Mexican-Inspired Appetizers

For dinner yesterday, my siblings and I were craving some mexican-style food so I whipped up some easy and delicious avocado and mexican stir-fry vegetables as two appetizers/side dishes to our meal. Vegetarian Mexican food is centered around corn, beans, avocado, peppers, and onions so I decided to use most of those ingredients to make two delicious appetizers for us to share and to enjoy! The reason I really like these recipes is that they are simple to make and healthy. The guacamole, especially, is just a simple blend of a few ingredients and ta-da! you have a yummy guacamole dish. Moreover, they aren’t too specific where you cannot eat them along side a dish from another speciality like Italian or Indian for example. In fact, my sister enjoyed the guacamole and the stir-fry with a hearty bowl of buttered pasta while my brother enjoyed it with sweet potatoes and lentils. I think these two dishes are great for both parties or casual family dinners since they can be used, like I said, as appetizers or as side dishes. I hope you enjoy!


The Recipe: Guacamole

Yields 1 – 2 Servings

1 avocado, peeled and pitted

8 cherry or grape tomatoes, diced

1/2 onion, finely diced

4 tbsp or 1/2 cup of cooked corn kernels (optional)

1 tsp garlic powder

1 tsp freshly ground black pepper

1 tsp – 1 tbsp lemon juice

1 tsp salt


Directions: Guacamole

1. Mix together the avocado, tomatoes, and onions (and corn if you want) till the avocado is smushed to a consistency of guacamole. Since I used cherry tomatoes, the seeds of the tomatoes spread around, and my family personally loves that but if you prefer no seeds, you can buy seedless tomatoes or remove the seeds when you dice them before you mix them into the avocado.

2. Sprinkle in the spices and the lemon juice. Mix thoroughly.

3. Serve with corn chips or warm pita!


The Recipe: Mexican Stir-fry *

Yields 3 – 4 Servings

* Simply stir-fry all the ingredients with the spices and oil in a pot and serve warm!

2 green peppers, sliced in long strips

1 yellow pepper, sliced in long strips

20 cherry or grape tomatoes, diced

1 onion, finely diced or sliced in long strips

3 tbsp olive oil

1 tbsp garlic powder

1 tbsp turmeric powder (optional – I used to add some anti-inflammatory herbs)

2 tbsp cumin seeds

1 tbsp freshly ground black pepper

1 tsp red pepper flakes (optional – depending on your purpose spiciness interest)

1 tbsp salt

3 tbsp fresh cilantro leaves, finely chopped


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