Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

1 onion, finely,  chopped

1 tomato,  finely chopped

1 bell pepper, finely chopped

1 carrot, finely chopped

1/3 cup celery, finely chopped

3 cloves of garlic, minced

1/2 cup kidney beans, soaked and boiled

1 tsp cumin powder

1 jalapeno, finely chopped

4 tomatoes, boiled

salt and pepper to taste

1 tsp olive oil

1 tbsp fresh corriander leaves, finely chopped

1 tsp lemon juice

Directions:

In a blender blend the boiled tomatoes  and strain using a strainer. In a saucepan heat olive oil, add onion, garlic, bell pepper, carrot, celery and tomatoes. Saute until well done. Next add kidney beans, cumin powder, jalapeno, corriander leaves and lemon juice. Add the tomato soup and season with salt and pepper. Boil the soup and serve hot.

Preparation time  45 minutes

Cooking time 45 minutes

Ingredients

1 cup mexican refried beans

1/2 cup guacamole

1/2 cup fresh salsa

1/2 cup corn salsa

1/2 cup sour cream

1/2 cup shredded cheese

1/2 cup lettuce  finely chopped

4 taco shells or 4 small tortillas for soft tacos

Directions

Heat beans, take a taco shell, fill it with beans until half full. Next add the salsa and corn salsa. Top it with guacamole, sour cream, lettuce and cheese. Serve immidiately.

Preparation time 5 minutes

Cooking time 15 minutes

Ingredients

1 cup fresh cream

2 tbsp lemon juice

salt to taste

Directions

In a bowl mix all the ingredients together in a bowl. Chill and serve with tortilla chips, potato chips or as topping on tacos, burritos, nachos, fajitas, enchiladas, chalupas or as a side for mexican rice.

Preparation time 30 minutes

Cooking time 10 minutes

Ingredients

1. 4 tomatoes
2. 1 onion, finely chopped
3. 4 green chillies, finely chopped
4. 4-5 cloves of garlic, minced
5. 2 tbsp lemon juice
6. 2 tbsp of greens of onions, finely chopped
7. 1/2 bell pepper, finely chopped
8. 1 tbsp cilantro
9. salt to taste

Directions

Roast the tomatoes on  a grill or over medium-high heat on your gas stove turning every 2- 3 minutes, until the skin is slightly dark. You can  also roast your tomatoes in an oven for about 10-15 minutes at 180ºC (time may vary on the size of the tomatoes). Cool and skin the tomatoes, discard skin and finely chop the tomatoes. Add the tomatoes in a mixing bowl along with its juice. Add rest of the ingredients and mix well. Chill and serve with tortilla chips, potato chips or as topping with nachos, tacos, burritos, fajitas, chalupas, enchiladas etc.

Preparation time 30 minutes

Cooking time 45 minutes

Ingredients

1. 1 white onion, cut into strips
2. 1/2 red bell pepper, cut into strips
3. 1/2 green bell pepper, cut into strips
4. 6 button mushrooms, cut into strips
5. 2 green onions with greens,cut into strips
6. 1/2 carrot, cut into strips
7. 1/2 zucchini, cut into strips
8. 1 tbsp olive oil
9. 1 tsp minced garlic
10. 1 tbsp chipotle tabasco sauce
11. 1/2 tbs worcestershire sauce
12. 2 tsp soy sauce
13. 1 tbsp lemon juice
14. 1 tsp cumin powder
15. 1 tsp paprika or chilly powder
16. salt and pepper to taste
17. 1 cup guacamole
18. 1 cup fresh salsa
19. 1 cup sour cream
20. 1 cup shredded cheese
21. 1 cup mexican rice
22. 1 cup lettuce and tomatoes finely chopped
23. 4 tortilla

Directions

Heat olive oil in a skillet. Add all the vegetables and saute for a few seconds. Next add garlic, chipotle tabasco sauce, worcestershire sauce, soy sauce, lemon juice, cumin powder, chilly powder, salt and pepper to taste. Stir fry all the vegetables on high heat until cooked  but yet crisp. If you do not have chipotle flavored tabasco then you can use regular tabasco with 2 tsp of chipotle powder.

Next take a tortilla, add 1 tbsp of the hot vegetable mixture in the center. Top it with mexican rice, guacamole, salsa, sour cream, lettuce, tomatoes sand cheese. Serve immediately. If you want to present it to your guests you can add all the vegetables  on a sizzler plate and rest of the accompaniments in bowls and let your guests make their own fajitas.

To make this recipe vegan you can omit sour cream and cheese.  If you are a vegan and dont eat avacados omit gaucamole also. You can eat fajitas with fresh salsa.

Preparation time 10 minutes

Cooking time 5 minutes
Ingredients

1. 2 cups American corn
2. 1 large tomato, finely chopped
3. 1 onion, finely chopped
4. 1 bell pepper, finely chopped
5. 4-5 green chillies, finely chopped
6. 2 cloves of garlic, minced
7. 2-3 tablespoons coriander
8. 4 tablespoons olive oil
9. 1-2 tablespoons lime juice
10. 1/2 teaspoon ground black pepper
11. 1/2 teaspoon ground cumin
12. salt to taste

Directions

In a bowl add the corn and add 2 tablespoons of olive oil. Mix well and bake this mixture at 180 degrees for 10 minutes or until roasted lightly. You can omit this step by just heating olive oil and saute the corn for a few minutes but baking enhances the taste.  After the corn cools, in a bowl add the baked corn, tomatoes, onions, bell pepper, chillies,garlic,coriander, remaining olive oil, salt, pepper, cumin power and lime juice. Mix well. Server with tortilla chips, potato chips or pita bread. Can be eaten by itself as a salad too.

Preparation time 10 minutes

Cooking time 5 minutes

Ingredients

1. 2 tomatoes, blanched and peeled
2. 1 onion
3. 2-4 green chillies
4. 6 cloves of garlic
5. 1/3 cup coriander
6. 2 tbsp lemon juice
   
7. salt to taste
8. 1 tsp vinegar

Directions

Cut tomatoes and onions into large cubes. In a blender add tomatoes, onions, garlic, green chillies, coriander, lemon juice and salt. Blend for 2-3 seconds. Remove the mixture in a bowl and add vinegar.   Cool and serve with tortilla chips, potato chips or vegetables of you choice.