Mexican fare can be fresh, organic, and not greasy when made in your kitchen. You choose the ingredients, the spices, and how you cook it—it doesn't get any healthier than that!

Bean and Rice Corn Tortilla 1

Shopping List:
• Olive oil (cold pressed is best!)
• Organic corn tortillas
• Block of cheese or shredded cheese (I love raw cheese, in block form, from Trader Joe's)
• Black beans or pinto beans(dry, soaked and slow cooked for maximum nutrition)
• Wild rice (can also use brown rice)
• Frozen, organic corn, thawed
• Fresh cilantro (or parsley)
• 1/2 Onion, thinly sliced
• 1 avocado
• Organic sour cream
• Fresh salsa
• Season with salt and pepper
• Optional: chicken or shredded beef, sliced mushrooms

Directions:
1. Warm a non-stick or cast-iron (best option) pan or a panini maker/counter-top grill to medium heat. Using a pastry brush, lightly coat it with olive oil.
2. While the pan is warming up, put the tortillas together:
• Combine equal amounts (enough to cover the number of tortillas you are making) or corn, beans, and rice in a bowl.
• Lay 1 tortilla on the counter and top with shredded cheese.
• Add the corn, bean, and rice mixture. Season with salt, pepper, and cilantro or parsley.
• Top with 3-4 slices of onion.
3. Carefully move the tortilla (or tortillas if you have room to cook more than one at a time) to the heated pan.
4. Top with shredded cheese and another tortilla.
5. Cook until cheese is melted and the tortilla is lightly browned. If you are not using a 2-sided grill/panini maker, you may want to carefully flip once during cooking—not sure I'd be that brave, lol).
6. Use a large spatula to carefully remove from the pan making sure that the toppings do not fall out (I use 2 spatulas on both sides of the tortilla to prevent it from spilling out of breaking).
7. Serve tortillas with avocado, sour cream, and fresh salsa.

Bean and Rice Corn Tortilla 2

Tipoftheday Try making breakfast tortillas with farm-fresh scrambled eggs, avocado, turkey bacon and fresh salsa.