Sunday nights are hard in Thathouse. When we first started spending weekends with Thatmom, we'd head home after dinner on Sunday nights. Which left Thatboy and I up late, trying to get everything together for the upcoming week, and we'd be exhausted on Monday, not fully catching up till mid-week. So we came up with a solution, we'd leave before dinner on Sunday nights.
Of course, this leaves us with a small problem when we get home...what are we going to have for dinner that can be thrown together quickly, and allow us to unpack and get ready for the next day? Which is when having some quick defrost freezer meals comes in handy. Sometimes it's that pizza dough which takes 30 minutes to defrost. Sometimes it's shrimp which can be defrosted in minutes under running water. Sometimes it's the bison burgers which can be cooked from frozen. And sometimes it's some local taquitos which freezer almost as well as that other fabulous Mexican dish - enchiladas.
The frozen taquitos get thrown in the oven to warm up, while I start fishing around for something to dip them in. Last week, we had dinner with Mertile and created a veritable south of the border feast. She made a gorgeous pork with chile verde and I jumped in with a black bean and corn salad. This dip is an easy twist on the black bean and corn salad - which tends not to stick so well to taquitos. But add a little greek yogurt, and voila! Equally as fabulous with chips or veggies.
Mexican Yogurt Dip
1 cup nonfat greek yogurt
1 clove garlic, minced
1/2 tsp ground coriander
1/8 tsp seasoned salt
1/4 red pepper, diced
1/2 cup frozen corn, thawed
1/4 cup black beans
1 cherry tomato, chopped
1/2 Tbsp diced jalapeno
1/2 cup Mexican cheese blend
1. Combine yogurt, garlic, coriander and seasoned salt.
2. Fold in red pepper, corn, beans, tomato, jalapenos, and cheese.
3. Sprinkle a little more cheese on top.