Healthy Mexican Trader Joe's Recipes: A Culinary Fiesta for Your Taste Buds

2025-06-24

recipe

Embark on a culinary adventure that harmoniously blends the vibrant flavors of Mexican cuisine with the wholesome ethos of Trader Joe’s. Immerse yourself in a symphony of tantalizing recipes that cater to both your palate and your well-being. From tangy tacos to zesty enchiladas and refreshing salsas, our curated collection of healthy Mexican Trader Joe’s recipes bridges the gap between indulgence and nourishment, inviting you to savor every bite with a guilt-free conscience.

Uncover the secrets to creating mouthwatering Mexican dishes using a treasure-trove of Trader Joe’s ingredients. Our recipes ingeniously incorporate wholesome ingredients such as lean protein sources, nutrient-rich vegetables, and flavorful spices, ensuring that you relish every morsel while nourishing your body. With a focus on freshness, simplicity, and convenience, our recipes empower you to whip up vibrant Mexican feasts in your own kitchen, transforming your meals into celebrations of health and culinary delight.

Prepare to tantalize your taste buds with our carefully curated selection of Mexican recipes that cater to diverse dietary preferences. Whether you adhere to a vegetarian, gluten-free, or low-carb lifestyle, our recipes offer accessible and appetizing options that seamlessly align with your nutritional needs. Embark on a culinary journey where flavor and well-being intertwine, transforming mealtimes into nourishing rituals that leave you feeling energized, satisfied, and utterly delighted.

Quick and Easy Street Corn Dip

Indulge in the vibrant flavors of Mexico with this effortless Street Corn Dip, perfect for any occasion. Whether you’re hosting a party, seeking a quick weeknight snack, or simply yearning for a taste of summer, this dip will tantalize your taste buds with its creamy, savory, and tangy blend.

Ingredients:

1 (15-ounce) can of corn kernels, drained
1 cup of mayonnaise
1/2 cup of sour cream
1/4 cup of chopped fresh cilantro
1 jalapeño pepper, finely minced (optional, for a spicy kick)
1 teaspoon of chili powder
1/2 teaspoon of cumin
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Cotija cheese, for garnish (optional)

Instructions:

In a medium bowl, combine all the ingredients except the cotija cheese. Stir until well combined.
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Before serving, sprinkle with crumbled cotija cheese (if desired) and enjoy with tortilla chips, vegetable crudités, or your favorite dippers.

Health Benefits:

This delightful dip not only satisfies your taste buds but also offers an array of nutritional benefits:

Nutrient	Benefits
Corn	High in fiber, antioxidants, and vitamins
Mayonnaise	Provides healthy fats and eggs (if made with eggs)
Sour cream	Rich in calcium, probiotics, and vitamin D
Cilantro	Packed with antioxidants and anti-inflammatory compounds
Jalapeño (optional)	Contains capsaicin, which boosts metabolism and reduces pain
Chili powder	Loaded with antioxidants and anti-inflammatory properties
Cumin	Aids in digestion, reduces cholesterol, and contains antioxidants

Southwestern Chicken and Rice Skillet

A vibrant skillet filled with savory flavors, this recipe is sure to tantalize your taste buds and warm your soul. Let’s embark on a culinary journey of bold spices, succulent chicken, and fluffy rice, all harmoniously blended in one delectable dish.

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10-ounce) can of diced tomatoes with green chilies
1 (15-ounce) can of black beans, rinsed and drained
1 (15-ounce) can of corn, drained
1 packet (1 ounce) of Trader Joe’s Southwest Seasoning
1 cup long-grain white rice
1 1/2 cups chicken broth
1/4 cup fresh cilantro, chopped (optional)
Sliced avocado, sour cream, and salsa, for serving (optional)

Instructions:

Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until golden brown on all sides. 2. Soften the Veggies: Remove the chicken from the skillet and set aside. Add the onion, green bell pepper, and red bell pepper to the skillet. Cook until softened, about 5 minutes. 3. Add the Flavorful Ingredients: Stir in the tomatoes, black beans, corn, and Southwest Seasoning. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. 4. Prepare the Rice: While the vegetables are simmering, cook the rice according to the package directions in a separate pot. 5. Combine the Ingredients: Once the vegetables are done simmering, return the chicken to the skillet and add the cooked rice. Stir to combine. 6. Simmer and Serve: Pour the chicken broth over the mixture. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the rice is tender and the liquid has been absorbed. Serve immediately, garnished with fresh cilantro if desired. 7. Enhance the Flavor: Serve the skillet with sliced avocado, sour cream, and salsa. These toppings add a refreshing creaminess, tanginess, and extra spice. 8. Add Some Heat: If you’re craving a bit of a spicy kick, add a sprinkle of chili powder or chopped jalapeños to taste. 9. Accompany with Sides: This flavorful skillet pairs well with a variety of sides. Try serving it with a crisp green salad, a warm bowl of tortilla soup, or some freshly baked cornbread. 10. Enjoy the Culinary Creation: Relish the symphony of flavors in each bite. This Southwestern Chicken and Rice Skillet is a hearty and wholesome dish that will transport you to the vibrant streets of Mexico.

