Tostadas with Black Beans and Pickled Vegetables

1 carton no-salt black beans
Cumin to taste
Coriander to taste
Pepper to taste
12 corn tortillas
Reduced fat cheddar cheese brick (I like Cabot’s), shredded
Pickled veggies (Trader Joe’s are good), cut smaller if needed
Cilantro, a small bunch chopped
Guacamole e.g., TJ’s
Yogurt, plain, 0 fat Greek

Add beans to a bowl and mash. Add cumin, coriander and some pepper. Heat it up (e.g., microwave). Place tortillas on baking sheets. Add bean mixture followed by pickled veggies and then cheese. Bake 350 degrees until tortillas are crisp. Add some of the guacamole to 1 C yogurt and stir (I do this to cut the guacamole but there is extra for those that like it as is). Serve tostadas with guac/yogurt and cilantro.

Sheet Pan Tortilla and Eggs with Tomatillo Sauce

1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Ground cumin
Coriander seed, grind using a mortar/pestle
Chili powder
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
Cilantro, chopped
Salt, pepper
Olive oil
1 box no-salt black beans, drained
3 eggs
Crumbled Cotija cheese

Heat oven to 375. Line a sheet-pan with bleach-free parchment paper. Place tortillas on sheet, bake for about 20 minutes, stir up tortillas about half way through. Take out when crisp and set aside. While tortillas bake, smash the black beans with a fork. Add some olive oil, cumin, black pepper and coriander seed; stir and set aside. Crack eggs into a small bowl, add a little milk (can be non-dairy like unsweetened almond milk). Add a little salt and pepper and lightly beat eggs.

Add to sheet-pan with cooked tortillas: beans, tomatillo sauce, drizzle on eggs, chili powder, crumbled cotija cheese. Bake for about 20 minutes. Serve with fresh cilantro.

By: K2

Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2

Chard Quesadilla with Goat Cheese

2 bunches chard
Olive oil
Goat cheese (let sit out a bit to warm up)
Shredded cheese of choice (I use a light Mexican blend)
24  corn tortillas
Tomatillo salsa
Light sour cream

Wash chard well and give it a quick spin. Chop the stems and keep them separate. Chop the leaves. Heat oil in a skillet. Cook stems first until they start to soften. Add the leaves in batches and cook down until soft. Take off heat. Add cumin to goat cheese and mix well. Place tortillas on baking sheets. Spread goat cheese on 12 tortillas; add chard and a little shredded cheese. Place the other 12 tortillas on top. Bake in a 350 degree oven. Keep flipping the quesadilla and swap baking sheets once in a while from bottom and top racks. Cook until they are crisp. Cut into quarters. Serve with salsa and light sour cream.

By: K2

Chicken, Cauliflower Rice and Green Salsa Bowl

Rotisserie chicken (remove skin) or TJ's prepared Balsamic/Rosemary Chicken breasts (they had fairly low sodium), shredded
1 large head of cauliflower
1-2 T extra-virgin olive oil
1.5 t ground cumin
Black beans (optional)
salt and fresh-ground black pepper to taste
Chopped avocado
Grated light Mexican cheese (used Cabot light jalapeno cheddar)
Light sour cream
Green salsa

Chop the cauliflower into small pieces; place into food processor and buzz with steel blade until the cauliflower is finely chopped, about the size of large grains of rice (this will take several batches).

Heat the olive oil in a large frying pan over medium-high heat.  Add cumin and cook about 30 seconds, then add the chopped cauliflower and cook, stirring often, until cauliflower is cooked through and barely starting to brown. If using, heat black beans in microwave and add them into cauliflower.

To serve, place cauliflower rice/black bean mixture in the bottom of a flat bowl followed with chicken.  Add garnishes as desired: chopped avocado, grated cheese, sour cream, and salsa.

By: K2

Vegetarian Enchilada Casserole

1 dozen corn tortillas
1 small can diced green chilies (hot)
Green or red salsa (low salt)
1 can pinto beans, drained (low salt)
1 small can sliced olives
1 carton low fat cottage cheese
Light shredded cheese (Mexican blend)
1 onion, chopped
1-2 zucchini, chopped
1 carton of mushrooms, chopped
1-2 t dried epazote (or oregano)

Add some olive oil to a pan and heat. Sauté vegetables until soft.

Mix together the beans, chilies, olives, vegetables, cottage cheese and epazote.

Dredge the tortilla in the salsa. Place half in bottom of an oiled casserole dish. Place half of veg mixture on top. Dredge the second half of tortilla in salsa and lay on top followed by rest of veg mix. Top with shredded cheese. Bake in 350 degree oven for about 30-40 minutes.

Creamy Mexican Turkey Soup

1 T canola or vegetable oil (used olive oil)
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion (used Trader Joe's mirepoix for carrot/celery/onion)
2 cloves garlic, minced
3 cups chicken or turkey stock or broth (used T.J. turkey gravy; 2 C + 1 C water to cut salt)
1 can diced green chilies, drained
2 cups 1% milk (used non-fat soy)
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
3/4 cup corn, fresh or frozen (used 1.5 C)
3 T chopped fresh cilantro
1 cup light Mexican blend shredded cheese (original used Monterey Jack)
Added: lime juice

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and lime (original added cheese at this point and stirred until melted but I sprinkled cheese on top after placed in bowls) heat and soup is hot, 5 to 10 minutes.

From: Recipe Girl

Chicken and Kale Tostada (or Tacos)

3 free-range, no hormones added, chicken breasts
1 lime
1 or 2 tablespoon olive oil
Kale (I used Trader Joe's pre-chopped in a bag)
Jar of salsa verde
12 corn tortillas baked in oven until crisp
Queso fresco or cotija
Greek yogurt (0-fat) or light sour cream
Hot sauce

Poach the chicken breasts in water with lime juice (I used ½ lime) and a few garlic cloves cut into large slices. When cooked through let cool. When cooled shred the chicken breasts and set aside.

Heat the olive oil in a large pan. When hot add the kale and stir. When the kale starts to wilt a bit add a little water to start steaming it (add more if needed to prevent scorching). When close to done add the salsa verde and shredded chicken and heat through. Take off the heat.

Spoon chicken and kale onto a baked tortilla; (I have not had good luck with making soft tacos but that would be a good option as well). Sprinkle with cheese of choice. Spoon on some Greek yogurt and sprinkle with hot sauce.

By: K2

Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa

1/4 cup extra-virgin olive oil (I used about 1T)
1 medium-sized onion, thinly sliced (cut in half and then slice)
4 cloves of garlic, finely chopped
7 cups diced (1/2 inch) ripe tomatoes
2 tablespoons chopped fresh thyme leaves (I only had dried and it was fine)
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (used the kind without pimentos)
1/4 cup capers, drained and rinsed
3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
Salt, to taste
6 salmon steaks (7 to 8 ounces each), about 1 inch thick

Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

Put some oil on salmon and sprinkle with salt. Cook salmon on grill or grill pan. Spoon the sauce over fish. I served with rice cooked with a bit of lemon juice and thyme.

From: Epicurious (recipe by Rick Bayless)

Makes 6 servings

Yucatan Open-Faced Sandwiches

Corn Tortilla
Refried beans (I used guacamole)
Shredded turkey (bought grilled chicken breasts at Whole Foods and shredded to save time)
Shredded lettuce
Tomatoes, chopped
Pickled jalapeno
Grated queso fresco cheese (I used Cotija, similar to Parmesan)

Spray tortilla with oil and bake in oven until crisp. Remove from oven and cool. Spread each tortilla with beans or guacamole; add the rest of the ingredients.

From: Healthy Latin Cooking
Original recipe (4 tortilla, 4 servings): Calories: 163, Fat:3.7