Sorry...this one isn't an exact recipe.
Ingredients:
Sweet potatoes
Zucchini, cut into chunks
Yellow Squash (optional), cut into chunks
Carrots, cut into chunks
Red Onion, cut into chunks
Minced Garlic (or Garlic Powder)
Butter or Oil
Shredded Cheese
Directions:
Bake sweet potatoes. (Try a method similar to this...minus the seasonings.)
Saute garlic (if using minced) in a bit of oil until it gets a bit tender.
Add carrots and onion.Saute until carrots are softening and onion is almost cooked. Add zucchini and squash and saute.
Serve sauteed veggies over baked sweet potato and top with shredded cheese.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
May 7, 2012
May 4, 2012
Refried Beans in a Crock Pot
I have a 6 quart (oval) Crock Pot. I am not sure how to make them in another size Crock Pot...so if you have something smaller (or bigger) you may need to do some adjusting.
3 bags/boxes (16 oz. each) refried beans - I use 2 pinto and 1 black, but you can use any combination you want as long as it comes out to the same total amount
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin - I buy it at Trader Joe's or Cost Plus/World Market...they have the best prices I've found on bottled spices. If I don't feel like measuring I use an entire bottle of ground cumin from one of those places...it's just a bit more than 1/4 cup
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) parmesan cheese
2 tbsp lime juice
Add rinsed, dried beans to Crock Pot.
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.
{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}
Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
After the beans are cooked you may need to remove some liquid. Since I use an immersion blender the beans get thicker easier than hand mashing, so I keep all the water. I am not sure how it would go with hand mashing...you may want to remove and reserve a lot of liquid and add some back as you need it.
Stir in spices (cumin, salt, parmesan cheese, and lime juice).
Enjoy!
{You can easily freeze any refried beans that you'd like to save for later.}
3 bags/boxes (16 oz. each) refried beans - I use 2 pinto and 1 black, but you can use any combination you want as long as it comes out to the same total amount
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin - I buy it at Trader Joe's or Cost Plus/World Market...they have the best prices I've found on bottled spices. If I don't feel like measuring I use an entire bottle of ground cumin from one of those places...it's just a bit more than 1/4 cup
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) parmesan cheese
2 tbsp lime juice
Add rinsed, dried beans to Crock Pot.
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.
{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}
Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
After the beans are cooked you may need to remove some liquid. Since I use an immersion blender the beans get thicker easier than hand mashing, so I keep all the water. I am not sure how it would go with hand mashing...you may want to remove and reserve a lot of liquid and add some back as you need it.
Stir in spices (cumin, salt, parmesan cheese, and lime juice).
Enjoy!
{You can easily freeze any refried beans that you'd like to save for later.}
April 11, 2012
Kale Salad with Honey Mustard Dressing
Honey Mustard Dressing:
1/2 c. Grapeseed Oil (or other oil)
1/4 c. Lemon Juice
1/3 c. Honey
1 tbsp. Mustard
Combine.
{Makes approx. 10 oz.}
Kale Salad:
10 oz. Kale (large stems removed), chopped into small (bite-size) pieces
8 oz. Organic Dried Cranberries, chopped
1/2 c. - 1 c. toasted pine nuts
1/2 small red onion, chopped very small or minced
2 small green apples, chopped small
3 oz. Honey Mustard Dressing (recipe above)
Pepper to taste
Toss all ingredients together and enjoy. We eat this as a dinner entree...it is surprisingly filling. It would be great with some yummy bread, too.
In the salad in the image above I also threw in some chopped raw spinach, diced strawberries, a tiny bit of left over cilantro (chopped), some raw almond slices...and I don't know what else.
It was still yummy. :o)
April 27, 2009
Do You Scream for Vegan Ice Cream?
A new vegan ice cream cookbook out from Cathe Olson. Check it out!
Also from Cathe:
and...
You can get them all on Amazon.com.
March 6, 2009
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas
Grapeseed oil
2-3 teaspoons dried minced onion
4 teaspoons dried minced garlic
2 cans (15 oz. each) black beans
2 cans (15 oz. each) sweet potato puree
1 cup water
2 tablespoons cumin
2 tablespoons taco seasoning (or chili powder for a bit more spice)
Chopped cilantro
Shredded cheese
10 whole wheat tortillas
1. Put dried minced onion and dried minced garlic in a small amount of water until "puffy". (Or you can skip this step and use a fresh onion, diced, and 3-4 cloves of fresh garlic, minced.)