Roasted Veggie Quesadillas

Ingredients:

Ingredients	Amount
Trader Joe’s Organic Whole Wheat Tortillas	1 package
Roasted vegetables (such as peppers, onions, zucchini, and mushrooms)	1 1/2 cups
Black beans (canned and rinsed)	1 can (15 ounces)
Cheese (such as cheddar, Monterey Jack, or mozzarella)	1 cup
Trader Joe’s Cilantro & Lime Seasoning Blend	1 tablespoon
Salt and pepper	To taste
Olive oil	For greasing the pan

Instructions:

Preheat your oven to 425°F (220°C). Toss the vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. 2. While the vegetables are roasting, prepare the filling. Mash the black beans with a fork until slightly chunky. Stir in the roasted vegetables, cheese, and seasoning blend. Season with additional salt and pepper to taste. 3. Heat a large skillet over medium heat. Brush one side of each tortilla with olive oil. 4. Place a tortilla on the hot skillet, oiled side down. Top with half of the filling. Sprinkle with extra cheese if desired. 5. Carefully flip the tortilla and cook until the cheese is melted and bubbly and the tortilla is golden brown, about 2-3 minutes per side. 6. Repeat with the remaining tortillas and filling. 7. Cut into wedges and serve immediately with your favorite toppings, such as guacamole, salsa, sour cream, or hot sauce.

Tips:

- For a more flavorful quesadilla, use a variety of roasted vegetables. - Add some heat to the quesadilla by using roasted jalapenos or cayenne pepper. - For a more filling quesadilla, add some cooked ground beef or chicken to the filling. - Don’t overload the tortillas with filling, or they will be difficult to flip and may break. - Serve the quesadillas with your favorite toppings to customize the flavor.

Huevos Rancheros with a Trader Joe’s Twist

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 Tablespoon minced jalapeño pepper (fresh or canned)
1 teaspoon olive oil
2 teaspoons taco seasoning (or more, to taste)
1/2 cup water
2 eggs
1/2 cup shredded Mexican cheese blend
1 avocado, peeled and sliced
Salsa, for serving
Tortillas, for serving (optional)

Instructions

In a large skillet over medium heat, heat olive oil.
Add onion, green bell pepper, red bell pepper, and jalapeño pepper to skillet and cook until softened about 5 minutes.
Add black beans and taco seasoning and stir to combine.
Add water and bring to a boil.
Reduce heat to low and simmer for 10 minutes, or until liquid has been absorbed and beans are heated through.
In a nonstick skillet, cook eggs to your desired doneness.
To serve, spread a layer of black bean mixture on a plate.
Top with an egg.
Sprinkle with shredded cheese and avocado slices.
Serve with salsa and tortillas, if desired.

11. Additional Tips

For a spicier dish, use more jalapeño pepper or add a pinch of cayenne pepper to the bean mixture.
If you don’t have any taco seasoning on hand, you can create your own by combining chili powder, cumin, oregano, and salt.
To make this dish ahead of time, cook the black bean mixture and eggs as directed. Reheat the black bean mixture before serving and cook the eggs fresh.
For a vegan version of this dish, omit the eggs and add an extra 1/2 cup of black beans.
This dish is also a great way to use up leftover rice. Just add 1/2 cup of cooked rice to the skillet with the black beans and other vegetables.
Top this dish with your favorite toppings, such as sour cream, shredded lettuce, or diced tomatoes.

Skillet Nachos with a Healthy Crunch

Ingredients

1 bag (10 oz) frozen sweet corn
1 bag (10 oz) frozen black beans
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
2 jalapeños (seeded and minced, optional)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh tomatoes (optional)
Sour cream and guacamole, for dipping (optional)

Instructions

Heat a large skillet over medium heat.
Add the corn, beans, bell peppers, onion, and jalapeños (if using).
Cook until the vegetables are heated through, about 5 minutes.
Stir in the black beans, corn, cheddar cheese, Monterey Jack cheese, cilantro, and tomatoes (if using).
Cook until the cheese is melted and the mixture is hot and bubbly, about 2 minutes.
Serve immediately with sour cream and guacamole for dipping, if desired.

Tips

* For a spicier nacho, add more jalapeños or use a hotter variety of chili pepper. * To make this recipe vegetarian, omit the black beans. * For a gluten-free nacho, use gluten-free tortilla chips. * Serve these nachos with your favorite toppings, such as salsa, sour cream, guacamole, or pico de gallo.

Additional Healthy Mexican Trader Joe’s Recipes

Tacos with Roasted Sweet Potatoes

These tacos are made with roasted sweet potatoes, black beans, corn, and a simple cilantro lime sauce. They are a healthy and delicious way to enjoy a classic Mexican dish.

Quinoa Burrito Bowls

These burrito bowls are filled with quinoa, black beans, corn, salsa, and your favorite toppings. They are a great way to get a healthy and satisfying meal on the go.

Sheet Pan Chicken Fajitas

These fajitas are made with chicken, bell peppers, onions, and spices. They are cooked on a sheet pan in the oven, making them a healthy and easy meal to prepare.

Black Bean Soup

This soup is made with black beans, corn, tomatoes, and spices. It is a hearty and flavorful soup that is perfect for a cold winter day.

Tres Leches Cake

This cake is made with a moist sponge cake that is soaked in a mixture of milk, condensed milk, and evaporated milk. It is a delicious and decadent dessert that is perfect for any occasion.

Nutrient	Amount per serving
Calories	400
Fat	15 grams
Carbohydrates	50 grams
Protein	20 grams
Fiber	10 grams

Quinoa Burrito Bowls

Ingredients

- 1 cup uncooked quinoa

2 cups water or vegetable broth
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Toppings

- Shredded cheese

Sour cream
Avocado
Salsa
Guacamole

Instructions

Rinse the quinoa in a fine mesh strainer for 1 minute.
In a medium saucepan, combine the quinoa, water or vegetable broth, and olive oil. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes, or until all of the liquid has been absorbed.
Fluff the quinoa with a fork.
Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
Stir in the black beans, corn, tomatoes with green chiles, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until heated through.
To assemble the burrito bowls, divide the quinoa among four bowls. Top with the bean and vegetable mixture, and any desired toppings.

17. Variations

- Use brown rice instead of quinoa.

Add cooked chicken, beef, or tofu to the burrito bowls.
Use different vegetables in the bean and vegetable mixture, such as zucchini, carrots, or mushrooms.
Make a creamy sauce to drizzle over the burrito bowls.
Top the burrito bowls with a fried egg.
Use different toppings to customize the burrito bowls to your liking.

Ingredient	Amount
Quinoa	1 cup
Water or vegetable broth	2 cups
Olive oil	1 tablespoon
Onion	1
Green bell pepper	1
Red bell pepper	1
Black beans	1 (15 ounce) can
Corn	1 (15 ounce) can
Tomatoes with green chiles	1 (10 ounce) can
Chili powder	1 teaspoon
Ground cumin	1/2 teaspoon
Salt	1/4 teaspoon
Black pepper	1/4 teaspoon

Guacamole with Pomegranate and Pepitas

Preparation:

Gather and prep your ingredients: 3 ripe avocados, peeled and pitted; 1/2 cup chopped red onion; 1/4 cup chopped cilantro; 1 jalapeño pepper, seeded and minced (adjust amount for desired spiciness); 1 tablespoon lime juice; 1/4 cup pomegranate seeds; 1/4 cup pepitas, toasted; salt and pepper to taste.
Mash the avocados in a large bowl and season with salt and pepper. Add the red onion, cilantro, jalapeño, lime juice, pomegranate seeds, and pepitas. Mix well until combined.
Taste and adjust seasonings as needed. If desired, add a dollop of sour cream or Greek yogurt for creaminess.
Serve immediately with tortilla chips, grilled chicken, or your favorite Mexican dishes.

Enjoy your healthy and flavorful Guacamole with Pomegranate and Pepitas!

Nutritional Value:

This recipe yields approximately 2 cups of guacamole, which serves 8-10 people as an appetizer.

Each serving (approximately 1/4 cup) contains:

Nutrient	Amount
Calories	120
Fat	10g
Carbohydrates	15g
Protein	2g
Fiber	4g
Vitamin C	10% Daily Value
Potassium	10% Daily Value

This guacamole is a good source of healthy fats, fiber, and antioxidants, making it a nutritious and satisfying snack or appetizer.

Roasted Tomatillo and Avocado Salad

This vibrant and flavorful salad combines the smokiness of roasted tomatillos with the creamy richness of avocados. It’s a refreshing and healthy dish that can be enjoyed as a side or main course.

Ingredients:

* 1 pound tomatillos, cut in half * 1 avocado, peeled, pitted, and diced * 1/2 cup red onion, thinly sliced * 1/4 cup cilantro, chopped * 1/4 cup lime juice * 2 tablespoons olive oil * 1 teaspoon salt * 1/2 teaspoon black pepper

Instructions:

Preheat oven to 400°F (200°C).
Toss tomatillos with olive oil, salt, and pepper.
Spread tomatillos on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
Let tomatillos cool.
In a large bowl, combine tomatillos, avocado, red onion, cilantro, lime juice, and remaining olive oil.
Toss to combine.
Season with salt and pepper to taste.
Serve immediately or refrigerate for later.

Nutritional Information:

Serving size: 1 cup

Nutrient	Amount
Calories	190
Fat	15g
Carbohydrates	15g
Protein	5g
Fiber	5g
Vitamin C	15mg
Potassium	500mg

Ten Ways to Enhance Your Roasted Tomatillo and Avocado Salad:

Add a touch of heat with diced jalapeño or cayenne pepper.
For a sweeter twist, incorporate roasted red peppers or corn.
Boost the protein content with grilled or sautéed chicken or tofu.
Add some crunch with toasted pumpkin seeds or sunflower seeds.
Use a different citrus juice, such as orange or grapefruit juice, for a unique flavor profile.
Swap out red onion for green onion or scallions for a milder flavor.
Add a dollop of sour cream or Greek yogurt for a creamy touch.
Sprinkle on some cotija cheese or crumbled feta for a salty contrast.
Serve it over a bed of mixed greens or quinoa for a more substantial meal.
Drizzle with a balsamic reduction or pomegranate molasses for a sweet and tangy finish.

Ingredients:

For the Turkey Sweet Potato Enchiladas:

1 pound ground turkey
1 medium sweet potato, peeled and grated
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1/2 cup enchilada sauce
1/2 cup shredded cheddar cheese
10 corn tortillas

For the Roasted Tomatillo Salsa:

1 pound tomatillos, husked and halved
2 jalapenos, seeded and chopped
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 cup water

Instructions:

For the Turkey Sweet Potato Enchiladas:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown the ground turkey over medium heat. Drain off any excess grease.
Stir in the sweet potato, onion, garlic, black beans, corn, tomatoes, and enchilada sauce. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with 1/2 cup of the turkey mixture. Roll up the tortillas and place them seam side down in the baking dish.
Top with the remaining enchilada sauce and shredded cheddar cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.

For the Roasted Tomatillo Salsa:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine the tomatillos, jalapenos, onion, garlic, olive oil, salt, and water.
Spread the mixture on a baking sheet and roast for 20-25 minutes, or until the tomatillos are softened and slightly browned.
Let the mixture cool slightly, then transfer to a blender or food processor.
Puree until smooth, then season to taste with additional salt or water as needed.

Serving Suggestions:

* Serve the Turkey Sweet Potato Enchiladas with Roasted Tomatillo Salsa, sliced avocado, and sour cream. * Top with fresh cilantro for an extra burst of flavor. * For a vegetarian option, substitute crumbled tofu for the ground turkey.

Nutritional Information:

* Per serving: 230 calories, 10 grams fat, 25 grams carbs, 13 grams protein * Turkey Sweet Potato Enchiladas: 150 calories, 5 grams fat, 18 grams carbs, 10 grams protein * Roasted Tomatillo Salsa: 80 calories, 5 grams fat, 7 grams carbs, 3 grams protein

Spicy Mango and Avocado Salsa

This vibrant salsa is a perfect burst of flavor and spice, combining the sweetness of ripe mango with the creaminess of fresh avocado. Here’s how to craft this delightful dip:

Ingredients:

Ingredient	Quantity
Mango, chopped	1 cup
Avocado, chopped	1 cup
Red onion, finely chopped	1/2 cup
Cilantro, chopped	1/4 cup
Serrano pepper, minced (remove seeds for less heat)	1/2
Lime juice	2 tablespoons
Salt and black pepper	To taste

Instructions:

In a large bowl, combine the chopped mango, avocado, red onion, cilantro, minced serrano pepper, lime juice, salt, and black pepper.
Gently mix until all ingredients are well combined.
Serve immediately as a dip with your favorite tortilla chips or as a topping for tacos, burritos, or salads.

Additional Tips:

For a sweeter salsa, use ripe mango and reduce the amount of serrano pepper.
To add a bit of extra heat, add more serrano pepper or use a hotter variety.
If you don’t have cilantro, you can substitute fresh parsley.
To make the salsa ahead of time, combine all ingredients except the avocado. Store the salsa in the refrigerator for up to 3 days. When ready to serve, add the chopped avocado and mix.

