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| MEXICAN FIESTA Recipes adapted from the Low-Fat Mexican Cookbook by Sunset |
| On the plate in the center is a black bean, corn and red pepper fajita, Mexi-rice and refried pinto beans. In the bowls surrounding the plate, from bottom left are cherry tomato salsa, chunky guacamole, black bean and corn nachos with baked tortilla chips, lime salsa (also on top of the black bean & corn nachos), and cucumber and jicama salsa. All very tasty dishes, I might add! :-) |
| Black Bean, Corn and Red Pepper Fajitas 1/4 cup lime juice 1 tsp. ground coriander 1 tsp. ground cumin 2 cans black beans (or may use 4 cups home cooked), drained and rinsed 2 lg. ears of corn (yellow or white), cooked & kernels removed (may use 10 oz. pkg. of frozen corn, thawed) 1 medium-size red bell pepper, seeded and diced 1 fresh jalape�o chile, seeded and minced 1/2 cup cilantro leaves, chopped Salt and pepper, to taste 1 1/2 cups salsa of your choice (I used my chunky guacamole, see recipe link below) Whole wheat flour tortillas Combine lime juice, spices, beans, corn, pepper and jalape�o in a nonmetal bowl, cover and refrigerate for an hour or more. Next, place mixture into a nonstick pan and heat just until hot. If liquid has not cooked off, drain bean mixture with a slotted spoon (discarding marinade) and serve rolled up in tortilla with salsa, chopped cilantro, salt and pepper. |
| Mexi-Rice 1 cup brown rice 1 medium onion, diced 1 clove garlic, minced 1 fresh green Anaheim or other large mild chiles, seeded and chopped (or use 1/2 small can diced green chiles) 1/2 cup water 1 can (about 15 oz.) diced tomatoes 1 1/2 cups veggie broth Salt and pepper, to taste 1/8 cup cilantro leaves, chopped Add rice, onion, garlic, and chiles and water to a nonstick saucepan, saut� until veggies are soft and rice is opaque (approximately 8 - 10 minutes), adding a little more water (1 tablespoon at a time), if needed. Add tomatoes and broth and bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender (about 30 minutes). Season with salt and pepper and garnish with cilantro. |
| Zesty Refried Beans 1 large onion, minced 2 cloves garlic, minced 2 cans (approximately 15 oz. each) pinto beans (may use 4 cups home cooked), drained (reserve 1/2 cup liquid) 2 tbsp. cider vinegar 1/8 tsp. (or to taste) cayenne pepper Salt, to taste Saut� onions and garlic in a large nonstick frying pan, in a couple tablespoons of water. Allow water to cook off and onions to brown (do not burn). Add more water, a tablespoon at a time, and continue cooking (scraping off brown bits from bottom of pan) until onions are soft and browned (approximately 20 minutes). Add beans, reserved liquid, vinegar, cayenne pepper and salt. Coarsely mash beans and heat until steaming. |