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Celebrate Cinco de Mayo with food, drinks

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Posted: Wednesday, April 30, 2014 4:30 am

Cinco de Mayo is right around the corner, which means I have a great excuse for a fiesta.

Technically, the holiday marks Mexico’s victory over French forces at the Battle of Puebla on May 5, 1862, but in America, the celebration is all about the food and margaritas.

So I can have tequila without feeling guilty about the extra calories, my main course is a steak burrito made with whole-wheat tortillas and lean beef.

It’s a filling combination that doesn’t sacrifice flavor. It’s a perfect pair with a blueberry-lime margarita and great for any celebration.



TIME: 30 minutes

½ cup prepared fresh salsa

½ cup water

¼ cup instant brown rice

1 15-ounce can black beans, preferably low-sodium, rinsed

12 ounces strip steak, trimmed and thinly sliced crosswise

¼ teaspoon freshly ground pepper

1 tablespoon canola oil

4 8-inch tortillas, preferably whole-wheat

½ cup shredded sharp Cheddar cheese

¼ cup prepared guacamole

2 tablespoons coarsely chopped fresh cilantro

Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.

Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Nutrition per serving: 471 calories; 16 g fat (6 g sat, 5 g mono); 63 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 600 mg sodium; 279 mg potassium.

Source: Eating Well, May/June 2011


Makes: 2

Time: 10 minutes

2 cups ice

1 cup frozen blueberries

1 cup blueberry nectar

¼ cup seltzer

2 tablespoons frozen limeade

1 tablespoon lime juice

3 ounces tequila, optional

1 lime wedge

Coarse salt

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth.

Rub the rims of 2 glasses with lime wedge and dip in salt.

Divide the margarita between the prepared glasses and serve.

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