2. Heat oil in a skillet over medium/high heat.
3. Cook onion and garlic until fragrant.
4. Add black beans, water, cumin, and taco seasoning to skillet.
5. Cook, stirring often, until most of the water has evaporated and the spices have made a paste/sauce.
6. Put some bean mixture and sweet potato puree in each tortilla. Add a pinch of chopped cilantro and a pinch of shredded cheese.
7. Roll each enchilada and line them up in a slightly oiled baking pan/casserole dish.
8. Top the rolled enchiladas with shredded cheese and chopped cilantro (and any left over sweet potato puree or bean mixture you may have).
9. Bake in a 350 degree oven (preheated) until enchiladas are heated through and cheese is melted. Tortillas may be a bit brown and crispy.
10. Top with sour cream and guacamole, if desired. (I make a simple guacamole with mashed avocados, salt, garlic powder, lemon juice, and lime juice.)
Yummy and inflammation free!!!
Grapeseed oil
2-3 teaspoons dried minced onion
4 teaspoons dried minced garlic
2 cans (15 oz. each) black beans
2 cans (15 oz. each) sweet potato puree
1 cup water
2 tablespoons cumin
2 tablespoons taco seasoning (or chili powder for a bit more spice)
Chopped cilantro
Shredded cheese
10 whole wheat tortillas
1. Put dried minced onion and dried minced garlic in a small amount of water until "puffy". (Or you can skip this step and use a fresh onion, diced, and 3-4 cloves of fresh garlic, minced.)
2. Heat oil in a skillet over medium/high heat.
3. Cook onion and garlic until fragrant.
4. Add black beans, water, cumin, and taco seasoning to skillet.
5. Cook, stirring often, until most of the water has evaporated and the spices have made a paste/sauce.
6. Put some bean mixture and sweet potato puree in each tortilla. Add a pinch of chopped cilantro and a pinch of shredded cheese.
7. Roll each enchilada and line them up in a slightly oiled baking pan/casserole dish.
8. Top the rolled enchiladas with shredded cheese and chopped cilantro (and any left over sweet potato puree or bean mixture you may have).
9. Bake in a 350 degree oven (preheated) until enchiladas are heated through and cheese is melted. Tortillas may be a bit brown and crispy.
10. Top with sour cream and guacamole, if desired. (I make a simple guacamole with mashed avocados, salt, garlic powder, lemon juice, and lime juice.)
Yummy and inflammation free!!!
February 28, 2009
Stroga-not
I had some of the ingredients on hand for stroganoff (and they needed using before they went bad), but wanted to make a dairy-free version. (And from my limited knowledge of glutens, I believe this can also be gluten-free if you just substitute a gluten-free flour for the one I used.) Of course it is not as creamy as regular stroganoff that uses sour cream and milk, but I really liked how it turned out.
Here is the recipe:
Stroga-not
Grapeseed oil
1 pound ground turkey (I like the kosher kind from Trader Joe's)
1 teaspoon dried minced garlic
2 teaspoons dried minced onion
1-2 cups chopped mushrooms (I chop the mushrooms because my kids don't care for them and this keeps them at a similar size as the cooked ground turkey)
3 cups rice milk, almond milk, or a combination of the two (I used a combination)
8 tablespoons whole wheat flour (toasted*, if desired)
3 tablespoons Worcestershire sauce
1 pound Brown Rice Pasta Fusilli (from Trader Joe's), cooked and drained
1. Place dried minced garlic and dried minced onion in a small amount of water until it plumps up. (You can substitute with 1-2 cloves minced garlic and about 1/2 of an onion, chopped.)
2. Heat a skilllet and brown the ground turkey with the garlic, and onion. I cook in a cast iron skillet and use a very lean turkey, so I added some Grapeseed oil to my skillet to keep it from sticking.
3. When the turkey is almost browned, add the chopped mushrooms.
4. When the turkey is fully cooked, add the rice/almond milk to the pan, stirring occasionally.
5. When the "milk" is warmed, whisk in the flour. Stir often until sauce is thickened.
6. Add Worcestershire sauce and stir.
7. Add cooked pasta and stir to combine. Serve warm.
*To toast the flour, place it in a dry skillet and heat until it is slightly darker than normal. This just intensifies the flavor a bit.
Here is the recipe:
Stroga-not
Grapeseed oil
1 pound ground turkey (I like the kosher kind from Trader Joe's)
1 teaspoon dried minced garlic
2 teaspoons dried minced onion
1-2 cups chopped mushrooms (I chop the mushrooms because my kids don't care for them and this keeps them at a similar size as the cooked ground turkey)
3 cups rice milk, almond milk, or a combination of the two (I used a combination)
8 tablespoons whole wheat flour (toasted*, if desired)
3 tablespoons Worcestershire sauce
1 pound Brown Rice Pasta Fusilli (from Trader Joe's), cooked and drained
1. Place dried minced garlic and dried minced onion in a small amount of water until it plumps up. (You can substitute with 1-2 cloves minced garlic and about 1/2 of an onion, chopped.)
