Smoked Shrimp Enchiladas with Mexican Quinoa and “Redone” Refried Beans

To Create:

Shrimp & Marinade

6 oz large, raw shrimp- chopped

1 dash liquid smoke

zest of 1 lime

½ tsp cumin

salt and pepper to taste

Filling

½ cup Reduced Fat Cream Cheese

¼ diced red onion

¼ cup diced tomatoes

½ tsp cumin

½ tsp Mexican oregano

½ tsp chipotle powder

salt and pepper to taste

Assembly

Yellow corn tortillas

¼ cup fat free Greek yogurt

4 oz. can hatch green chilies

handful of cilantro

low calorie cheese (whatever is available)

salt and pepper to taste

Directions: Combine the shrimp and marinade ingredients into a bowl. Toss until shrimp are completely coated and transfer to a plastic bag; removing as much air as possible. Marinade for at least 30 minutes.

Preheat oven to 350°

Place a saucepot over medium heat and coat with nonstick spray. Add diced red onion, salt and pepper, cumin, and oregano, and chipotle powder; sauté until the onions are translucent. Cube cream cheese and add to the saucepot along with the diced tomatoes, bring to a simmer and then reduce heat to low.

Place a sauté pan over medium-high heat and coat with nonstick cooking spray. Sauté shrimp until slightly pink and add to the filling you have prepared in the saucepot.

Assemble enchiladas by adding filling to the tortillas, arranging side by side in a glass dish. Puree the Greek yogurt, green chilies, and cilantro (adding salt and pepper to your taste). Spoon sauce over enchiladas and top with cheese. Bake in the oven until cheese is melted.

Serve with sliced avocado (optional) and garnish with fresh chopped cilantro.

Mexican Quinoa

1 cup quinoa

2 cups chicken broth

¼ cup frozen peas

¼ cup no-salt added diced tomatoes (drained)

¼ cup fresh corn (preferably grilled)

½  tbsp cumin

½ tbsp Mexican oregano

salt and pepper to taste

In a saucepot bring water to a boil over high heat. Add all remaining ingredients and reduce to a simmer. Cook until all the liquid is absorbed, about 20 minutes.

Garnish with fresh cilantro

Redone, “Refried Black Beans”

1 can black beans, rinsed

2/3 cups chicken stock (and ½ cup reserve)

2 cloves minced garlic

½  cup diced onion

½ tbsp ancho chili powder

salt and pepper to taste

Place a saucepot over medium heat and add nonstick cooking spray. Sauté onion until translucent, add garlic, ancho chili powder, and salt and pepper. Stir for 1 minute. Add black beans and chicken stock, simmering for 5 minutes. With a potato masher, mash the beans to your desired consistency, adding reserve chicken stock if needed.

Garnish with low-calorie Mexican cheese