Mexican Toppings
Happy Wednesday! We’ve made it to hump day. First and foremost, happy birthday to my lovely mother!
I overslept my workout class this morning, so I opted for the elliptical after a bowl of Peanut Butter & Jelly Oats.
Last week, I’d fallen off the workout wagon. Some days (or weeks) it’s okay to go easy on ourselves. Listen to lethargy.
As a followup to Monday’s post, I felt so much better after a run, shower, and a relaxing evening of TV and manicures with my roommate. See ya later blues.
A big plate of nachos for dinner didn’t hurt either. 😉
Healthy Fiesta Pepper Nachos
(Adapted from my Traverse Bay Salsa Nachos)
- A couple handfuls of tortilla Chips
- 1 bag of frozen peppers (frozen is cheaper, but fresh works too)
- 1/4 cup chopped onion
- 1/4 cup refried beans
- 1/4 cup Mexican shredded cheese
- 1 handful of arugula
- 1 spoonful of salsa
Sauté frozen peppers and onion with 1 Tablespoon of olive oil. Grab a plate and spread tortilla chips evenly. Sprinkle the cheese on top. Microwave for 1 minute. Add the peppers, chopped onion and arugula. Microwave for another minute. Heat refried beans separately, then add to the plate. Top with salsa.
¡Que delicioso!
I used my leftovers to create a quesadilla for lunch today.
Question: What’s your favorite Mexican dish?
Have a good one!
