Healthy Mexican Recipes For Cinco de Mayo

Ingredients

• 1 cup cooked boneless skinless chicken breast
• 1/2 cup canned diced tomatoes with green chilies
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup canned corn, rinsed and drained
• 1/4 cup cilantro, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 4 flour tortillas
• 1 1/3 cups reduced fat shredded pepper jack cheese (or other cheese)

Directions

Combine the chicken, tomatoes, black beans, corn, cilantro, garlic powder, onion powder, cumin, and oregano. Season with salt and pepper.

Heat a nonstick skillet over medium high heat. Place the tortilla in the skillet and sprinkle one half with about 1.5 tbsp of cheese. Spread with about 1/2 cup of the chicken filling. Top with another 1.5 tbsp of cheese. Fold the tortilla over and cook on one side until cheese is melting and the tortilla begins to brown. Flip over and cook on the other side for 2-3 minites more until tortilla browns and cheese it fully melted. Repeat with remaining quesadillas.

You can also make full-size quesadillas instead of folding the tortillas in half. Just make sure to note that the serving size would be half a larger quesadilla.

Ingredients

• Salt and pepper
• 2 tablespoons olive oil, separated
• 3 fresh limes (3 tablespoons fresh lime juice + 1 teaspoon lime zest, separated)
• Tortillas (corn, whole wheat, or flour), fresh avocado or guacamole, additional fresh lime and/or cilantro

Corn Topping

• 2 cups frozen corn (or use fresh corn on the cob)
• 1/4 cup chopped cilantro
• 3/4 cup thinly sliced radishes
• 1 tablespoon jalapeño pepper, finely minced

Beans

• 1 small (2/3rds cup) yellow onion, diced
• 1/2 teaspoon minced garlic
• 2 cans (14.5 ounces EACH) black beans, drained and rinsed
• 1 cup mild salsa
• 1/2 teaspoon chili powder
• 1 and 1/2 teaspoon ground cumin

Cilantro “Pesto”

• 1 cup tightly packed cilantro leaves (no need to remove every stem, just cut most the stems off in one cut)
• 1/2 of 1 small shallot, coarsely chopped (1-2 tablespoons)*
• 1 teaspoon minced garlic
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil

Directions

Corn Topping

• Method #1: Use pre-roasted canned corn — drain and allow to dry. Method #2: Use frozen corn — Sauté in a preheated large cast-iron skillet (cast iron chars better and won’t ruin your pan) 3 to 5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Method #3: Grill some fresh corn on the cob and cut it from the cob.
• When the corn is fully cool, combine it with chopped cilantro, thinly sliced radishes,minced jalapeño pepper, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 2 tablespoons fresh lime juice, and 1 teaspoon lime zest. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.

Beans

• In the same skillet used for the corn, add the remaining 1 tablespoon olive oil and the chopped onion; sauté for 3 minutes over medium-high heat. Add in the garlic and stir for another 30 seconds. Stir in the drained and rinsed black beans, salsa, chili powder, and cumin. Simmer the mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired–this will thicken the filling. Season to taste with salt and pepper.

Cilantro “Pesto”

• Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is well-mixed, add olive oil and pulse a few times quickly until combined. (Overmixing olive oil can create a metallic taste, so it is important to add the olive oil in last.) Season to taste with salt and pepper. (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.)

Assemble

• Char/grill/warm tortillas and add a generous amount of the black bean mixture, followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled

For 2 drinks

• 2 oz silver tequila
• 2 oz freshly squeezed lime juice
• 1.5 oz Cointreau
• 0.5 oz light agave nectar (or 1 oz simple syrup), more or less to taste
• Ice
• Coarse sea salt
• Lime wedges

For a pitcher (8-10 drinks):

• 2 cups silver tequila
• 2 cups freshly squeezed lime juice
• 1.5 cups Cointreau
• ½ cup light agave nectar or 1 cup simple syrup

1. Use a lime wedge to wet the rims of drinking glasses and dip in salt (optional). Fill glasses with ice.
2. To make margaritas, add tequila, lime juice, Cointreau and agave nectar or simple syrup to a shaker filled with ice. Shake vigorously and strain into ice-filled glasses.
3. To make a pitcher, simply stir all of the ingredients in a pitcher (with no ice) and refrigerate until ready to serve.