Mexican Food Isn't Always Bad for You!

I like to eat. I really like to eat. I try to eat healthy, but I refuse to eat things that taste healthy. I'd rather not eat, than feel like I'm grazing in the pasture like an animal. ughh, gross. One of my absolute favorite types of foods to eat is Mexican. I LOVE love LOVE Mexican food!!! Problemo: it is not usually very healthy for you. Oh but I have found a way to eat the Mexican that I crave... without having to feel guilty. 

Burrito Salad
Serving Size=1
Time=10 minutes

One of my favorite quick meals is a Burrito Salad.  It's basically the inside of the burrito on your plate/bowl... My fav is the one from Chipotle. I decided to do it for myself at home... totally possible and easy... AND very inexpensive=) I made my version for my man and he was in shock that it's actually healthy.

  • 2 cups lettuce/spinach/greens of choice (this is the salad part) 
  • 1/2 can of black beans
  • 1/2 can of mexicorn (optional)
  • 1/4 cup of low fat shredded cheese
  • 1/4 avocado (optional)
  • 3 oz chicken/steak/tofu
  • 1 small can of salsa (ya gotta get this in the international aisle of the grocery)
  • Chipotle sauce/enchilada sauce
  1. Cook the chicken/steak/tofu. If you want to make it spicy add a spicy tomato chipotle sauce to the pan... if you don't do spicy add the enchilada sauce.
  2. Heat up the black beans and corn in the microwave for 1 to 2 minutes.
  3. Put the lettuce in a bowl first. Then add all the other ingredients that you want.
Healthy Enchiladas
Serving Size=10
Total Time=40 minutes

This next fav... is a newbie. My girlfriend Annie made enchiladas for our girls' night recently and it was a huge hit. I seriously craved it for days... until she gave me the recipe and I made it for myself. YAY Annie!!! I asked her if I could share her wonderful dish with you guys... and she said sure, so here ya go=)

  • 1 tomatillo
  • 1 can of petite diced tomatoes
  • 1 can of black beans (get no salt added kind)
  • 1 can of sweet corn (get no salt added kind)
  • 1 box of spanish rice
  • 1 large bunch of cilantro
  • 1 large lime
  • 1 can of mild green chilies
  • 2-3 cans of red enchilada sauce (I like more sauce, depends on how much you like)
  • 1-2 bags of shredded light mexican cheese (again depends what you like, and how much you like)
  • 1 package of sweet peppers - the little guys - usually red yellow and orange come in a package / or one green pepper or red pepper depends what you like - i like the sweet peppers
  • Black pepper to taste (dont add salt - promise you dont need it)
  • Guacamole (this is for the side, dont put in the mix)
  • Sour Cream if you like (for the side)
  • Large tortillas (10 in a package)
  • Meat of choice if you want... I'd get at least a pound
  1. Heat the oven to 350
  2. Cook the Spanish rice. Then put it into a big big bowl! (only use 1/2 the seasoning packet - then rinse the rice after its been cooked, to get a more mild less salty taste - it can be over powering and salty if you dont rinse the rice OR just dont use the seasoning and use reg instant rice...)
  3. If you're adding meat then cook it in a can of enchilada sauce and add to the bowl. You can leave out the meat and it tastes awesome too!
  4. Rinse the beans and corn well (get rid of that salt!). Add to the big bowl.
  5. Chop the sweet peppers, tomatillo, and cilantro into small pieces - add to the big bowl.
  6. Add the diced tomatoes (include juice) and chile's and some cheese
  7. Add black pepper to taste
  8. Squeeze the lime juice into the mixture and toss - let stand for about 10 mins (i mix it for about 5 then let it marinate for 5)
  9. Take the tortillas and place about 3 -5 tablespoons of the mix into the middle of the tortilla - use more or less depending on size of tortilla - they are supposed to be stuffed - wrap by pulling the sides in, then tucking the top flap under the bottom flap - place the enchilada flap side down so the tops are the flat parts
  10. Pour enchilada sauce all over - smothering it if you will
  11. Add the remaining cheese on top (cover it!)
  12. Bake for about 20 minutes....then EAT!!!
***One of the best parts of this recipe is that the mix you use inside the enchilada is also a great... GREAT dip with a tortilla chip! I like the "dip" without meat better than with meat... but it's so awesome that you can use your left over mix as an appetizer!!! LOVE!=)


  1. This looks so good... would love to try it with tofu! xo

  2. If you're a vegetarian... my girlfriend made it with the soy sausage and it was AWESOME!!! so try that too=)


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