ISO: Mexican-inspired side dishes

[Canice]

I make a black bean/red pepper/corn tortilla casserole that's in pretty regular rotation, but I refuse to serve it with salad again! Too blah and uninspired. Plus, I want something hot that I can serve on the same plate, as a true side. I made the casserole Saturday night and served whole button mushrooms sautéd with a touch of olive oil, crushed garlic, minced jalapeño, and a little oregano and deglazed the pan with a splash of sherry; they were delicious and I will definitely make them again but I still need something green.
Any thoughts on something that's not a ton of work, doesn't have cheese or cream (the casserole has a lot of cheese) and that would "go" with the peppers/corn tortillas/black beans?
TIA!

[kwormann]

To me it sounds like everything is IN there

How about jicima with lime and cilantro?
How about homemade salsa to put on top?
You could do a rice dish, but Im not sure how "tortilla filled" the recipe is.

That casserole just cries out for a green salad, but how about using summer squash instead of the mushrooms in the saute? Vegetables rarely show up in Mexican restaurants other than in salad and salsa. I bet a good contemporary Mexican cookbook would have some inspired recipes.

[TerriS]

I make a similar dish and it's so hard to pick out side dishes! When I make it for guests I do Spanish rice and load it with tomatoes and peppers. When I make it for us I sometimes do corn (if I leave the corn out of the baked dish.) Sometimes I do zucchini, cooked in Pam and sprinkled with garlic powder and black/red pepper. I like the idea of a jicama-based salad. You could also try doing a vegetable-based soup as a first course.

['lil cooker]

Moosewood Low-Fat Favorites has a recipe called "Carolina Kale". I use spinach instead. It has a touch of cumin; would bridge your entree nicely! I love a bean and leafy green combo! I'd have to search a bit.

[swquilts]

Canice, check out the latest Bon Appetit!! The ENTIRE issue is nothing but Mexican food! My Mexican friend was checking it out last night and told me that she needs to buy it for her mom. Some of the stuff just makes me droooolllllll!

[purplefishy]

Canice, would you mind sharing the recipe for your casserole? I'm always looking for more yummy casserole ideas.
When I think of a mexican side dish, my favorite is that kinda sweet corn mixture stuff that you get at Chevy's. I am not sure if you have those restaurants where you are, but its kind of like a sweet corn tamale kind of thing. Sorry, no recipe. Perhaps someone else has one similar?
Thank and good luck!

[Molli526]

Canice,

This salad isn't warm, but it is tasty and easy. I served it on a mexican buffet and everyone really liked it.


* Exported from MasterCook *

Jicama Slaw

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red onion -- finely chopped (3/4
cup)
1 1/4 teaspoons salt
10 1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 lb jicama -- peeled and cut into
julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.

Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.

Cooks' note:
• Jicama can be cut into julienne strips 6 hours ahead and chilled, covered.

Makes 8 servings.


Gourmet
May 2002

[Molli526]

Wallycat posted this - maybe you could serve it warm?



* Exported from MasterCook *

Southwestern Bean Salad

Recipe By : Wallycat
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can kidney beans, canned -- 15 oz
1 can black beans, canned -- 15 oz
1 can garbanzo beans, canned -- 15 oz
2 celery ribs -- sliced
1 medium onion -- diced
1 med. tomato -- diced
1 cup frozen corn -- thawed
Dressing:
3/4 cup salsa
1/4 cup olive oil
1/4 cup lemon or lime juice
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp cumin
[additional changes I make are adding
garlic and/or shredded carrots]

comibine dressing; pour over ingredients above. Chill for about 2 hours


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Per Serving (excluding unknown items): 136 Calories; 6g Fat (38.8% calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 507mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Molli526]

Here's one more - this may be too carb-y of a meal though..



* Exported from MasterCook *

Mexican Pasta Salad

Recipe By : Moosewood Low Fat Favorites
Serving Size : 5 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pasta -- short chunky pasta such as small shells, orechiette, or penne, used spirals
1 cup corn kernels -- fresh or frozen
3 scallions -- minced
1 cup bell peppers -- red, green, yellow, or mixture
1 1/2 cups black beans, canned -- pinto beans or kidney beans, (15 oz can, drained, rinsed)
1 cup tomatoes -- chopped
1/4 cup Olives -- Spanish, sliced
2 teaspoons olive oil
3 tablespoons fresh lemon juice -- or a combination with lime juice
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground black pepper
salt to taste
grated low-fat Cheddar cheese-- (optional)
red salsa-- (optional)

Bring larged covered pot of water to a boil. Cook the pasta about 10 minutes, until al dente. Add the corn during the final 2 minutes of cooking. Drain pasta and corn, rinse with cold water, and set aside to drain for a few minutes.

Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon or lime juice, cumin, cilantro, and black pepper in large bowl. Mix in the pasta and corn, add salt to taste. If desired, top each serving with a tbsp of grated Cheddar and a spoonful of salsa. Serve immediately or chill to serve later.


Source:
"Moosewood Low Fat Favorites"



NOTES : Per 10-oz serving: 289 calories, 12.2 g protein, 4.7 g fat, 52.2 g carbohydrates, 0 mg. cholesterol, 357 mg. sodium, 4.1 g total dietary fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Molli526]

This isn't green, but it is one of my favorite sides for Mexican food.



* Exported from MasterCook *

Triple-Corn Spoon Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Nov/ Dec '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fat-free sour cream
3 tablespoons stick margarine -- melted
1 large egg
1/2 cup chopped onion
1 (15.25-ounce) can no-salt-added whole-kernel corn -- undrained
1 (14 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
Cooking spray

Preheat oven to 350º.

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350º for 1 hour or until pudding is set and lightly browned.

Description:
"This moist, slightly sweet dish is a cross between corn bread
dressing and creamed corn."
Source:
"Cooking Light, November/December 1997, p.125"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 267 Calories; 9g Fat (28.8% calories from fat); 7g Protein; 43g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 530mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 26006 2961 2897 0

[Goldie]

OK, here are my "green" ideas - I love cactus (can you tell?)! You could leave the black beans out of the nopalitos salad since you already have them in the casserole. The slaw is also cold unfortunately (not what you were after I know), but it's very tasty with any Mexican dish.


* Exported from MasterCook *

Tomatillo and Cactus Soup

Recipe By :Cooking Light April 2001
Serving Size : 5 Preparation Time :0:00
Categories : Side Dishes Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6" corn tortillas
cooking spray
1 pound tomatillos
1 cup nopalitos
1/4 cup sweet onions -- chopped
2 cloves garlic -- minced
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
15 ounces chicken broth
5 tablespoons fat-free sour cream

Preheat oven to 375.
Cut 1 corn tortilla into 1/4" wide strips. Place strips on baking sheet coated with cooking spray. Bake at 375 for 5 minutes or until browned.

Discard husks and stems from the tomatillos. Cook whole tomatillos and nopalitos in boiling water 10 minutes or until tender; drain.

Heat a medium saucepan coated with cooking spray over medium high heat. Add onion and garlic and saute 3 minutes or until tender. Cut 3 corn tortillas into 4 wedges each. Place tortilla wedges, tomatillos, nopalitos, onion mixture, honey, ground cumin, salt, and broth in a blender; process until smooth.

Place mixture in pan and cook over low heat 15 minutes or until thoroughly heated. Spoon 1 cup soup into each of 5 bowls. Divide the baked tortilla strips between each serving. Top each serving with 1 tablespoon sour cream. Garnish with cilantro.

110 calories, .9g fat, 5.2g protein; 21g carb; 3g fiber.

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Per Serving (excluding unknown items): 123 Calories; 2g Fat (13.6% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1318mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.


* Exported from MasterCook *

Confetti Cactus Salad

Recipe By :Cooking LIght April 2001
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nopalitos
1 cup red onion -- chopped
1 cup fresh corn kernels
1/4 cup cilantro -- finely chopped
15 ounces black beans, cooked -- canned

2 tablespoons balsamic vinegar
1 tablespoon sugar -- or 1 1/2 tsp
1 tablespoon fresh lime juice
1 teaspoon vegetable oil
1/4 teaspoon salt

1. To prepare salad, drain nopalitos and mix with corn, beans and cilantro.Mix dressing ingredients and toss with vegetables.

NOTE: This is good, but kind of sweet; could cut down sugar to 1 1/2 tsp. Great with fresh corn though.

Per Serving (excluding unknown items): 231 Calories; 2g Fat (8.1% calories from fat); 12g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1261mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Tomato Slaw Mexicano

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lime juice
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup vegetable oil
2 1/2 pounds fresh tomatoes -- diced and drained
1 1/2 pounds green cabbage -- sliced thinly
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro

Combine 1st 7 ingredients; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature for 1 hour or several hours in the refrigerator.

