Mexicado Salad

2 Avocados, cubed
1/3 c. Cactus, diced
1/3 c. Roasted Corn (I used Trader Joe's frozen brand, defrosted)
1/2 c. Heirloom Tomatoes, seeded and chopped
3 Green Onions, chopped
1 Jalapeño, diced (if you want it spicier, add some of the jalapeño seeds)
1 clove Garlic, pressed
1/4 c. Cilantro, chopped
Juice of 1/2 Lime
Zest of 1 Lime
1 tsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper

Combine all ingredients in a large bowl. Eat as is or toss with some fresh, crunchy romaine leaves for a more "salady" salad.

White Girl's Mexican Food

Tonight's dinner is kind of healthy, as is all my cooking, so I apologize in advance for the lack of authenticity in my Mexican food, or the runny beans and orange rice you'd get from El Torito...

The contents of our "Mexican" feast!

Black Bean and Spinach Tacos

Sweet and Spicy Butternut Mash

Roasted Corn on the Cobb

Spiced Butternut Squash and Jalapenos before being roasted.

I am particularly proud of this recipe.  Its the perfect balance of sweet and spicy.  But maybe I'm biased because I absolutely love butternut squash!

1 Butternut Squash, peeled, seeded and cubed

4 Jalapenos, thinly sliced

1.5 Tbsp. Olive Oil

4 Cloves Garlic, minced

1 tsp. Salt

1/2 tsp. Paprika

1/3 c. Vegetable Broth

Pre-heat oven to 400.  In a large bowl, combine cubed squash with jalapenos, olive oil and spices.  Spread squash mixture onto baking sheet.  Roasts for 45 minutes, tossing halfway through. When squash is tender and slightly browned, transfer to a bowl with 1/3 cup of vegeable broth and puree' with an immersion blender.  Season with more salt and pepper if desired.

The Finished Result

Black Bean Tacos

1 tsp. Canola Oil

1 Yellow Onion, chopped

1 Jalapeno, seeded and diced

2 Cloves Garlic, minced

1 tsp. Cumin

2 tsp. Dried Oregano

15 oz. can of Black Beans, drained an rinsed

2 handfuls of Spinach

1/2 c. Vegetable broth

2 roasted Problano Peppers, roughly chopped

Heat oil in a large skillet.  Add onion and saute' over high heat 5-7 minutes (add a dash of salt if pan becomes too dry).  Add garlic, jalapeno, cumin, and oregano and saute' another minute. Add in black beans and slightly mash until you have about a 50/50 ratio of whole and mashed beans.  Add in spinach and 1/4 cup of broth.  Saute' stirring occasionally until broth has reduced.  Add in remaining broth and continue to cook, stirring occasionally until spinach has wilted and all the broth had reduced.  Add roasted peppers and cook until heated through.  Season with salt and pepper. 

Place black bean mixture on top of a soft corn tortilla and garnish with desired toppings.

I topped my tacos with some freshly chopped tomato, cilantro, green onion, and a squeeze of lime.  I would've also used some avocado, but mine wasn't ripe yet :/