Healthy with Jodi

bell pepper

Black Bean Burrito – Indian Style Recipe

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    Indian Style Black Bean Wrap

    Vegan, Vegetarian, GF

    Happily serves 4

    ALL ORGANIC INGREDIENTS
    1 yellow onion
    4 cloves garlic
    1 tsp fresh grated ginger
    1 Cup sweet potatoes or quinoa (or half cup of each)
    1 Cup green bell pepper
    1 Cup Red bell pepper
    1 tsp garam masala
    1 TBSp +1/2 cup vegetable or bone broth
    2 cups black beans drained and rinsed
    Sea Salt and black pepper to taste
    Romaine lettuce

    Chop onions and garlic. Let sit for 5-10 minutes
    Prepare other vegetables.
    Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
    Add garam masala and sweet potatoes and mix well.
    Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
    Add beans, Season with salt and pepper to taste.

    Lettuce wrap all veggies and Enjoy!

    Black Bean Burrito

    Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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      Black Bean Lentil & Quinoa Salad

      w/Cumin-Lime Dressing

      Vegetarian, Gluten free, Vegan
      Happily serves 6

      quinoa salad

      ALL ORGANIC INGREDIENTS

      1 Cup dry lentils or Quinoa (or 1/2 Cup each)

      2 Cup Black beans (if using canned, rinse well)

      1 Red bell pepper

      1/2 Red onion

      3 Green onion stalks

      1 Yellow Zucchini

      Bunch of cilantro to taste, stems removed

       

      Dressing

      1/4 Cup Lime juice

      2 TBSP Avocado or olive oil

      1 tsp dijon or flavored mustard

      1-2 Garlic cloves

      1 tsp Cumin

      1/2 tsp Oregano

      1/8 tsp Himalayan Sea salt

      Optional: chipotle powder, chili powder, pepper

       

      Cook lentils according to package directions, leaving firm not mushy. Drain.

      Cut or mince Galice, let sit 5 minutes.

      While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

      Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

      In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

      Add the dressing.  Add cilantro, and lightly toss.

      Serve or chill covered in the fridge for at least an hour.

       

      Cowboy Salsa

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        Vegetarian, Gluten Free

        Happily serves 8-10

         

        ALL ORGANIC INGREDIENTS

        1/2 Cup Avocado oil

        1-2 TBSP Raw Coconut sugar or Monk Fruit

        1/3 Cup Coconut vinegar

        1 tsp Chili powder

        1 tsp Himalayan Sea salt

        1 Cup black-eyed peas or Kidney beans

        1 Cup black beans

        1 Cup Aduki Beans

        1 Yellow Onion

        2 Green Onions

        2 Garlic Cloves

        1 diced Green bell pepper

        1 diced Red bell pepper

        1 diced Yellow bell pepper

         Handful chopped cilantro

        2 TBSP Lime juice

        Optional: 1/4 Cup Jodi’s Salsa

        Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

        Combine beans, red onion, and bell peppers.  Stir in cilantro.

        Cover and chill at least 1 hour or overnight to blend flavors.

        Serve chilled or at room temperature.