Cuisine:
"Mexican"
Source:
"Seattle Times"
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Per Serving (excluding unknown items): 156 Calories; 10g Fat (52.7% calories from fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 573mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

[Canice]

Thanks for the recipes and input, everyone! I suppose part of the appeal of casseroles is that they are meant to be a one-dish meal, but they often look so meager on the plate. These recipes look great, btw!
purplefishy here's the recipe:


Black Bean and Red Pepper Casserole
1Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 large red bell pepper, chopped
1- 14 oz. can diced tomatoes
7 oz. salsa
1 tsp. ground cumin
1- 15 oz. can black beans, drained and rinsed
1- 7 oz. can corn, drained and rinsed
6-8 corn tortillas
8 oz. Pepper Jack cheese, shredded
4 oz. Monterey Jack cheese, shredded

Preheat oven to 350F.
Heat olive oil in a medium saucepan. Add onion and garlic and sauté for three minutes. Add peppers and sauté until just tender. Add tomatoes, salsa, cumin, beans, and corn and bring to a simmer. Simmer for 5 minutes, or until half of liquid is absorbed. Spread a thin layer of bean mixture in an 11" x 7" casserole. Top with a layer of overlapping tortillas and half of the cheese. Spread a thicker layer of bean mixture and top with tortillas. Spread with remaining bean mixture and cover with foil. Bake, covered, for 25 minutes. Remove foil and cover with remaining cheese. Bake for approximately 15 minutes, or until cheese is melted and bubbly (can be finished under broiler for browning). Let sit 10 minutes before cutting.

[DmOrtega]

Steamed broccoli sounds good to me.

I just took a look at the recipe index in the May 2003 Bon Appetie and green things, other than cilantro and green chile, are rare. In the vegetable, side dishes section the offerings are
classic red rice, cololnial fresh corn cake, hand-mashed potatoes with cheese, mashed sweet potatoes with roasted garlic, Mexican white rice, potatoe and poblano chile gratin, saffron rice and sauteed chayote and carrots. The chayote and carrot dish is the only non-starch in the list. There are two salads that have some green ingredients, green bean, spinach, and beet salad and roasted-beet and avocado salad with citrus vinegrette.

I also found this recipe on Epicurious that sounds like it would be good.

JICAMA AND CUCUMBER CHILI SPEARS

Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.

a 1/2-pound piece jícama
1/2 English cucumber
2 teaspoons fresh lime juice
1/8 teaspoon chili powder
a pinch cayenne
coarse salt to taste

Peel jícama and seed cucumber. Cut jícama and cucumber into about 2 1/2- by 1/4-inch spears and in a bowl toss with remaining ingredients.

Makes 2 servings.


Gourmet
July 1998

[clairea]

A really easy vegetable side I do a lot with Mexican food is to just saute zucchini or summer squash and onions with some garlic, then add a can of mexican-seasoned tomatoes and let it simmer for a while. You could also use plain (canned or fresh) tomatoes and add cumin, mexican oregano, chili powder, etc.

Claire

[Terrytx]

From the 5/04 BA (The Soul of Mexico) issue-


* Exported from MasterCook *

Sauteed Chayote and Carrots

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large carrots (about 18 ounces), peeled, cut
into matchstick-size strips (about 6 cups)
5 tablespoons butter
3 chayote (about 24 ounces), peeled, pitted
and cut into matchstick-size strips

Cook carrots in medium pot of boiling salted water 1 minute. Drain well.

Melt butter in heavy large skillet over medium-high heat. Add chayote; saute 4 minutes. Add carrots; saute until vegetables are crisp-tender, about 2 minutes. Season with salt and pepper.

Description:
"Chayote is a squash-like fruit that is used widely in Mexican
cooking."
Source:
"Bon Appetit-5/04"

[Terrytx]

and from the same issue:

* Exported from MasterCook *

Mashed Sweet Potatoes with Roasted Garlic (Pure de Camotes con Ajo)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads garlic
1 tablespoon olive oil
4 1/2 pounds red-skinned sweet potatoes (yams), peeled
cut into 2-inch hunks
1 1/4 cups whole milk
3/4 cup whipping cream
2 tablespoons (1/4 stick) buttter

Preheat oven to 350 degrees. Cut tops of garlic. Place on foil; drizzle with oil. Enclose garlic in foil. Bake until tender, about 1 hour.

Cook sweet potatoes in pot of boiling salted water until tender, about 20 minutes. Drain; return to pot. Add milk, cream, butter, and roasted garlic. Using handheld electric mixer, beat until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm in macrowave until heated through.)

Source:
"Bon Appetit-5/02"

[jjsooner73]

I like to take slices of zuchinni, yellow squash, and mushrooms (and sometimes asparagus) and 'marinate' in a mixture of olive oil, cumin, mexican oregano, chili powder, and salt. I usually grill them in a grill basket, but roasting would work as well.