Mexican Superfood Smoothie

Kick-start your day with this vibrant and nutrient-packed smoothie that combines the flavors of Mexico with the benefits of superfoods. This refreshing beverage is perfect for a quick breakfast, post-workout recovery, or a midday energy boost.

Ingredients:

1 cup frozen mango chunks
1/2 cup frozen pineapple chunks
1/4 cup plain Greek yogurt
1/4 cup chia seeds
1/2 banana
1/2 teaspoon ground cinnamon
1 tablespoon honey
3/4 cup unsweetened almond milk
1/4 cup water (add more if desired for a desired consistency)

Instructions:

Add all ingredients to a blender and blend until smooth and creamy.
Adjust liquid as needed for desired consistency.
Pour into a glass and enjoy immediately.

Nutritional Value:

Nutrient	Amount per Serving
Calories	250
Protein	25 grams
Carbohydrates	50 grams
Fat	5 grams
Fiber	15 grams
Vitamin C	50% of daily value
Potassium	400 mg
Calcium	300 mg
Iron	3 mg
Antioxidants	High

Benefits:

Packed with Antioxidants: Mangoes and pineapples are rich in antioxidants, which protect the body from cellular damage.
High in Fiber: Chia seeds and bananas provide ample fiber, promoting digestive health, satiety, and blood sugar regulation.
Supports Heart Health: Greek yogurt and almond milk are good sources of heart-healthy fats and protein.
Boosts Immunity: Vitamin C and pineapple’s bromelain enzyme support the immune system.
Anti-Inflammatory: Cinnamon has anti-inflammatory properties, benefiting overall health.
Energizing: Honey and fruit provide natural energy without causing a sugar crash.
Versatile: This smoothie can be easily customized to suit your preferences. Try adding spinach for an extra dose of greens, or cacao powder for a chocolatey twist.

Tips:

Use frozen fruit for a thicker and colder smoothie.
If you don’t have Greek yogurt, use regular yogurt and add a dash of honey for sweetness.
Add more water for a thinner consistency or more chia seeds for a thicker consistency.
Top with fresh fruit or granola for extra flavor and crunch.
Enjoy as is or blend with a scoop of protein powder for added nutrition.

Healthy Chicken and Avocado Burrito Bowls

Ingredients:

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 avocado, sliced
1 cup chopped tomatoes
1/2 cup chopped cilantro
Lime wedges, for serving

Instructions:

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the chicken breasts, olive oil, chili powder, cumin, salt, and pepper. Mix well to coat.
Place the chicken breasts on a baking sheet and bake for 20 minutes, or until cooked through.
Let the chicken cool slightly, then chop into bite-sized pieces.
In a large bowl, combine the chicken, onion, green bell pepper, red bell pepper, black beans, corn, avocado, tomatoes, and cilantro. Stir to combine.
Divide the mixture into four bowls and serve with lime wedges.

Tips:

For a spicier burrito bowl, add a dash of cayenne pepper to the chicken seasoning.
To make the burrito bowls ahead of time, prepare all of the ingredients and store them in separate containers in the refrigerator. When ready to serve, simply assemble the bowls and enjoy.
Feel free to add or remove ingredients to fit your taste preferences. Some other healthy additions include brown rice, quinoa, shredded cheese, or salsa.

Nutritional Information:

One serving of this recipe contains approximately:

Calories: 350
Protein: 30 grams
Fat: 15 grams
Carbohydrates: 40 grams
Fiber: 10 grams

Variations:

Chicken Taco Burrito Bowls: Substitute ground chicken for the chicken breasts and season with taco seasoning.
Shrimp Burrito Bowls: Grill or sauté shrimp and add it to the burrito bowls.
Vegetarian Burrito Bowls: Omit the chicken and add extra beans, vegetables, or tofu.
Breakfast Burrito Bowls: Add scrambled eggs and breakfast meats to the burrito bowls.
Deconstructed Burrito Bowls: Serve all of the ingredients separately in small bowls and let everyone assemble their own burrito bowls.

Troubleshooting:

My burrito bowls are too dry. Add more moisture by using a blender to puree some of the beans or vegetables.
My burrito bowls are too bland. Add more spices to taste. You can also add a squeeze of lime juice or a dollop of salsa.
My burrito bowls are not filling enough. Add more protein by adding more chicken, beans, or tofu. You can also add more carbohydrates by adding brown rice or quinoa.

