Name: Sheet Pan Nachos
Ingredients: 12 corn tortillas, quartered; 3 tbsp avocado oil; 1 tsp kosher salt; 1/2 tsp taco seasoning; 2 cups shredded Mexican blend cheese; 1 cup shredded pork carnitas; 1 can black beans, drained and rinsed; 1 large roma tomato, seeded and diced; 2 green onions, sliced thin; 1 small yellow bell pepper; 2 avocados, sliced; 1/4 cup chopped cilantro; 1 jalapeño, sliced (optional)

Mexican Banana Bread Pudding

Print Recipe

Author: Roni Proter
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 6 1x

Ingredients

Units Scale

2 cups heavy cream (or banana milk)
1 challah bread loaf cubed into 1-inch cubes
1/3 cup honey
1 tbsp Mexican vanilla
3 large eggs
3 large egg yolks
1 tsp cinnamon
2 bananas, one sliced
1/3 cup granulated sugar
Butter for greasing the pan
Powdered sugar, optional for dusting

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Instructions

In a large mixing bowl, whisk the eggs and egg yolks.
Add the cream, honey, vanilla and cinnamon and whisk until the honey dissolves
In a small mixing bowl, mash one banana and add it to the large mixing bowl
Add the cubed bread, toss in the mixture and allow to soak for at least 30 minutes or overnight
Grease one large baking dish or six small ramekins and pour the bread pudding mixture into the baking dish. Sprinkle with sugar and bake at 350 for 40 minutes for one large baking dish or 20 minutes for individual ramekins. Cool slightly and top with the other banana, sliced and dust with powdered sugar, if desired.

Find it online: https://dinnerreinvented.com/recipes/mexican-recipes-for-tacos-nachos-margaritas-and-dessert-for-cinco-de-mayo/