Not exact matches
YOU»LL
NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup
black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4 cup cilantro leaves; 1 lime
wedge.
These are all the ingredients you'll
need to create a yummy Mexican
wedge salad: Iceburg lettuce, grape tomatoes,
black beans, corn, purple onion, a combination of colorful bell peppers (red, yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy cilantro lime dressing.
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground
black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as
needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as
needed 1 1/2 tablespoons distilled white vinegar, plus more as
needed Sour cream lime
wedges
2 tablespoons olive oil 8 ounces tempeh, cut into bite - size cubes 1/4 cup water, plus more as
needed 2 tablespoons Sriracha 2 tablespoons pure maple syrup 1/2 teaspoon sea salt Freshly ground
black pepper Toppings: Chopped fresh cilantro; lime
wedges
Figure that you only
need a pair of
black wedges, a
black envelope clutch, sunglasses, and a floppy hat to look divine this summer.