southwest breakfast scramble

Ahhh, it's everything I love in one place: eggs, salsa, cheese, chips, and cilantro. Oh, and black beans, too! Just feed me this every day for the rest of my life and I'll be straight.

This super quick Southwest Breakfast Scramble is reminiscent of migas because of the tortilla strips, but I just ended up adding all the things that I like best. It's really delicious and hearty... and who really cares if you eat it for breakfast, lunch, or dinner? I know I'll be bringing it to work with me tomorrow for lunch.

I'll be using the microwave to reheat my leftovers. Sure, it will change the texture a bit (the eggs will get more firm and the tortilla strips more soft), but that's just how leftovers go. It's never quite the same, but still delicious!

P.S. If you're not into cilantro, use some sliced green onion instead. They don't taste similar at all, but it's nice to have something green and fresh on top for contrast.

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chipotle sweet potato burgers

STOP. THE. PRESSES.

I'm sure I was getting some pretty weird looks in the lunchroom today because I was audibly moaning between every bite of my Chipotle Sweet Potato Burger and staring at it in awe. Seriously the best thing I've eaten in quite a while (and those Black Bean & Avocado Enchiladas were pretty spectacular... not to mention the Philly Cheesesteaks).

So here's the cool thing about these burgers - the patty itself is vegan and gluten free. I happened to put them on wheat buns and slather some mayo on the bun, but you could easily use veganaise or wrap this puppy up in a gluten free tortilla. Either way, the burger itself is gonna blow your little taste bud brains.

Non-meat burgers come in a lot of textures... This burger is rather soft and moist compared to most because I didn't use any flour or eggs as a binder. Because of that, you want to be careful while handling them so they don't fall apart on you. It's worth it, I promise.

I tested two cooking methods (I knew you'd want to know). I fried two of them up in a skillet with a little oil and I baked the other two after coating them with non-stick spray. Each method had pros and cons. The skillet was tasty, obvi, because it was cooked in oil. But, because it cooked quickly, it was more moist and therefore softer and more likely to fall apart. The baked patties only browned on the under side, were a bit drier, and therefore more solid. Both tasted great. I'll stick to the skillet method because it's faster and, well, oil=yum.

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black bean & avocado enchiladas

Okay, I have to take a little break in the Shredded Beef programming to bring you this absolutely scrumptious vegan delight!

I've been eating this for lunch all week and the fact that I only have one serving left almost makes me want to cry... I might have to make a second batch PRONTO. Yes, they're that good.

What makes these enchiladas so amazing? Not only are they filled with super fresh flavors, but they're smothered in a homemade enchilada sauce. Now, if you've made my homemade enchilada sauce before you know that it takes less than ten minutes to make and is 100 x better than the canned stuff. Well, this time I went one step further and added a little cocoa powder to the enchilada sauce. OMG. You won't believe how rich and amazing the cocoa makes the sauce! It doesn't taste like chocolate, just extra rich and good. It's the same amazing chili/chocolate combo that works magic in the Aztec Cocoa. SO. GOOD.

Black beans give these enchiladas filling power and avocado offers that creaminess that you'd usually get from cheese. If you're vegan, just make sure your tortillas are vegan (some use lard, some don't). Or, try making your own!

And yes, I know that enchiladas are supposed to be wrapped in corn tortillas, not flour. Use whichever type you like. Delicious is more important than correct, in my book.

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oven fajitas

Ooo, these are my new favorite thing!!

I love fajitas, but have had a hard time replicating their smoky goodness at home. I don't have a grill or a cast iron griddle, so it's been difficult to achieve that authentic fajita flavor. I've seen this oven method around the interent a lot lately, so I thought I'd give it a shot. SO glad I did!!!

Roasting the meat and vegetables in the oven gives them a slightly charred edge and a hard to replicate sweetness that you just can't get in a plain old skillet. Even better yet, you don't have to stand over the stove and babysit it while it cooks! Set it and forget it! YES. (can you tell how excited I am about this?)

