I can’t believe it’s already Thursday. This week has flown by! I’ve been spending the last couple of days eating and breathing yoga as I’ve prepared to teach my first class. I’m happy to say it went really well! There are of course a lot of things I want to improve upon as I continue teaching, but for my first class I was pleased.
My eats have been kind of boring because I’ve been so preoccupied…just the closest, healthiest (and sometimes not so much) thing and call it good has been my motto! Sometimes life is just like that you know? However, last night when I walked in the door from yoga at about 6:45, the husband was hard at work in the kitchen, cooking up a fantastic recipe from, you guessed it, Eat, Drink and Be Vegan!
- 1/2 – 1 tbsp olive oil
- 1/2 cup onion, diced
- 2 large garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1-1.5 tsp Chipotle Hot Sauce
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
- 1.5 cups zucchini, julienned
- 1/2-3/4 cup tomatoes, chopped
- 1 can pinto beans, drained and rinsed
- 1/2 cup tempeh, chopped (or extra firm tofu or additional 1/2 cup beans of any variety)
- 1.5 tbsp balsamic vinegar
- 4 whole wheat tortillas
- 2 tbsp olive oil (for frying)
- fresh lime wedges, for garnish
- fresh cilantro leaves, chopped for garnish
- In a frying pan on medium heat, add oil, onion, garlic, chili powder, oregano, chipotle sauce, cumin, cinnamon, cloves and salt and saute for 2-3 minutes, stirring occasionally
- Add zucchini and tomatoes, and saute for another 5 minutes until veggies soften.
- Add beans and tempeh (or substitute), stir to combine, and saute for another 3-5 minutes.
- Stir in vinegar and transfer mixture to a bowl (scraping out all filling and reserving pan for later).
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or spray with cooking spray.
- On a flat surface, spoon 1/4 of filling down center of each tortilla, leaving 1-2 inches space on top and bottom. Fold bottom edge over filling and roll up, tucking in sides as you go.
- In the same frying pan on medium-high, heat oil for 30 seconds, then place burritos seam-side down on pan
- Cook for 2-3 minutes on each side to lightly brown, then transfer to lined baking sheet )or if frying pan is oven-proof, then simply place it in oven) and bake for 12-15 minutes.
- Remove and serve with lime wedges and a sprinkling of cilantro
This recipe was awesome. I have to say that before I became more conscious of my health, chimmichangas were one of my favorite meals to order at mexican restaurants. I especially loved the fried crispy shell. This healthified recipe was very reminiscent of the old chimi days…and the part that was most similar was the tortilla. It was flaky and crispy, yet soft in just the right areas. Score!
Well, I hate to cut this short, but I gotta run. Tomorrow is the day I leave to go get my yoga certification, and I still have to read up on the manual and pack. Oh, and run through my PiYo class again because I’m teaching in the morning! I am loving all the yoga in my life right now, but I’ll also feel a bit relieved when the new stage has worn off and I can spend a little less time and energy preparing. Soon enough, soon enough.
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12 Responses to “a success”
- roadtrip time|ChiaSeedMe | My Healthy Living Blog with a Sprinkle of Chia Seeds - [...] for all the well wishes over my first class…you guys are way too [...]