A Tasty March Through Mexico


This simple, healthy menu is delicious and infinitely doable, even on a busy weeknight juggling four different schedules. 

I have no idea why I was inspired by Mexican flavors this week. Perhaps it is a desire for warmer weather. Maybe I was thinking about a dress rehearsal for Cinco de Mayo. Or maybe just the fact that this simple, healthy menu is delicious and infinitely doable, even on a busy weeknight juggling four different schedules. 
Tortilla Omelet
8 eggs
3 corn tortillas, ripped into pieces
cup your favorite salsa 
(I used green tomatillo salsa)
cup grated sharp cheddar cheese
salt and pepper
oil for pan
In medium bowl, mix all but oil.
Heat oil in 10-inch skillet over medium heat. Pour egg mixture in.
As omelet begins to cook, lift edges and tilt pan to allow uncooked egg mixture to roll underneath.
When bottom of omelet is solid, slide the omelet, cooked side down, onto a plate. Invert skillet over plate, and flip it over so cooked side of omelet is up and raw side is facing down in skillet.
Cook omelet until it is solid all the way through. Serve immediately, with extra salsa if desired.
Serves 4
Beets with Cilantro and Lime
4 medium beets
¼ cup chopped cilantro
juice of ½ lime
kosher salt
In medium saucepan, cover beets with water and bring to boil. Simmer about 30 minutes or until beets are softened all the way through when pricked with fork. 
Run under cold water to stop cooking. Peel the beets. You can use your hands — the skin will slide right off. Cut peeled beets into bite-sized pieces and place in bowl.
Toss with cilantro, lime juice and salt. This can be served hot, at room temperature or chilled.
Serves 4
Green Salad with Avocados
1 5-oz. box mixed baby greens
1 ripe avocado, cut into bite-size pieces
2 Tbsps. pumpkin 
½ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
2 Tbsps. lemon-infused olive oil
1 Tbsp. aged fig balsamic vinegar
Place greens in salad bowl with avocado and pumpkin seeds.
Sprinkle with salt, pepper and garlic powder. Drizzle with oil and vinegar.
Toss and serve.
Serves 4
Mexican Chocolate Brownies
sticks butter
1 11-oz. bag dark 
chocolate chips
1 tsp. ground chipotle 
chili powder
¾ tsp. ground ancho 
chili powder
tsp. ground coffee
½ tsp. cinnamon
cups sugar
3 eggs
1 cup flour
pinch salt
Preheat oven to 350˚. Grease 8×8-inch square pan.
Place butter and chocolate in microwaveable bowl and melt, 3 minutes on 50 percent power.
Add chili powders, cinnamon, and coffee; cool slightly and add remaining ingredients. Mix thoroughly.
Spread in pan and bake 35 minutes until done. 
Makes 16 brownies 



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