I went with a vegetable heavy mix to keep costs low. I specifically used more green bell pepper and onion than anything else, because these are the two least expensive vegetables. I only used one small chicken breast (probably about 3/4 lb.) and sliced it very thin. The meat to veggie ratio was perfect after everything had cooked down. If you want to make this vegetarian, try using sliced portabello mushrooms in place of the chicken.

I like to keep my fajitas simple, with just a splash of lime, a few cilantro leaves, and a dollop of sour cream. I find that the lime really makes the flavors pop, but the other toppings are completely up to you! Play with it! :)

Oh, and although the ingredient list may look long, most of that is the fajita seasoning mix. If you want, you can just buy a packet of fajita seasoning instead, although they're charging you a great deal for the simple act of stirring spices together!

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taco pizza

I was sitting at work last weekend all bored and hungry when I was hit with two super strong cravings at once - tacos and pizza. I knew a taco pizza had to be in my near future. So, here it is. My version of the grade school lunchroom classic!

I decided to make this one a vegetarian pizza just because it seemed easier at the moment. To make it non-veg, just brown some ground beef (or chicken!) with taco seasoning and add it with the rest of the toppings.

I used a refried bean mixture as the "sauce" because I loved having a bean "sauce" on my hummus pizza. Another option would be to use straight taco sauce as the pizza sauce, and then sprinkle whole black beans on as a topping.

I cut costs by buying my cheese in bulk (the rest will be frozen) and making my own dough. I didn't include the dough instructions, but you can check them out here. Or, you can buy pre-made dough from your local pizzaria or grocery store.

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salsa chicken casserole

I'm still all about these easy, one dish dinners. This one is very similar to the ultra popular Taco Chicken Bowls, but it's made in the oven and takes about an hour, as opposed to eight in a slow cooker. The directions go something like this: dump, stir, cover, cook, eat, be happy.

One little jar of salsa adds so much flavor to this dish that I almost feel like it's cheating and the little bit of cheddar on top really made it rich and satisfying. Next time I might even try a little dollop of sour cream! Either way, this recipe was a no brainer to make and a definite tummy pleaser!

I used a couple Budget Bytes tricks to make it more affordable. As usual, I used reconstituted bouillon for the broth instead of canned chicken broth. I've also been buying big 2lb. bags of shredded cheese and then dividing them into four freezer bags (2 cups each, the same size as normal bags of shredded cheese) and this really saves me a lot. Then there's the chicken. I still only buy my chicken breasts on sale. I can usually get them for $1.99/lb. (sometimes less!) if I really keep an eye out. I know not everyone will be able to find this deal, but it's worth mentioning and looking out for!

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quinoa black bean tacos

Shhhhhh.... They're VEGAN!

I decided to experiment a little more with vegan food in 2013. Now, before you get your panties all in a bundle, hear me out.

I'm an omnivore and probably always will be. I eat everything, animal and non-animal, but that doesn't mean that every meal has to include both. I see vegan food as a challenge (I LOVE challenges) and a good way to incorporate more fresh food and fiber into my diet. Also, I'm only really interested in food that just happens to be vegan, not strange ingredients or concoctions that are meant to replace animal products. I plan to use only ingredients that can be found at regular grocery stores. Luckily, quinoa has become so popular in the past few years, that you pretty much can find it at any grocery store these days. And if you can't? You can sub with rice. Rice and beans together make a complete (and delicious) protein source.

Quinoa is great because it cooks up quickly, can be seasoned with just about anything, is highly nutritious, and has a really fun texture. I mixed in some black beans ('cuz I love 'em) and seasoned it all up with some taco spices. I topped the tacos with homemade pico de gallo (which is absolutely to die for) and a slice of avocado for that rich creaminess that I'd normally get from cheese or sour cream. Quick, simple, delicious.

Here are some other fun toppings for your tacos: pineapple, mango, jalapenos, corn, or sauteed mushrooms (okay, now I'm just thinking about all of the things that I like to put on my burritos at Izzo's).

The verdict: Super fast, super easy, super tasty, and way more satisfying than I expected! Love 'em! (and cheap, as usual)

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chicken enchilada pasta

This is a super easy, quick fix for dinner. I made the basic version with just chicken, pasta, sauce, and cheese, but you could get really creative with the add-ins. Try black beans, corn, green chiles, or anything else that usually goes good in enchiladas. I'm sure you could even make this into a delicious vegetable enchilada pasta, too! Saute up some squash and other veggies instead of the chicken and you're good to go!

