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The Capsule Pantry: Easy Weeknight Enchiladas and Other Tex-Mex Recipes

Mar 21, 2018 ·

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When Jen and I originally began talking through recipes for the Capsule Pantry, one thing became immediately clear: we love Tex-Mex. I’m not sure it’s just because we live in Austin either, it’s hard not to love this food group when these dishes bring together both a sense of comfort and also a little spice to each meal.  In addition to these easy weeknight enchiladas, I’ve included six recipes that are bursting with flavor but still made with only the ingredients included on our pantry capsule list. You may not want to have all of these recipes in the same week, since they do use a lot of the same ingredients from our Capsule Pantry but they do all have unique flavor profiles even with similar ingredients. We shot and featured my Easy Enchiladas which are seriously so good, but don’t require a store bought sauce or a ton of time. We also included recipes for Burrito Bowls, One Pot Tacos, Tortilla Soup, Breakfast Tacos and Huevos Rancheros, maybe it’s a texas thing, but these dishes make my mouth water as I type them.

 

Tex-Mex is a fusion of Mexican and American cuisines. As people settled in Texas, the popularity of Mexican food grew, mostly due to the fact that we’re neighbors. As people began to love Mexican food, they started to try to make it in their own kitchens, but with one major change, using the ingredients they had on hand that were readily available in Texas. Fast forward to today and there are a few key ingredients that distinguish Mexican food from Tex-Mex, mainly because they are not found or commonly used south of the border: beef, yellow cheese, wheat flour, black beans, canned tomatoes, and cumin. Without this spin on a traditional food we wouldn’t have these delicious dishes like beef enchiladas nor would we have the magic that is Tex-Mex.

The Capsule Pantry: Easy Enchiladas

Jen Pinkston
Part of our Pantry Capsule series, these easy enchiladas are packed with flavor and made with ease!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine tex mex
Servings 15 enchiladas
Calories 186 kcal

Ingredients
  

  • 1 lb ground meat or shredded chicken*
  • 1 onion sliced
  • 2 garlic cloves minced
  • 1 tablespoon oil
  • 1 ¼ c stock
  • 1 can or box tomato sauce
  • 1 teaspoon hot sauce I used cholula (optional)
  • 1 can black beans
  • ¾ c cheese shredded (optional, extra if you would like cheese on the inside of your enchiladas)
  • 15 to rtillas I used corn
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼   teaspoon pepper
  • Optional: Avocado sliced cherry tomatoes, plain greek yogurt or sour cream for topping

Instructions
 

  • Set oven to 400 degrees.
  • In a saucepan over medium heat add stock, tomato sauce, spices and salt & pepper for 2-3 minutes and then simmer on low. Reserve 1½ c for topping the enchiladas.
  • In a saute pan heat oil over med-high heat, add onion and cook for 2-3 minutes, then add garlic and saute for 2 more minutes.
  • Add meat and cook through, add black beans and mix well.
  • Pour remaining sauce on meat, combine well and turn off heat.
  • Wrap in paper towels, heat tortillas for 30-45 seconds to soften.
  • Spread a spoonful of sauce on the bottom of a 9”x12” pan.
  • Fill tortillas with meat mixture close the seam at the bottom, side by side (you can add some cheese inside with the meat mixture if you wish, I didn’t because we are low dairy).
  • Pour remaining sauce over enchiladas, use the back of a spoon to spread if needed. Sprinkle with cheese.
  • Place in oven for 20 minutes.
  • Serve topped with tomatoes, avocados, and greek yogurt.

Notes

*Vegetarians can use 1½ c couscous or quinoa as a meat replacement.

Nutrition

Nutrition Facts
The Capsule Pantry: Easy Enchiladas
Amount per Serving
Calories
186
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
29
mg
10
%
Sodium
 
537
mg
23
%
Potassium
 
235
mg
7
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
12
g
24
%
Vitamin A
 
388
IU
8
%
Vitamin C
 
3
mg
4
%
Calcium
 
86
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef enchiladas, chicken enchiladas, easy enchiladas
Tried this recipe?Let us know how it was!

