Cinco de Mayo: A Healthy Taco Recipe - mexican restaurant corn side dish

The recipe provided by Juan Antonio SempereCinco de Mayo is right here, and you may think of the latent heat trap on the Mexican restaurant menu you chose this holiday: greasy food, drowned by melted cheese, covered with thick cream and greasy avocado sauce.
Add a few sugar-
Saturated margar Tower wine, you will face intensive exercise for at least a few weeks just to kill time.
But there is a way to get a regular Mexican main course.
These delicious tortillas are one of the best kept secrets in Mexican cuisine, which combines some simple ingredients to become a colorful, delicious food, while also rich in nutrition
Avocado provides you with a single healthy
Saturated fat is good for both the heart and the skin, while beans are a source of fiber and protein, which helps you maintain a sense of satiety for a longer period of time.
Peppers, especially the compounds that give them the strength of the base, have been shown to increase metabolism moderately.
Traditional recipes require fried beans and fried beans.
Fried tortillas, but this version relies on mashed beans with slightly fried onions to save fat, and tortillas are not fried but baked.
The original Taco de Pardo was made from a variety of avocado, which is also edible with smooth, shiny, black and exceptionally thin skin with herbs, fennel-
Just like the taste, but your regular avocado will be fine if you can't find it (
Just give me the thick skin).
Enjoy . . . . . . Don't overdo with margar Tower! Pado tortillas (serves four)
8 white corn tortillas, 2 ripe avocado, 1/2, queso blanco (
A good mozzarella cheese is OK in a pinch)
1 can of red beans, pinto beans or black beans, 1/2 white onions, 1 teaspoon of vegetable oil, 1 can of long leaf peppers, 8 pieces of long leaves, 1 can of vegetables, 1 can
Fry the onion into Brown.
Then mash the beans together.
Season with salt. 2.
Apply each tacos with a spoonful of mashed beans mixture, and then add a piece of cheese, a piece of avocado and as many Mexican peppers as possible.
Roll the tortillas up and close them with toothpicks so they don't open when baking. 3.
Put your tortillas in Africa
The baking tray is sticky.
Rub each of them gently with salt water (
This will help them to become more dangerous).
Bake for about 10 minutes at 350 Asif, or until the tortillas start to bake and become brittle. 4.
Each taco is placed on the leaf of lettuce.
Suggestion: Chipotles should be spicy enough for this dish, but don't be afraid to make them hotter with your favorite salsa.
After all, it's a holiday!
Marta Montenegro, a Venezuelan, uses her personal website MartaMontenegro to provide people with the tools and strength to look for athletes in their hearts, thus inspiring people to live a healthy life. com.
She created SOBeFiT, a national fitness magazine for men and women, and the Montenegro Method DVD fitness series-a project she designed to work through 21 minutes of exercise per day in just
Marta is a strength and conditioning coach who works as a part-time professor of sports physiology at Florida International University.