I used homemade enchilada sauce, which only takes a few minutes to make, tastes better, and costs much less than store bought. Of course, you could always use canned instead, but at least check out the recipe because it's super easy. You could also use shredded rotisserie chicken for this if you don't have chicken breasts.

I got a couple of good deals that also helped keep the price of the recipe low. 1) This is chicken that I had in my freezer from when it was on sale for less than $2 per pound. 2) The pasta was on sale $1/lb. Both of those ingredients are things you can stock up on when they're on sale and then save for later. Always keep your eyes open for deals like that when you're in the store because taking advantage of them will save you a lot in the long run. You just have to remember to actually use it later ;)

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chicken & lime soup

It's soup season and I couldn't be happier. Soup is tasty. Soup is filling. Soup freezes well. Soup is where it's at.

This is kind of a remake of my old caldo xochitl recipe, but better. A recent trip to a Mexican restaurant made me want to redo this recipe and add more lime, among other things. What we have here is the perfect mix between spicy, salty, and sour - that same famous combo that makes Chinese hot & sour soup so delish. I highly suggest adding a few cubes of avocado because the creaminess perfectly balances the other sharp flavors. If avocados aren't affordable, try sour cream or some cheese.

This soup really doesn't need a whole lot of chicken because it's shredded, which means that you'll have a little chicken in every spoonful. I used only one chicken breast that was about .75 pounds. And before you ask, I bought the chicken breast on special for $1.87 per pound. These sales aren't always around, but when they are you have to take advantage and just stock up your freezer. Keep your eyes peeled for deals, they're out there!

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roasted vegetable burritos

So, I broke down last week and bought a burrito from the hospital cafeteria for lunch. It was SO good, but at $5.50 for the least expensive option, I knew I could do better.

I just finished tallying my cost for this recipe and I have to say, I'm sure I could have done much better. To be fair, I didn't do any comparison shopping, I just ran in, got what I needed, and ran out. So, you might be able to make these for far less than I did. I did, however, make my own black beans instead of buying cans. That saved me a dollar or two. Oh, and I lucked out with the red bell peppers - on sale 10/$10! That's a SUPER good price.

I seasoned up some regular old white rice, added my black beans (you can season those too, if you'd like), and then topped those with some amazing roasted vegetables. Roasting vegetables intensifies their flavor, and when you add herbs like I did, they become even more amazing. I suggest using whatever vegetables you can get for a good price (I was a bad example here), but the mushrooms really did make this special. So, get the mushrooms if at all possible!

Now I have 8 awesome burritos in my freezer just waiting to be grabbed for lunch in the morning. The recipe is enough for 10, but I already ate one burrito and I had previously used one of the tortillas for something else. To reaheat just place in a microwavable dish and nuke until hot.

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taco stuffed shells

But Mom! Everyone else is doing it!

I don't know who the first person was to stuff pasta shells with taco fillings, but it's definitely a good idea. I kept seeing taco shells around the internet, so I had to make some, Budget Bytes style.

I made this recipe affordable by using homemade enchilada sauce (takes less than ten minutes), homemade taco seasoning (takes about two minutes), and beans cooked from dry in my slow cooker (cooked ahead of time and kept in the freezer until used). It took a little thinking ahead, but it definitely saved some bucks.

This recipe ended up being a little more work than I anticipated and I dirtied more dishes than I like to, but in the end it was well worth it. It made a HUGE batch of ten large servings, nearly all of which went into my freezer. I've been eating these amazing shells for almost a week now and have yet to get tired of them!

I didn't realize that the ground beef I bought was in a 1.5 lb. package instead of just one pound, so thats part of why it made so much. You could also do this with just beans and no meat if you want it even less expensive!

I paired this with some cilantro lime rice and I was a happy, happy girl.

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red enchilada sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into a flour tortilla while baking and makes everything tangy and spicy and good. Mmmmm.

