner option. Make sure you add veggies for dinner, since this is pretty evenly split between protein and vegetables.

Weight Watchers Fajitas

0 Blue Plan Points | 1 Green Plan Point | 0 Purple Plan Points | 2023 Points: 0

1 Corn Tortilla: 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1

Trim Healthy Mama Fajitas

This counts as an FP recipe. Substitute low carb tortillas like Wonder Wraps from THM or another low carb whole wheat variety. Using tortillas might make this an E recipe, though, so you can count it depending on how you eat it!

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 179mg | Potassium: 1841mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3050IU | Vitamin C: 147mg | Calcium: 244mg | Iron: 8mg

The post The Easiest Crockpot Chicken Fajitas appeared first on My Crazy Good Life.

While this might not be a recipe for traditional Carnitas, I love that you can set it and forget it for the day in the Crock Pot or cook it hands free in the Instant Pot. The slow cooked pork comes out tender, flavorful, and ready to be made into a tasty carnitas taco, burrito bowl or taco salad.

Where’s the recipe?

Here at My Crazy Good Life, we like to make our recipes easy for everyone to follow. In the article below, you’ll find lots of information including recipe tips and ingredient substitutions to help you with every aspect of making this recipe. I recommend reading it before heading to the printable recipe.

If you’re more comfortable in the kitchen and don’t need the extra help, simply scroll to the bottom of the page where you’ll find the easy to print Slow Cooker Pork Carnitas recipe!

Ingredients for Pork Carnitas

• Pork Tenderloin: I always look for the leanest one I can find. You can use another cut of meat (boneless pork shoulder roast is popular), but tenderloin is the leanest. Whatever your grocery store has will work.
• Green Chile Salsa: Find one with the fewest ingredients you can.
• Diced tomatoes and Green chilies: Also called Rotel in some areas. Rotel is just tomatoes and green chilies.
• Onions: Any color will do! I prefer to cook with red onions.
• Bay Leaves: You’ll be adding these to the recipe before cooking and removing them after it’s cooked–try to not bury it down below the meat so they’re easy to grab out before eating.
• Spices: This recipe uses simple Mexican spices. Cayenne Pepper, Chili Powder, and Cumin
• Sour cream or plain Greek yogurt: As a topping, if desired.
• Salt and Black Pepper: To taste.

Optional ingredients and sides:

• warm tortillas
• black beans or refried beans
• Mexican rice
• tortilla chips and salsa
• fresh cilantro and fresh squeezed lime juice

How to make Crockpot Pork Carnitas

Slow cooking this recipe is the easiest method I’ve found.

1. Cut the onions: Cut one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside.
2. Add the pork: Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves onto the top of the pork.
3. Add sauces: Pour half of the jar of salsa and the entire can of Rotel over and around the pork.
4. Cook: Cook on low heat for 5-8 hours, depending on the size of your tenderloin.
5. Shred the pork: Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the liquid.
6. Serve! Serve with the rest of the bottle of green chili salsa, warm corn or flour tortillas, diced onions, and sour cream or Greek yogurt.

How to make Instant Pot Carnitas

1. Prepare the pot: Spray the bottom of your Instant Pot with nonstick cooking spray.
2. Cut the onions: Slice one onion into thick slices and use them to cover the bottom of the pressure cooker. It’s ok if they overlap. Dice the other onion and set it aside.
3. Add the pork: Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that.
4. Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork.
5. Add sauces: Add 1/2 of the green chili salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough.
6. Set your pressure valve to Sealing and cook on high pressure for 15 minutes per pound of pork.
7. Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
8. Remove and discard the bay leaves.
9. Shred the pork: Remove the pork from the pot with a slotted spoon and shred meat with a mixer or two forks.
10. Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
11. Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Recipe Tips

• For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
• If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
• If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
• Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
• You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
• Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.

Healthy Eating Plans

Weight Watchers: Please see this Weight Watcher Carnitas Recipe for the lowest point options.

Trim Healthy Mama

• These slow cooker carnitas are an S recipe on THM without any needed modifications! That means you can enjoy this delicious recipe for pork carnitas crockpot style without any added steps.

21 Day Fix/Portion Fix

I count these as follows: 3/4 cup of Pork Carnitas = 1 Red Container.

