Saturday, May 7, 2011

Mexi Mix

Extending the left overs from last night's Mexi feast is easy and Yummy. This makes a great breakfast, lunch or dinner.

Grab what cha got from the fridge.

Mexican Rice
Flour torilla wraps
Low fat Sour Cream
Lime slices
Add in some
chopped peppers
Chopped Spinach

In a large skillet heat up Grapeseed oil, saute Spinach, peppers salsa until tender. Mix in rice heat through.

On a Plate place one tortilla place enough of the heated rice mix to cover 1/2 of the wrap. Top with cheese, sprinkle with celantro, a squeeze of the lime and foldwrap over.

in a clean pan, heat 2 tablespoons oil. ( grapeseed or light olive oil is what I prefer)
 Place the filled tortilla wrap in pan, light brown on one side, carefully turn over and brown other side.

Remove from pan. serve with a dollup of low-fat sour cream ( or greek yogurt) and a squeeze of lime.

hot sauce if you like it hot.
Yummy Goodness!

 Spinach, Yellow Peppers sauted in grapseed oil.
Add in salsa and heat.

Add leftover rice to Spinach mix, heat through.

Any type of cheese. I used some of my homemade mozzarella.



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