lb. green beans, trimmed

1

small red onion, thinly sliced

1

tablespoons olive oil

3

tablespoons bottled salsa, preferably green tomatillo salsa

3

teaspoons fresh lime juice

2

sprigs cilantro, more for garnish

3

teaspoon kosher salt

¼

1. Steam the green beans until tender-crunchy, about 3 minutes. Allow them to cool then toss with the red onion in a large bowl.
2. Combine the remaining ingredients in a blender or mini food processor. Process until smooth.
3. Toss the dressing with the green beans and red onion.
4. Garnish with some cilantro leaves.

Per Serving:

• Calories: 90
• Total Fat: 7 g (Sat Fat 1 g)
• Protein: 1 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Cholesterol: 0 mg
• Sodium: 140 mg

cup olive oil

1/3

dried guajillo* chili, stem and seeds removed

1

clove garlic

1

tablespoons balsamic vinegar

2

teaspoon kosher salt

½

large red onion, chopped

1

lbs. sweet potato, cut into ½ inch cubes

2

1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds). Remove from the heat.
2. Put the chili in a blender with the vinegar and salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender. Set the skillet aside without washing. Blend the dressing until smooth.
3. Return the skillet (it will have a light coating of oil) to medium heat and add the onion. Cook, stirring regularly, until soft and richly brown, 9-10 minutes.
4. Add the sweet potatoes. Blend the dressing for a few more seconds and add to the skillet with the potatoes. Stir well. Cover and cook until the potatoes are tender, about 10 minutes. Uncover and allow to cool. Taste and adjust the seasoning.

Per Serving:

• Calories: 240
• Total Fat: 12 g (Sat Fat 1.5g)
• Protein: 3 g
• Carbohydrates: 31 g
• Fiber: 5 g
• Cholesterol: 0 mg
• Sodium: 240 mg

*You can use any mild or medium dried chili.

tablespoon canola oil

1

cloves garlic, minced

2

15 oz. cans no-salt-added black beans

2

teaspoon kosher salt

¼

cups cooked shredded chicken breast or diced smoked tofu

2

cups shredded romaine

6

cup low fat sour cream

¼

tablespoons Mexican hot sauce

2

unsalted tostados

12

avocado, diced

1

cup grated Mexican cheese (queso anejo or blanco)

½

cup chopped cilantro

½

1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with their liquid. Mash the beans with a potato masher or the back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add up to ¼ teaspoon salt.
2. Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over the romaine and toss to combine.
3. Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for doctoring.

Per Serving:

• Calories: 420
• Total Fat: 18 g (Sat Fat 4g)
• Protein: 24 g
• Carbohydrates: 42 g
• Fiber: 12 g
• Cholesterol: 40 mg
• Sodium: 430 mg

*Tostados are flat, crisp-fried corn tortillas.