"Sanchilatas" aka Mexican San Choy Bau

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What do you do with leftover burrito mince?

I decided to fuse Chinese and Mexican to create "sanchilatas" - seasoned mince with capsicum, coriander and lime served in a lettuce shell. It may sound boring but I think it's pretty damn tasty and great when you feel like something a little healthier than a taco!

What you need:

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• iceberg lettuce
• burrito mince (cooked according to burrito seasoning directions)
• capsicum
• coriander
• lime

Reheat the seasoned mince (or cook if you don't have it as leftovers). Tear the lettuce trying to keep whole pieces so that you have a bowl shaped leaf. Dice the capsicum, chop the coriander and wedge the lime. Serve according to the photo below.

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Holy Guacamole!

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I don't know anyone that doesn't like guacamole and unless you were confused by Play-Doh as a child, you won't have any problems making it. As far as I'm concerned, when it comes to this old faithful anything goes but I've taken the liberty of providing my recipe below.

Much to my sister's dismay I haven't used fresh tomatoes. Despite her claim that I am "doing it wrong" I would like to take this opportunity to refute her allegation and affirm that, as far as I  know, there is no law stipulating the use of tomatoes in guacamole. If you want to add them, feel free!

What you need:

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• avocado
• sour cream
• red capsicum
• pickled jalapenos
• lime
• coriander

Mash the avocado and add as much sour cream as your taste buds desire. Chop some coriander and finely dice some capsicum and mix through, saving some for garnish (again exact quantities are up to you). Add some lime rind and juice to taste.

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Place in a bowl and garnish with the coriander, capsicum and jalapenos (you will notice I forgot to add the jalapenos until after the majority of photos were taken). Serve with tortilla chips. Easy.

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©NotAnotherFoodie

Chili Bowls

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My chili con carne isn't light on beans, so it's the kind of meal best shared with friends if you're catching my drift. That said, it's an easy way of catering for a lot of people or a good dish to make if you want leftovers. I always cook a big batch so that I can make up some frozen meals for times I can't be bothered cooking or for work lunches.

What you will need:

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Chili con carne

• 500g mince
• 2 cans of red kidney beans
• 1 can of three bean mix
• 1 can of corn kernals
• 4 cans of diced tomatoes
• 1 brown onion
• 1 clove of garlic
• 1 green capsicum
• 1 small red chili
• 1 pack of Mexican (taco, burrito) seasoning
• olive oil

To serve

• basmati rice
• lemon
• lime
• avocado
• sour cream
• colby/cheddar cheese (grated)
• salsa/taco sauce
• avocado
• fresh tomato
• iceberg lettuce
• coriander

Heat a little olive oil in a BIG pot and boil water for the rice. Chop the onion and cook until softened and slightly browned. Crush the garlic and add to the pot, stirring for 30 seconds. Add the mince, cook until browned and then add the pack of seasoning. (You could make up your own seasoning but that is time I would rather spend enjoying my meal!)

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Add two cans of diced tomatoes. Rinse all the beans and then add to the pot. Add the remaining two tins of tomatoes leaving to simmer while you roughly chop the capsicum and finely chop the chili. Add both to the chili mix followed by the corn. The water for the rice should be boiled by now so cook it according to the instructions on the pack.

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©NotAnotherFoodie

Leave the chili con carne to simmer while you prepare all the sides and condiments. Mash up the avocado with the juice of half a lemon; chop the coriander; wedge the limes; chop the fresh tomatoes; grate some cheese; and shred the lettuce. The salsa and sour cream will be served as is so no need to do anything there! Once it's cooked, drain the rice and serve.

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