2. Heat a skilllet and brown the ground turkey with the garlic, and onion. I cook in a cast iron skillet and use a very lean turkey, so I added some Grapeseed oil to my skillet to keep it from sticking.
3. When the turkey is almost browned, add the chopped mushrooms.
4. When the turkey is fully cooked, add the rice/almond milk to the pan, stirring occasionally.
5. When the "milk" is warmed, whisk in the flour. Stir often until sauce is thickened.
6. Add Worcestershire sauce and stir.
7. Add cooked pasta and stir to combine. Serve warm.
*To toast the flour, place it in a dry skillet and heat until it is slightly darker than normal. This just intensifies the flavor a bit.
February 27, 2009
Crock-Pot White Chili
A tomato-free chili! I haven't tried it yet, but it sounds good.
Crock-Pot White Chili (from GE Recipes)
Serves 6 - 8
Ingredients
4 cans (approximately 14 ounces each) navy beans
2 cups diced, cooked chicken
3 cups chicken broth
2 medium onions, chopped
2 cloves garlic, minced
2 cans (approximately 4 ounces each) diced green chilies
2 tablespoons vegetable oil
2 teaspoons ground cumin
1- 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
Salt to taste
Preparation
1. Place beans, chicken, and chicken broth together in crock-pot.
2. Saute chopped onion and garlic in oil until transparent.
3. Add spices and green chiles to onion mixture and stir well.
4. Add to crock pot mixture and stir well.
Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.
Crock-Pot White Chili (from GE Recipes)
Serves 6 - 8
Ingredients
4 cans (approximately 14 ounces each) navy beans
2 cups diced, cooked chicken
3 cups chicken broth
2 medium onions, chopped
2 cloves garlic, minced
2 cans (approximately 4 ounces each) diced green chilies
2 tablespoons vegetable oil
2 teaspoons ground cumin
1- 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
Salt to taste
Preparation
1. Place beans, chicken, and chicken broth together in crock-pot.
2. Saute chopped onion and garlic in oil until transparent.
3. Add spices and green chiles to onion mixture and stir well.
4. Add to crock pot mixture and stir well.
Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.
February 20, 2009
Lentil-loaf
This is a wonderful "meat"loaf recipe (I call it lentil-loaf). It will take a few modifications to get it completely in line with an anti-inflammatory diet...mainly finding a good non-tomato based sauce to substitute for BBQ sauce. Maybe some Worcestershire sauce would accomplish the same "tang"?
Lentil-loaf:
{Started with this recipe and adjusted.}
2-4 servings
1½ hours - 10 min prep
2 cups water
1 cup lentils
1 small onion, finely diced (or to taste)
1 cup oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1/2 cup BBQ sauce (I think substituting with 1/2 cup applesauce would be tasty, but I haven't tried it yet)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
Sauce/Topping if desired (but it is great without it):
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar (to taste)
1/2 cup ketchup
(or mix some brown sugar, ketchup, and Worcestershire sauce to taste)
1. Boil water in a saucepan.
2. Add lentils and simmer covered 25-30 minutes or until lentils are soft and most of water is evaporated.
3. Drain and partially mash lentils.
4. Scrape into mixing bowl and allow to cool slightly.
5. Stir in onion, oats and cheese until mixed.
7. Add egg, BBQ sauce, garlic, basil, and parsley.
8. Mix well.
9. Spoon into loaf pan that has been well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Lentil-loaf:
{Started with this recipe and adjusted.}
2-4 servings
1½ hours - 10 min prep
2 cups water
1 cup lentils
1 small onion, finely diced (or to taste)
1 cup oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1/2 cup BBQ sauce (I think substituting with 1/2 cup applesauce would be tasty, but I haven't tried it yet)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
Sauce/Topping if desired (but it is great without it):
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar (to taste)
1/2 cup ketchup
(or mix some brown sugar, ketchup, and Worcestershire sauce to taste)
1. Boil water in a saucepan.
2. Add lentils and simmer covered 25-30 minutes or until lentils are soft and most of water is evaporated.
3. Drain and partially mash lentils.
4. Scrape into mixing bowl and allow to cool slightly.
5. Stir in onion, oats and cheese until mixed.
7. Add egg, BBQ sauce, garlic, basil, and parsley.
8. Mix well.
9. Spoon into loaf pan that has been well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
February 19, 2009
Cooking Allergy Free
This site is wonderful!
