Heat a medium pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions and saute until translucent and beginning to brown.
Once onions are translucent, add the beef and cook until no more pink is visible. If necessary, drain excess fat from the beef and onion mixture.
Add water and seasoning to the beef and simmer for 5-7 minutes, stirring occasionally.
If desired, warm the tortillas by placing them on a plate, covering with a damp paper towel, and microwaving in 30-second bursts until warmed through.
Assemble the tacos by dividing the filling and cheese evenly between the tortillas. Serve warm.
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Cut each pepper in half lengthwise, so that there are two “cups” for each pepper, and remove the seeds.
Place the peppers on a sheet tray in the oven and bake for 20 minutes.
In a medium pot, add the vegetable stock and rice and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 30 minutes, or until stock absorbs. Do not stir while cooking. Once cooked, fluff with a fork.
Trim chicken breast and cut into bite-size pieces. Coat with 1/4 teaspoon of salt as well as the chili powder, oregano, and cumin.
Heat oil in a sauté pan over medium high heat. Add chicken and cook until 165°F.
Once cooked, remove the chicken and set aside. In the same pan, sauté the onions and garlic until the onions are translucent.
Reduce heat to medium and add the tomatoes and black beans. Stirring frequently with a wooden spoon, let the tomatoes get soft and most of the liquid evaporate.
Fold the chicken as well as the bean mixture into the rice. Add the remaining salt, cilantro, lime juice, and half of the cheese.
Fill each pepper with the rice mixture.
Top peppers with cheese and broil until top begins to brown.
Serve.
Gather all ingredients and equipment.
Preheat a grill to medium.
Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.
Evenly apply lemon zest, garlic, oregano, and oil to chicken. Coat well and leave at room temperature for 15 – 20 minutes (or marinate for up to 4 hours, covered, in refrigerator).
Carefully place chicken on oiled grill. The meat should sizzle when you add it. If it doesn’t, then the oil is not hot enough. Remove the chicken from the pan and wait for the oil to heat up more.
Cook the chicken for ~ 3-4 minutes and flip. Chicken should have dark grill marks. Cook on second side for another 3-4 minutes or until chicken reaches an internal temperatures of 165°F (74°C).
Remove from the grill. Allow the chicken to rest for at least 10 minutes before slicing and serving.
Gather all ingredients and equipment.
Toss the eggplant with the salt, place the eggplant in a colander and let drain for 20 minutes.
Meanwhile, place a large pan over medium-high heat and add the olive oil.
Add the red pepper flakes, onion and bell pepper to the pan. Sauté for 4-5 minutes then add the garlic. Sauté for an additional minute.
Add the zucchini and drained eggplant, sauté for 7-8 minutes or until the eggplant and zucchini are tender.
Add the remaining ingredients and continue to cook for 2-3 minutes. Remove from the pan and serve.
