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Healthy Cinco De Mayo Recipes From Ali Holman

MINNEAPOLIS (WCCO) -- Cinco De Mayo usually calls for some great drinks and food, but it doesn't have to mean extra calories.

Fitness expert Ali Holman from CoreCamper.com dropped into WCCO Mid-Morning to show some of her favorite healthy Cinco De Mayo recipes that are not only low calorie but also easy.

CORECAMPER AVOCADO EVERYTHING

(works great as a dip, taco mix filling and more!)

Can of low sodium canned corn
1 tablespoon extra virgin olive oil
1 pint grape tomatoes
2 medium  Avocados
½ cup very thinly sliced red onion
½ cup canned black beans, drained and rinsed
½ cup extra virgin olive oil
½ cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
Two tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste

CORECAMPER MEXICAN FRUIT CUPS

INGREDIENTS
3 mango
1 cantaloupe
1 small seedless watermelon
1 pineapple
4 limes, divided
Chili powder for sprinkling

Makes 8 cups.

DIRECTIONS

Cut mango, cantaloupe, watermelon and pineapple into thick strips. Arrange an even mixture of various fruits strips into each cup. Cut the limes into quarters and squeeze 1 lime wedge over each up of fruit. Use the remaining 8 wedges for garnish and sprinkle chili powder over each cup to taste

CORECAMPER 7 LAYER DIP SHOOTERS

In small cups, layer Low Sodium Black Beans, Sabra Greek Yogurt Dip, Salsa, Guacamole, Green Onions and Cheese

CORECAMPER QUINOA BURRITO BITES

INGREDIENTS

1 cup uncooked quinoa
1 can black beans, rinsed and drained
3 roma tomatoes, diced
1/2 red bell pepper, diced
1/2 cup frozen corn
3 large eggs
1 cup shredded cheddar cheese
2 teaspoons minced garlic
1/2 cup fresh cilantro
1 cup salsa (plus extra for dipping)

DIRECTIONS

  1. Place the uncooked quinoa and two cups water in a covered pot. Bring to boil, and then simmer for 15 to 20 minutes or until quinoa is tender. Allow to cool for 10 minutes.
  2. Preheat oven to 350 degrees.
  3. Mix together all ingredients in a large mixing bowl (save some salsa for dipping).
  4. Distribute mixture into a greased muffin tin, filling each cup to the top (about two heaping tablespoons each), and press down gently with the back of a spoon to compact.
  5. Bake for 25 to 30 minutes. Cool for 10 minutes before removing from the pan. Serve warm with salsa for dipping.

Makes 18 muffins.

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