We love Mexican food. And we love that there are so many different, delicious dishes made from the same simple ingredients: tortillas, beans, tomato, onion, pepper and salsa. We always keep these around so we never worry that we won't have what we need for a great meal, quick and easy.
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The ingredients in a Mexican dish are typically quite simple, making them quick to put together. But with slight variations on how they're put together, they become a completely different experience.
These are our go-to's:
Taquitos: Roll your beans or bean mixture up in a corn tortilla and place seam down on the air fryer pan. (I put a silicone mat or parchment paper down first). Air fry @ 350º for 4 minutes, roll them over and fry second side 4 more minutes. Top with guacamole.
Tostadas: Air fry whole corn tortillas for 4 minutes. Remove and layer with beans or bean mixture, tomato, onion, jalapeño, avocado and salsa. Top with shredded lettuce.
Tacos: fill corn tortillas with beans, tomato, onion, jalapeño, avocado, salsa and lettuce.
Enchiladas: pour a thin layer of enchilada sauce in the bottom of a baking dish. Roll beans or a bean mixture up in corn tortillas and lay out in baking dish. Top with more enchilada sauce, then tomato, onion, jalapeño and corn. Bake at 350º for 20-30 minutes.
Nachos: make corn chips by cutting a number corn tortillas into 8 triangular pieces each and air fry for 3 minutes on one side, then turn and air fry another minute on second side. Lay out a layer of these chips on a plate and top with beans, tomato, onion, jalapeño and salsa. Put another layer of chips on this and repeat, finishing with avocado.
I never seem to tire of these dishes and my body loves them too. Let us know your favourite Mexican dishes and we can compare notes.
The recipe this week is a Roasted Corn Mexican Salad. Using a number of the standard ingredients, this is delicious served warm or cold, as a side dish, a main dish with added avocado, or a topping for a green salad. Give it a try. It's a real keeper at our house.
And a word about our business name Amazing Health Effortlessly. It came about as a result of our experience overcoming health challenges. What we saw was that we didn't DO the "healing". We changed the way we ate and our bodies healed themselves. Our bodies did the "work".
So, our amazing health came effortlessly in that way. Our bodies are designed to heal. The DNA in each cell of our bodies is a blueprint for how to work right. When our bodies have the ingredients needed to work right, like nutritious food, rest, exercise, etc. they do what they're designed to do and we feel great.
That's the physical side of Amazing Health Effortlessly. The other side is the mental, emotional side. That can be effortless too.
Do you notice how for some people going to the gym is great and they can't wait to go? And for others it's a constant battle to get there? Why is that?
Well, it isn't the act of going to the gym or we'd all feel the same way, wouldn't we? It looks to us like it's our thinking ABOUT going to the gym that brings up the joy or the resistance to it. When we love doing something, we have all kinds of energy to do it. When we don't, it's like all of our energy is drained.
It's similar with what we eat too. We so love what we eat that we have more than enough energy and desire to eat well all the time. That isn't true for everyone. But the easiest way to fall in love with eating well, that we've seen, is to listen to your body instead of old conditioned thinking about what we like and don't like.
When we really open and listen to the wisdom or intelligence our bodies have about what supports our health best, we begin to see beyond the conditioned thinking. And when we follow that, we naturally move toward what supports us more and start feeling better. With that, most people start liking this way of eating and find the time and energy to eat this way because they like the way they feel. There's a payoff and that payoff keeps them coming back for more. It has for me. I sure like feeling pain-free these days instead of what it was like when I first met Connie.
Gaining amazing health by eating well becomes effortless on the mental and emotional level too.
To your Amazing Health,
Connie and Bill
Roasted Corn Mexican Salad (Serves 4)
- 4 cups corn (fresh or frozen, thawed)
- 1 onion, diced
- 4 medium garlic cloves (minced)
- 2 medium jalapeño peppers, seeded and diced
- 1 red pepper
- 1 teaspoon red pepper flakes, like Mrs. Dash Extra Spicy
- 1 tablespoon filtered water
Garnish:
- 4 tablespoons lime juice, freshly squeezed
- ½ cup Cashew Sour Cream (recipe below)
- 4 tablespoons cilantro or parsley, chopped (optional)
Make the sour cream if planning to use it.
Heat a large frying pan that has a lid over medium-high heat. Once hot, add the corn and stir often until it starts to become lightly charred, 3-4 minutes.
Turn the heat down to medium. Add remaining ingredients, onion, garlic, jalapeño, red pepper, Mrs. Dash and stir in well.
Add1 tablespoon of water and quickly cover to capture the steam. Turn heat off and let it all steam for 3-4 minutes.
Serve topped with lime juice, Cashew Sour Cream, cilantro or parsley.
Cashew Sour Cream
- 1½ cups raw cashews
- ¾ cup water
- 3 tablespoons lemon juice, freshly squeezed
- 1½ tablespoons apple cider vinegar
Add cashews, water, lemon juice, and apple cider vinegar to a high-speed blender and blend on high until smooth, 45-60 seconds.
You may need a plunger if your blender has one or scrape down the sides as needed. You can add 1–2 tablespoons of water if it’s too thick to blend.
This recipe makes more than needed for the salad above. You can use the remainder as a base for a nut-based dressing that you can find on our website.