Makeshift Mexican

I miss Mexican food! I want me an enchilada or chimichanga! In an effort to curb the craving, I made tomato & avocado salsa, black bean soup & cheese quesadillas.

Tomato & Avocado Salsa from the South Beach Cookbook

2 large or 4 small tomatoes, chopped

1/4-1/2 cup avocado, diced

1 small onion, chopped

1 green chili, seeded & chopped

fresh parsley, minced

fresh cilantro, minced

Lime juice

Red Wine Vinegar

Mix it all together, let sit for at least 15 minutes if not more.

Serve on top of black bean soup or as a side to the quesadilla.

Black Bean Soup

I forgot that back in college this restaurant/pub had the best black bean soup. I loved it! I probably had it once a week. I saw a recipe for black bean soup in my South Beach cookbook, but i took the easy way out :-) I didn't use dry beans & soak them & whatnot. So below is really my recipe for Black Bean Soup.

2 cans black beans

Chopped celery

chopped onion

2 garlic cloves minced

a little bit of lemon juice

black pepper

celery seeds

Saute celery, garlic & onion until soft.

Blend one can of black beans until smooth (in a blender or food processor). I added a little bit of water to make it more like soup.

Add blended black beans & other can of black beans to celery/onion/garlic mixture.

Add celery seeds, lemon juice & black pepper.

Simmer about 20 mins.

Cheese Quesadilla, Diet Style
2% Mexican Cheese Shredded
Whole Wheat/Whole Grain tortillas

In a pan, spray with Misto, place on tortilla in the pan, sprinkle with cheese, season with taco seasoning or whatever you like. Top with other tortilla, spray with misto. Flip about 1/2 way through.