I recently did a fun food styling TV segment for Mario Lopez and Avocados from Mexico on the Bethenny show and NBC New York Live. The segment featured Mario discussing his new cookbook Extra Lean, demonstrating how to use fresh avocados in your everyday cooking for delicious healthy meals. I made his Chicken Enchiladas with Black Bean, Corn and Avocado Salsa for the show – it turned out absolutely delicious and was a hit backstage! I also made some gorgeous Avocado, Mozzarella and Tomato Salad Bites for the Bethenny Show that were super cute and delicious. Here’s the recipes and some fun behind the scenes photos from the show!
Chicken Enchiladas with Black Bean, Avocado and Corn Salsa
6 corn tortillas
2 tsp olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1/2 tsp salt
1/2 tsp dried oregano
6 oz cooked chicken breast, shredded
2 tbsp canned green chiles
1/2 cup mild tomato salsa, divided
1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
Hot sauce (optional)
Nonstick cooking spray
- Preheat oven to 375°F.
- Wrap tortillas in aluminum foil and place in the oven to warm.
- Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.
- Add chicken, green chiles, 1/2 cup salsa, and spinach and cook until spinach is wilted.
- Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray
- Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
- Top tortillas with Black Bean, Avocado and Corn Salsa and cheese and bake for 10 minutes until cheese is melted.
- Garnish with chopped scallions, additional Black Bean, Avocado and Corn Salsa and serve with hot sauce, if desired.
Black Bean, Avocado and Corn Salsa
Serves 4 – 8
1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tbsps chopped fresh cilantro
1 tsp grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.
photo: Kristen Hess
Avocado, Mozzarella and Tomato Salad
Serves: 4 – 6
- 2 Hass Avocados from Mexico, sliced
- 2 ripe tomatoes
- 1 pound mozzarella
- 1 1/2 ounce bunch of fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
- Slice the mozzarella 1/4 inch thick.
- Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
- Drizzle on the olive oil and vinegar.
- Season with salt and pepper.
photo: Avocados from Mexico
Set and Mario Lopez photos: Kristen Hess