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. Sautée 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. 
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Healthy Breakfast Wrap

Scrambled eggs, tomatoes, and green onions all wrapped in a large collard green leaf.  I love including veggies into my breakfast.     

   
What you need:

  • 2 eggs
  • 1/4 fresh tomato, chopped
  • 1 green onion 
  • 1 collard green leaf
  • Milk
  • 1 tsp olive oil
  • 1/4 tsp salt

What to do:

  1. Blanch the collard green in a large sautée pan with a bit of water and half of the salt
  2. Pat dry with paper towels
  3. In a bowl, whisk the eggs with a splash of milk and the remaining salt 
  4. Heat oil in a small sautée pan
  5. Cook the tomatoes and onions until soft
  6. Add the eggs to the pan and stir frequently until fully cooked
  7. Put the eggs mixture on the collard green and roll it up. 

Enjoy!

Vegan Wrap w/ Quinoa Bean Avocado & MORE!

You want a vegan friendly, vegetarian and/or a plain healthy meal? Here it is! Recently, I’ve been making a lot of vegan food; I love it!!  This is so simple and with just 7 ingredients. 

Here’s what you’ll need:

  • Whole wheat fajita size wraps
  • 1/2 cup Quinoa 
  • Avocado
  • Black Beans
  • Feta “cheese”
  • Swiss chard leaves (or your choice of greenery)
  • 1 cup Vegetable broth 

What to do:

  1. Heat  small sauce pan on high adding the broth and bring to a boil. 
  2. Rinse the quinoa in a sieve, add to the boiling broth and reduce to medium low heat stirring frequently for about 5 minutes. 
  3. Remove the pan from heat and put the lid on until the rings appear. 
  4. Rinse the beans in a strainer. 
  5. Lay out the wrap, add all ingredients and wrap it up.      

Enjoy!