Latin
Flavors.

Ingredients

• 3 large eggs
• ½ cup black beans, drained + rinsed
• ¼ cup salsa verde (or salsa roja)
• ¼ cup fire-roasted tomatoes
• 2 tbsp crumbled cotija or feta
• 2 tbsp diced red onion
• 1 tbsp chopped cilantro
• ¼ avocado, sliced
• 1 tsp olive or avocado oil
• Pinch smoked paprika + salt

Directions

1. Heat oil in a small skillet over medium heat.
2. Add black beans + fire-roasted tomatoes. Warm 2 minutes, mashing beans lightly with the back of a spoon.
3. Push bean mix to one side. Crack eggs into the empty side. Cook sunny-side up or over-easy, 3–4 minutes.
4. Slide bean mix into a bowl. Top with eggs.
5. Spoon salsa verde around the eggs. Sprinkle cotija, red onion, cilantro, and paprika.
6. Finish with sliced avocado and a squeeze of lime. Eat immediately — that runny yolk over the beans is the whole point.

Ingredients

• 1 lb boneless skinless chicken breast (or 3 cups rotisserie, shredded)
• 1 can (14 oz) fire-roasted tomatoes
• 2 chipotle peppers in adobo + 1 tbsp adobo sauce
• ½ white onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp cumin + 1 tsp oregano
• 1 tsp olive oil
• 2 microwave brown rice pouches (or 3 cups cooked rice)
• ½ cup black beans, warmed
• ½ avocado, sliced
• 3 tbsp cotija or feta
• Cilantro + lime wedges to finish

Directions

1. If using raw chicken: poach in salted water 12 minutes, then shred with two forks. (Rotisserie? Skip to step 2.)
2. In a blender or food processor, blitz fire-roasted tomatoes, chipotles, adobo sauce, garlic, cumin, oregano until smooth.
3. Heat oil in a skillet over medium. Add onion and sauté 3 minutes until soft.
4. Pour in the sauce. Simmer 5 minutes.
5. Add shredded chicken. Stir to coat and let simmer 3 more minutes until sauce clings.
6. Microwave rice pouches. Divide between 3 bowls with warmed black beans.
7. Top each bowl with tinga chicken, avocado, cotija, cilantro, and a big squeeze of lime.
8. Store extras in glass containers 4 days — reheat covered, 90 seconds in microwave.

Ingredients

• 1 lb flank or skirt steak
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large white onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive or avocado oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chipotle powder (adjust for heat)
• Juice of 1 lime
• Cilantro + lime wedges for serving
• Optional: 4 warm corn tortillas

Directions

1. Pat steak dry. Season both sides with chili powder, smoked paprika, cumin, chipotle powder, and a good pinch of salt.
2. Heat oil in a large cast-iron or stainless skillet over high heat until smoking.
3. Sear steak 3–4 minutes per side for medium-rare (or 5 min per side for medium). Transfer to a plate, tent with foil, rest 8 minutes.
4. In the same skillet, add peppers and onion. Sear 5–6 minutes, stirring occasionally — you want char, not a stir-fry.
5. Add garlic, toss 30 seconds, then squeeze in lime juice and scrape up the browned bits.
6. Slice steak thin, against the grain.
7. Pile steak on top of peppers in the skillet. Shower with cilantro.
8. Serve straight from the pan with lime wedges + warm corn tortillas on the side.

Ingredients

• 1 cup low-fat cottage cheese (2%)
• ½ cup fresh or frozen corn kernels
• 2 tbsp crumbled cotija or feta
• 1 tbsp finely chopped cilantro
• 1 tsp Tajín seasoning (plus more for finish)
• Juice of ½ lime
• 1 tbsp diced red onion
• Pinch of chipotle powder
• For dipping: cucumber rounds, bell pepper strips, or tortilla chips

Directions

1. Char the corn: heat a dry skillet over high heat. Add corn and cook 3–4 minutes, stirring once, until kernels have blistered dark spots. Set aside to cool 1 minute.
2. Blend cottage cheese in a food processor 30 seconds until smooth and creamy.
3. Scrape into a bowl. Fold in charred corn, cotija, cilantro, Tajín, red onion, and lime juice.
4. Taste and adjust: more lime for brightness, more Tajín for tang, chipotle for heat.
5. Transfer to serving bowl. Sprinkle extra cotija + Tajín on top.
6. Serve with cucumber rounds, bell pepper strips, or a small handful of tortilla chips.

Ingredients

• ½ cup rolled oats
• ¼ cup Greek yogurt (plain)
• 1 scoop vanilla whey protein powder
• 3 tbsp light coconut milk
• 3 tbsp evaporated fat-free milk (or regular milk)
• 1 tsp honey (or maple syrup)
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• 1 tsp chia seeds
• Optional topping: 1 tbsp Greek yogurt whipped + a dusting of cinnamon

Directions

1. In a jar or container with a lid: combine oats, Greek yogurt, whey protein, coconut milk, evaporated milk, honey, vanilla, cinnamon, and chia seeds.
2. Stir well until fully combined and the whey has dissolved smoothly.
3. Seal and refrigerate at least 6 hours, ideally overnight.
4. In the morning, stir once and check consistency. Splash more milk if it's too thick.
5. Spoon into a bowl or eat straight from the jar.
6. Top with a dollop of whipped Greek yogurt and a dusting of cinnamon for that classic tres leches finish.
7. Keeps 3 days refrigerated — batch two or three jars on Sunday for the week.