Mexican Dinner Party

Mexican Dinner Party Menu:

• Baked Veggie Taquitos (Vegan & Gluten Free)
• Quick & Easy Guacamole 
• Raw Kale Salad with Lemon Tahini Dressing (click for recipe)

 


Baked Veggie Taquitos:

• Corn tortillas
• Black Rice or Wild Rice 
• 2 Bay Leaves
• Black Beans
• 1, 4.5 oz can green chilis 
• Spices: Cayenne, S&P, Cumin, Cinnamon
• Corn
• 1 medium tomato, chopped 
• Olive Oil
• Sea Salt 

Cook rice according to package directions, but use chicken broth or veggie broth in place of water. Add bay leaves & your favorite mexican spices.

Once rice is cooked add corn, green chilies, black beans, tomato & more spices (remove bay leaves). Place 2 tablespoons of mixture in a warm corn tortilla. Wrap tightly and place on a foil-lined & sprayed cookie sheet (these suckers stick to pan really badly). Brush the top of each taquito with olive oil using a basting brush & sprinkle with salt to add a nice golden crunch! 

Bake at 375 for 20 minutes or until golden brown (flip halfway through cooking time).

Enjoy with Greek yogurt, salsa & guacamole. 

Raw Kale Salad:

• 1 bunch of kale
• 2 medium cucumbers
• 1 apple
• 1/4 cup crasians
• 1 large tomato
• 1 medium avocado
• 1 cup baby carrots, sliced long ways 
• 1/4 cup chopped almonds
• Lemon Tahini Dressing

Wash & chop kale, place in large bowl along with all ingredients through carrots. Place coarsely chopped almonds in skillet heated to medium high heat. Add cumin and brown nuts until fragrant and golden brown. Add nuts to salad and toss with Lemon Tahini Dressing.

The best thing about this salad is that it keeps. Kale doesn't wilt as quickly as spinach--left overs were a delightful addition in my lunch for the next week. 

Another dinner party planned for Sunday--I'm thinking soup...