Another busy night means another quick dinner! When you get home at 5:30 or 6:00, you may need to scramble, but it is possible to scrape together a healthful meal for your family in no time!
We love Mexican food at my house. I think I could live on guacamole and salsa. Lucky for me my husband feels the same way! And while my kids may not share my obsession, they do like guacamole, and I have yet to hear a complaint when chips are part of the dinner menu.
You can make a simple Mexican dinner in the same time that you can go through the drive thru at your favorite Mexican fast food joint. And this way, you can feel good about what your kids are eating! While my dinner is plant-based, you could add some organic shredded cheese or sour cream to the meal if you choose. With all the delicious flavors, I don’t miss it! If you are a meat-eater, you can cook up some organic chicken or beef very quickly as well, but I prefer black beans.
Here’s what I used:
- Brown Rice Tortillas – Delicious!! Gluten-free and very few ingredients (all of which I recognize)
- Organic whole wheat flour tortillas are an option as well (there are many good brands in the refrigerated case)
- Romaine, Spring Mix or other lettuce mix
- 3 avocados
- Sea salt
- 1 lemon or lime
- 1 garlic clove, minced
- 1 large tomato, diced
- Organic salsa
- Frozen organic corn (use fresh if you have it!)
- 1 can organic black beans (look for a brand with a BPA-free liner in the can. I like Eden Foods.)
To put it together quickly:
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Cut a couple of brown rice tortillas into small triangle chips. I cut each tortilla in 4 strips and then slice into triangles. (You could sprinkle a little salt on these if desired, but I don’t. These are a much healthier option than packaged chips. We definitely eat organic tortilla chips sometimes as well, but I try to serve these for the most part to reduce the oil and salt.)
Place on the cookie sheet and put in the oven (whether or not the oven is done pre-heating. . . I call it good).
I let these bake for 5-7 minutes. You can bake them for as long as you like. I like these chips to be a bit chewy, so I take them out before they are crisp. They will continue to harden as they cool.
Drain the beans into a strainer and rinse thoroughly. Add to a pot and heat over low heat until warm. (If you have beans you cooked yourself, fantastic! I didn’t but I always have canned beans on hand.)
Add enough corn for your family to a pot and heat over low heat until warm. (I used about a cup.)
Meanwhile, mash the avocados in a bowl with a tsp or less good quality sea salt and the juice of one lemon or lime. Honestly, a lime is best but I always have lemons on hand so my guac is often made with lemon!
Dice the tomato finely and add to the avocado.
Mince 1 clove of garlic and add to the avocado.
Voila! Quick guacamole. Adjust the salt to taste. Better to start with less and add. Of course you could add cilantro, but I only have that on-hand in the summer.
To make salads, start with lettuce mix and then pile on whatever you like – beans, corn, salsa, guac and of course, chips! Tell me this does not look delicious? It was!
For my kids, I kept the ingredients on their plates separated and gave them one-half of a tortilla to make a soft taco if they wanted. Sometimes they put it together and sometimes they eat each ingredient separately. As long as they eat it, it doesn’t matter to me!
This dinner is done in less than 20 minutes. Yummy, right?