Spicy Black Bean Burrito
By: Carole Woodstock, RHN
Great, tasty, easy-to-make meatless recipe. If you prefer less spicy, just adjust to your taste!
Prep and Cook Time: 30 minutes
Makes 10 burritos – they freeze really well!
• 1red onion, diced
• 4 cloves garlic, chopped
• 2 red bell pepper, diced
• 2cups frozen organic corn
• 1 block of tofu chopped into small squares (optional)
• 4 cups or 1 15 oz can (BPA-free) black beans
• 4 TBS extra virgin olive oil
• 4 tsp chili powder
• 1/2 tsp cayenne pepper
• Juice of 1 lime
• 2tbsp Wochestire sauce
• Salt and pepper to taste
• 10 gluten free tortillas (or any other tortilla of your choice)
• Salsa to serve
• Avocado slices to serve
1. Dice onions and chop garlic
2. Saute onions, bell peppers and tofu for 5 minutes in olive oil.
3. Add garlic, black beans, corn, chili powder, cayenne pepper, salt and pepper to taste, lime juice & wochestire sauce. Mix and simmer for 5-7mins.
4. Wrap 1 large soop of mixture into each tortilla – roll and place on a cookie sheet lined with parchment paper.
5. Brush each burrito with olive oil and cook for 15-20mins or until golden.
6. Top with salsa, and avocado slices & serve with a green salad.
Makes 10 burritos (freezes really well)!
* You can also serve this mixture on top of greens instead of tortillas.
After you’ve had fun carving your pumpkin, save the seeds and make a healthy snack with the pumpkin seeds.
ROASTED PUMPKIN SEEDS
• 1cup raw pumpkin seeds
• 1/4tsp extra virgin olive oil
• Sprinkle of chili powder (you can also add paprika & cumin)
• Sprinkle of sea salt & garlic powder
1. Wash the seeds, toss them with the olive oil and mix well. Add your spices & mix again. You can also change up the spices to your taste!
2. Lay them out on a baking sheet and bake for 8-10 minutes at 350degrees or until golden. Just watch them so they don’t get too brown.
Carole Woodstock, RHN
Today I’m sharing with you what I believe to be one of the world’s most perfect and essential foods: coconut oil. Although referred to as “oil”, coconut oil is actually a white solid at room temperature. You won’t find this in the grocery store aisle with olive and canola oils – look for it in the organic section. It’s sold in tubs (glass is best), not bottles.
This is miraculous stuff! Coconut oil is rich in lauric acid, a known antiviral, antibacterial and antifungal agent. And don’t get confused with the fact that it’s a “saturated” fat. Coconut oil DOES NOT share the same concerns as butter or margarine. Rather, coconut oil can INCREASE the GOOD HDL cholesterol in the blood and will help improve the overall cholesterol ratio. It also has a positive effect on hormones for thyroid and blood sugar control.
So where do you use it? EVERYWHERE! Use it to cook instead of oil or butter: for frying, as a spread on toast, for baking (think Christmas cookies!), or for a treat added to your smoothies.
But you’re not limited to just eating it. Try coconut oil as a moisturizer – it’s loaded with vitamin E. Works as a lip moisturizer, for dry cuticles, on infants after a bath or as a scalp & hair mask. I know summer is coming but on those cold and snowy winter dog walks, try coconut oil as a protective balm for your furry friend’s paws to prevent snow clumping and keep pads from cracking.
Carole Woodstock, RHN