Additional Tips:

For a quick and easy meal, use rotisserie chicken from the grocery store.
To save time, chop the vegetables in advance and store them in the refrigerator.
Make a large batch of burrito bowls on the weekend and reheat them throughout the week for quick and easy meals.
Get creative with the toppings! Some ideas include salsa, sour cream, guacamole, Pico de Gallo, and shredded cheese.

Salsa Verde Shrimp Tacos

Enjoy the flavors of Mexican cuisine with these healthy and convenient recipes from Trader Joe’s.

Salsa Verde Shrimp Tacos

Ingredients:

1 pound uncooked shrimp, peeled and deveined
1 package Trader Joe’s Salsa Verde Sauce
1 tablespoon olive oil
1 lime, cut into wedges
12 small corn tortillas
Toppings of your choice (e.g., shredded cabbage, pico de gallo, cilantro, cheese)

Instructions:

Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook for 3-4 minutes per side, or until fully cooked.
Stir in the Salsa Verde Sauce and heat through.
Warm the tortillas in the microwave or on a grill.
Assemble the tacos by placing the shrimp mixture on the tortillas and adding your desired toppings.
Serve immediately with lime wedges for additional flavor.

Salsa Verde Shrimp Tacos with Roasted Sweet Potatoes

Ingredients:

1 pound uncooked shrimp, peeled and deveined
1 package Trader Joe’s Salsa Verde Sauce
1 tablespoon olive oil
1.5 pounds sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small corn tortillas

Instructions:

Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and browned.
While the sweet potatoes are roasting, cook the shrimp and prepare the Salsa Verde Sauce according to the instructions in the “Salsa Verde Shrimp Tacos” section.
Assemble the tacos by placing the shrimp mixture on the tortillas and topping with the roasted sweet potatoes.
Serve immediately.

Salsa Verde Shrimp Tacos with Black Bean Corn Salad

Ingredients:

1 pound uncooked shrimp, peeled and deveined
1 package Trader Joe’s Salsa Verde Sauce
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1/2 cup chopped red onion
1/2 cup chopped cilantro
Juice of 1 lime
12 small corn tortillas

Instructions:

Cook the shrimp and prepare the Salsa Verde Sauce according to the instructions in the “Salsa Verde Shrimp Tacos” section.
In a large bowl, combine the black beans, corn, red onion, and cilantro.
Add the lime juice and toss to combine.
Assemble the tacos by placing the shrimp mixture on the tortillas and topping with the black bean corn salad.
Serve immediately.

Salsa Verde Shrimp Tacos with Avocado Salsa

Ingredients:

1 pound uncooked shrimp, peeled and deveined
1 package Trader Joe’s Salsa Verde Sauce
1 tablespoon olive oil
1 ripe avocado, pitted and diced
1/2 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 lime
12 small corn tortillas

Instructions:

Cook the shrimp and prepare the Salsa Verde Sauce according to the instructions in the “Salsa Verde Shrimp Tacos” section.
In a medium bowl, combine the avocado, red onion, cilantro, and lime juice.
Season with salt and pepper to taste.
Assemble the tacos by placing the shrimp mixture on the tortillas and topping with the avocado salsa.
Serve immediately.

Tips for Making the Best Salsa Verde Shrimp Tacos

Use fresh shrimp for optimal flavor and texture.
Don’t overcook the shrimp, as they will become tough.
Make sure the Salsa Verde Sauce is heated through before serving.
Warm the tortillas before assembling the tacos for better flexibility and easier eating.
Offer a variety of toppings to allow your guests to customize their tacos.
Serve the tacos immediately for the best flavor and texture.
Leftover tacos can be stored in the refrigerator for up to 2 days. Reheat them in the microwave or on a grill before serving.
For a healthier option, use whole-wheat tortillas or lettuce wraps instead of corn tortillas.
Add a side of your favorite Mexican rice or beans for a complete meal.
Enjoy these delicious tacos with a cold Mexican beer or a refreshing margarita.

Mexican Stuffed Portobello Mushrooms

Indulge in the tantalizing flavors of Mexico with these wholesome and flavorful stuffed portobello mushrooms from Trader Joe’s. Whether you’re hosting a fiesta or simply craving a healthy and satisfying meal, this recipe will transport you to culinary bliss.

Ingredients:

4 large portobello mushroom caps
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped zucchini
1/2 cup chopped corn
1/2 cup chopped black beans, rinsed and drained
1/4 cup Trader Joe’s Taco Seasoning
1/2 cup Trader Joe’s Tomato Salsa
1/2 cup shredded cheese (Mexican blend or cheddar)
Fresh cilantro, for garnish

Instructions:

Preheat oven to 375°F (190°C).
Remove the stems from the portobello mushrooms and discard.
Brush the mushroom caps with olive oil.
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 2-3 minutes.
Add the bell pepper and zucchini and cook until softened, about 4-5 minutes.
Stir in the corn and black beans and cook until heated through, about 2-3 minutes.
Add the Taco Seasoning and cook for 1 minute, stirring constantly.
Stir in the Tomato Salsa and cook until heated through, about 2 minutes.
Divide the filling evenly among the mushroom caps.
Top with shredded cheese and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve immediately.

