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30 Minutes or Less

Mango Habanero Salsa

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Mango habanero salsa in a bowl with a spoon, surrounded by cilantro, habanero peppers, limes, and chips.

This mango habanero salsa strikes the perfect balance between sweet and spicy! Ripe, juicy mangoes create the perfect base for this fun and flavorful salsa. This easy dip requires just 5 ingredients and takes only a few minutes to throw together. Prep a double (or heck, a triple!) batch of this mango habanero salsa for your next party as an exciting new recipe everyone will love – beware of double-dippers!

Mango habanero salsa in a bowl with a spoon, surrounded by cilantro, habanero peppers, limes, and chips.

The Story Behind This Recipe

I honestly only discovered mango salsa last year. Like I knew it existed, but never bothered to try it. To me, salsa had to always consist of mainly some type of tomato. And not to say that a tomato-based salsa isn’t still incredible, but this mango salsa is truly something else! It’s that perfect sweet and salty combo that makes my tastebuds dance. And to top it all off, we add just a hint of spice in there. Let me tell you, the only thing better than sweet and salty is sweet, SPICY, and salty! It’s a total game changer.

In this mango habanero salsa we get that delicious sweetness from juicy, ripe mangos, then add in the savory with some lime, cilantro, and lemon juice, THEN round it all out with a spicy kick from finely chopped habaneros. The fun thing about this salsa is that you can totally customize it to your taste and spice level. I use just half of a habanero to give this salsa that spicy almost smokey flavor without lighting my mouth on fire ?. But if you enjoy that burning sensation (RESPECT) go ahead and dice up an entire habanero. Though on the other end of things, if you reach for the “mild” salsa jar at the store then you can simply use just a quarter of a habanero in this mango habanero salsa!

What You Need To Make Mango Habanero Salsa

Mango – To know if your mangoes are ripe enough for this salsa, give it a gentle squeeze. If the mango is slightly soft, but not too squishy then it’s ready to go in this mango habanero salsa! You’re free to dice your mangoes however big or small you’d like for this recipe. And if you want a more pureed-style salsa, throw the diced mango in a few processor and give it a few pulses before mixing in the other ingredients.

Habanero – These teeny tiny little orange peppers pack a MAJOR punch. Be very careful when handling these peppers, avoid touching your face and especially your eyes during and after chopping. It’s also important that you finely chop the habaneros for this mango habanero salsa. Finely chopped peppers will be more evenly dispersed creating a perfectly subtle flavor rather than overwhelming your tastebuds by biting into larger pieces.

Adjust This Mango Habanero Salsa to Your Spice Level

Mild – Use 1/4 of a habanero pepper and be sure to dice it extra fine for your salsa.

Medium – Use 1/2 of a habanero pepper in your salsa, give it a taste then add more habanero as desired.

Hot – Go ahead, throw that entire habanero in your salsa, I admire your braveness!

Mango Habanero Salsa
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Mango Habanero Salsa

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

2

servings
Total time

5

minutes

This mango habanero salsa strikes the perfect balance between sweet and spicy! Ripe, juicy mangoes create the perfect base for this fun and flavorful salsa. This easy dip requires just 5 ingredients and takes only a few minutes to throw together. Prep a double (or heck, a triple!) batch of this mango habanero salsa for your next party as an exciting new recipe everyone will love – beware of double-dippers!

Ingredients

  • 1 cup diced mango

  • 1/2 habanero pepper, finely diced

  • 1/4 cup cilantro, chopped

  • 1 tablespoon lime juice

  • 1/2 teaspoon salt

Directions

  • Add all ingredients to a bowl and stir to combine.
  • Cover and let chill in the fridge until ready to serve!

Notes

  • If you’d prefer a pureed salsa, add all ingredients to a food processor and give it a few pulses until you achieve your desired consistency.

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30 Minutes or Less

Burrito Bowls (GF/DF)

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Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
  • Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
  • Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.
Burrito Bowls (GF/DF)
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Burrito Bowls (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Ingredients

  • For the bowls:

  • 1 Cup Uncooked Rice, see Notes

  • 1 Pound Ground Beef, see Notes

  • 1 Packet Taco Seasoning

  • 1 (15-Ounce) Can Black Beans

  • 3 Cups Shredded Romaine Lettuce, see Notes

  • For the pico de gallo:

  • 1 Cup Grape Tomatoes, sliced

  • 1/2 White Onion, finely chopped

  • 1 Small Jalapeño, ribs and seeds removed, finely chopped

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

  • 3 Tablespoons Fresh Cilantro, chopped

  • For the guacamole:

  • 2 Ripe Avocados

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Lime Juice

  • 2 Tablespoons Fresh Cilantro, chopped

  • 1/4 Cup Tomatoes, sliced

  • 3/4 Teaspoon Salt

  • For the chipotle cashew cream:

  • 1 Cup Cashews, raw and unsalted

  • 1/2 Cup Water

  • 3 Tablespoons Olive Oil

  • 1 Chipotle In Adobo

  • 1 Garlic Clove

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

Directions

  • Cook your rice according to the package instructions.Burrito Bowls Process Photo 1
  • Cook your ground beef according to the taco seasoning packet instructions.Burrito Bowls Process Photo 2
  • Add all pico de gallo ingredients to a bowl and stir to combine.Burrito Bowls Process Photo 3
  • Add all guacamole ingredients to a bowl and mash avocado until smooth.Burrito Bowls Process Photo 4
  • Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.Burrito Bowls Process Photo 5
  • Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

  • Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
  • Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
  • Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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Dairy-Free

Paleo Enchilada Casserole

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Paleo Enchilada Casserole Recipe

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.
Paleo Enchilada Casserole
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Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

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