Cinco de Mayo is a day of celebration associated with delicious Mexican food like nachos, tacos, rice and cheesy enchiladas. Although the classic Mexican dishes may be yummy, they're also typically packed with calories and saturated fat. By swapping a few ingredients for healthier alternatives you can create a mouth-watering Cinco de Mayo feast that's actually good for you! These recipes are super simple and easy enough for anyone to make. Here are two healthy twists on popular Cinco de Mayo meals:
Loaded Baked Nachos
Instead of greasy store-bought tortilla chips, you'll turn healthy whole grain tortillas into baked chips. Opting for nutritious and low fat toppings make these a wholesome appetizer or meal.
- 4 whole grain tortillas
- 5 oz shredded cooked chicken breast
- 1/4 cup black beans
- 2 tablespoons enchilada sauce
- 1/4 cup low-fat, shredded Monterey jack cheese
- 2 tablespoons chunky salsa
- 2 tablespoons plain Greek yogurt
- 2 tablespoons low-fat refried beans
- 2 slices avocado, chopped
- 1/2 tablespoon olive
- dash of sea salt
Preheat oven to 375.
Cut the tortillas into triangles. Place on a baking sheet. Drizzle olive oil over the tortillas and sprinkle with sea salt. Bake for 10-15 minutes or until crispy. Allow the chips to cool. Next, spoon chicken, cheese, black beans, enchilada sauce, refried beans, and salsa over the chips. Top with Greek yogurt and avocado.
Kale Mexican Salad
This healthy superfood kale salad is as tasty as any taco or enchilada dish. It's packed full of veggies and healthy protein. By omitting the shell, you save calories and eliminate simple carbohydrates while still maintaining the authentic Mexican flavor.
- 4 cups baby kale, coarsely chopped
- 14 oz can black beans, drained and rinsed
- 1 cup corn (thaw before using if frozen)
- 2 large bell peppers, chopped
- 1 and 1/2 large avocado, finely chopped
- 1 large tomato, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/2 large avocado
- 1/4 cup warm water
- 1/4 cup lime juice
- 1 tsp cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
Add all the salad ingredients to a large bowl. Using a food processor (or blender) process the dressing ingredients until the consistency is smooth. Pour the dressing over the salad and toss. You can refrigerate to chill slightly or serve immediately.
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