The Capsule Pantry: Burrito Bowls

Jen Pinkston
Easy and filling, these Capsule Pantry burrito bowls are perfect for a week night meal or to cover lunches for the week.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course lunch, Main Course
Cuisine tex mex
Servings 4 Bowls
Calories 666 kcal

Ingredients
  

  • 1 lb chicken chopped into bite size pieces or pulled pork (optional)
  • 1 can black beans
  • 1 cup corn thawed and rinsed
  • 1 tablespoon oil
  • 2 sweet potatoes cubed and roasted
  • 1 avocado
  • 1 c salsa plus, more for topping if desired
  • 1 ½ c rice or quinoa
  • ¼ teaspoon chili powder
  • Salt & pepper
  • Optional: cheese shredded

Instructions
 

  • In a large saucepan of 1½  cups water, cook rice, (or quinoa) let cool then stir in salsa, set aside.
  • Heat pan to medium-high with oil, add potatoes and cook about 8-10 minutes until soft, sprinkle with salt and pepper to taste. Set aside.*
  • In the same pan add chicken and chili powder and cook through.
  • Divide rice mixture into serving bowls, top with sweet potato, chicken, avocado, corn, black beans, tomatoes, and cheese.

Notes

*Use chili powder on potatoes if not using a meat.

Nutrition

Nutrition Facts
The Capsule Pantry: Burrito Bowls
Amount per Serving
Calories
666
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
41
mg
14
%
Sodium
 
998
mg
43
%
Potassium
 
1502
mg
43
%
Carbohydrates
 
87
g
29
%
Fiber
 
19
g
79
%
Sugar
 
7
g
8
%
Protein
 
30
g
60
%
Vitamin A
 
9821
IU
196
%
Vitamin C
 
14
mg
17
%
Calcium
 
116
mg
12
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword black bean burrito bowl, burrito bowls, chicken burrito bowl
Tried this recipe?Let us know how it was!

The Capsule Pantry: Heuvos Rancheros

Jen Pinkston
A simple week night meal packed with tex-mex flavor using simple ingredients from our Capsule Pantry.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, brunch, Main Course
Cuisine tex mex
Servings 6 servings
Calories 123 kcal

Ingredients
  

  • 2 to tortillas
  • 1 can black beans drained and rinsed
  • 2 clove garlic
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • Pinch of crushed red pepper optional for extra heat
  • 4 tablespoon salsa
  • 4 eggs
  • 2 tablespoon & 1 teaspoon oil
  • Salt and pepper
  • Optional: cherry tomatoes cilantro, and avocado for garnish

Instructions
 

  • In a  small food processor/blender (or you can simply use the back of fork if you don’t mind it chunkier) add beans, garlic, cumin, chili powder, 1 tablespoon of oil, a pinch of salt and pepper. Mix or mash until well blended, set aside.
  • Heat a small saute pan with 1 tablespoon oil on medium high, add tortillas to oil and cook until slightly browned. Set aside.
  • In the same skillet crack your egg (if you’re experienced at frying eggs feel free to go ahead and do as many as you can fit at once). As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat down. Cook until the tops of the whites are set but the yolk is still runny.
  • Spread the bean mixture over a tortilla then add salsa and top each with an egg. Add a bit more salsa, top with fresh tomato, cilantro, and avocado. Sprinkle a bit more salt (if needed) and crushed red pepper to taste.

Nutrition

Nutrition Facts
The Capsule Pantry: Heuvos Rancheros
Amount per Serving
Calories
123
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
109
mg
36
%
Sodium
 
247
mg
11
%
Potassium
 
111
mg
3
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
428
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword eggs and beans, huevos rancheros, mexican breakfast
Tried this recipe?Let us know how it was!

The Capsule Pantry: One Pan Tacos

Jen Pinkston
Easy Tacos from our Capsule Pantry series. Throw these together for a filling lunch or a quick dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 341 kcal

Ingredients
  

  • 1 lb ground meat or shredded chicken
  • 1 tablespoon oil
  • 1 small onion chopped
  • 2 cloves garlic chopped or minced
  • ½ c salsa
  • 1 carton baby cherry tomatoes, halved or quartered
  • 1 can black beans or 1 cup of frozen corn your choice
  • Salt & pepper
  • ½ teaspoon chili powder
  • 5-6 Tortillas
  • Optional: shredded cheese avocado

Instructions
 

  • Bring oil to medium-high add chopped onions cook until translucent.
  • Add meat in skillet over medium heat about 8 minutes, stirring occasionally, drain if needed.
  • Add salt, pepper, garlic, and chili powder.
  • Stir salsa into meat. Cook for 5 minutes on low, stirring occasionally. If using, add corn or black beans and warm for 2-3 minutes.
  • Heat tortillas in microwave for a few seconds.
  • Serve tacos with meat mixture, tomato, avocado and cheese.

