Yep. That’s me. I start thinking about the next meal while I’m eating the current meal. Recipes, holidays, and what’s in the fridge. We’re obsessing over Cinco de Mayo, particularly because we won’t be going out to ANYWHERE in this shutdown, and by the time you bring take-out home, it’s not worth eating, mostly. Especially if it’s Mexican, because when the tortillas get soggy, the magic is gone. So … we’re recreating what we’d eat out, if we could, and it starts with a fantastic margarita.
Shaved ice, high quality silver tequila, fresh squeezed lime and orange juice, and for sweetness: “light” blue agave nectar. Garnishes are either a couple slices of jalapeño, or a dried chili, with a lime slice. You can’t get any better than this K2.0-approved drink, for a Mexican fiesta!
Killer Skinny Margaritas
- 8 oz silver tequila
- 8 oz freshly squeezed lime juice
- 4 oz freshly squeezed orange juice
- 1 Tbsp “Light” Blue Raw Agave Nectar
- Mix well in a pitcher.
- Pour over crushed, shaved ice.
- Garnish with a dried chili pepper or a slice or two of raw jalapeño.
What’s for Dinner?
Mexican Street Corn Salad is THE cure for the Quarantine Blues! Part party, part healthy; this salad checks all the boxes!
One of the things that makes this salad what it is: Mike’s Hot Honey. If you haven’t scored a bottle yet, put this on your to-do list for today! It’s the nectar of the gods, spiked with a kick from chili peppers. I don’t know what we did before we discovered this stuff. It goes on anything from toast to poultry. (Buy it here on Amazon.)
We confess: We didn’t use fresh corn when we made this batch, because summer corn isn’t in the market yet. We used a half bag of yellow frozen corn, and a full bag of Whole Foods fire roasted corn. It’s almost as good as the real thing.
Mexican Street Corn Salad
- 2 C corn
- 1 tsp olive oil
- 1 C black beans, rinsed and drained
- 1 large red bell pepper, diced
- ½ C red onion, diced
- ½ C chopped cilantro, firmly packed
- ½ C Añejo Tequila cheese, shredded
- 2 cloves garlic, minced
- 2 Tbsp lime juice
Dressing for Salad
- ¾ C plain, nonfat yogurt
- 1 Tbsp lime juice
- 1 Tbsp Mike’s Hot Honey
- ½ tsp paprika
- ¼ tsp cumin powder
- Combine first 9 ingredients.
- Combine sauce ingredients, and fold gently into vegetable mixture.
- Chill until serving.
And then, our black Bean Tostadas:
Super simple to make. Organic corn tortillas, topped with low-sodium refried black beans, a light sprinkle of Añejo Tequila cheese, red onion, tomato, red bell peppers and scallions, with avocado crema.
We used a can of Goya low-sodium refried beans, and spiced them up with cayenne, cumin and paprika. Normally, I would have made my own, but this was a time saver, as dry black beans would need to soak overnight, and then simmer for 2 hours. (I’ll post our No Sodium Refried Beans recipe sometime in the future.)
We crisped the tortillas on the pizza stone first, for 10 minutes in a hot 400º oven. Then we prepared the tostadas, and put them back in the oven for about 10 minutes, for the cheese to melt and the veggies to warm.
Now for the sauce:
Avocado, nonfat, Siggi’s nonfat, plain yogurt, lots of fresh lemon and lime juices, minced garlic, a little olive oil, and black pepper. YUM!
A little more fresh lime juice, squeezed on top!
Carbs are 5 grams higher than normal K2.0 meals. This would qualify as one of our Saturday Night meals, or our once-a-week splurge.
Black Bean Tostadas
- 8 organic, stone-ground corn tortillas
- 1 C Goya low-sodium refried black beans, canned
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 small red onion, diced
- 3 medium tomatoes, chopped
- 1 medium red bell pepper, diced
- 4 medium scallions, chopped
- ½ C Sartori BellaVitano Añejo Tequila cheese, shredded
- 1 ripe avocado
- ½ C Siggi’s nonfat, plain yogurt
- 2 Tbsp fresh squeezed lime juice
- 2 Tbsp fresh squeezed lemon juice
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- freshly ground pepper
- Preheat oven to 400º.
- Create avocado crema: Combining all ingredients and pureé with immersion blender or in food processor.
- Chop and dice vegetables.
- Lay tortillas on a sheet pan or on a pizza stone for 10 minutes, to crisp up.
- Combine beans, paprika, cumin and cayenne. Heat beans on stove top until warmed through.
- Spread black beans on top of the 8 tortillas. Add onion, tomato, red pepper, and place in oven on a sheet pan for about 7-10 minutes, until cheese is melted.
- Plate tostadas, top with scallions, and drizzle avocado crema on top.