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Multiple glass containers filled with sweet potato and shishito pepper hash for high-volume meal prep.
Two-Ingredient Cheesy Corn Tortillas Crispy edges, chewy center, and made with just canned corn and lite mozzarella. Use them as wraps, flatbreads, or eat straight off the tray. Makes 3 tortillas Ingredients 1 can corn, drained very well (about 165 g) 3/4 cup lite mozzarella cheese (about 84 g) Seasonings of choice (salt, garlic powder, paprika, chili powder, etc.) Optional add-ins Thin slice of onion Jalapeño, scallions, or spices of choice Instructions Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain the corn extremely well. Pat dry with paper towels if needed — less moisture = crispier tortillas. Divide the corn into 3 even piles on the baking sheet. Spread each pile into a thin round (about tortilla size). Sprinkle each round evenly with about 1/4 cup lite mozzarella and your desired seasonings. Bake for 18–20 minutes, until edges are golden and the tortillas are set and lightly crisp. Let cool for 2–3 minutes before lifting — they firm up as they cool. Tips If your corn is very moist, bake the corn alone for 5 minutes first, then add cheese and continue baking. For extra crispiness, broil for the last 1–2 minutes. These bend best while warm; they crisp more as they cool.
High protein Mexican potato bowl with chicken, potatoes, cilantro, onion, and cotija cheese
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