Rae Udy

RECIPES: Whole Wheat Tortillas, Pico de Gallo, Veggie Fajitas, Easy Frijoles, Guacamole Salad

By Rae Udy

Cinco de Mayo is May 5th and what a great excuse to enjoy delicious Mexican cuisine.
Tortillas are a staple in Mexico and served throughout the day. Whole Wheat Tortillas provide more protein and fiber than traditional torts but buying them in the grocery store can be very expensive.
Serve Pico de Gallo with your homemade whole wheat tortillas or crisp baked corn chips to start the meal. This fresh and spicy relish is great as a side dish with almost any Mexican dish.
Veggie Fajitas is low in calories and fat and combines with Easy Frijoles and Guacamole Salad for a traditional but light Mexican meal.

   

Whole Wheat Tortillas

1 1/2 (one and one-half) cups whole wheat pastry flour
1/2 (one-half) teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons olive oil
2 cups ice water

In a mixing bowl combine flour, baking powder and salt. Stir until mixed well. Drizzle oil over flour mixture and stir. Slowly add ice water until a soft dough is formed. Shape into two-inch balls and place on a lightly oiled cookie sheet. Cover with plastic wrap and chill for one hour or until you are ready to make tortillas. Heat an un-oiled heavy griddle over medium heat. While griddle is heating, roll out some tortillas. On a floured board roll each ball as thin as possible while forming a six to eight inch circle. Cook each tortilla about thirty seconds to one minute on each side. They should puff slightly when done. These should not become brown or crisp. Yields one dozen.

   

Pico de Gallo

3 large tomatoes
4 fresh jalapenos
1 medium onion
1 large green pepper
2 cloves garlic, crushed
1 bunch cilantro
2 Tablespoons cider vinegar
1 lime

Finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place in a glass bowl and mix well. Add vinegar and juice from lime. Stir well and cover. Chill one hour before serving. Yields about two cups.

   

Veggie Fajitas

1/2 (one-half) cup water
1/4 (one-quarter) cup lemon juice
2 cloves garlic, crushed
1 Tablespoon soy sauce
1/2 (one-half) teaspoon each: oregano and cumin powder
1 teaspoon maple syrup
1/4 (one-quarter) teaspoon Tabasco sauce
1 large onion, peeled and sliced into wedges
1 green pepper, seeded and sliced into rings
1 red bell pepper, seeded and sliced
1 cup cauliflower florets
1 cup broccoli tops
1 zucchini, sliced thick
1 Tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, maple syrup and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for one hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa. Serves six.

   

Easy Frijoles

2 cans pinto beans
1 Tablespoon olive oil
2 Tablespoons finely chopped onion
1/2 (one-half) teaspoon garlic powder

Drain beans in a colander. Heat oil in skillet and saute onion. Carefully add beans and mash with fork or potato masher. Stir in garlic powder. Add small amount of water to make beans smooth and creamy. Serve hot to six.

   

Guacamole Salad

2 large ripe avocados
1 teaspoon lemon juice
1 medium tomato
2 green onions with tops
2 Tablespoons low-fat mayonnaise
1 Tablespoon soy or skim milk

Cut avocados in half and remove pits. Peel and place in a blender container. Sprinkle with lemon juice. Add tomato and onion. Process on low speed until mixture is smooth. Transfer to a small bowl. Mix mayonnaise and milk in a small cup until smooth. Carefully pour over guacamole salad and spread evenly to edges to seal. This helps guacamole from turning brown. Cover with plastic and chill. When ready to serve, stir in mayonnaise mixture. Serves six.