April 28th Newsletter
May is almost here, and I don’t know about you, but I’m ready for some more festive eats, more color and vibrancy in my food. What better way to make this happen than by having a Mexican week?
Mexican week happens with some frequency in our home. It all starts with re-fried beans, which is the perfect side with anything else we decide to make that week: jackfruit taquitos, cauliflower tacos, nachos, fajitas, etc.
Below are some ideas for a fun Mexican food week:
Menu for the week of April 28th:
There’s nothing like these refried beans. They cook all day in the crock pot, letting the flavors come together beautifully by the time you’re ready to eat. These will go with just about any other Mexican dish, whether with the quinoa, black bean, and mango salad (pictured above) or with anything else you end up making!
I’m all about these jackfruit taquitos. As plant-based recipes go, this one is a treasure of flavors, and not at all difficult to pull together. You can go with the green enchilada sauce called for in the recipe or try something else entirely.
Another side dish that will boost your overall Mexican food experience is this delightful coconut rice side. It’s a cinch to make, and adds more flavor and texture to your meal.
With the warmer temperatures, it’s nice to have something cool and refreshing to drink. I’ve got just the thing. This strawberry lemonade is the perfect drink to have with any meal.