Nutritional Information:

Serving Size:	1 stuffed portobello mushroom
Calories:	250
Fat:	10g
Carbohydrates:	30g
Protein:	15g
Fiber:	5g

Tips:

For a more intense flavor, marinate the mushrooms in the Taco Seasoning and Tomato Salsa overnight in the refrigerator.
Use a variety of vegetables in the filling, such as mushrooms, squash, and sweet potatoes.
Add a dollop of sour cream or guacamole for additional richness.
Serve with a side of brown rice or quinoa for a complete meal.

Additional Notes:

These stuffed portobello mushrooms are a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
They are a great way to use up leftover vegetables and beans.
These mushrooms are also a perfect meal prep option, as they can be made ahead of time and reheated when ready to eat.

Chicken and Zucchini Quesadillas

Who doesn’t love a warm, gooey quesadilla? This recipe takes the classic dish up a notch with the addition of tender chicken and flavorful zucchini. With only a few simple ingredients, you can have a delicious and satisfying meal in no time.

Serves: 2

Total Time: 20 minutes

Ingredients:

1 boneless, skinless chicken breast, cooked and shredded
1 medium zucchini, thinly sliced
1 cup Trader Joe’s Mexican Style Blend Cheese
4 flour tortillas (6 inches)
Oil, for greasing the pan
Optional: salsa, sour cream, or guacamole for dipping

Instructions:

Heat a large skillet over medium heat.
Add the zucchini and cook until softened and slightly browned, about 5 minutes.
Add the shredded chicken and cook until warmed through, about 2 minutes.
Sprinkle half of the cheese over the zucchini and chicken mixture.
Place a tortilla in the skillet and top with half of the cheese mixture.
Fold the tortilla in half and cook until the cheese is melted and bubbly and the tortilla is golden brown, about 2 minutes per side.
Repeat steps 5-6 with the remaining tortilla and filling.
Serve immediately with your favorite toppings.

Additional Tips:

For a crispier quesadilla, cook it over higher heat.
You can add other vegetables to this recipe, such as bell peppers, onions, or mushrooms.
If you don’t have cooked chicken, you can cook a chicken breast in the skillet before adding the zucchini.
Quesadillas can be made ahead of time and reheated in the microwave or oven.

Black Bean and Quinoa Stuffed Peppers

These vegan and gluten-free stuffed peppers are a delicious and healthy meal option. They’re packed with protein and fiber, and they’re a great way to use up leftover quinoa.

Ingredients

* 6 bell peppers * 1 cup cooked quinoa * 1 can (15 ounces) black beans, rinsed and drained * 1 cup Trader Joe’s Organic Corn * 1/2 cup chopped onion * 1/2 cup chopped green bell pepper * 1/2 cup chopped red bell pepper * 1 teaspoon chili powder * 1 teaspoon cumin * 1/4 teaspoon salt * 1/4 teaspoon black pepper * 1/2 cup shredded cheese (optional) * 1/4 cup chopped cilantro

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Cut the tops off the bell peppers and remove the seeds and ribs.
In a large bowl, combine the quinoa, black beans, corn, onion, green bell pepper, red bell pepper, chili powder, cumin, salt, and black pepper.
Stuff the bell peppers with the quinoa mixture.
Sprinkle the cheese on top of the peppers (if desired).
Bake for 30-35 minutes, or until the peppers are tender and the quinoa is cooked through.
Sprinkle the cilantro on top of the peppers before serving.

Nutritional Information

Per serving: 280 calories; 10 grams fat; 10 grams fiber; 15 grams protein

Tips

* You can use any type of bell pepper you like. * If you don’t have any cooked quinoa, you can cook 1 cup of quinoa according to the package directions. * You can add other vegetables to the stuffing, such as chopped zucchini, carrots, or mushrooms. * You can also add a bit of chopped jalapeno pepper to the stuffing for a little extra spice. * If you don’t have any shredded cheese, you can use crumbled feta cheese or goat cheese. * Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

46. Variations

There are many different ways to vary this recipe to suit your taste. Here are a few ideas:

Use different types of beans, such as pinto beans, kidney beans, or chickpeas.
Add different vegetables to the stuffing, such as chopped zucchini, carrots, or mushrooms.
Use different spices to flavor the stuffing, such as chili powder, cumin, paprika, or oregano.
Add a bit of chopped jalapeno pepper to the stuffing for a little extra spice.
Use different types of cheese to top the peppers, such as shredded cheddar cheese, mozzarella cheese, or feta cheese.
Add a dollop of sour cream or guacamole to each pepper before serving.

