Mexican food does not have to be unhealthy! In fact, it can be uber good for you if you make it like this.

Give your body what it needs by substituting meat with portobello mushrooms. Skip the cheese and opt for ripe sea-salted avocado cream instead! All it requires is thinking outside the box and finding creative solutions without sacrificing taste.

This meal will make you feel light, energized, nourished, and happy. It’s filled with Omega-3 fats to boost brain function and also satisfies a large part of your daily recommended serving of veggies for the day!

(Serves 2)

Ingredients:

2 large organic portobello mushrooms, sliced into 1-2 inch pieces

1/2 organic yellow onion, diced

2 extra ripe avocados, pitted

1/4 cup flaxseeds

1 head organic cauliflower

1 head organic broccoli

2 cups organic spinach

2 cups quinoa

1 organic heirloom tomato, chopped

4 sprouted corn tortillas (Ezekiel brand, available at Whole Foods or other health food stores)

1 fresh lime

optional cilantro

Mexican seasoning (to taste)

sea salt (to taste)

olive oil (enough to sauté mushrooms)

Directions:

Place chopped cauliflower heads onto a baking sheet coated in olive oil, drizzle olive oil and sea salt and roast at 450 degrees for 15-20 minutes or until light brown and crisp. Sauté onions in large skillet until golden brown, then add sliced portobello mushrooms and sauté until soft. Sprinkle flax seeds on top. Keep covered. In a rice cooker, cook 2 cups quinoa in 4 cups water (You can also cook quinoa in a large pot on stove instead.) In a pot on stovetop, steam broccoli and spinach (takes about 5 minutes for broccoli and one minute for spinach, so add spinach at the end). In a bowl, mash avocados and add chopped tomato pieces. Sprinkle sea salt, lime juice, and Mexican seasoning to taste. Optional add cilantro for extra flavor. When everything is near ready, coat corn tortillas in olive oil and place on foil in oven on 450 for five minutes until warm. Remove from oven and top with sautéed mushroom ‘meat’ and a dollop of avocado cream. Serve with a side of quinoa, steamed broccoli and spinach, and roasted cauliflower. Bon appetit! (That’s not very Mexican of me, but you get the idea.)