• Add veggies to your carnitas if you’d like for some extra greens–I love adding peppers and more onion!
• Garnish with unflavored greek yogurt and count in your red container.
• 2 small corn tortillas count as 1 yellow container.
• Other optional (free!) toppings are cilantro and lime.

More healthy Crock Pot recipes

• Healthy Stuffed Pepper Soup
• Healthy Crock Pot Jambalaya
• Crock Pot Chicken for Meal Prep

Print

Pork Carnitas: Instant Pot and Crock Pot

Crock Pot Pork Carnitas are a spicy carnitas recipe that your whole family will love! Instant Pot and Crockpot instructions included. Make carnitas tacos, carnitas enchiladas, and burrito bowls from this recipe!

Course Main Course

Cuisine Mexican

Keyword Crockpot, instant pot, Pork Carnitas

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 411kcal

Author Becca Ludlum

Equipment

• Crockpot
• Instant Pot 6 qt
• Sealing Rings

Ingredients

• 3 lbs pork tenderloin
• 2 onions sliced thick
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 1/2 tsp cumin powder
• 2 bay leaves
• 8 oz green chile salsa or diced green chiles
• 1 can Rotel or tomatoes with diced green chilies

Instructions

Crock Pot Instructions

• Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping. 2 onions
• Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves on the pork. 3 lbs pork tenderloin, 2 tsp cayenne pepper, 2 tsp chili powder, 1/2 tsp cumin powder, 2 bay leaves
• Pour half of the jar of salsa and the entire can of Rotel over and around pork. 8 oz green chile salsa, 1 can Rotel
• Cook on low for 5-8 hours, depending on the size of your tenderloin.
• Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the crockpot.
• Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Instant Pot Instructions

• Spray the bottom of your Instant Pot with nonstick cooking spray.
• Slice one onion into thick slices and use them to cover the bottom of the pot. It’s ok if they overlap. 2 onions
• Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that. 3 lbs pork tenderloin
• Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork. 2 tsp cayenne pepper, 1/2 tsp cumin powder, 2 tsp chili powder, 2 bay leaves
• Add 1/2 of the green chile salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough. 8 oz green chile salsa, 1 can Rotel
• Flip your valve to Sealing and Cook on high pressure for 15 minutes per pound.
• Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
• Remove and discard the bay leaves.
• Remove the pork from the pot and shred with a mixer or two forks.
• Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
• Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Video

Notes

• For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
• If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
• If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
• Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
• You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
• Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.

Trim Healthy Mama

These slow cooker carnitas are an S recipe on THM without any needed modifications! That means you can enjoy this delicious recipe for pork carnitas crockpot style without any added steps.

21 Day Fix/Portion Fix

I count these as follows: 3/4 cup of Pork Carnitas = 1 Red Container.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 9g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 452mg | Potassium: 1476mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3.9mg

Save

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The post Crockpot Pork Carnitas Recipe appeared first on My Crazy Good Life.

These vegetarian Mexican stuffed peppers are filled with hearty veggies and seasoned with homemade taco seasoning, then topped with melted cheese and fresh cilantro.

If you’re going meat free for Meatless Monday, this is a tasty gluten free and vegetarian recipe that your whole family will love. It’s also very easy to make vegan–I actually prefer it that way!

Where’s the recipe?

I get a lot of questions about my recipes. In an effort to help all of my readers, I like to provide a bunch of information in my posts.

In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the printable easy Vegetarian Stuffed Peppers with rice recipe.

Ingredients in Healthy Veggie Stuffed Peppers

• Bell peppers: choose your favorite colored bell peppers. I always like picking a variety of colors to brighten up the dish, but red peppers are my favorite!
• Mushrooms: mushrooms contain vitamins, minerals, protein, and antioxidants. They’re a wonderful meat replacement and work great in these vegan stuffed peppers.
• Zucchini: zucchini is another vegetable that’s rich in vitamins and minerals. I love this veggie because they are so versatile!
• Onion: sautéed onions add such a depth of flavor in this recipe. I used yellow onion for this recipe.
• Corn: frozen or canned corn works fine here.
• Garlic: I like mincing fresh garlic cloves for this recipe but you can use garlic powder if that’s all you have.
• Chili powder: chili powder is part of the base of our homemade taco seasoning.
• Cayenne pepper: this is optional. Cayenne really adds heat, so if you’re sensitive to spicy foods you can omit it. If you don’t have cayenne pepper, you can also use red pepper flakes.
• Smoked paprika: using smoked paprika adds a woodsy smoked flavor that I love!
• Cumin: cumin is a a must in taco seasoning!
• Oregano: dried oregano is what I use.
• Black pepper & salt: to taste
• Black beans: I like to use canned black beans but others, like kidney beans or pinto beans would work too.
• Brown rice: you will want cooked rice to add to the peppers. I like making a big batch of meal prep brown rice in the Instant Pot and then freezing it to have on hand for recipes like this one, but any leftover rice will do.
• Cheddar Jack cheese: you can buy pre-shredded, or shred your own. Or omit the cheese entirely or use a vegan cheese if you want to make this a vegan recipe.  

