| MORE MEXICAN FIESTA RECIPES Most recipes adapted from the Low-Fat Mexican Cookbook by Sunset |
| Cherry Tomato Salsa 2 cups cherry tomatoes, quartered 1/3 cup cilantro leaves, chopped 2 fresh jalape�o chiles, seeded & finely chopped 1 clove garlic, minced 2 tbs. green onion, thinly sliced 2 tbs. lime juice Salt and pepper, to taste Combine all ingredients in a nonmetal bowl and refrigerate for up to 4 hours. Serve with baked tortilla chips. Option: May also place veggies into food processor and coarsely chop. Combine with remaining ingredients and refrigerate. |
| Chunky Guacamole (Sandie's recipe) 6 ripe plum tomatoes, seeded and finely diced 1 large avocado, diced 1 small onion, finely diced 1/4 cup fresh cilantro leaves, chopped 3 � 4 fresh jalape�os, seeded and finely diced (use more or less, to taste) 2 tbsp. lime juice Combine all ingredients in a nonmetal bowl and refrigerate for 1 hour. Serve with baked tortilla chips or use as you would any salsa. |
| Black Beans and Fresh Corn Nachos Lime Salsa, prepared (see below) Refried Black Beans, prepared (see below) 4 large ears of corn (yellow or white), cooked & kernels removed (or may use 16 oz. pkg. of frozen corn, thawed) Baked tortilla chips (homemade or store bought) 1/4 - 1/2 cup shredded veggie cheese (optional) Cilantro leaves for garnish Spread prepared beans on ovenproof plate, top with corn and spread out evenly. Sprinkle with veggie cheese, if using. Bake in 400�F oven for approximately 10 - 15 minutes. Top with Lime Salsa, garnish with cilantro leaves and serve with baked tortilla chips. Refried Black Beans 1 large onion, chopped 2 cloves garlic, minced 2 cans black beans (or may use 4 cups home cooked), drained (reserve 1/2 cup liquid) 2 tbsp. white vinegar 1 tbsp. veggie bakon bits (optional) 1 tsp. liquid smoke (optional) Pepper, to taste In a nonstick frying pan, saut� onion and garlic until onions are soft. Add beans, reserved liquid, vinegar, veggie bakon bits and liquid smoke. Coarsely mash beans and heat until steaming. Season with pepper. Use for nacho recipe or serve as you would regular refried beans. |
| Lime Salsa 1 large tomato, diced 6 � 8 medium-size tomatillos, husked, rinsed, and diced 1/4 cup yellow or red bell pepper, minced 2 tbsp. minced red onion 1 tsp. grated lime peel 1 tbsp. lime juice Combine all ingredients in a nonmetal bowl and refrigerate for up to 4 hours. Serve with baked tortilla chips. |
| Cucumber and Jicama Salsa 1 medium cucumber, peeled, seeded and diced 1 pound jicama, peeled, rinsed and diced 1/3 cup fresh basil, chopped 1/3 cup green onions, thinly sliced 1/4 cup lemon juice 1/4 cup plain soy yogurt (or use non-dairy sour cream) 1 small fresh jalape�o chile, seeded and minced Salt to taste Combine all ingredients in a nonmetal bowl and refrigerate for up to 4 hours. Serve with baked tortilla chips. NOTE: I added another diced cucumber and enjoyed this as a salad served over shredded lettuce. |