Mexican Fiesta Salad

We all know how much I love Mexican food. Basically an obsession. If I were to ever turn down a taco (or a margarita), be worried, because the world may be ending. So when I needed to switch up my salad routine, I naturally decided to add some Mexican flair. Nothing is better than the combination of avocado, salsa, corn, black beans, cumin…yum! I bet some ground turkey or chicken with taco seasoning would have stepped this salad up a notch, but since it was my first week in the apartment and I didn’t have a lot of time to cook, I made it meat-free. That’s what I love about salads – so versatile, yet such a great way to get your veggies in! This is an entree-sized salad, so it’s enough to keep you full for a meal, but you could also make it as a side dish to go along with other Mexican favorites. Enjoy this colorful and delicious salad, margarita optional 😉

IMG_1556

IMG_1557

Mexican Fiesta Salad

  • Servings: 6 entree servings or 12 side salads
  • Print

Ingredients:

  • 1 lb spring mix
  • 1 can reduced sodium black beans, drained
  • 1 can roasted corn, drained
  • 1 container grape tomatoes
  • 3/4 cup salsa
  • 1 medium green pepper, diced
  • 1 cup roasted unsalted sunflower seeds
  • 1 tbsp  ground cumin
  • 3 small avocados, sliced
  • 4.5 tbsp cilantro lime ranch (found it at Walmart!)
  • 3 tbsp extra virgin olive oil

1.) Top spring mix with black beans, corn, tomatoes, green pepper, sunflower seeds, and cumin. If serving the salad right away, top with rest of ingredients and toss. If eating one serving at a time, top each serving with 1/2 an avocado, 2 tbsp salsa, 3/4 tbsp cilantro lime ranch, and 1/2 tbsp oil. Enjoy!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 466
Fat 31 g (4 g saturated)
Fiber 14 g
Carbs 39 g
Sodium 555 mg
Protein 14 g

Advertisements

Skinny Chicken Enchiladas

So once again, we started off the week snowed in! We are running out of places to put it all, so I’m ready for it to stop any time now. I’m also getting tired of shoveling and my car sliding all over the place. Is it summer yet? At least it’s given me some time to whip up some new recipes!

Yet again I looked to The Skinnytaste Cookbook for inspiration, and once I saw these enchiladas I looked no further. Yummy Mexican food…but better for you…need I say more? These were delicious and the recipe made 8 enchiladas, so I froze half to enjoy another time – win win! I made a side of Mexican rice to go with them and it was the perfect meal.

IMG_0808

IMG_0795

IMG_0793

IMG_0796

IMG_0799 IMG_0800 IMG_0802

IMG_0804

Skinny Chicken Enchiladas

Adapted From: The Skinnytaste Cookbook

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato or marinara sauce
  • 1/3 cup reduced-sodium chicken broth
  • 10-12 oz chicken breast tenderloins, cooked and shredded
  • 1/4 cup plus 1 tbsp fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 tbsp cumin
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • Cooking spray
  • 8 whole-wheat tortillas
  • 1 1/2 cups enchilada sauce
  • 1 cup shredded reduced-fat Mexican cheese
  • Fat-free plain Greek yogurt, guacamole, or other toppings (optional)

Directions:

1.) Preheat oven to 400 F. Heat olive oil over low heat in a skillet or Dutch oven. Add the onion and garlic and cook until soft, stirring frequently.

2.) Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of cilantro, seasonings, and salt. Simmer for about 5 minutes and remove from heat.

3.) Spray a 13×9 glass baking dish with cooking spray. Put about 1/3 cup of chicken mixture into each tortilla, roll them up, and place seam side down in baking dish.

4.) Pour enchilada sauce over the enchiladas and sprinkle with the cheese. Cover the dish with foil and bake for about 25 minutes, or until cheese is melted. Serve enchiladas with a side of Mexican rice (recipe below) and top with Greek yogurt, guacamole, avocado, etc. and enjoy!

Nutrition Info (Per enchilada, without toppings, from My Fitness Pal):

Calories 302
Fat 12 g (2 g saturated)
Fiber 5 g
Carbs 31 g
Sodium 785 mg
Protein 20 g

Mexican Rice

Ingredients:

  • 2 cups brown rice, cooked
  • 1 cup frozen corn (I used roasted corn from Trader Joe’s)
  • 1 tsp cumin
  • 1 tbsp fresh cilantro, chopped

Directions:

1.) Mix all ingredients together in a bowl. Serve warm as a side for the enchiladas!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 141
Fat 2 g (0 g saturated)
Fiber 3 g
Carbs 29 g
Sodium 0 mg
Protein 4 g