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
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
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.
Contact M. Clare Haefner at firstname.lastname@example.org or (254) 501-7551.