Mexican Feast!

Veggie Taco, Mexican Quinoa and Peach Guacamole...Oh My!

 

This trio packs a flavor punch with a tiny amount

of spice to satisfy your wild side.

 

 

Taco Seasoning from Scratch

Ingredients:

• 1 Tablespoon chili powder                 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions:

 

1.) Combine all ingredients and store in an air tight container. 

Approximately 1 Tablespoon is a serving for a skillet of taco meat.

 

 

Veggie Tacos

 

Ingredients:

• 1 bag of veggie crumbles (any brand)
• 1 Tablespoon of the taco seasoning
• 2/3 cup water
• tortillas ( I use low carb)
• diced tomatoes
• diced green onions
• shredded cheese (I use low fat)
• sour cream ( I use low fat)
• spinach

Directions:

 

1.) Combine veggie crumbles, water and taco seasoning in a skillet.  Bring to a boil and then reduce heat to a simmer.  Cook until all liquid is absorbed.

 

2.) Assemble the taco to your personal taste.

 Peach Guacamole

 Ingredients:

• 3 avocadoes smashed in a bowl
• 1 peach sliced and diced (fresh, frozen or no sugar added canned)
• 1/4 cup cilantro
• 1/3 cup green onions
• 1 teaspoon lime zest
• 1/2 cup diced tomatoes
• juice from 1/2 of a lime
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

Directions:

 

1.) Combine avocadoes, peaches, tomatoes, onions, cilantro and green onions in a medium sized bowl. 

2.) Combine remaining ingredients in a small bowl and mix with the avocado mixture.  Chill and enjoy!

 

Mexican Quinoa

Ingredients:

• 1 cup uncooked quinoa
• 1 1/4 cups vegetable broth
• 1 can black beans drained and rinsed (low sodium)
• 1 can diced tomatoes with juices (low sodium)
• 1 cup frozen or fresh corn kernels
• 1/3 cup chopped fresh cilantro
• 1/4 of a lime, juiced
• 2 tsp. olive oil
• 1 Tablespoon minced garlic
• 3 jalapenos seeded and finely chopped
 

 

 Directions:

1.) Heat oil in a large saucepan over medium high heat and cook garlic and jalapenos until soft.

2.) Add all ingredients except for the cilantro and lime.  Bring to a boil.  Reduce heat and simmer for 25 minutes or until the liquid is absorbed.

3.) Remove from heat and add lime juice and cilantro.