Serves: 3
Ingredients:
12 corn tortillas, minimal ingredients and preservative free
Mexican Blend Cheese
Homemade Black Beans
Homemade Jalapeños
1 can of La Victoria Enchilada Sauce
1 Green, Yellow or Red Bellpepper, finely diced
1 Small Squash, finely diced
1/2 large Yellow Onion, finely diced
5-6 Button Mushrooms, finely diced
Frozen Roasted Corn
Salt, to taste
Black Pepper, to taste
Salsa
Sour Cream
Homemade Guacamole
Preparation:
1. Prepare the vegetable mixture as follows - warm cooking oil in an iron skillet. When warm, add onions. Let the onions cook for 1 minute, then add squash, Bellpepper, Frozen Corn and mushrooms. Allow them to cook until the are soft, yet slightly crunchy. Add salt and black pepper to taste.
2. Do not prepare the enchiladas until you are ready to eat, otherwise the Enchilada sauce will become dry.
3. Place a layer of enchilada sauce on the bottom of the baking pan.
4. When ready, warm the oven to 350 degrees. Place some oil on a pan and warm one tortilla at a time until soft. Transfer the tortilla onto a plate. Add a small amount of cheese, beans and the vegetable mixture. Roll the tortilla closed and place in the baking pan. Repeat this with all 12 tortillas, or however many will fit in the baking tray.
5. Place enchilada sauce over all the rolled tortillas until they are completely covered with sauce, do not leave any area uncovered or it will get too dry.
6. Top with cheese and any remaining veggie mixture and/or beans.
7. Bake at 350 temperature for 15-20 minutes. Serve warm with guacamole, beans, salsa and sour cream!
Serves: 1
Ingredients:
Whole Wheat Bread (Minimal Ingredients, No Preservatives)
1/2 Avocado, thinly sliced
1/2 Mango, thinly sliced
Garlic Chutney (Found at Indian Stores)
Feta Cheese, crumbled
Sliced Cucumber
Sliced Tomatoes
Preparation:
Spread a thin layer of Garlic Chutney on one slice of bread. Layer remaining ingredients on the opposite slice, topping it off with crumbled feta. Serve with soup or salad, or enjoy alone for a quick lunch!
Serves: 1
Ingredients:
2-3 Corn Tortillas (Ingredients should be Corn, Water, Trace of Lime ONLY!)
1 Avocado, cubed
Shredded Monterey Jack Cheese
Tapatilo Sauce
Salt
Pepper
Chipotle Sauce (Optional)
Method:
1. Warm Tortilla on a pan, about 10-15 seconds on each side. Keep heat on low.
2. Place a handful of cheese on the tortilla and let it warm until melted. Now remove the tortilla off the pan and place onto a plate.
3. Add cubed avocado.
4. Season with salt, pepper and tapatilo sauce as desired.
It's a great healthy snack when things are busy and chaotic!
California Pizza Kitchen is one of the ONLY chain restaurants my husband and I feel like returning to every couple months! Over time, their BBQ Chopped Chicken Salad (minus the Chicken) quickly became my favorite. Here is a quick and easy dinner, especially for these warm summer evenings. It is both satisfying and filling alone, however you could choose to add a cold sandwich or soup alongside it if you please.
Ingredients:
1 Iceberg Lettuce or Romaine Lettuce
1 1/2 cup Black Beans (made by soaking overnight, or in a pressure cooker day of)
3 Roma Tomatoes, chopped
1 bunch Green Onions, chopped
1 Jicama - chopped
A handful of corn (I used frozen corn)
3-4 Avocados - cut into cubes
Monterey Jack Cheese - shredded
Tortilla Strips (found in the grocery store near other salad toppings)
Ranch Dressing
BBQ Dressing (optional)
Preparation:
1. Layer all the ingredients above, in the order listed. It is as simple as that, enjoy!
