Please give me your mexican recipes preferably healthy ha ha

try chile rubbed pork shoulder from Bon Appetite with pickled red onions (totally not what you would expect) green sauce, cotija cheese, cilantro in a soft corn tortilla. You can always leave out the onlions and peppers. If you are going with beans try bacon simmered black beans in the same Bon Appetite mag. They are a revealtion.
:flowerforyou:

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This one isn't truly mexican but has the flavor. I tried this one and it was pretty good. You have to adjust to your personal tastes though

Southwestern Beef & bean Burger wrap

Ingredients
12 ounces 93%-lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas, warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges
Directions
1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into the center reads 165 degrees F , 12 to 14 minutes.
4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

Right now I am dealing with an injury meaning I have no calories to spare

Mexican taste is comfort food for us, green chili, tomatillos and chipotle can make anything taste good and satisfy me.

This morning I put 1/3 can of Costeña green chili salsa on two eggs, with 1/2 oz cheese.

I made up a chicken soup with a couple cans of the same salsa, plus a couple pounds of fresh tomatillos cut up. The chicken was a Costco rotisserie skin and bones boiled for stock, the meat cut into chunks....oh yes, lots of chopped onions and celery sauteed. S It is like a green pozole without the hominy....sometimes I put chopped cabbage in it......mmmmm. I serve it with chunks of avocado and more chili. Mexicans get most of their calories from tortillas and the lard used for their beans. Cut that out and Mexican food can be pretty healthy.

Oh, on taco Tuesday we eat homemade tortillas with small portions of filling, and then I load on the cabbage and pico de gallo. Satisfying....but I always try to get in a little extra exercise, tortillas can be dangerous.

I also make a simple spicy bean soup vegetarian style, topped with cheese and yogurt. If I knew how to attach my recipes I would.

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Taco Salad is my favorite.

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My husband is from Aguascalientes, Mexico – there are a couple recipes that I have played with that he just absolutely loves and I like them because I know I am still eating healthy.

Turkey & Spinach Enchiladas

1lb extra-lean ground turkey breast
1 medium onion, chopped
2-3 chopped pieces garlic
2 tsp olive oil
1 box Green Giant frozen chopped spinach
1 small can Old El Paso chopped green chiles, undrained
½ teaspoon ground cumin
2-3 tbs fat-free sour cream
¾ cup shredded reduced-fat cheese
1 can Old El Paso enchilada sauce
8 flour tortillas


Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, sauté turkey, garlic and onion in olive oil over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.

Stir in spinach, stirring until thawed. Add in green chiles, cumin, ¼ can of enchilada sauce, sour cream and 1/4 cup of the cheese.

Top each tortilla with about 1/2 cup turkey mixture. Roll up tortillas; place seam side down in baking dish. Spread the remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.


Chile Colorado

2 lbs. lean stew meat
I med. onion – chopped
2-3 garlic - chopped
2 tsp. olive oil
1 tbs flour
1 small can tomato sauce
8 california dried red peppers
1 can beef broth
1 tsp cumin
1-2 crushed dried oregano

While you sauté together the meat, olive oil, garlic and onions (med/high heat) – remove tops of dried chiles and remove seeds. Boil until soft remove most of the water leave some for blending. Liquefy in blender.

After meat is browned add flour and mix together, now add can of beef broth, tomato sauce, your chile sauce you just made, and all the spices. You may also add salt & pepper to taste.

Turn temp to low and let cook for another 30-45 minutes. Serve with chopped onions & cilantro. My husband eats his with tortillas. I just use a fork. Less added carbs and calories. Have fun and enjoy,

Here's a whole bunch of Mexican-style recipes for you.

http://www.livestrong.com/recipes/tag-south-beach/mexican/

One of my favorites is the Mexican Lasagna from South Beach Diet.
It's a lot of work to make, but I love it, so I don't mind making it.
Leftovers keep really well, so you can even have lunch for a couple days afterwards.

in general i would say limit or eliminate the cheese and sour cream. avacado is a nutritional marvel but can be a little high fat so i'd limit that too. try boneless skinless chicken breast instead of ground beef. use a pot instead of a pan. throw your chicken and taco seasoning into the pot, cover the chicken with water and simmer till you can shred the chicken. as you shred the chicken, reduce the cooking liquid to the consistency of a sauce. throw the chicken back in you've got some fantastic chicken tacos. also consider using corn tortillas with the beans as combining the amino acids in the two form a complete protein without all the fat and calories of meat. if you're looking for super easy, brown some chicken breasts for a few minutes on each side. throw them in a 13" by 9" pan with some salsa and bake at 350 for an hour. the shredded chicken also makes great enchiladas.

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Miss Kitty's Southwest Chicken Chili ( Makes 12 x 3/4 cup servings) 140 calories per serving

3 boneless chicken breasts cooked and torn into bite size pieces
1/2 onion chopped and sauteed until clear
1 can chopped green chilies
1 can Rotel chopped tomatoes
3 cups chicken broth canned or homemade
3/4 tsp cumin
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp dried cilantro
1/2 cup chili powder
3/4 cup canned corn
1 can kidney or black beans rinsed

Cook for at least 45 min on stove top and top with cheese or green onions. Very hearty and filling.

bump - I want help also!

http://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/

Chile en Nogada

Sour cream can be replaced by a yoghurt based sauce.

http://mexicanfood.about.com/od/chilerecipe1/r/chileennogada.htm

Look up mole, pozole, avocado soup, ceviche...