background preloader

Black Bean and Guac Burrito

I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast. Today’s post does not involve traditional Costa Rican food but instead burritos- my favorite meal from the cafe good vibrations. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients

http://naturallyella.com/2010/02/24/black-bean-and-guac-burrito/

Related:  Mexican Vegetarian

Tex Mex Spaghetti Squash with Black Bean Guacamole Eric and I have been quite obsessed with HGTV and DIY Network for some time now. We know all the shows. All the hosts. Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Along with caramelized red peppers and sautéed mushrooms, this mix has become a staple during our busy weeks. It tastes great hot or cold, it works perfectly as a side dish, and can even become a main entrée with the addition of more veggies or your favorite lean protein if desired.

Spicy Tomato & Shrimp Pasta oh boy, oh boy, oh boy! I’m not a person that goes crazy over anything that has shrimp in it, but this shrimp pasta might be a game changer. It’s basically a scaled back Shrimp Fra Diavolo. Black Bean & Toasted Corn Tacos Recipe nutritional information Makes 4 tacos 30 minutes or fewer Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot. Dynamite Tofu With Rice and Broccoli Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli. This meal keeps well overnight, and makes for the perfect leftover lunch the next day. The piquant and spicy aroma is mouthwatering, which causes my coworkers to look at my lunch with envy. But, that only happens if you have any leftovers from the night before.

White Pizza with Spinach and Tomatoes With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. I didn’t carelessly toss it in the sink, or even slam it on the counter. All I did was grab it, and lift if off the counter. Wonton Mozzarella Sticks With just 5 ingredients, you can make these mozzarella sticks in 10 minutes – perfect for game day! It’s 5:00PM on a Sunday night, 4 hours until the Breaking Bad series finale. I figured I should write today’s post before I watch it, when I’m level-headed and all, because I may just be in too much shock from the whole thing.

stuffed peppers w/ green salsa Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods.

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy!

Related: