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Mexican Kale Salad


Not your average salad; used a variety of leftovers and delicious fresh ingredients to make this nutrition packed, high protein vegetarian lunch.

Ingredients:

Bed of Kale and Romaine

Sautéed onion, peppers and garlic

Quinoa mixed with Kirkland Organic Salsa

Handful of black beans

Handful of cherry tomatoes

Glob of plain Greek Yogurt

Estimated Nutritional Value: 340 Calories, 29(g) Protein, 5(g) Fat, 57(g) Carbs

Note: If you aren’t following my FitFor2.ca blog, I will be posting all my high protein healthy vegetarian meals there that I will be eating in preparation for a fitness competition.

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Black Bean and Quinoa Burritos

Black Bean BurritosEvery so often, when all the stars are aligned, Mexican Monday meets Meatless Monday. When that happens, Mike’s favourite is my black bean burritos. Super delicious, and nutritious – not to mention cheap and easy – making these my favourite too!

Ingredients:

1 can black beans drained and rinsed well

1 cup leftover cooked quinoa (I’ve used whole wheat rice as well)

1 small onion diced

½ red pepper diced

2 cloves garlic minced

½ package of light cream cheese

½ cup salsa (we love the Kirkland organic)

sprinkle of chili peppers, garlic powder, cayenne

6 wraps

Top with: plain Greek yogurt/sour cream, green onions, lettuce
Directions:

Over medium-high heat sauté onion for one minute add in garlic and peppers cook for another 4-5 minutes. Add in black beans 3-4 more minutes. Mix in quinoa, cream cheese and salsa. Cook for another few minutes until everything is mixed well together and warm. Spoon onto warmed tortilla shells. You can either add toppings then and wrap up. Or wrap them all up and top (as I did in this picture) afterwards.

Enjoy!

Note: This is a great use stuff up recipe – I’ve thrown corn, peppers, zucchini, etc. in as well and it always turns out great.