Fiesta in your mouth

I mean, I don't know how many times I have to say it: I live for Mexican food.

I was craving some On the Border this week (go figure)...but I refrained from indulging and instead of heading for the Border, I decided to try a new recipe from my new Cooking Light Cookbook!

Honestly, it would be a travesty if I did not share these simple new found recipes. I mean, they created a true fiesta in my mouth. And Mr. Ruby said, "Mmm, BABE!" at least 27 times.

Now, these recipes are nothing special. I mean, Samson and Sienna could probably follow the instructions (maybe even Mr. Ruby). But so tasty I literally got sad when I had no more bites left.

*I'm a big advocate for taking a recipe and sort of making it your own. Therefore, I did not follow all directions completely. I'm more of an "eye-baller" than a "measurer". Hey, gotta add your own flavor somehow!

Mixed Greens w/ Lime Vinaigrette

2 Tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon grated lime rind
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups mixed baby greens
1 peeled avocado, cut into 8 slices
1 cup cherry tomatoes, halved

1. Combine first 5 ingredients in a small bowl, stirring with a whisk.
2. Arrange greens on plate and top with avocado and tomato. Drizzle evenly with dressing.

Portobello & Black Bean Quesadillas

4 (8-ing) fat-free flour tortillas
2 (4 1/2 inch) portobello caps, chopped
2 tablespoons light balsalmic vinaigrette
1 cup no-salt-added blackbeans, rinsed and drained
1 (2 oz.) jar diced pimiento, drained
1 cup (4 oz.) shredded reduced fat Mexican blend cheese
1/4 cup thinly sliced green onions
Salsa (optional)
Chopped fresh cilantro (optional)

* I added Mexican-spiced grilled chicken pieces for extra protein! (As if this dish needed more protein...)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1-2 minutes, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with potato masher.
2. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle with cheese and onions. Fold tortillas in half.
3. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2-3 minutes on each side or until cheese melts. Repeat with remaining quesadillas. Cut into 3 wedges.
4. Serva with salsa and cilantro.

Our mouths had such unbelievable fiestas, that they needed siestas afterward.

Thus, we did not tend to the aftermath of our mexi-mouth-fiestas for a couple of hours: