Tag Archives: gluten free mexican food

Mexican Baked Fish

It’s come to my attention that I’ve not been blogging for a while.

More than a  month to be precise.

But I’ve not been neglecting my gluten free duties. I’ve still been finding out the easiest way to make things and still trying out different gluten free products out there [there’s plenty of reviews coming up real soon!].

The reason I’ve been M.I.A is because I’ve started work experience. It’s been so damn hard trying to find work that the longer I was out of it, the less confident I was becoming. However, the lovely people from Remploy have given me some work experience around their offices and I absolutely love it! Although I’m absolutely knackered when I get home from work –  sheesh!

Anyhow back to some gluten free cooking!

As some of you may know, I love my Mexican food but because I eat it more than once a week I was getting slightly tired of the usual Mexican grub I rustle up. So putting my ‘cooking hat’ on I came across a yummy and easy Mexican recipe that I’ve never tried before: Mexican baked fish!

I cant’ remember where or when I saw this recipe, but I had found it scribbled down in one of my notebooks! It’s so simple to make, you need hardly any ingredients and involves one of my staples for any Mexican food: Discovery Seasoning Packs.

I love them! Not only are they pretty cheap, include the necessary Mexican spices but they’re also certified gluten free! Usually I only use 1/2 a pack but I can store the rest away for next time.



  • 1 tbsp Oil
  • 2 White Fish Fillets
  • 1 small Onion [chopped]
  • 3 tsp Discovery Mexican Seasoning [or more depending on how spicy you want it]
  • 400g tin of Chopped Tomatoes with Chilli
  • 1 level tspn Sugar
  • 300g tin of Pinto Beans [drained and rinsed]
  • Sprigs of fresh Coriander



  1. Pre-heat oven to 190°C/gas mark 5
  2. In a small pan, heat the Oil and add the chopped Onion and fry until soft and translucent 
  3. Stir in the Discovery Mexican Seasoning [or if you don’t have any, use a mixture of Paprika, Chilli Powder & Ground Cumin] 
  4. Add the Pinto Beans and stir until they’re evenly coated 
  5. Add the Chopped Tomatoes, Sugar and  simmer for a couple of minutes, stirring occasionally and season with salt and pepper. 
  6. Add the White Fish Fillets to an oven proof dish 
  7. Pour the tomato mixture over the top and cover with foil. Pop in the oven and bake for 8 minutes 
  8. After the 8 minutes is done. Carefully take out of the oven and take the foil off. Put back into the oven for another 8 minutes. 
  9. Once done, garnish with some chopped coriander [optional] and serve with rice or vegetables 



Easy Peasy Three Bean Chilli Recipe

As I’m sure you’re all pretty much aware now  (as I haven’t shut up about it all last month!) that I do love my Mexican food! Which is why I’d finally blog my gluten free, easy peasy, super healthy 3 bean chilli recipe for y’all! 

I first came across the 3 bean chilli dish when I lived with three wonderful girls; Sophie, Amy and Fiona, in a cockroach infested house in the middle of Moss Side which was owned by the craziest of landlords! But pushing crazy landlord and cockroaches aside, living with these girls was one of my favourite years of Uni!

[Fiona, Amy, Me and Sophie]

It was Amy who introduced me to three bean chilli. I had foolishly assumed that three bean chilli was made with mince with 3 types of beans added which was the reason why I hadn’t tried it. The problem was, I hate mince, which was why I would never eat a dish that involved it. I don’t know why I don’t like it and even now I try my damn hardest to have it again, but I can’t make myself like it sadly!

But when I looked in the pan that was bubbling away on the stove I was super happy to find there wasn’t any mine in sight! What’s more, the recipe was a ‘hand-me-down’ from her Peruvian brother-in-law, so I knew it was going to taste pretty amazing… and trust me it was!

Which is why three bean chilli has become one of my favourite dishes which I either have with rice, my own gluten free tortillas or Discovery Tacos with my home made guacamole!

Now for some little tips from yours truely!

Although the recipe below is enough to feed the flippin’ army, bear in mind this dish freezes really well so you can always save some of it for days when you can’t be bothered to cook anything. Also, with the spices, you can also buy sachets of Chilli seasoning by Discovery [which is also gluten free] instead of buying all the different spices. However, I sometimes use the Discovery sachet… with the spices because I’m crazy like that and  feel free to use any other vegetables that you fancy! Oh and one thing [I promise!] I sometimes buy a tin of ‘3 Beans’ which you can get in water or in spicy Mexican sauce, so again you have a choice of buying the one tin or three different types of beans separately.



  • 2 tablespoons of Oil
  • 1 Medium Onion [chopped]
  • 2 Cloves of Garlic [chopped]
  • 1 teaspoons of Ground Cumin
  • 1 teaspoons of Ground Corriander
  • 1 teaspoons of Paprika
  • 1 teaspoons of Chilli Powder
  • 1 teaspoons of Ground Cinnamon [optional]
  • Mushrooms [chopped and as much you want]
  • Peppers [chopped and as much you want]
  • 2 tins of  chopped tomatoes
  • 1 small tin of Sweetcorn [use as much as you want]
  • 1 tin of Three Beans in Water [drained] or 1/2 tin of Kidney Beans, Butter Beans and Black Eyed Beans [drained]
  • 1 small tin of Baked Beans
  • 100ml of gluten free Vegetable Stock
  • 1 tablespoon of Balsamic Vinegar [optional]
  • Fresh Coriander
  • Juice of 1 Lime
  • Salt and Black Pepper to taste


  1. In a frying pan over medium flame,  add the oil with the onion and cook until they turn soft and brown. Then add your chopped garlic 
  2. After a couple of minutes, add your chopped vegetables [i.e Peppers and Mushrooms] 
  3. Add all the  drained beans [but not the baked beans] along with all your spices [or your Discovery Chilli sachet] and mix together 
  4. After a couple of minutes add the small tin of baked beans, along with the chopped tomatoes and vegetable stock.  
  5. Now add the balsamic vinegar, salt and pepper, corriander and the juice of one lime and simmer until some of the liquid [but not all!] is reduced!