Unfortunately, I was less than impressed with the last can of enchilada sauce that I bought and my local grocery store doesn't have much of a selection. So, I thought it was high time that I made some myself.

I'm kicking myself for not doing this sooner.

It literally takes about 5 minutes, uses ingredients that I always have on hand, and tastes about a million times better than that sad can that I used the other day. Plus, I made twice the volume for half the price. I'll never go back to the can. Never.

I made a vegetarian version out of sheer laziness, but if you're a carnivore try using chicken broth in place of the water for more flavor oomph (I've had a cold and apparently, mixing chicken base into hot water to make broth just takes too much energy).

You can adjust the heat by adjusting the amount of cayenne pepper. The heat comes from the cayenne pepper, not the chili powder, which is generally mild. So, if you want the sauce mild, either leave out the cayenne or use less. I used 1/4 tsp and it only had a slight kick - kind of like medium salsa.

Now on to the good stuff!

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vegetable tamale pie

Do you want evidence that this recipe is good? How about the fact that I've been eating it for lunch AND dinner for the past three days straight, and I still wanted a piece for breakfast this morning. Seriously.

There are a million and two ways to make tamale pie, some being more like actual tamales than others. This one is not so much like a real tamale, but it's amazing all the same. I decided to go with a cornbread crust instead of polenta because A) I'm in love with corn bread and B) I wanted something that could soak up yumminess from the bottom of the pan. It definitely worked.

I originally intended to make this a beef tamale pie, but I bullied myself into doing a vegetarian mix because I felt like I needed more beans and vegetables in my life. If you did want to do beef (or chicken or pork), simply switch it out for the sweet potatoes, beans, and peppers... or add them all in there together! It's very flexible.

P.S. I know the ingredients list looks long, but it's really quite simple to make. Promise!

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roasted corn salad

I used to hate corn. I thought it was kind of boring... Until I made this oven roasted corn last year and learned that corn could be sweet, succulent, totally juicy, and DELICIOUS! So now, every summer when corn goes on sale 3 for a dollar, I'm allll over that.

I made this super simple roasted corn salad the other day to go along with my pulled pork and it was just fabulous. The simplicity of it allows the corn's sweetness to really shine through. You can eat this salad straight (as I have been doing), stuff it into a taco or burrito, or even top a traditional salad with it. It's good no matter how you eat it!

I splurged on cherry tomatoes for this salad because they're bite sized, visually appealing, and most importantly, they're extra sweet. Of course, they're also about half the cost of the salad. So, if you want to cut the cost, you can go for a less expensive tomato, like a roma tomato, and just cut it into chunks.

Oh, and if you live in a normal temperature place (i.e. NOT Louisiana), it might be more appropriate to roast your corn on a grill outside. I chose to use the oven because lighting something on fire and standing near it when the temperature outside is already near 100 degrees and 100% humidity is just crazy talk. I'll stay inside and use my oven, thanks. Either way, roast the corn in the husks to hold in the moisture and flavor!

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chorizo breakfast nachos

I had an extremely busy week so I pulled some chorizo out of my freezer that I had left over from another recipe and whipped up these super quick breakfast nachos for brinner. ...because I love breakfast, especially for dinner!

I love cooking with chorizo because it's so highly seasoned that you don't even have to add anything else. Add it to soups, stews, burgers, or burritos and it bring all of the flavor to the table that you'll need.

I decided to make my own baked tortilla chips for this because I had some corn tortillas in the fridge, but you could certainly use store bought. Baked chips definitely have a drier texture, so keep that in mind when decided whether to bake your own or buy some. Another alternative (and probably even less expensive) is to pile all of the toppings onto a bowl of grits. YUM!

In the step by step photos I've included some tips on making scrambled eggs... because there's nothing more tragic than dry, over cooked, flakey "scrambled" eggs.

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lentil tacos

Pink slime got you down? Maybe you're already a vegetarian? Or maybe you just don't like paying $4/lb. for ground beef? Well, if you don't already know, lentils make a fantastic substitute (or extender) for ground beef!

I used lentils to stretch out a pound of ground beef in my Sloppy Joe's Plus recipe, but when one of my wonderful readers (Hi Emily!) sent me a link to this recipe on A Couple of Cooks, I knew I had to try lentil tacos. ...and I love 'em!