How to make this Vegetarian Stuffed Peppers Recipe

1. Preheat the oven to 350º. Chop the mushrooms, zucchini, and onion into 1/4 inch pieces and set aside.
2. Cut the tops off of the bell peppers and remove any seeds from the bottom. Then place the bell pepper bottoms in a baking dish, cut side up.
3. Place pepper bottoms in the oven and allow to bake for 15 minutes while you’re preparing the veggie filling.
4. Dice the pepper tops and set aside with the mushrooms, zucchini, and onion. You’ll be using these for the filling.
5. Place the frozen or canned corn into a large skillet (spray the skillet with oil or use a tbsp of olive oil to coat) and cook on low for 5 minutes. 
6. Add the garlic, chili powder, and optional cayenne pepper if you like spice, smoked paprika, cumin, oregano, salt, and pepper to your skillet and stir. 
7. Next, add the diced zucchini, mushrooms, bell pepper tops, and onions to the skillet and allow to cook for 5 minutes at medium heat to medium-high heat.
8. Finally, add in the cooked brown rice and black beans, then stir it all together. Remove your rice mixture from the heat.
9. Add 1/2 of the cheese to the top of the rice/veggie mix in the pan.
10. When the cook time is complete, remove the pepper bottoms from the oven. Carefully dump out the liquid (if there is any) and fill your peppers with the veggie/rice/cheese mix.
11. Divide the rest of the cheese between the six peppers by placing it right on top of the veggie mix.
12. Bake at 350 degrees for 15-20 minutes, or until cheese is melted and beginning to bubble and brown.
13. Remove the stuffed peppers from the oven and allow to cool for 5-10 minutes. Allowing them to cool helps them not fall apart when you put them on a plate. Serve on plates or in bowls (peppers will most likely tip to the side when placed on individual plates).

Recipe Tips

• I love this recipe because it is easily adaptable and very forgiving! I like making it vegan or vegetarian but if you’re not a fan of meatless meals, you can add cooked ground beef or turkey to the cooked veggie mixture as well. More tasty additions to the filling are fire roasted tomatoes, freshly chopped jalapeños, or diced and cooked tofu.
• There are also a lot of different toppings you can use on these peppers after they’re cooked like fresh chopped cilantro, diced green onions, diced tomatoes or halved cherry tomatoes, sour cream or plain Greek yogurt, pickled jalapeños, or cotija cheese.
• This is a great recipe for meal prep! On your prepping day, wash and chop all of the veggies, cook the rice, and mix together the taco seasonings. Then, when you’re ready to make the healthy vegetarian stuffed peppers, it all comes together super fast! It’s a fresh and filling meal that tastes so good the next day too!
• This recipe doesn’t call for tomato sauce or soups to hold it together–I think the liquid that comes from the mushrooms and zucchini are perfect for making sure this doesn’t dry out.
• If you end up with leftover filling, go ahead and save it in an airtight container to use in quesadillas, tacos, or as a side dish. They’re all perfect quick recipes for busy days.
• Struggling to fill the whole peppers? No stress there–go ahead and slice them in half and place peppers on the bottom of a baking dish, then fill them.
• We have added cooked and diced sweet potatoes to this mixture and it’s delicious. I’d caution not to stir it too much, because the sweet potatoes fall apart easily, but I add them to the veggie and rice mixture right before I put it in the peppers.
• No brown rice in the house? You can use white rice, or any other type you have on hand!

Healthy Eating Plans

Portion Fix / 21 Day Fix

• For the regular plan:
  • Count each filled stuffed pepper as 1 1/3 green container, 1 yellow container, and 1/2 blue container.
• For the Vegan plan:
  • For this version, remove the cheese from the recipe and increase black beans to 1 1/2 cups. Need more protein? Swap brown rice with 1 1/2 cups quinoa (this will double the red containers).
  • Count each filled stuffed pepper as 1 1/3 green container, 2/3 yellow container A, and 1/3 red container.

