Foodie Friday - Cinco de Mayo para dos

For our Cinco de Mayo celebration we invited Jose... set a bright table...

and whipped up a batch of Shrimp and Black Bean Enchiladas.
This recipe uses corn tortillas, and features a salsa created from fresh tomatillos, green chiles, scallion, garlic, cilantro, black beans and corn. It's a tangy, refreshing change from the run of the mill red salsas, and it's heart healthy! The recipe comes from the Mayo Clinic Williams-Sonoma cookbook. If you need to monitor cholesterol and fats, yet still want to enjoy gourmet food, give this cookbook a try. You won't be disappointed.

For dessert, we kept it light too, and made Cinnamon Crisps.
The bases for these fabulous morsels are flour tortillas that are kissed with vanilla, sprinkled with cinnamon sugar, then baked. Top them with non-fat whipped cream and fruit and you have an easy and elegant dessert. Tonight we used fresh raspberries, kiwi and mandarin oranges. In short order, there was only one crisp left on the plate.
Alas, that too disappeared, but not to worry...they're so fast and easy we can make more any time! You can find the recipe here.

Now vamoose over to Designs by Gollum and see what everyone else has cooked up to celebrate Cinco de Mayo. Our hostess, Michael Lee, has Mr. Linky ready to serve as your guide.