In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.
This Taco Bell Shredded Chicken Burrito Recipe was first found on BlogChef.net, we simply shared it. Check them out for more great ideas!
4 large lettuce leaves, or a few handfuls of sprouts
a few forkfuls of vegan kimchi, optional but awesome, read the label to ensure it’s vegan
1 avocado sliced
Stir all sauce ingredients together in a small saucepan and place over medium heat. Bring to a simmer, lower heat and allow to simmer about 10 minutes, adding a bit of water if sauce becomes too thick.
While sauce simmers, coat the bottom of a large skillet with oil and place over medium heat. Add tempeh and cook about 5 minutes, until pieces are browned on bottoms. Flip and cook 5 minutes more. Raise heat to high and add bell pepper and onion. Stir-fry for about 2 minutes. Lower heat to medium again and pour sauce into skillet. Cook just until sauce is very thick and coats tempeh and veggies. Remove from heat and stir in scallions and sesame seeds.
Place a tortilla onto a work surface. Arrange a lettuce leaf or handful of sprouts on top. Top with avocado slices, kimchi if using, and then tempeh mixture. Fold the end of the tortilla closest to you over fillings, then wrap the sides inward. Roll the wrap away from you to enclose fillings. Repeat until all tortillas and fillings are used.
This amazing recipe and photos were created by connoisseurusveg.com, we simply shared it! Check them out for more delicious recipes!
2 small sweet potatoes, peeled and cut into cubes (roughly 4 cups diced)
2 tbsp extra virgin olive oil
1 tsp taco seasoning
1 tsp garlic powder
1/4 tsp salt
1 can black beans, rinsed and drained
2/3 cup onion, diced small
2 serrano chilis, finely chopped
1 tbsp garlic, finely minced
2 tsp taco seasoning
1/2 tsp red chili powder (cayenne)
1/3 tsp cumin powder
2 tbsp finely chopped cilantro
few tbsp of water
Blend the following in a food processor:
1/2 cup mayonnaise
1/2 cup chopped cilantro
2 chipotle in adobo peppers (from a small can)
1 tbsp honey
1/2 tsp cumin powder
1 jalapeno, roughly chopped
1 tbsp apple cider vinegar
2 cloves garlic
1/2 tsp red chili powder/cayenne
Additional Items needed:
6 Flour Tortillas
8 oz package shredded mexican blend cheese
oil as needed
To Cook the Sweet Potatoes:
Preheat the oven to 350 degrees.
In a large bowl combine the olive oil, spices and sweet potatoes together and mix well. Emtpy onto a large rimmed baking sheet and place in the oven for about 16-20 minutes or until the sweet potatoes are completely fork tender and soft. Remove from heat and set aside.
To Make the Black Beans
Heat a pot over medium high eat and add oil. Once the oil is hot add the cumin seeds and let them splutter for about 30 seconds. Next add the diced serranos, stir quickly and then add the diced onions. Cook the onions until they’re transluelcent (about 4-5 minutes).
Add the garlic, stir until just fragrant and then add the rinsed black beans along with the taco seasoning, cumin powder, and chili powder. Stir well to comine. If the seasonings begin to stick and the pot looks dry, add 2-3 tbsp of water (just enough to get the beans to be a little wet and to scrape up any of the spices from the bottom of the pot). Cook the black beans on low heat for about 5-6 minutes.
Turn off the heat , add the cilantro and then use a potato masher to mash the beans slightly (you dont want them into a puree). Set aside.
Assemble the Burritos: (you can also make these into quesadillas layering in the same way as the burritos )
Layer a flour tortilla first with 1.5 tbsp of the chipotle sauce, then top with cheese, top with a few spoonfuls of the black bean mixture, then a few spoonfuls of the sweet potoates, and then more cheese. Roll into a burrito shape and place them flap side down until you’re ready to grill them.
On a flat griddle or pan heat about 1 tsp of oil over medium high heat and place the rolled burritos on the skillet. Let the bottom get golden brown and then gently flip and brown on the tops (you may have to hold them together with two spatulas so they don’t lose shape or fall apart). Once they’re golden on both sides, remove from heat.
Serve with extra chipotle sauce on the side and enjoy!
This recipe and photos were created by TheChutneyLife.com, we just shared it! Check them out for more awesome ideas!
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you’d like, but you shouldn’t need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
Cut in half, and serve immediately.
This delicious recipe and photos were created by TheSpruceEats.com, we just shared it! Check them out for more awesome ideas!