Rich and Skinny: Rich and Skinny Supper Club: Mexican Fiesta

I'm freshly back from Puerto Vallarta and still craving the delicious food. Watching what I ate wasn't on the vacation list so I wanted to try to recreate some of those flavors with a Skinny twist. The most random incredible thing we fell in love with over there was their Mexican Sour Cream. Which they call Mexican Crema. It is more whipping cream and buttermilk then American Sour Cream and is heavenly. I am trying a play on it tonight, using avocado's and half and half to make a Avocado Lime Drizzle to top my Enchilladas.

Rich and Skinny Mexican Fiesta Menu :

All Natural Skinny Margaritas

Pineapple and Red Onion guacamole with bell pepper dippers.

Sweet potato and black bean enchiladas with avocado lime Crema.

First things first. Let's get some drinks made.

ALL NATURAL SKINNY MARGARITAS- recipe for a pitcher

2 cups good quality Silver Agave Tequila ( more or less depending on how much of the evening you want to remember!)
4 Cups club soda
Juice of 6 limes
Juice of 1 large orange
4 tablespoons light Amber Agave Nectar

Blend all your ingredients in a large pitcher , being sure you don't get any seeds in your drink! Be sure to stir really well with a whisk to be sure that the Agave is well blended and doesn't sink to the bottom of your pitcher.
Serve over ice and enjoy!

Now on to everybody's favorite Mexican appetizer! GUACAMOLE! I am totally obsessed with Avocados and eat one about everyday. They are so good for you and so delicious why not?! I love the idea of sprucing up your Guac with seasonal ingredients to make it special! It's melt your face off hot outside so I thought Pineapple would be really refreshing. We are cutting out the carbs and calories from tortilla chips and using Bell Peppers as our dippers! So crunchy and cold - it is perfect in this sweltering heat!

PINEAPPLE GUACAMOLE-
4 ripe Avocados
1/2 cup chopped Red Onion
1 cup chopped fresh pineapple
cilantro-finely chopped - optional
1 teaspoon garlic powder
1 teaspoon Cumin
1/2 teaspoon Chili Powder
1 teaspoon salt
Pepper to taste
1/2 Lime juice added at end.

Cut your avocados in half and then while still in their skin, use a knife to carefully cut the flesh into small cubes. Using a large spoon scoop the cubes out and into a bowl.

Start gently stirring your avocado. Add your onions and seasonings. Stir.

Cut up your Pineapple into small cubes and fold in at the end. Add your lime juice, this will also keep it from getting brown!

I like a chunkier Guacamole, so I try not to stir too much, but if you like yours really smooth and creamy- go crazy stirring.

Cut your Bell Peppers into long stripes about an inch thick so you can get a good scoop of Guac on there!

Ignore the chips in the background... someone snuck those into my low carb supper!

Now for the entree! The Sweet Potato and Black Bean Enchilladas-

Sweet potato and black bean enchiladas with avocado lime Crema

2 large sweet potatoes- Peeled and cut in small cubes and steamed until fork tender (about 10 minutes)

2 cans of black beans with liquid

1 bag low sodium taco seasoning

1 bag of cheddar cheese

2 bags of red enchillada sauce (I used Frontera brand by the fabulous Chicago chef Rick Bayless) I found it in the Mexican aisle of the grocery and it was delicious!

1 package low carb soft tortillas

Peel your sweet potatoes and begin steaming them in a large pot of water. They should be fork tender but not entirely mushy.

Add your sweet potatoes once tender to a large saute pan with a small amount of Olive Oil in it. Add your 2 cans of black beans.

Add your Taco Seasoning and stir well.

Add about 1 cup of mild Cheddar cheese once your filling it mixed well and been cooking about 10 minutes.

Let your cheese melt into your filling. Cook on medium heat another 5 minutes.

In a 8x10 baking dish add 1 package of your Enchillada sauce to the bottom of the dish to cover it completely.

Begin assembling your Enchilladas. Take a large spoonful of your mix and wrap your tortilla in a tight burrito and add to your baking dish.

Once all your Enchilladas are stuffed, wrapped and in your baking dish. Take your other package of Enchillada sauce and pour it over all your Enchilladas to cover them completely.

Add some more cheddar cheese on top of the Enchillada sauce and bake at 350 degrees for 35 minutes.

Avocado Lime Crema

2 avocados

2 limes

1 1/2 cups Half and half

BLENDER

Cut your avocados into cubes again and add to a large bowl, begin to mush up your avocados well.

My sweet boyfriend was a great sport and let me host this Rich & Skinny Supper Club at his place, but with that came a bachelor kitchen without a Blender. If you are not a bachelor and own a blender this is where you add all your mushed up avocados to that very handy not only for married people, Blender.

Once in the blender, add your lime juice and half and half and blend well. I had a special plastic bottle I was going to use to beautiful pipe this lovely smooth mixture onto my finished Enchilladas with but without a blender, I could not get my Crema as smooth and thin as I wanted and resorted to my old school yet effective, plastic baggy piping method.

Put a plastic baggy in a tall glass and fold the edges around the top of the glass. Add your mixture, cut a small opening on one bottom corner and you have yourself a piping bag!