Burnaby Community Kitchens

  Guacamole serves 4 Get Recipe A tried and true guacamole recipe that's easy to make, uses fresh ingredients and is loaded with flavor. It's the best guacamole dip hands down. Ingredients: 3 ripe avocados ½ small onion, finely diced 2 roma tomatoes, diced   3 tablespoons finely chopped cilantro 1 jalenpeno pepper, finely diced 2 garlic cloves, minced 1 lime, juiced ½ teaspoon salt Directions: Slice the avocados in half, remove the pit, and scoop into a mixing bowl.  Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed. Serve the guacamole with tortilla chips or with burritos.  Enjoy! Adapted from downshiftology.com

  Easy bean burritos serves 8 Get Recipe When you are short on time, these Bean Burritos make a quick and healthy dinner option that can be on the table in less than 15 minutes. They are also great to prep in advance and store in the freezer for a quick lunch on the go or at home.    Ingredients ▢ 2 cups refried pinto beans (one 15 ounce can) or 2 cups of any cooked, mashed beans ▢ 1 cup pumpkin puree  ▢ 1 tablespoon  taco seasoning /spice   ▢ 8  burrito sized tortillas (8-10 inch tortillas) ▢ 1 cup shredded cheddar cheese or Mexican blend Instructions Place the beans into a large bowl. If using canned refried beans, use a microwave safe bowl and heat for 1 minute. This will make the beans easier to mix with the remaining ingredients. Add the pumpkin puree and taco seasoning to the mixture and mix until well combined. Spread ¼-1/3 cup mixture on each tortilla and sprinkle with 2 tablespo...

  Salsa – Pico de Gallo yield: 4 cups Get Recipe Ingredients: 1 cup finely chopped white onion (about 1 small onion) 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup fresh lime juice ¾ teaspoon fine sea salt, more to taste 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped ½ cup finely chopped fresh cilantro (about 1 bunch) 1 diced avocado (optional)     Directions: In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.  Pico de gallo keep...

  Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party. printer-friendly recipe YIELD 12 to 16 tortillas     INGREDIENTS 1 ½   cups masa harina ¼   teaspoon salt 2   tablespoons vegetable oil, lard or butter   About 1 cup hot water, or more as needed   Flour for kneading   PREPARATION Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly f...

  These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream printer-friendly recipe  TOTAL TIME:  Prep/Total Time: 30 min. yield 8 Ingredients 2 tablespoons canola oil 3 cups shredded cabbage 1 medium sweet red pepper, julienned 1 medium onion, halved and sliced 2 teaspoons sugar 1 can (15 ounces) black beans, rinsed and drained 1 cup salsa 1 can (4 ounces) chopped green chiles 1 teaspoon minced garlic 1 teaspoon chili powder 1/4 teaspoon ground cumin 8 taco shells, warmed 1/2 cup shredded cheddar cheese 1 medium ripe avocado, peeled and sliced Directions 1.  In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. 2.  Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, abou...

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD! printer-friendly recipe YIELD:  6 SERVINGS PREP TIME:  1 HOUR 15 MINUTES COOK TIME:  15 MINUTES TOTAL TIME:  1 HOUR 30 MINUTES   INGREDIENTS: 2 tablespoons reduced sodium soy sauce 2 tablespoons freshly squeezed lime juice 2 tablespoons canola oil, divided 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 1/2 pounds skirt steak, cut into 1/2-inch pieces 12 mini flour tortillas, warmed 3/4 cup diced red onion 1/2 cup chopped fresh cilantro leaves 1 lime, cut into wedges DIRECTIONS: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.   In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.   Heat remaining 1 tables...

  The classic at its best. Treat your family to the easiest taco around with Old El Paso™ - a brand of seasonings and taco shells found in every supermarket. printer-friendly recipe 15 Minutes Prep 20 Minutes Total 6 Servings INGREDIENT LIST 1 box (12 count) Old El Paso™ taco shells 1 lb (500 g) lean ground beef 2/3 cup (150 mL) water 1 package (24 g) Old El Paso™ taco seasoning mix PREPARATION Heat taco shells as directed on box. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Spoon beef into taco shells. EXPERT TIPS For a dinner your family will love, top these tacos with shredded lettuce, chopped tomato and shredded Cheddar cheese!