If there’s one food I’m always in the mood for, it’s Mexican. Don’t worry, I’m not just saying that for the margaritas either (even though they are a total bonus). There’s just something so addictive about the amazing flavors that come with food inspired by the south of the border. The only thing I don’t love about this cuisine is the fact that it’s often loaded with fat and calories.
So even though I’d love to eat it every single day, the high fat and calories make it impossible to enjoy more than once a month. That was, however, until I remade my favorite Mexican recipes with lighter ingredients so that now they come in at less than 300 calories. This means just one thing in my house: Mexican food every day! (OK, maybe not every day, but close.)
Turkey enchiladas with quinoa and cheese
These loaded enchiladas still have all the flavor of the originals, just half the fat and calories. Plus they’re loaded with fiber and protein thanks to the addition of turkey and quinoa. Your family (and husband) will never guess they’re lighter.
Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes
- 1 pound lean ground turkey
- 1 medium red pepper, chopped
- 1 small onion, chopped
- 1 (15 ounce) can enchilada sauce, divided
- 1/2 large tomato, chopped
- 1 cup cooked quinoa
- 3/4 cup part-skim shredded cheddar cheese, divided
- 1/4 cup part-skim shredded mozzarella cheese
- 1 teaspoon Mexican seasoning
- 12 (6 inch) whole-wheat tortillas
- Preheat the oven to 425 degrees F. Grease a large 9 x 13-inch casserole dish with nonstick cooking spray.
- To a large skillet, add the ground turkey. Cook until browned, about 8 minutes. Remove from the skillet, saving some of the juices. Add the red pepper and onion. Cook until the vegetables are softened, about 4 to 5 minutes.
- In a large bowl, mix together the ground turkey and cooked vegetables. Add in the chopped tomato, 1/2 the enchilada sauce and the cooked quinoa. Stir in 1/2 cup of cheddar cheese and Mexican seasoning.
- Place about 1/4 cup of filling down the center of each tortilla. Carefully roll it up, and then place the tortilla seam side down into the prepared baking dish. Repeat until all the enchiladas have been made.
- Pour the remaining enchilada sauce over the tortillas, and sprinkle with the remaining cheddar and the mozzarella cheese.
- Bake uncovered for about 20 minutes or until the cheese has fully melted and the tortillas are lightly browned.
Pork with fresh apples and spicy mole sauce recipe
Adapted from Recipe.com
If you’ve never had mole, then this needs to be the first kind you make. The mixture of chocolate and tomato creates the perfect blend of salty and sweet, with the awesome addition of spicy crushed red pepper. You’ll want to eat this right from the skillet with a fork — trust me.
Prep time: 20 minutes | Cook time: 10-15 minutes | Total time: 30-35 minutes
- 2 tablespoons oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1/2 apple, chopped
- 1-1/4 pounds pork tenderloin, cut into bite-size pieces
- 2 teaspoons crushed red pepper
- 1 teaspoon cinnamon
- 20 ounces diced tomatoes, not drained
- 1/4 cup semisweet chocolate chips
- Salt and pepper
- Nonfat Greek yogurt, for garnish
- To a large skillet over medium heat, add 1 tablespoon of oil. When the oil is hot, add the onion, garlic, celery and apple. Heat until the vegetables and fruit are warm and softened, about 6 to 8 minutes. Remove from the skillet, and place in a bowl.
- In the same pan, heat the additional tablespoon of oil. Cook the pork until golden brown on all sides. Add the vegetables back to the skillet, and reduce the heat to medium-low. Mix in the crushed red pepper, cinnamon, diced tomatoes and chocolate chips. Add salt and pepper.
- Bring the mixture to a boil, then reduce to low, and simmer for about 6 to 8 minutes or until slightly thickened.
- Remove from the heat, and serve in a bowl with Greek yogurt. Add salt and pepper.
Veggie-loaded huevos rancheros recipe
Low-fat huevos? Sign me up! This lighter rendition is topped with loads of fresh vegetables like mixed greens, sweet potatoes and crispy onions. Thanks to the healthy additions, the fiber and protein in this bad boy will keep you plenty full until your next meal (which should include a margarita).
Prep time: 15 minutes | Cook time: 39 minutes | Total time: 54 minutes
- 4 medium-size flour tortillas
- Nonstick cooking spray
- 1 small sweet potato, chopped and peeled
- 1-1/2 tablespoons olive oil
- 1 cup chopped red onion
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon Mexican seasoning
- 1 (14.5 ounce) can diced tomatoes with chiles, undrained
- 4 large eggs
- Mixed greens
- 4 tablespoons shredded pepper jack cheese
- Salt and pepper
- Preheat the oven to 375 degrees F. Place the tortillas onto a greased cookie sheet, and spray with nonstick cooking spray. Bake for about 14 minutes or until crispy. Remove from the heat.
- Increase the heat to 425 degrees F. Add the sweet potatoes to a baking dish, and spray liberally with nonstick cooking spray. Roast for about 20 to 25 minutes or until softened.
- In a large skillet, heat the olive oil. Add the onion and garlic, and cook until just fragrant and translucent, about 4 minutes. Add the peppers, and cook until softened. Mix in the seasoning.
- Add the diced tomatoes. Bring the mixture to a boil, and then reduce to low. Simmer for about 5 minutes or until slightly thickened.
- Spray another nonstick skillet with nonstick cooking spray. Crack the eggs 1 at a time into the skillet, and cook sunny-side up until the whites are opaque.
- To assemble, top the tortillas with a handful of mixed greens and 1/2 cup of the tomato mixture. Add a large spoonful of chopped sweet potato and 1 tablespoon of pepper jack cheese. Top each with an egg (careful to not break the yolk until you’re ready to eat). Top with pepper, and enjoy.