Weight Watchers:

• Each serving is 2 points on the 2023 plan when using fat free cheese. If you skip the cheese the total is 1 point. 

2B Mindset:

This is one of my favorite vegetarian recipes that even the biggest meat lovers rave about! It’s definitely a veggies-most recipe, and an easy way to get all of your vegetables in. While this is a pretty balanced meal it might need a bit of protein added to make this a complete 2B Mindset lunch. I’d add in some cooked tofu for protein. One half cup of tofu adds about 10 grams of protein to your plate.

Need a side dish?

• Spanish Cauliflower Rice
• Healthy Elote Dip I love serving this as a side dish with raw vegetables!
• Healthy Polenta Side Dish Recipe

More Healthy Mexican Recipes

• 30 Minute Vegetarian Mexican Casserole
• Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
• Carne Asada Enchiladas
• Healthy Green Chili Chicken Recipe
• Instant Pot Burrito Bowl

Print

Vegetarian Stuffed Peppers

These Veggie Stuffed Peppers are a delicious and filling meal! Filled with brown rice, black beans, and vegetables, this is a vegan dinner recipe with a Mexican flavor.

Course Main Course

Cuisine Mexican

Keyword stuffed peppers

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 196kcal

Author Becca Ludlum

Equipment

• Baking Dish
• Kitchen Knife
• Cutting Board

Ingredients

• 2 cup mushrooms chopped
• 1.5 cup zucchini chopped
• 1/2 cup onion chopped
• 6 medium bell peppers color doesn't matter, choose your favorite. 3 for dicing, three for stuffing.
• 1 cup corn frozen or canned
• 1 tsp garlic minced
• 2 tsp chili powder
• 1/2 tsp cayenne pepper optional
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 1 cup black beans drained and rinsed
• 1 cup cooked brown rice
• 1 cup Cheddar Jack cheese shredded, divided into two bowls

Instructions

• Preheat oven to 350º. Chop mushrooms, zucchini, and onion into 1/4 inch pieces. 2 cup mushrooms 1.5 cup zucchini 1/2 cup onion
• Cut the tops off of the bell peppers and place the bottoms in a baking dish. 6 medium bell peppers
• Place pepper bottoms in the oven and allow to bake for 15 minutes while you're preparing the veggie filling.
• Dice the pepper tops, set aside.
• Add frozen corn to a skillet and cook on low for 5 minutes. 1 cup corn
• Add garlic, chili powder, optional cayenne pepper if you like spice, smoked paprika, cumin, oregano, salt, and pepper to skillet, stir. 1 tsp garlic 2 tsp chili powder 1/2 tsp cayenne pepper 1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp oregano 1/4 tsp black pepper
• Add zucchini, mushrooms, bell pepper tops, and onions to skillet and allow to cook for 5 minutes. 
• Add black beans and cooked brown rice, remove from heat. 1 cup black beans 1 cup cooked brown rice
• Add 1/2 of cheese to the top of the veggie mix in the pan. 1 cup Cheddar Jack cheese
• Place the pepper bottoms in a baking dish. Fill peppers with veggie and cheese mix.
• Divide the rest of the cheese between the six peppers, topping the veggie mix.
• Bake at 350 degrees for 15-20 minutes, until cheese is melted and beginning to brown.
• Remove from the oven and allow to cool for 5-10 minutes. Serve on plates or in bowls (peppers will most likely tip to the side when placed on individual plates).

Notes

Portion Fix/21 Day Fix

• For the regular plan:
  • For each filled stuffed pepper, count 1 1/3 green container, 1 yellow container, and 1/2 blue container.
• For the Vegan plan:
  • For this version, remove the cheese from the recipe and increase black beans to 1 1/2 cups. For even more protein, swap brown rice with 1 1/2 cups quinoa (this will double the red containers).
  • For each filled stuffed pepper, count 1 1/3 green container, 2/3 yellow container A, and 1/3 red container.

Weight Watchers: 

• Each serving is 2 points on the 2023 plan when using fat free cheese. If you skip the cheese the total is 1 point. 

