Rice and Bean Burritos

Burrito

I love burritos. I know I have claimed several foods as my “favorite” but I really must tell you, burritos are so high on my list. It can be difficult to enjoy them without nightshades, i.e. salsa, but I still manage. This “suggestion” satisfies my burrito cravings, and I hope you enjoy it too!

I am referring to this as a “suggestion” rather than a recipe, because there is no need to be precise here.

Giraffe

And by the way, I have a pet donkey named Burrito. Just a coincidence really, as he came with the name. He is super cute don’t you think?

Rice and Bean Burrito Suggestion
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Crepes (There is a great recipe for gluten-free crepes in my cookbook- I just replaced the rice milk with hemp milk for the burrito.)

Basmati Rice, cooked

Sauteed onions and garlic with black beans and corn – salted

“Salsa”:
mango, chopped
cucumber, chopped
red onion, minced
lime, juiced

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So, basically just create each element, then put them all together wrapped up like a burrito. Enjoy!

I am sharing this recipe on

Nightshade-Free Chili

chili

I love bean chili. I had a version of this that I made with salsa which I made several times a month before giving up nightshades. This is is not only a great substitute for that chili but also well-loved by my daughter. I know this ingredient list is long, I apologize for that, but the flavor really needs to be developed, and thus the long list.

Nightshade-Free Chili Recipe
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1 (15-ounce) can black beans- including liquid
1 (15-ounce) can chili beans (I use Westbrae’s mix of three beans)- including liquid
1 cup pumpkin puree
1 cup corn (fresh or frozen)
1/4 cup dried cranberries
1 shallot, chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dillweed
1-2 teaspoons whole grain prepared mustard (not Dijon- use to your tastes)
1/4 teaspoon tamarind concentrate (adds a nice tang but optional because let’s face it- you probably don’t have any)
1 cup petite green peas (frozen- thawed)
1 tablespoon apple cider vinegar
Salt to taste

Serve with:
Basmati rice
Cashews

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In a large sauce pan combine all of the ingredients except the peas and vinegar. Bring to a simmer then add the remaining ingredients, salt to taste and enjoy!

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I am sharing this recipe on Slightly Indulgent Tuesdays, Allergy Free Wednesday, Wellness Weekend, Whole Food Fridays,