DAY 5: Mexicali Skillet and Cucumbers in Sour Cream

Mexicali Skillet

  • 2 Yukon Gold potatoes

  • 1 Tbsp. olive oil

  • Sea salt & pepper, to taste

  • Filling set aside from Enchiladas

  • 1 Tbsp. lime juice

  • 1 cup corn kernels

  • 1 stalk broccoli florets and peeled, sliced stems

  • Salsa & sour cream (as sides)

Instructions

Boil potatoes until tender-crisp; drain and cube. Steam broccoli until tender-crisp; drain. Heat oil in a large skillet. Add potatoes and cook until golden on all sides. Add salt, pepper, Beef Enchilada filling, lime juice, corn kernels, and broccoli. Cook until just heated through. Serve with salsa and sour cream.

Cucumbers in Sour Cream

  • ½ cup sour cream (use Tofutti for a dairy-free version)

  • 1½ Tbsp. minced onion

  • 1 Tbsp. lemon juice

  • ¾ tsp. sea salt

  • Dash of white pepper

  • 1½ large cucumbers

Instructions

In a medium bowl, combine first five ingredients. Peel and thinly slice cucumbers; add to dressing and mix well. Cover and refrigerate at least 1 hour before serving, stirring occasionally.