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Lightened Up – Mexican Feast
It’s no secret that Mexican food is one of my favorites. It was one thing I really craved while we were in Poland and Italy – strange, right? And no, I wasn’t able to find decent guacamole anywhere.
I’ve posted my step by step “recipe” for enchiladas before, but didn’t include the nutrition breakdown. It’s one of my go-to meals to when I’m feeding my parents, brother, and husband because I can make them a beef or chicken version and a veggie version for me.
I think I love Mexican food so much because peppers are by far my favorite vegetable.
Ground meat above, mushrooms below…
I cheat by using canned refried beans – fat free and vegetarian!
I also made homemade Mexican rice and salsa using recipes from Gina’s blog. Both were delicious and worth the effort!
Making your favorite dishes at home gives you the opportunity to control exactly what is added – something that I like to have control over.
Here are the nutrition breakdowns for one of each enchilada (the recipe makes 12), and the beans.
Using 2% milk cheese, 90 calorie tortillas, and cooking spray can really cut down on the fat and calories in your Mexican meals.
Trader Joe’s makes tortilla chips with 40% less fat too, which I always make a point of buying. As much as I love salsa and guacamole, I need to save some calories on the chips! Kale chips would be a great alternative to fried corn chips, too.
Do you make your favorite restaurant dishes lighter at home, or do you just enjoy them as they come when you dine out?