Nutrition

Nutrition Facts
The Capsule Pantry: One Pan Tacos
Amount per Serving
Calories
341
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
57
mg
19
%
Sodium
 
394
mg
17
%
Potassium
 
718
mg
21
%
Carbohydrates
 
36
g
12
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
28
g
56
%
Vitamin A
 
592
IU
12
%
Vitamin C
 
21
mg
25
%
Calcium
 
75
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef tacos, chicken tacos, easy tacos, one pan meal
Tried this recipe?Let us know how it was!

The Capsule Pantry: Tortilla Soup

Jen Pinkston
The easiest tortilla soup, made from our Capsule Pantry list. Flexible, dairy free and you can even throw it in the crock pot!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine American, tex mex
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 1 lb shredded chicken cut into bite size chunks or ground beef (optional)
  • 32 oz stock
  • 1 small onion chopped
  • 3 cloves garlic chopped or minced
  • 1 can or box of tomatoes do not drain
  • 1 can black beans or chili beans
  • 1 cup of frozen corn your choice
  • 1 avocado
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1 teaspoon paprika smoked
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • Optional: Shredded Cheese Cilantro, Jalapeno

Tortilla Strips

  • 10 small corn tortillas cut into ¼-inch wide strips
  • 2 tablespoons oil
  • 1 teaspoon kosher salt or to taste

Instructions
 

  • Tortilla Strips
  • Preheat oven to 375 degrees, line a baking sheet with parchment paper spread tortilla strips, drizzle with olive oil, sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
  • Soup
  • To a large stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  • Add the onion, jalapeno, and sauté for about 4-5 minutes, or until vegetables begin to soften. Add garlic and sauté for 1 to 2 minutes.
  • If using meat add and cook through.
  • Add the chicken broth, tomatoes, beans, chicken, corn, chili powder, spices, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
  • Add the cilantro and boil 1 minute.
  • Taste soup and add salt to taste.
  • Serve topped with avocado, tortilla strips, fresh cilantro and shredded cheese.

Notes

This can absolutely be done in a crock pot as well. Simply do steps 1-3 in a saute pan and the rest in the crockpot. Low for 4-5 hours, or high for 2-3 hours.

Nutrition

Nutrition Facts
The Capsule Pantry: Tortilla Soup
Amount per Serving
Calories
472
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
57
mg
19
%
Sodium
 
1957
mg
85
%
Potassium
 
969
mg
28
%
Carbohydrates
 
53
g
18
%
Fiber
 
14
g
58
%
Sugar
 
7
g
8
%
Protein
 
30
g
60
%
Vitamin A
 
1206
IU
24
%
Vitamin C
 
13
mg
16
%
Calcium
 
100
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken soup recipe, corn soup, tortilla soup
Tried this recipe?Let us know how it was!

The Capsule Pantry: Breakfast Tacos

Jen Pinkston
These are not just for breakfast-- these make a quick and delicious meal for taco tuesday and taco any day! I never knew these were a thing until I moved to Texas and now I'm unsure how I lived without them for so long.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast
Cuisine American, tex mex
Servings 6 tacos
Calories 218 kcal

Ingredients
  

  • 5-6 tacos
  • 8 eggs
  • 2 teaspoon oil or butter
  • Salsa
  • 5-6 Tortillas
  • Salt & Pepper
  • Optional: Shredded cheese bacon, black beans, avocado

Instructions
 

  • Crack eggs in a bowl add salt and pepper.
  • Cook bacon if using and set aside.
  • Heat oil (or use bacon grease) in a saute pan over medium heat, pour scrambled eggs in pan. Stir constantly about 4 minutes until scrambled.
  • Warm up your tortillas in a paper towel in the microwave for 15-20 seconds.
  • Add eggs to warm tortillas with bacon, black beans, shredded cheese and salsa. (Make them your own!)

Nutrition

Nutrition Facts
The Capsule Pantry: Breakfast Tacos
Amount per Serving
Calories
218
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
218
mg
73
%
Sodium
 
328
mg
14
%
Potassium
 
143
mg
4
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
317
IU
6
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword breakfast tacos, cheese and black bean tacos, easy tacos
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Anne Elliott says

    April 02, 2018 at 9:37 am

    I made these enchiladas and they were delicious, QUICK, and easy! I'm adding these to my monthly meal planning rotation for sure.

    • Jen Pinkston says

      April 04, 2018 at 7:24 am

      Yay! I'm so glad to hear that! Thanks for sharing 🙂 Xx

  2. Jennifer says

    March 21, 2018 at 7:54 am

    Those ENCHILADAS look so good!!

    jennifer
    Effortlessly Sophisticated

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