Fiesta Quesadillas

This is a nice Quesadilla that is healthy and full of flavor! You can even wrap them in foil until ready to eat. This makes a great picnic lunch.

1 can diced tomatoes with green chilies drained
1 can corn drained (or frozen corn thawed)
cilantro chopped
16 tortillas (6 inches)
1 C. FF Refried beans (I used black beans that I had left over)
2 C. reduced fat cheese

In a medium bowl combine tomatoes, corn and cilantro. Mix well. Spread 8 tortillas with beans. The other 8 tortillas top with cheese and the tomato mixture (if using black beans just mix it in with the other mixture.). Cover with the bean tortilla. In a large skillet heat quesadillas for 1-2 minutes on each side. Cut into 4 pieces.
Serve with sour cream if desired.

Makes 8 servings.

Mexican Black Bean Soup

This soup is delicious and full of fiber! You won't be sorry you tried this!

1 Tbs olive oil
1 onion chopped
1 carrot chopped
4 cloves garlic minced
2 tsp cumin
2 tsp jalapeno with seeds (I used a whole jalapeno)
2 Cans black beans un-drained
1 can petite diced tomatoes in juice
1 1/2 C. chicken broth
Cilantro, green onion, sour cream, and lime juice

Sautee onion, garlic, and carrot about 6 minutes. Add cumin, jalapeno, beans, tomatoes and broth. Bring to a boil and simmer covered 15 minutes. Blend 3 Cups (or all of the soup if you wish) in a blender. Add back to the pot and simmer uncovered 15 additional minutes or till thickened. Season with salt and pepper. You may add more cumin or chili powder if desired. Top with sour cream, cilantro and lime. You may add fresh green onion if desired.

Black Bean Taco Pizza

Photo Courtesy from
Taste of Home

This pizza is SO GOOD! It is such a nice change from your regular pizza too! One pizza makes 6 servings and is great with a side salad.

1 Tbs cornmeal
1 pkg. pizza crust mix (or your own recipe)
1 botle taco sauce (I use taco bell mild sauce)
2 medium tomatoes, seeded and chopped
3/4 cup canned black beans
1/2 cup frozen corn
1 can chopped green chilies
2 green onions, chopped
1 1/2 cups shredded reduced fat Colby Monterey Jack cheese.
Reduced fat sour cream, Cilantro and Lime

Coat a 12 inch pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package or your recipe and press onto pan. Bake at 450 for 7 min. or until lightly browned.
Spread with taco sauce. Top with tomatoes, beans, corn, chilies, onions and cheese. Bake for 10 min. or until cheese is melted and crust is golden. Serve with sour cream, cilantro and lime. I really enjoy rubbing the lime along the crust and sprinkling with salt. Yum
Adjust ingredients to your liking.

Mexican Chicken

This has a bit of a kick, and is great for burritos, tacos, salads or whatever mexican dish you want to serve.
5 chicken breasts
3 cloves garlic
1 Tbs Cumin
1 Tbs Chili seasoning
1 Small bottle Fat Free Zesty Italian Dressing

Cook in crock-pot on low 6hrs. (or as your crok-pot directions say) After 5 hrs shred chicken and finish cooking. Enjoy. This is great for burritos, tacos, or any other Mexican Dish. Yum Yum!

Cafe Rio Salad

Points? Points? Who cares about that? When it comes to this salad, I am not skimping. My friend Taylor and I got together to make freezer meals and this was one of them. I love it and so will you!!! With a few changes of my own, this is a great recipe to make when you are going to have company.

Cilantro-Lime Rice : Version 1
1 C Real Rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice or more to taste
2 tsp. sugar
3 tablespoons fresh chopped cilantro or more to taste

In a saucepan or rice cooker combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. (Follow directions for your rice cooker. I usually have to add more liquid to mine.)
You should double this to make enough rice.


Sweet Chicken, Beef or Pork: Version 1
Sauce:
1, 32 oz can of red enchilada sauce
1 cup brown sugar (or less)

Cook a small beef or pork roast in 1 can of sprite or coke and 3 cups of water for 6 hours in crock pot on low; drain and shred. Mix in sauce and cook for 1 more hour.

To cook the chicken (about 6 large breasts) just place in crock pot with the enchilada sauce cook on high 4-6 hrs or low 6-8 hrs. Add the brown sugar after the chicken is shredded.


Café Rio Pork or Beef
Night Before:
3 1/2-4 lb. pork or beef roast
2 T. brown sugar
1 to 1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix and rub on roast. Put in crock pot on low. Next morning add:
1 can coke
1 C chicken broth
2 Cloves garlic
1 onion

1 hr before serving shred roast and add 1 c. brown sugar.


Café Rio Ranch Dressing :
1 cup light mayo
1 cup butter milk
1 1/2 pkgs ranch dressing mix
3 tomatillos
½ bunch cilantro, chopped
2 garlic cloves, chopped
1/4 C or less lime juice
1 small jalapeño seeded.
*put all in blender and blend until smooth; chill until ready to use.

Put your salad together with any additional items you may like. I use fresh red or green lettuce, black beans, corn and onions that I have simmered together. Crushed chips if desired and cheese if desired. I have found that with this recipe there is no need for salsa, however, it would add to it. I hope you all enjoy this recipe as much as Taylor and I have.

White Bean Chicken Chili

Lynette gave me this recipe and I love it. I often end up adding more cumin and cilantro to the batch. I love the smokey background the cumin adds and I love cilantro!!!
4 pts per cup



2 Tbs vegetable oil or canola oil
1 lb diced, cooked chicken
1 onion
1 can chicken broth
4-6 tomatillos, pureed
1 can diced tomatoes
2 cloves garlic, chopped
2 green Chiles, diced
1/2 tsp dried oregano
1/4 bunch cilantro chopped
1/4 tsp ground cumin
1 can great northern beans
1 can butter/lima beans
1 can white corn (optional...I use frozen corn)

Saute onions and garlic in oil. Add all ingredients but chicken and beans. Simmer 10 min. Add chicken and beans, simmer 5 min. Enjoy

Mexican Chicken & Black Bean Salad

Makes 2 servings (12 pts)

2 (4oz) Chicken breasts
1 (8 oz) can tomato sauce
1/4 C water
1 packet taco seasoning
1 (15 oz) can black beans
4 C spinach or lettuce
2 Tbs Sour Cream Low fat or FF
1/2 C shredded Cheese Mexican style
1/2 C salsa

Greese pan and put chicken in pan. Mix sauce, water and seasoning. Pour over chicken and bake 30 min at 375. Cut into strips and lay across a bed of lettuce or spinach. Place beans, salsa, and sour cream on top and sprinkle with cheese.

Black Bean and Corn Salsa

1/2 C servings (1 pt)








2 C black beans (I use 2 cans rinsed and drained)
2 C corn (I use frozen)
1/3 C onion - red or green
1/4 C or more fresh cilantro (I use the whole bunch chopped)
3 Tbs Lime juice (I use fresh limes and often more juice than called for)
1 tsp olive oil (if adding more veggies add more oil and juice)
1/2 tsp salt
1/2 tsp ground cumin (or more to your liking) (I use 1 Tbs)
tomato and avocado are optional

mix well an chill several hrs or overnight. Serve with chips or over a green salad.
recipe points value is calculated without avocado.