<div class="block">Eating healthy food doesn&#39;t have to be dull and boring. Chef Robert Santibanez joined &#39;beWell&#39; to talk about how we can put a healthy twist on some of the best Mexican dishes.</div>

beWell

Be Well: Making Healthy Food Taste Great

Chef Roberto. A lot of people know Fonda for its amazing guacamole. Look at that, but we want to know about some of the other things that are also vegan and vegetarian besides just guacamole, Mexican food, as we all know, it's very vegetable based, all of our sauce making Tomatillos, chile tomatoes. Today, we're making some enchiladas with mushrooms and spinach and that starts with a sauce made with roasted tomatoes. So, what do we do first? So we have roasted and peeled tomatoes here that we're gonna put in our blender with a small piece of garlic. A little spice there. I like that garlic. A little habanero pepper. It's not gonna be too, that has been roasted. No, no. And one chipotle. This is actually, you know, it's like my recipe for, for this, for the, for this sauce. Um, other people add different chile. Right? And that's where they're gonna make a salsa. That's gonna make a sauce. Ok? The sauce has been blended. What's next? We're gonna cook the sauce. So you need a little bit of vegetable oil in a pot and you're gonna fry this. Oh, that is. Oh my God. Yeah, that was a little too much. Oh, that was fun though. This is a very, very, um Mexican technique. So we add a little salt to it and then it done. We're gonna let that simmer. It's gonna simmer for around 2030 minutes while the sauce is simmering. We're gonna work on the filling for the enchilada. OK. I want to help. What do we do? Mushrooms? There we go. A little bit of salt. You can put some spinach on it. Yes. You never can put too much, right? Never can put too much spinach. No, because it actually will and it becomes very, very, very, very little. And this is basically it, it's cooked mushrooms with the spinach, a little salt. So this is a pretty basic meal but very flavorful, very, very flavorful. So after it's wilted, it's all done. Yep, wrap it inside the tortillas and this is what it looks like when it's inside with the sauce on it, with the sauce on top. And these are optional toppings like I said, or you can do it, but still a little cream which is always delicious, right? Not too much, just a little bit, not to make it too heavy. A little drizzle of cheese. Wow, this looks delicious. What's next? Crispy potato flowers? OK. So these are little crispy tacos made with only potatoes that have been nice season. A little onion onion in there. A little jalapeno chopped up and then you can help me crush that potato, potato is crushed and we're gonna add this into the mix. Drop them in. We're gonna add those potatoes and this doesn't really need to cook any longer. Uh We're just gonna add a tablespoon of cree fried capers. Ok. But already it smells so good. All right. And then you just put it into a, we are going to make a little taco with the filling probably, you know, 23 tablespoons into each. Then you're gonna give me a little bit of cheese. Not too much. That's, that's just fine. And then you roll them tight and then you're just gonna go across with a toothpick right where the tortilla ends, right? That holds it together. OK? We fry these up for about a minute and a half now, one minute and a half, two minutes depending on your, your heat. Um We're gonna serve them with a little bit of lettuce. So you're gonna put lettuce first many times. Uh I get asked like Mexicans don't eat a lot of salads, but we, we eat a lot of fresh vegetables just in a different format. The shredded lettuce under the tacos, all of our sauces. What is this sauce? This is a sauce made of avocados blended with tomatillos and chilies looks amazing and it's gonna be so delicious. This looks amazing. OK, I'm gonna taste it. Here we go. There you go. I love that. It has a crunch to it. But it still has a soft inside and the, and the soft potato and the crispiness and the freshness from the avocado salsa and the flavors, it just all hit in the right place. Thank you so much for showing us this and it's a healthy alternative. So totally appreciate you. Thank you very much.