2B Mindset:

This is one of my favorite vegetarian recipes that even the biggest meat lovers rave about! It’s definitely a veggies-most recipe, and an easy way to get all of your vegetables in. While this is a pretty balanced meal it might need a bit of protein added to make this a complete 2B Mindset lunch. I’d add in some cooked tofu for protein. One half cup of tofu adds about 10 grams of protein to your plate.

Recipe Tips

• I love this recipe because it is easily adaptable and very forgiving! I like making it vegan or vegetarian but if you’re not a fan of meatless meals, you can add cooked ground beef or turkey to the cooked veggie mixture as well. More tasty additions to the filling are fire roasted tomatoes, freshly chopped jalapeños, or diced and cooked tofu.
• There are also a lot of different toppings you can use on these peppers after they’re cooked like fresh chopped cilantro, diced green onions, diced tomatoes or halved cherry tomatoes, sour cream or plain Greek yogurt, pickled jalapeños, or cotija cheese.
• This is a great recipe for meal prep! On your prepping day, wash and chop all of the veggies, cook the rice, and mix together the taco seasonings. Then, when you’re ready to make the healthy vegetarian stuffed peppers, it all comes together super fast! It’s a fresh and filling meal that tastes so good the next day too!
• This recipe doesn’t call for tomato sauce or soups to hold it together–I think the liquid that comes from the mushrooms and zucchini are perfect for making sure this doesn’t dry out.
• If you end up with leftover filling, go ahead and save it in an airtight container to use in quesadillas, tacos, or as a side dish. They’re all perfect quick recipes for busy days.
• Struggling to fill the whole peppers? No stress there–go ahead and slice them in half and place peppers on the bottom of a baking dish, then fill them.
• We have added cooked and diced sweet potatoes to this mixture and it’s delicious. I’d caution not to stir it too much, because the sweet potatoes fall apart easily, but I add them to the veggie and rice mixture right before I put it in the peppers.
• No brown rice in the house? You can use white rice, or any other type you have on hand!

Nutrition

Calories: 196kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 245mg | Potassium: 521mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2482IU | Vitamin C: 85mg | Calcium: 169mg | Iron: 2mg

The post Healthy Vegetarian Stuffed Peppers Recipe appeared first on My Crazy Good Life.

Meal prep this recipe by dicing veggies and pre-cooking meat one day! This allows you to have easy breakfasts all week. These tacos are a delicious way to get protein and veggies in every morning in a way that’s healthier and delicious. I love that the simple ingredients help the true flavor of the tacos to come through–eggs, cilantro, your favorite veggies and (optional) breakfast meat. 

Cooking food in our house lately has been a bit more difficult, as I’m not eating meat or eggs anymore. I love that I can make myself some vegan tacos that are stuffed with a delicious veggie mixture and black beans, while adding fluffy eggs and bacon for everyone else. Sometimes I even make these into Vegetarian Breakfast Tacos by using only eggs and veggies. Scrambled eggs, peppers and onions, broccoli, bacon, and fresh sliced jalapeños make these the best breakfast tacos. 

Where’s the recipe?

On this website, you’ll always find exactly what you need with regard to cooking instructions. Scroll down and read this post for lots of information about how to cook this recipe, ingredient swaps and substitutions, and information for healthy eating plans like WW and Portion Fix.

If you’d simply looking for the recipe, scroll down the the printable recipe at the bottom of this post. You’ll find the full recipe and ingredient amounts right there, without all the extra information.

Ingredients in these Easy Breakfast Tacos: 

What you’ll need for the base recipe:

• flour or corn tortillas
• eggs or egg whites
• bell pepper
• onions (white or red onion, it doesn’t matter)
• a veggie or two from the list below

Additional ingredients that you can add, based on your preferences: (I have bolded the ingredients I used for this specific recipe you see here)

• fresh tomatoes
• bacon (or turkey bacon, depending on the healthy eating plan you’re on)
• jalapeños
• broccoli
• pico de gallo or salsa
• avocado or guacamole
• chorizo
• potatoes
• spanish rice
• breakfast potatoes
• black beans
• sweet potatoes
• breakfast sausage or chicken sausage
• shredded cheddar cheese
• sliced ripe avocado
• crispy hash browns

How to make this healthy breakfast tacos recipe: 

1. Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer.
2. Warm a large skillet (I love my cast iron skillet for this recipe) to medium heat with some spray oil or a drizzle of olive oil and add your diced veggies. I recommend thawing/cooking any frozen veggies first.
3. Add any precooked meat after the vegetables are cooked, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn. 
4. While the veggies are cooking, crack your eggs in a small or medium bowl. Add a splash of milk to the eggs, then scramble them. 
5. When the veggies are just about cooked perfectly, add the egg mixture to the pan of veggies and meat. 
6. After your veggies and eggs are cooked, remove them from the heat by transferring them to a plate. Add a plate on top to keep them warm while you’re cooking and warming your tortillas. 
7. Using the pan you just warmed your taco fillings in, spray again with oil and allow it to heat up a bit.
8. Place 2 corn tortillas at a time in the pan and allow to heat for a minute or two. There are more detailed instructions in the Recipe Tips section below. No need to brown them, just heat them up a bit because a warm tortilla is less likely to break when you fill it.
9. Fill your tortillas with the veggie/egg/meat mixture and top with fresh cilantro.

Recipe Tips:

• Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don’t break when you fold them for tacos.
• It’s important to mention that there is no wrong way to make these! Whether you’re running short on veggies and make cheese and egg tacos, or you spend time cutting all of your favorite toppings, these easy breakfast tacos are a delicious meal!
• I don’t season the mixture for these tacos with spices. If you’d like to add your favorite seasonings you can, but I’ve found that the veggies, onions, bacon, and eggs are perfect by themselves.
• I prefer using uncooked corn tortillas when I can find them, but the process is the same for cooked corn tortillas. If you choose to use flour tortillas, they don’t need to be stuck together to cook–that’s just a tip for corn tortillas. 
• Top them with hot sauce or plain Greek yogurt (or sour cream), salt and black pepper, diced green onion, fresh cilantro, or leave them plain–they’ll be delicious either way. 
• If you’re into breakfast burritos, this is a very easy recipe to make into make ahead burritos! Stuff the eggs, veggies, and meat if you’re using it into a flour tortilla, roll it up and store in the fridge for up to 5 days. I like to wrap my burritos in plastic wrap.
• If you’re using an egg substitute, I feel like cooking that separate and adding it to the veggies at the end works best. Sometimes the substitutes I’ve used don’t cook quite as nice as real eggs.

Healthy Eating Plans

Weight Watchers:

You can save points here by using turkey bacon. I estimated that two slices of regular bacon (which is what these points are calculated with) equals about 1/2 cup.

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Looking for more healthy recipes?

• Healthy Veggie Quesadillas
• Vegetarian Stuffed Peppers
• Veggie Spring Rolls with Easy Peanut Sauce
• 5 Rotisserie Chicken Recipes (without using a rotisserie!)

Print

Healthy Breakfast Tacos

These healthy breakfast tacos are a great way to start your day! Fill them with your favorite veggies, eggs, and breakfast meats for an easy breakfast taco. Can easily be made vegetarian or vegan with instructions in the post.

Course Breakfast

Cuisine Mexican

Keyword tacos

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 398kcal

Author Becca Ludlum

Cost $5

Equipment

• Kitchen Knife
• Cutting Board
• Enameled Cast Iron Pan

Ingredients

• 1 cup bell peppers mixed, diced
• 2 slices bacon cooked and diced
• 1 cup onion diced
• jalapeños to taste
• 1 cup broccoli
• 4 eggs scrambled
• 4 corn tortillas

US Customary – Metric

Instructions

• Prepare your veggies and meat. We use a mix of fresh and frozen veggies. 1 cup bell peppers, 1 cup onion, jalapeños, 1 cup broccoli, 2 slices bacon
• Warm a pan to medium heat with some spray oil and add your veggies. Frozen should be thawed first, and then your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don't burn.
• While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them. 4 eggs
• When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
• After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you’re cooking and warming your tortillas.
• Using the pan you just warmed your taco fillings in, spray again with oil.
• Warm your corn tortillas with a sprinkle of water so they don't break when you fold them for tacos.4 corn tortillas
• To use the tortillas, pull them apart and add your fillings.
• Enjoy!

Video

Notes

Weight Watchers:

You can save points here by using 2 slices of turkey bacon. 

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Nutrition

Calories: 398kcal | Carbohydrates: 39g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 315mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3102IU | Vitamin C: 142mg | Calcium: 138mg | Iron: 3mg

The post Healthy Breakfast Tacos with Eggs and Veggies appeared first on My Crazy Good Life.