47. Serving Suggestions

These stuffed peppers can be served as a main course or a side dish. They’re also a great option for a potluck or party. Here are a few serving suggestions:

Serve the stuffed peppers with a side of rice or beans.
Serve the stuffed peppers with a dollop of sour cream or guacamole.
Serve the stuffed peppers with a side salad.
Serve the stuffed peppers at a potluck or party.

48. Make-Ahead Instructions

These stuffed peppers can be made ahead of time and reheated when you’re ready to serve. Here are the instructions:

Prepare the stuffed peppers according to the recipe.
Allow the peppers to cool completely.
Wrap the peppers in plastic wrap and refrigerate for up to 3 days.
When you’re ready to serve, preheat the oven to 375 degrees F (190 degrees C).
Unwrap the peppers and place them on a baking sheet.
Bake the peppers for 20-25 minutes, or until they’re heated through.

49. Freezing Instructions

These stuffed peppers can also be frozen. Here are the instructions:

Prepare the stuffed peppers according to the recipe.
Allow the peppers to cool completely.
Wrap the peppers in plastic wrap and freeze for up to 3 months.
When you’re ready to serve, thaw the peppers in the refrigerator overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Unwrap the peppers and place them on a baking sheet.
Bake the peppers for 30-35 minutes, or until they’re heated through.

50. Other Trader Joe’s Recipes

If you’re looking for more healthy Trader Joe’s recipes, here are a few of our favorites:

Trader Joe’s Chicken and Vegetable Stir-Fry
Trader Joe’s Salmon Burgers
Trader Joe’s Quinoa Salad with Roasted Vegetables
Trader Joe’s Black Bean Burgers
Trader Joe’s Vegetable Fried Rice

Recipe	Calories	Fat	Fiber	Protein
Black Bean and Quinoa Stuffed Peppers	280	10g	10g	15g
Chicken and Vegetable Stir-Fry	300	15g	7g	20g
Salmon Burgers	350	20g	5g	25g
Quinoa Salad with Roasted Vegetables	400	15g	10g	20g
Black Bean Burgers	250	10g	8g	15g
Vegetable Fried Rice	300	15g	5g	15g

Healthy Mexican Trader Joe’s Recipes

Trader Joe’s is a great place to find healthy and affordable ingredients for Mexican recipes. Their wide selection of produce, beans, and spices makes it easy to create delicious and nutritious meals. Here are a few of our favorite healthy Mexican Trader Joe’s recipes:

Taco Salad:

Ingredients:
1 pound ground turkey
1 packet taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 cup shredded cheddar cheese
1 cup chopped tomatoes
1/2 cup chopped onion
1/4 cup chopped cilantro
Tortilla chips, for serving

Instructions:

Brown the ground turkey in a skillet over medium heat. Drain any excess fat.
Add the taco seasoning to the ground turkey and cook according to package directions.
In a large bowl, combine the ground turkey, black beans, corn, cheese, tomatoes, onion, and cilantro. Stir to combine.
Serve the taco salad over tortilla chips.

Chicken Enchiladas:

Ingredients:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 packet enchilada seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 cup shredded cheddar cheese
12 corn tortillas
Enchilada sauce, for serving

Instructions:

Preheat the oven to 375 degrees F (190 degrees C).
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
Add the enchilada seasoning to the chicken and cook according to package directions.
Shred the chicken and add it to a large bowl. Add the black beans, corn, cheese, and tortillas. Stir to combine.
Spread some of the enchilada sauce in the bottom of a 9x13 inch baking dish. Fill the tortillas with the chicken mixture and roll them up. Place the enchiladas in the baking dish seam side down.
Pour the remaining enchilada sauce over the enchiladas and bake for 20 minutes, or until the enchiladas are heated through.
Serve the enchiladas with additional enchilada sauce, if desired.

Black Bean Tacos:

Ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
12 corn tortillas
Toppings of your choice, such as shredded cheese, salsa, guacamole, and sour cream

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened about 5 minutes.
Add the black beans, chili powder, cumin, salt, and black pepper to the skillet and cook for 5 minutes more, or until the beans are heated through.
Warm the tortillas in a microwave or on a griddle.
Fill the tortillas with the black bean mixture and top with your desired toppings.