The taco seasoned lentils themselves are really easy to make (and cost only about $1.91) and then you can use whatever toppings or shells you want. I used small taco sized corn tortillas, homemade taco seasoning, homemade pico de gallo, fresh avocado (they were on sale), and some sour cream. The all-American lettuce, cheese, and tomato combo would also be great!

If your pantry isn't well stocked enough to make your own taco seasoning, you can substitute a store bought packet of seasoning and you can always use a jar of salsa instead of fresh pico. The price breakdown below includes my selection of toppings, so be aware that your choices will affect your total cost.


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easy pineapple salsa

Okay, so this little gem really deserves a post of its own, rather than being hidden in the Chili Lime Shrimp Bowls recipe post.

This salsa is SO good that I could just sit and eat it out of the bowl (and I did while i was making the shrimp bowls!). It's really simple and extremely versatile. You can use this to top chicken, fish, burritos, quesadillas, salads... the sky is the limit. It should stay good in the refrigerator for 3-4 days but chances are it won't last that long!

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chili lime shrimp bowls

Betcha didn't think you could eat shrimp on a budget, did you? Well, if you use the basic Budget Byting principle of combining an expensive ingredient (like shrimp) with less expensive ingredients (like rice and beans), it suddenly becomes more affordable.

I do realize that I live in Louisiana and quality shrimp is relatively inexpensive here. If shrimp is not affordable in your area, try this marinade with chicken instead! In fact, after I had eaten all of the shrimp out of my bowl, the remaining rice, beans, and pineapple salsa was so good that this would probable also make a fantastic vegetarian meal!

I used 40/50 shrimp which means there are between 40 to 50 shrimp per pound (raw). So, I was able to put 7 or 8 shrimp in each bowl that I made. ...Of course that means you can't sneak and eat any while you're cooking ;) I sauteed my shrimp in a skillet, but you could also skewer and then grill them for a more smokey flavor.

I'm beginning to really like these "meal in a bowl" recipes. (see taco chicken bowls, teriyaki meatball bowls)

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taco seasoning

I used to be a "packet seasoning" junkie. It just seemed so easy. But really, how difficult is it to measure out a few spices? It takes five minutes, max. So, I've experimented with different combinations of spices for taco seasoning over the past year, and I think today I found the winner! One batch of this is roughly equal to one of those packets that you can get at the grocery store and it's 10 times more flavorful. You can even mix up big batches of it and store it pre-mixed in an air-tight container.

I use a flat cost estimate for herbs and spices because they're just too hard to measure/weigh, so this cost is purely an estimate. I generally estimate five cents for every teaspoon, unless it's a particularly expensive herb. For salt I generally estimate half that. So, take the cost of this recipe with a grain of salt (har har har).

I really think the smoked paprika made the flavor of this seasoning pop, but if you can't get it, use regular paprika in place of it.

It's also worth noting that I usually use fresh garlic and onions in whatever I'm making with my taco seasoning, so there is no garlic or onion powder in this mix. If you won't be using fresh, you'll probably want to add some powdered.

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hearty black bean quesadillas

Words. Cannot. Describe. ...how insanely good these are!! This is my new favorite recipe, hands down. Hands down.

So, most people go to Whole Foods to explore their beautiful produce, organic meat, and other...well, whole foods. But me? I'm drawn to the junk food and convenience food. I think it's because the selection is so interesting and I feel a lot less guilty eating it. Plus the flavors of their "junk food" are much more aligned with my palate than regular junk food. Anyway, last week I stopped by to stock up on grains and stuff from the bulk aisle and I grabbed a couple frozen quesadillas for a quick splurge dinner. While they were totally delicious, I knew that I could make them better and for far less money. And I did.

I love these quesadillas for three reasons: 1) they're bursting with flavor 2) they're SO EASY to make and 3) they're perfect for the freezer! Students and other busy people take note: this recipe is perfect for you!

I called them "hearty" black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was going to explode. This is one of those vegetarian recipes that meat eaters won't feel deprived eating. Promise.

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