Fresh, fast and flavor-packed: A Tex-Mex trio to save the day

If you’re looking to shake up your dinner routine without spending hours in the kitchen, this Tex-Mex inspired lineup is here to save the day (and your taste buds).

Whether you’re on a weight-loss journey or just trying to eat a little lighter without giving up flavor, these three recipes deliver big satisfaction with minimal effort.

We’re talking zesty black bean salsa, protein-packed beef enchiladas, and smoky shrimp tacos with cilantro crema — all ready in under 30 minutes.

Each dish can stand on its own, but together they make an incredibly balanced and exciting rotation for weeknight meals or weekend gatherings.

Whether you’re counting Weight Watchers points, watching calories, or just looking to spice things up in the kitchen, these quick and flavor-forward recipes prove that healthy eating doesn’t have to be boring — or time-consuming.

And don’t forget the extra lime, because life — and dinner — is just better with a little zest.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Best Shrimp Tacos

For the tacos

1 pound shrimp, peeled, deveined, and chopped

1 large tomato, diced

½ cup cilantro, chopped

1 tablespoon dried oregano

1 teaspoon salt

1 tablespoon all-purpose flour

1 tablespoon taco seasoning

9 corn tortillas

1 cup shredded cabbage

For the crema

1 cup plain nonfat Greek yogurt (or sour cream for richer flavor)

1 small bunch cilantro (about 1 cup, packed — stems are fine!)

1 jalapeño, stemmed and seeded (leave some seeds for heat)

1 clove garlic

Juice of 1 lime

Pinch of salt

1 to 2 tablespoons water (to thin, as needed)

Prepare the filling: In a medium bowl, mix together the shrimp, diced tomato, chopped cilantro, oregano, salt, flour, and taco seasoning until evenly coated.

Cook the shrimp: Heat a nonstick skillet over medium heat. Add the shrimp mixture and cook for 3 to 4 minutes, stirring occasionally, until the shrimp are mostly cooked through. (They’ll finish cooking during the next step.)

Warm the tortillas: Microwave the corn tortillas for 30 seconds between two damp paper towels to soften them.

Pan-fry the tacos: Spray a clean skillet with avocado oil or olive oil spray and set over medium heat. Divide the shrimp mixture evenly among the 9 tortillas and fold each one in half. Place in the skillet and cook for about 5 minutes per side, or until golden and crisp on the outside and the shrimp are fully cooked inside. Work in batches, no more than 4 at a time.

Prepare the crema: Throw all ingredients into a blender and blend until smooth. Adjust to your taste and chill.

Serve: Fill each taco with a small handful of shredded cabbage and drizzle with cilantro crema. Serve warm and enjoy!

Makes 9 tacos.

— Biz Velatini

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High Protein Enchiladas

8 ounces 93% lean ground beef

4 ounce baked potato, diced

2 tablespoons taco seasoning

1 cup canned, seasoned black beans

⅓ cup salsa

4 low-carb wraps

1 ounce part-skim mozzarella cheese

½ cup diced tomato

2 to 3 tablespoons chopped cilantro

1 cup baby spinach

Cook the filling: In a large nonstick skillet over medium heat, add the ground beef and diced baked potato. Cook until the beef is no longer pink and the potatoes are heated through, about 5 to 6 minutes. Stir in the taco seasoning and cook 1 more minute. Remove from heat.

Make the enchilada sauce: In a small blender or food processor, blend the seasoned beans and salsa until smooth and creamy. Set aside.

Assemble the enchiladas: Lay out the 4 low-carb wraps on a clean surface. Place a layer of baby spinach on each wrap, then divide the beef and potato mixture evenly among the wraps. Roll each one tightly.

Prepare for baking: Place the rolled enchiladas seam-side down in an oven-safe baking dish. Pour the bean and salsa mixture over the top, then sprinkle with mozzarella cheese.

Broil: Place the dish under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly. Watch carefully so it doesn’t burn!

Finish and serve: Top the enchiladas with diced tomato and chopped cilantro. Let cool slightly before serving.

Serves 2 (2 enchiladas each).

— Biz Velatini

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Black Bean Salsa

2 dried ancho chiles

1 cup seasoned black beans (canned)

1 cup beef broth

1 to 2 chipotle peppers to taste

1 15-ounce can fire-roasted tomatoes

1 cup cilantro

2 tablespoons minced garlic

Salt to taste

Prep the chiles: Bring 2 cups of water to a boil. Add the dried ancho chiles and remove from heat, cover with a lid and let sit for 10 minutes.

Remove the seeds: Carefully remove the chiles from the water, slice and remove most of the seeds.

Blend everything together: Add everything to a blender and blend until smooth. Add salt to taste.

Makes 8 servings.

— Biz Velatini