A BBC Vegan Mexican Night….

Are you all surprised as The Husband was to see Mexican Food on the menu again tonight? I LOVE the Mexican Food theme of the Bikini Bootcamp Challenge (BBC), however, I do think it appears ALOT.

The Husband wanted to have “snacks” tonight. I decided to make him some homemade Bean dip with these super cool chips I found at Trader Joe’s called LongBoard Chips. Check out the shape – just like a surf board – Fun!

Spicy Bean Dip

Why buy a jarred, funky looking dip, when you can whip up your own in minutes.

15 oz can organic pinto beans, drained and rinsed
1 roma tomato, quartered
1/2 red onion, chopped
1 small jalepeno, seeded, cleaned and chopped
1 clove garlic, minced
1 Tbsp freshly squeezed lime juice
1/4 C Fire On The Mountain Salsa
Sea Salt & Pepper to Taste
if it isn’t hot enough, add a few dashes of HOT sauce

Whirl it all up in your food processor (or blender) until it is smooth. Then have your Husband add a ton of his cool new chips to enjoy! (he’s so funny!)

I also whipped up a quick batch of Guacamole for fun dipping for The Husband and topping on my vegan meal.

I found these super cute Mini Tacos for The Husband at Trader Joe’s….so he enjoyed these with ALL the toppings while I whipped up a batch of Basic Black Beans and Vegetable Fajitas.

Tonight like all the other nights was supposed to start with soup. It was a Spicy Lentil Soup that I actually made up last weekend and froze. However, I decided to not pull it out of the freezer so you will get to see it along with the recipe another night 🙂

I absolutely LOVED my dinner tonight – no tortillas were even needed. However, you might seen tortillas make an appearance for lunch tomorrow.

Easy Veggie Fajitas

1 Tbsp Extra Virgin Olive Oil
1 small onion, sliced
1/2 green and 1/2 red bell peppers sliced
1 yellow zucchini, sliced
7 button mushrooms, sliced
2 Tsp Taco Seasoning – THIS is my favorite one
Salsa Mexicana
Guacamole
Basic Black Beans

In a large pan, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Add remaining veggies and cook for 4-5 minutes until crisp tender. Sprinkle with taco seasoning and remove from heat. Serve with Salsa Mexicana, Guacamole and Black Beans. Makes 2-3 nice size servings.

This is such a low-cal, low Weight Watcher Point, Vegan, healthy and full of flavor meal. Here is what my plate looked like with all the topping goodness!

Veggie Fajitas plus Basic Black Beans

Salsa Mexicana

Guacamole

I am completely satisfied and finally sitting down for the first time ALL day long – phew! Busy weekend. I am off to catch up on your blogs and comments before I catch some zzzzz’s!

Night all!