When you log in as a user, you can add any food allergies (foods you want to avoid in recipes) and the site automatically will show you warnings based on the allergens your have entered.
For example, if you are trying to avoid the nightshades (tomatoes, potatoes, eggplant, and peppers), you will go into "Edit My Allergies" and check the "Nightshade" box found under "Sugar". Now, when you look at the recipes, a big red exclamation point will show up next to recipes that contain these foods. What a great resource!
Check it out:
http://www.cookingallergyfree.com/
When you log in as a user, you can add any food allergies (foods you want to avoid in recipes) and the site automatically will show you warnings based on the allergens your have entered.
For example, if you are trying to avoid the nightshades (tomatoes, potatoes, eggplant, and peppers), you will go into "Edit My Allergies" and check the "Nightshade" box found under "Sugar". Now, when you look at the recipes, a big red exclamation point will show up next to recipes that contain these foods. What a great resource!
Check it out:
http://www.cookingallergyfree.com/
February 16, 2009
Gettin' Saucy...
Since I have ditched all things tomato (including basic marinara/spaghetti/pizza sauce), I have started using some basic white sauce recipes for pastas and pizza. Here they are:
Basic White Sauce
Makes enough sauce for a lasagna or plenty for 1 lb. of cooked pasta.
1/4 cup butter
2 teaspoons minced garlic
3 1/2 cups milk
6 tablespoons flour
1. Saute garlic in butter over medium heat until tender and fragrant.
2. Mix flour and some of the milk in a measuring cup well and add to butter and garlic. Add the remaining milk.
3. Cook, stirring constantly, until thickened.
Variations:
-Add a large pinch of ground nutmeg for a fun flavor change.
-Add 2 or more tablespoons dried basil or other herb.
-Add about 1/2 cup (to taste) grated parmesan cheese after cooking.
-Add about 1/4 cup (to taste) prepared pesto.
Cheese Sauce
Great for topping veggies or I like to use this over breaded chicken and add some steamed or cooked broccoli and serve over rice.
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 + cup shredded cheese (to taste)
Salt & pepper (to taste)
1. Melt butter over medium heat (don't brown).
2. Add butter and whisk to get rid of clumps.
3. Add milk and cheese.
4. Stir, simmer for 5 minutes.
5. Add salt & pepper to taste.
Variations:
-Add 1/8 - 1/4 teaspoon cayenne pepper to make it zesty.
-Substitute 1 teaspoon Dijon mustard for all the cheese to make a Dijon Sauce.
Last Minute Pizza Sauce
Makes sauce for 2 pizzas
1/4 cup grapeseed oil (you can use olive oil, but grapeseed oil is my oil of choice)
3/4 cup Half and Half or milk
1/4 teaspoon garlic powder
Grated Parmesan cheese (to taste)
I mix the first three ingredients in a glass measuring cup and heat in the microwave for a bit (watch for foaming over - it can get messy) and then add the Parmesan cheese and mix and pour half on each uncooked pizza crust.
Basic White Sauce
Makes enough sauce for a lasagna or plenty for 1 lb. of cooked pasta.
1/4 cup butter
2 teaspoons minced garlic
3 1/2 cups milk
6 tablespoons flour
1. Saute garlic in butter over medium heat until tender and fragrant.
2. Mix flour and some of the milk in a measuring cup well and add to butter and garlic. Add the remaining milk.
3. Cook, stirring constantly, until thickened.
Variations:
-Add a large pinch of ground nutmeg for a fun flavor change.
-Add 2 or more tablespoons dried basil or other herb.
-Add about 1/2 cup (to taste) grated parmesan cheese after cooking.
-Add about 1/4 cup (to taste) prepared pesto.
Cheese Sauce
Great for topping veggies or I like to use this over breaded chicken and add some steamed or cooked broccoli and serve over rice.
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 + cup shredded cheese (to taste)
Salt & pepper (to taste)
1. Melt butter over medium heat (don't brown).
2. Add butter and whisk to get rid of clumps.
3. Add milk and cheese.
4. Stir, simmer for 5 minutes.
5. Add salt & pepper to taste.
Variations:
-Add 1/8 - 1/4 teaspoon cayenne pepper to make it zesty.
-Substitute 1 teaspoon Dijon mustard for all the cheese to make a Dijon Sauce.
