Chicken and Bean Burritos with Spanish Rice

What you’ll need:

  • 7 chicken breasts
  • 7 burrito shells
  • 1/2 cup dried black beans, hydrated
  • 2 avocados
  • 1/4 cup vegan cheese, shredded
  • 2 green onions, chopped small
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garlic powder
  • Salsa of choice 
  • Salt

Spanish rice:

  • 2 cups rice of choice
  • 4 cups chicken broth 
  • 8 oz tomato sauce
  • 4 tbls garlic powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/4 cup of olive oil
  • 1 tsp salt
  • Cilantro, chopped

What to do:

  1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
  2. Start the rice. Heat oil in a sauce pan and add the rice. SautĆ©e until golden brown. 
  3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
  4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
  5. Preheat oven to 350 degrees. 
  6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
  7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
  8. Bake for 15-20 minutes or until the shells are lightly golden. 
  9. Serve with your favorite salsa and top the rice with fresh cilantro. 

Tomatillo Verde Sauce

Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it. 

What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it šŸ˜‰) that you see on top. 

The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork. 

As for the Verde Sauce itself…

What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):

  • 18 Tomatillos 
  • 2 jalapeƱos 
  • 4 cloves of garlic
  • Juice of one lime
  • fresh cilantro to taste
  • S & P

What to do:

  1. Boil a pot of water that will hold tomatillos and jalapeƱos. 
  2. Remove the husks off the tomatillos and run them under water until clean.  Also, clean the jalapeƱos.
  3. Boil the tomatillos and jalapeƱos for 10 minutes and strain. 
  4. Place them in a food processor with the remaining ingredients. 
  5. Pulse until smooth. 

Use it for whatever you want and enjoy!

    Breakfast Soft Taco

    I have to be honest, this was a throw together meal at the drop of a hat but it was awesome! Breakfast is so versatile and I wish I had more time to put into it some mornings. 

    Here is what you’ll need:

    • 3 large eggs
    • cheddar or jack cheese, shredded (I used organic Monterey Jack)
    • Splash of milk
    • garlic powder
    • cumin
    • coriander, ground
    • S & P
    • butter
    • 4 taco shells

    For topping:

    • salsa verde
    • avocado
    • scallions

    Here’s what to do:

    1. In a small bowl, whisk the eggs, milk, cheese, garlic powder, cumin, coriander and S & P. 
    2. lightly coat a small sautĆ©e pan with butter on medium heat. 
    3. add the egg mixture and stir continuously until eggs are cooked through completely.
    4. Heat the taco shells for 10 seconds in the microwave. 
    5. Add the eggs to the taco shells. 
    6. Top with the salsa, avocado and scallions. You can also use whatever other toppings you like to make it your own!

    Makes 4 tacos



      Crockpot Beef Tacos for Toddlers (or Adults)

      I really think older babies (when ready for solid food) and toddlers should eat just like adults. My husband and I LOVED our beef tacos so why not share with Grady?!?!

      What you need to put in the crockpot:

      • 1 lb flank steak
      • 1 small jar salsa
      • 1/2 cup beef broth
      • 4 cloves garlic

      Toppings and shell:

      • Avocado
      • Greek Yogurt
      • Sharp Cheddar Cheese
      • Deathwish hot sauce (for the adults)
      • Whole wheat soft taco shells 

      What to do:

      1. Add the ingredients to the crockpot and cook on low for 6 hours. 
      2. Shread the beef and cook another 1/2 hour – 1 hour. 
      3. Put it all on a shell with as much or as little of the toppings. I recommend that you drain some of the juice from the crockpot beforehand. 

      At the very end I wanted to make sure Grady had enough vegetables so I added some raw carrots. He loved it all!


          Crockpot Spicy Pork Tacos

          So yummy and so easy!! I told myself this past weekend that I need to start making it easier on myself and start using the crockpot more often. This delicious masterpiece was the result!  

          Here’s what you need to combine in the crockpot:

          • 1 lb pork tenderloin
          • 1 15 oz jar of medium salsa (my personal favorite is Wegmans organic)
          • 2 jalapeƱo peppers, diced
          • 4 cloves of garlic
          • 2 Tbls brown sugar
          • 1 tsp cumin
          • 1 tsp coriander
          • 1 tsp chili pepper
          • 1 tsp cayenne pepper
          • S&P

          Mix everything together in the crockpot and cook on low for 6-8 hours. Shred the pork and cook another 1/2 hour – 1 hour. 

          Toppings and accessories: Use all or just a few. The * are what I used. 

          • Whole wheat soft taco shells *
          • Avocado *
          • Red onion, diced small *
          • Cheddar cheese, shredded *
          • Hot sauce, if desired (Deathwish is my FAVORITE!) *
          • Lettuce, shredded
          • Cilantro
          • Sour Cream

          Place the shredded pork on a shell, put the toppings on and enjoy!

          Here’s a peak at what it looks like after shredding: