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Healthy Low Carb Burrito Reicpe
If you follow me on IG, you know I went to Chef Ahki’s electric foods cooking class a few weeks ago. We made her raw indigenous burrito. It was amazing.
So amazing that I wanted to make it for lunch the next week but the thought of all that food prep stopped me in my tracks. I used to be the complicated food prep queen, but between my busy job, planning my wedding and running a side hustle, I’ve got zero time. Out of the blue last week, inspiration hit me! Here’s how I make a variation of Chef Ahki’s raw indigenous burrito in 10 minutes. The version I made is vegetarian but you can easily make this vegan or add a little meat if you choose.
I’m calling this the Sporty Afros Healthy Low Carb Burrito.
Instead of buying all of the ingredients to prep the wild rice, fresh mango salsa, guacamole I bought all of that from Chipotle. You read that right. I paid $7 and got a bean and rice bowl (you can opt for just rice, but I LOVE beans). Then, I asked the lady behind the counter to put the pico de gallo in two, 2-oz containers, corn salsa in 2 oz container and guacamole in a 2 oz container on the side. That’s the majority of the food prep right there. Yes, you could by all of the ingredients from the store and prep everything yourself to save a few $, but you can’t beat that convenience.
2. Get your fresh ingredients
I went to the store and got my collard green leaves, cashews (I had all of the seasoning at home) and chipotle mayo.
3. Make your cashew “taco meat”
If you’re making a vegetarian or vegan burrito you’ll need to prep your meat substitute. Take your cashews and place them in a high powered blender, next add your seasoning, sun dried tomatoes, olive oil and a bit of water and mix. Taste it to make sure it’s seasoned to your liking, then place it in some tupperware.
All I did was wash 5 collard green leaves, cut off the stalk and shave down the middle vein to make it more pliable. Then, I stored them in a big plastic bag with a paper towel in-between each. Next, I placed my beans and rice in tupperware along with my containers of pico, corn salsa, guacamole, cashew ‘taco meat’, bag of spring mix and chipotle mayo.
That’s it! At lunch time, I take out all of my ingredients and assemble.
Boom. An easy, healthy, low-carb burrito in 10 minutes.
1 cup Chipotle brown rice
1 cup Chipotle black and pinto beans
2, two-ounce containers of Chipotle pico de gallo
1, two-ounce container of Chipotle corn salsa
1, two ounce container of Chipotle guacamole
1 bunch or organic collard greens leaves
1 bag of spring mix lettuce
2 oz of chipotle mayo (I used Sir Kensington’s from Whole Foods)
1/4 cup sun dried tomatoes
1. First make your cashew “taco meat”. Add your cashews to the blender along with your sun dried tomatoes, seasoning and olive oil. Blend until the mixture stops moving. Next, open the top of the blender, and push the mixture towards the bottom and add your water. After the mixture stops moving again, it should be ready. Don’t over blend and turn it into a paste.
You’re going for the constancy of ground beef.
2. Next, prep your collard green leaves. These will act as your tortillas. Wash off your collard green leaves with a mixture of vinegar and water and pat dry. Trim off the stalk that hangs outside of the leaf . Flip your leaf face down and shave down the thickness of the middle vein to make it easier to roll.
3. Assemble your burrito. Place your collard green leaf face-down on a plate. Add a small handful of your spring salad mix, 2 tablespoons of your Chipotle beans and rice, 1 -2 tablespoons of the cashew “taco” meat, and a 1/2 teaspoon of the pico de gallo, corn salsa, guacamole and chipotle mayo. You only want about a fist sized- ball of ingredients inside your burrito or else you won’t be able to roll it. Next, top with a few more leaves of spring mix and roll your collard green leaf like a burrito. Be sure to tuck in the ends as you roll.
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