I am what you may call a mut – a genetic mix with ancestors from many different origins.  None of which are anywhere close to Mexico, though.  So why do I LOVE Mexican food?  For most of my life it was my favorite type of food, always the go – to choice for family celebrations. Now a days my horizons have broadened and I’d be hard pressed to narrow down my favorite food to just one nationality.  Maybe some combination of Thai-Sushi-guacamole!  Yuk.  Anyway – Cinco de Mayo is a great excuse to try out some of my favorite “Fresh-Mex” recipes!  Easy to prepare and healthy for body and budget!

Pina Colada (use a high powered blender or thaw the pineapple a little – I broke a blender on this one!) 4 servings

• 4 cups frozen pineapple
• 1 can coconut milk (full fat or light)
• 2 limes, juiced.
• Optional – rum, 1 oz /serving

Cheaters Guacamole!

• 2 ripe avocados, mashed
• 3/4 c salsa

Yup, that’s it.  Blend them together and voila!  Or, Ole!  Serve with thick sliced carrots, peppers, celery, cucumbers – you name it!  Try your hand at the gluten-free doritos I posted in the Superbowl post below.

Butternut Squash Enchiladas

Use organic ingredients when possible.  I like to do a combination of red and green enchilada sauce.  Read the ingredients – some prepared sauces and tortillas have partially hydrogenated oils, sweeteners and preservatives added.  This recipe can be made gluten free by using gluten free corn tortillas.  I have made it with out the cheeses also and it’s still creamy and delish!
Serves 8

• 1 Tbs. olive oil
• 1 butternut squash (1½ lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
• 1 clove garlic, minced (1 tsp. )
• 3 oz. cream cheese
• 1 tsp. ground cumin
• ½ tsp. ground nutmeg
• 3 green onions, chopped (⅓ cup)
• 1 16-oz. can enchilada sauce (red or green – watch ingredients)
• 8 whole-wheat or corn tortillas
• 1 cup shredded Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.