CHICKEN AVOCADO BURRITOS
These chicken and avocado burritos are wrapped in cassava flour tortillas, making them gluten-free and paleo-friendly. An easy, healthy, delicious burrito!
There’s so much you can do with these cassava flour tortillas, but today, we’re making chicken and avocado burritos. You don’t have to grill them, but trust me, they taste mighty fine if you do.
The inside ingredients of these chicken and avocado burritos are pretty simple and straightforward. You’ve got grilled chicken (though you could also use shredded or rotisserie chicken), avocados, verde salsa (also known as green sauce), cilantro and grilled onions and peppers.
I’ve also added some organic Monterey Jack cheese to mine and sour cream, but for my dairy-free folks, you can keep these chicken burritos 100% dairy-free. Just make some cashew sour cream. You won’t be missing the cheese, promise.
SWEET CASHEW CREAM
Add 2 tbsp maple syrup
Add 1 tsp vanilla extract
SAVORY CASHEW CREAM
Add 1/2 tbsp lemon juice
Add 2 garlic cloves
Add herbs and spices (such as paprika, onion powder, cumin, cilantro, dill, dijon mustard, and ground pepper)
Optional: You can use vegetable broth in place of the water and nutritional yeast to give it a cheesy flavor
CASHEW SOUR CREAM
Add 1 tbsp lemon juice
Add 1-2 tsp apple cider vinegar
MEXICAN BLACK BEAN PIZZA
Use corn or flour tortillas to start. It’s all about replacing commercial grade refried beans with a mixture of organic black beans (beans chopped or blended for spreading), shallots and cumin – which results in tons more flavor. Then, top the beans with zucchini slices, grape tomatoes, red onion and a sprinkle of feta cheese.
At this point, I toss it back in the oven for a few minutes to warm everything up, but if you’re in a hurry to eat (I totally get it), you can skip this step. Before serving, I add a few slices of avocado, some fresh cilantro and season with salt and pepper. At the end of the day, this vegetarian Mexican pizza is fresh, flavorful, delicious and healthy. Much improved, wouldn’t you say?
This easy Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish. It’s a simple combination of onion, bell peppers, garlic, jalapeno, tomato sauce, broth and spices that transforms into fluffy, zesty rice. Pair it with seared seafood, grilled chicken or tacos for the ultimate Mexican inspired meal. chili powder instead of jalapenos for less spicy.
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 red bell pepper, diced
1 small jalapeno, seeded and finely diced
1 cup long grain white rice
1/2 teaspoon cumin
salt, to taste
8 ounces tomato sauce
1 cup vegetable or chicken broth
2 tablespoons finely chopped cilantro, for garnish
Thoroughly wash and drain the rice with a fine mesh sieve.
Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeno and sauce for 1-2 minutes, or until the onions become translucent.
Add the rice and saute until it’s lightly toasted and golden brown, about 2 minutes.
Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
Remove the rice from the heat and use a fork to fluff it up.
Garnish with chopped cilantro and serve immediately.
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp paprika (or smoked paprika)
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
pinch of red pepper flakes or cayenne pepper, optional
Mix all the spices together in a bowl. Use immediately or store in an airtight container.
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb large raw shrimp, shells removed and deveined
2 tbsp olive oil
1/2 tsp chipotle powder
1/2 tsp cumin powder
salt and pepper, to taste
8 oz bacon
1/4 medium green cabbage
2 cups not packed cilantro leaves
2 tbsp olive oil
3 tbsp lime juice
1/2 tsp salt
1/2 tsp pepper
1 recipe Cassava Flour Tortillas, or other tortillas
lime crema, optional
Cut the bacon into 1/2 inch pieces and cook in a sauté pan on medium heat, until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool. Alternatively, you can cook the bacon in the oven.
Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.
In a separate mixing bowl, add the shrimp, olive oil and spices. Toss to combine.
Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.
Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado.
HAPPY CINCO DE MAYO