The Taco Bell Cantina Bowl is my all time favourite one bowl lunch option! It has carbs from the rice, protein from the beans, fat which are abundant in avocados, the smoothness of the green goddess dressing, tart and crunchy corn salsa, all doused with the undertones of cilantro and lemon in every bite. The original Cantina Bowl has tonnes of sodium and a total of 540 calories. By substituting ranch with thick curd, it makes it more healthier with lower fat and of course fresher. The probiotics in the curd are extremely beneficial to the body and then there is the special relationship between the beans, the cilantro rice and the dressing all tied together with douses of fresh lemon juice! Try it and life would never be the same again!
THE TACO BELL CANTINA BOWL TYPICALLY HAS:
Bottom Layer of the herby cilantro lemon rice.
The next layer of spice blended cooked black beans.
A bed of crisp romaine lettuce.
Liberal douse of citrusy fresh Green Goddess Dressing.
The Green Goddess Dressing originated in the west coast of the United States, before the advent of the now famous creamy “Ranch” dressing. In its original version it`s base was mayonnaise, sour cream, parsley, anchovies , chives, lemon juice and pepper and everything else thats nice and creamy but its a very forgiving recipe. It allows so many different modifications – I drew inspiration from the Taco Bells Cantina Bowl, retained the creaminess by substituting mayo for fresh thick curd. I am guessing its alright to do with Greek Yogurt too, hashed in the cilantro and the chilies and added an avocado for added silkiness! This forms the base of the Cantina Bowl and I think its a very fresh delectable dressing/dip. A great do ahead party dip that serves as a side for Pita chips, or even cut veggies. Rehash it with dill, parsley or mint for some extremely gratifying results..I told you so..
1/3 Cup Sour Cream.(Substitute Mayo / Greek Yogurt if sour cream not available.)
1/3 Cup Fresh Yogurt.
2 Garlic Cloves. or 1 Tsp Fresh Garlic Paste – Please do not use store bought versions!
1 Ripe Hass Avocado.
1 Bunch of Cilantro Leaves.
1 Tbsp Fresh Parsley Leaves.(Optional).
A few inches of spring onion leaves or chives if available.
1 Lemon`s Juice.
1 Tsp Salt.
1 Tsp Tarragon.( The recipe calls for this herb but I did not have it)
Add the ingredients in the order mentioned in a food processor or blender and pulse it to get a creamy mint green goddess dressing.
Transfer to a glass jar with a tight lid and store for over a week.
Slather the dressing on toast for a zingy breakfast.
Use it as a creamy dip for pita chips or tortilla chips.
Is a great salad dressing without the carbs from the ranch.
Can be used instead of Aioli in burgers and sadwiches.
The Green Goddess Dressing ties together my favourite Taco Bell`s Cantina Bowl.
An Enchilada is a corn or flour tortilla rolled tightly around a filling and baked in a sauce. With the modifications in the diet and to suit ones tastes one can change the type of tortilla or filling or the sauce to make it more healthy and filling. In this case I used whole wheat tortilla from Whole Foods, roasted veggies for the filling, and medium tomato salsa and tangy tomatillo salsa for the sauce. As always, my all time favourite mexican restaurant has been Macayos and as far as Enchiladas goes…it has always been a personal favourite of mine..served with dollops of guacamole, salsa and sour cream its a gratifying meal in itself.
6 Whole Wheat Tortillas.
Extra Virgin Olive Oil.
Medium Tomato Salsa.
Medium tangy Tomatillo Salsa.
Grated Mild Cheddar Cheese.
1 Medium Onion.
1 Zuchinni cut in to half moons with skin.
2 Carrots peeled and diced in to long strips.
1 Medium Bell Pepper cut in to long strips.
Mexican Fiesta Seasoning.
Half a Lime.
The first step is the preparation of the filling, for which with a little creativity, the sky is the limit. Here I have used only roasted veggies.
Once the veggies are cut season them with salt and pepper and a generous dash of the mexican fiesta seasoning. The seasoning normally would have salt, so watch out for this.
Heat the grill/grill pan and toss the veggies and slightly char roast them – Make them in batches as each veggie has a different texture and water content and takes different times to roast and carmelise.
Organise them on to a plate in bunches.
Take a long baking tray and line the base with a thin layer of salsa. Set aside. Preheat the oven to 350F/180C.
Slightly toast the whole wheat tortillas until they are warm and pliable.
Set them on your working board, line it with a dab of guacamole. This forms as the base on which all the filling sticks to.
Now add the roasted veggies, chopped cilantro, mild cheddar cheese and tightly roll and place on to the tray with the fold facing down.
Continue and complete all the tortillas. If you have left over roasted veggies left, save them so they can be served as a side.
Pour some salsa over the tortilla rolls. Add more grated cheese and roasted onions.
Bake for ten minutes or until the cheese is nicely melted and oozing out.
I made two batches one topped with roasted veggies and one without.
Serve up a stuffed enchilada on the plate. Drizzle some more salsa on the top and on the side.
Add a dollop of sour cream, shredded lettuce, roasted veggies, and guacamole. Black Beans Optional.