Last Minute Pizza Sauce
Makes sauce for 2 pizzas
1/4 cup grapeseed oil (you can use olive oil, but grapeseed oil is my oil of choice)
3/4 cup Half and Half or milk
1/4 teaspoon garlic powder
Grated Parmesan cheese (to taste)
I mix the first three ingredients in a glass measuring cup and heat in the microwave for a bit (watch for foaming over - it can get messy) and then add the Parmesan cheese and mix and pour half on each uncooked pizza crust.
January 12, 2009
Refried Beans & Mexican Rice
I love Mexican-style foods, and sometimes that can be hard when I am not using tomatoes or tomato products. Recently I came across some recipes for homemade refried beans and Mexican style rice and altered them to my taste and to keep the inflammatory properties down, and here's what I came up with:
Refried Beans:
2 tbsp. oil (I use Grapeseed Oil from Trader Joe's)
2 cloves garlic, minced
2 cans black beans, drained and rinsed (you can substitute with 2 cans pinto beans, drained and rinsed, if desired)
1 can pinto beans, drained and rinsed
2 c. water
1 tsp. taco seasoning
2 tsp. ground cumin
garlic powder to taste
salt to taste (I use about 1/2 - 1 tsp. of ground sea salt)
1 1/2 tbsp. lime juice
1. Saute garlic in oil over medium heat until fragrant.
2. Add beans, water, and spices (not lime juice) and bring to a simmer/small boil. Cook until heated through.
3. Smash beans with a fork. It is okay if they don't get completely smashed, some texture is good.
4. Continue to cook until you reach the desired consistency. (Once the beans are smashed, cooking will thicken the mixture).
5. Sprinkle with lime juice and mix and serve warm.
Mexican Rice:
2-3 tbsp. oil (I use Grapeseed Oil from Trader Joe's)
1 c. rice (I use brown Jasmine rice from Trader Joe's)
2 c. chicken broth
2-3 cloves garlic, minced
minced onion, if desired (I use about 1/2 tbsp. dried minced onion and mix it with a small bit of water to fluff it back up)
1/4 tsp. taco seasoning
1/4 tsp. cumin
1 tsp. crushed bay leaves
1. Saute rice in oil over medium heat for about 8-10 minutes (rice will start to brown).
2. Add liquid and spices & bring to a boil.
3. Cover and simmer until liquid is absorbed. Fluff with a fork and serve warm.
These recipes make enough for our family of four good eaters and usually we have enough for left-overs for my husband's lunch the following day. When we have burritos for dinner I saute some chopped zucchini and mushrooms (or any veggies - broccoli, carrots, etc. - if I don't have those around) and wrap them up with some of the rice and beans in a tortilla and top with a bit of shredded cheese, chopped avocado, and sour cream. I think they are delicious!
Refried Beans:
2 tbsp. oil (I use Grapeseed Oil from Trader Joe's)
2 cloves garlic, minced
2 cans black beans, drained and rinsed (you can substitute with 2 cans pinto beans, drained and rinsed, if desired)
1 can pinto beans, drained and rinsed
2 c. water
1 tsp. taco seasoning
2 tsp. ground cumin
garlic powder to taste
salt to taste (I use about 1/2 - 1 tsp. of ground sea salt)
1 1/2 tbsp. lime juice
1. Saute garlic in oil over medium heat until fragrant.
2. Add beans, water, and spices (not lime juice) and bring to a simmer/small boil. Cook until heated through.
3. Smash beans with a fork. It is okay if they don't get completely smashed, some texture is good.
4. Continue to cook until you reach the desired consistency. (Once the beans are smashed, cooking will thicken the mixture).
5. Sprinkle with lime juice and mix and serve warm.
Mexican Rice:
2-3 tbsp. oil (I use Grapeseed Oil from Trader Joe's)
1 c. rice (I use brown Jasmine rice from Trader Joe's)
2 c. chicken broth
2-3 cloves garlic, minced
minced onion, if desired (I use about 1/2 tbsp. dried minced onion and mix it with a small bit of water to fluff it back up)
1/4 tsp. taco seasoning
1/4 tsp. cumin
1 tsp. crushed bay leaves
1. Saute rice in oil over medium heat for about 8-10 minutes (rice will start to brown).
2. Add liquid and spices & bring to a boil.
3. Cover and simmer until liquid is absorbed. Fluff with a fork and serve warm.
These recipes make enough for our family of four good eaters and usually we have enough for left-overs for my husband's lunch the following day. When we have burritos for dinner I saute some chopped zucchini and mushrooms (or any veggies - broccoli, carrots, etc. - if I don't have those around) and wrap them up with some of the rice and beans in a tortilla and top with a bit of shredded cheese, chopped avocado, and sour cream. I think they are delicious!
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