But there are lots of great options for getting the Mexican flavor you love without the added calories. These Cinco de Mayo recipes can be made quickly and easily, are great for crowds, and great for your waistline.
Sautee the onion, bell pepper and jalapeno in oil until translucent. Add broth.
Add in corn, black beans and tomatoes and bring to a simmer (until all veggies and broth are hot).
Season with chili powder, cumin, salt and pepper.
Take off heat and add in cilantro. Serve topped with a dollop of Greek yogurt, a slice of lime and avocado slices.
(this recipe is one of my favs and courtesy of Chef Rick Bayless)
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until you can handle them, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve. Eat this with veggies for a healthy option!
(A great party food, simple to prepare and delicious)
Fresh corn with husks, rinsed. Use as many as you need to accommodate your party crowd!
Preheat oven to 350. Once hot, roast the corn in husk on the middle rack of the over for 30 minutes. You can either cut the roasted corn into 3 pieces per ear (making for smaller servings great for kids) or simply peel the husks and serve!
Serve with chili and salt, crumbled queso blanco, or your favorite toppings. Don’t go overboard on the butter, though!
Check out our recipe from an earlier post for this easy and delicious classic!What are your favorite healthy Cinco de Mayo recipes? Let us know in the comments!
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