Tag Archives: avocado

15

Jan. ’16

Sweet Potato and Black Bean Burritos

burritos

This combination may sound odd, but these burritos are delicious and they contain five superfoods!

Ingredients:

4-6 whole wheat tortillas

2 large sweet potatoes

1 T. olive oil

2 cans black beans, drained

1 clove garlic, minced

3 T. cilantro, diced

2 c. grated cheddar cheese

1 bunch scallions, sliced

2 avocados, diced

2 tomatoes, diced

Plain, nonfat Greek yogurt

Directions:

Bake sweet potatoes for 30-40 minutes or until tender in 350oF oven.  Cut in half and squeeze potato pulp from the skin into a small bowl.  Cut into small chunks or smash with fork.  In a saucepan, heat olive oil and saute garlic.  Add black beans and cilantro and heat through.  To assemble, place a tortilla on a plate, top with 2-3 T. of mashed sweet potato, add 3 T. black beans and sprinkle with cheddar cheese.  Heat in microwave for 40 seconds until cheese melts.  Remove from microwave and top with tomatoes, scallions and avocado.  Garnish with a dollop of yogurt and hot sauce.  Fold up the bottom and then the sides to form  burritos.  Enjoy!

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24

Jan. ’14

Sweet Potato and Black Bean Burritos

These burritos are quick and easy to prepare, completely vegetarian and so healthy!

Ingredients:

4-6 whole wheat tortillas

2 large sweet potatoes

1 T. olive oil

2 cans black beans, drained

1 clove garlic, minced

3 T. cilantro, diced

1 bunch scallions, sliced

2 avocados, diced

2 c. grated cheddar cheese

Sour Cream

Directions:

Bake sweet potatoes for 30-40 minutes or until tender in 350oF oven.  Cut in half and squeeze potato pulp from the skin into a small bowl.  Mash with fork.  In a saucepan, heat olive oil and saute garlic.  Add black beans and cilantro and heat through.  To assemble, place a tortilla on a plate, top with 2-3 T. of mashed sweet potato, add 3 T. black beans and sprinkle with cheddar cheese.  Heat in microwave for 40 seconds until cheese melts.  Remove from microwave and top with scallions and avocado.  Garnish with cheddar cheese.  Fold up the bottom and then the sides to form  burritos.  Enjoy!

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02

Mar. ’12

Insalata Caprese

This traditional Italian salad is even better with marinated artichoke hearts, roasted red tomatoes and avocado slices!

Ingredients:

4 vine ripened tomatoes, sliced

1 pound fresh mozzarella , sliced

2 avocadoes, peeled, pitted and sliced  into wedges

2 jars marinated artichoke hearts, drained

1 jar roasted red peppers, drained

4 c. baby arugula

½ c. fresh basil leaves

¼ c. extra-virgin olive oil

Salt and pepper to taste

Directions:

Add one cup of baby arugula to each of four individual plates. Arrange alternating slices of tomato topped with slices of mozzarella on each plate.  Add slices of avocado, marinated artichoke hearts and strips of roasted red pepper. Stack and roll basil leaves into a cylindrical shape (like a cigar) and slice into thin strips.  Sprinkle on each salad. Drizzle with olive oil and sprinkle with salt and pepper.  Makes 4 servings.

 

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28

Feb. ’12

Tropical Caprese

Ingredients:

1 Ripe mango, peeled and sliced lengthwise

1 ripe papaya, peeled, seeded and sliced

1 ripe avocado, peeled, pitted and sliced

Fresh mozzarella

2 c. Baby spinach

Lime

Extra-virgin olive oil

2 T. fresh cilantro, minced

Directions:

Place about 1/2 cup of baby spinach leaves on a plate.  Add a slice of mango and top it with a slice of fresh mozzarella and a slice of avocado. Arrange wedges of papaya around the edges of the plate.  Squeeze fresh lime juice over the salad and then drizzle with olive oil.  Garnish with fresh cilantro.  Serves 4.

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10

Feb. ’12

Blackened Chicken Breasts with Mango Salsa

Blackened Chicken Breasts

Ingredients:

6 large chicken breast halves

2 T. sweet paprika

2 t. onion powder

1 t. garlic powder

1 t. cayenne pepper

½ t. ground white pepper

1 t. ground black pepper

1½ t. salt

1 t. thyme

1/4 t. cumin

Melted butter

 Directions:

Mix together all seasonings in a glass pie plate.  Coat each chicken breast in seasoning mixture.  Heat cast iron skillet until it begins to smoke.  Dip coated chicken breasts in melted butter and place in skillet.  Cook until blackened on outside and juices run clear.  Serves 6.

Mango Avocado Salsa

Ingredients:

1 large mango, peeled and diced into ¼ inch cubes

1 red bell pepper, seeded & diced

2 large avocadoes, diced

1 bunch scallions, sliced (about 2/3 c.)

2 T. fresh cilantro, chopped

2 T. olive oil

1 T. lime juice

 Directions:

Combine all ingredients in medium bowl.  Stir gently to combine.  Serving size: ¼ cup.  Serves 6.

 

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23

Jan. ’12

Avocado Corn Salsa

Just in time for the Super Bowl party you’re planning! Here is another recipe courtesy of our summer in Carmel Valley.

Ingredients:

1 – 16 oz. bag frozen corn, thawed and drained

1 small can sliced black olives, drained

2 medium tomatoes, diced

2 ripe avocadoes, diced

1 bunch green onions, sliced

1/3 c. fresh cilantro, chopped

¼ c. vegetable or canola oil

Juice of one lime

¼ t. chili powder

½ t. cumin

Directions:

Combine remaining ingredients in a large bowl and mix gently until well-blended.  Serve with tortilla chips.

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