What are the key elements of Carolyn Scott's healthy cooking techniques, especially for Mexican cuisine?

For healthy Mexican-inspired cooking, the big pillars of my approach are:

1. Whole, plant-based proteins
   I lean on beans, lentils, quinoa, tofu, and tempeh instead of meat or overly processed faux meats. In the black bean flautas, for example, beans do double duty as protein and creamy “refried” filling.

2. Tons of veggies and fresh toppings
   Onions, peppers, tomatoes, scallions, corn, avocado, and greens show up everywhere, plus fresh pico de gallo, salsa, and guacamole for bright flavor instead of heavy sauces.

3. Smart fats and lighter dairy swaps
   I use small amounts of good oils, avocado, and nuts, then swap dairy for vegan cheese, vegan sour cream, and vegan mayo-style sauces (like chipotle agave sauce).

4. Bold spices instead of excess salt
   Chili powder, cumin, chipotle, lime, cilantro, and custom blends like a Southwest spice mix add depth and “taco-y” flavor so you do not need loads of cheese or salt.

5. Better techniques, same comfort vibes
   I crisp things quickly in a pan with minimal oil instead of deep-frying, warm tortillas gently so they do not break, and build texture with crunchy toppings over a base of beans and veggies.

Would you like a sample healthy Mexican menu (app, main, and side) built around these techniques?