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Title : Two Potato Bean Burritos with Cheeze Sauce (Vegan)
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Two Potato Bean Burritos with Cheeze Sauce (Vegan)

These, vegetarian burritos abundant pan -parrilla filled with roasted potatoes and seasoned white and sweet onions, tomatoes and my special sauce cHEEZE. They are the perfect food to prepare during the week, when you're short on time, but positively hangry run itself in all directions throughout the day. These filling burritos are ready in about 30 minutes Wednesday (or Tuesday, Thursday, Friday ...) will make you feel like a party.

Therefore, before reaching the recipe, I just want to make something clear. I have not always been eating healthier or more conscientious. I've always been interested in nutrition, but my interests and my actions did not always coincide in perfect harmony. six or seven years ago, guess who was the girl running in a fast food restaurant most days of your lunch break? So, McDonalds, Dunkin 'Donuts, ... all were Wendy stone's throw from where I worked, and I was no stranger to a drive-thru window. In fact, this recipe was inspired by one of my favorite choices at another restaurant imitation food nearby Taco Bell. Ah yes, I loved their stuffed burritos, grilled. They were quick, filling, and can peel back the wrapper and hold it in his hand and eating in your car while sitting in a sunny location in the park.

Sometimes when I chat with people about eating healthier, and how easy it can be to eat a plant-based diet, which may feel wariness. They seem to be under the impression that I have always been very healthy, earthy-crunchy, and should only come easy for me. I should never have more really like cheese and hamburgers, fried chicken, ice milk or cow's milk in my morning cereal. Or that I've always given fast food counter back. I have probably always been a big fan of health.

might actually not be further from the truth. When I asked for a burger McDonalds , you better believe , I had to have cheese. In fact, sharp cheddar cheese and crackers that once was my favorite appetizer. I drank cow's milk like water. No kidding, I drank milk with all . Even pizza. I used to use chicken as my excuse not to go vegetarian ... "but I could never give up chicken, I like it too." Fast food, restaurant meals and takeout orders was so convenient. I realized since I was young and at a healthy weight, only I could eat whatever I wanted, wherever I wanted. When I heard disturbing truths about the animal industry, would close my eyes and stick my fingers in my ears and say "la la la la ... I do not want knowwww." I liked what I liked, and was not about to limit myself to "live life to the fullest," which for me equated with the pleasure of eating that greasy burger and fries if I felt like it.

I still like cheese, but I prefer mine without the clogs arteries and dairy products that cause acne, please

so I believe me when I say I understand. I never thought that even seven years ago that I would be eating herbal and doing all my meals at home. I would never have imagined it would Blending my own cheeze sauce and nuts and seeds nutritional yeast. I understand that hesitation, that kind of concern that creeps up his mind that, "not just about getting a little too there , a little too hippy-dippy? Will I have to change my name Rainflower Earthchild? "Maybe it's a little out there, if you are comparing with the social norm. Now that I'm in my thirties, I have no problem being a little different, or a little out there! Especially since I have found that this way of eating makes me feel better, it makes my brighter and clearer skin, and set my conscience at ease (for several reasons, not least of all because I feel I'm doing everything possible this time, to keep healthy for many years to come).

Now crave healthy food! Trust me, it happens. I feel in any way restricted (have you seen my Snickers recipe ??). There are so many amazing, delicious, tasty, vibrant, mouthwatering herbal out there that very soon the fat, cheese, sugary foods just beginning to pale in comparison class dishes. If a former lover cheese, dip chicken nugget, high milk consumption, clutching hamburger, cheese custard Craver like me can have a change of heart and taste, then I think anyone can.

Anyway, what are we doing here? Oh, yes, we 'Makin burritos! Let's go back to those. Actually, these are much better than fast food, and as good as something you can get from a restaurant. The bonus? a much less expensive food, made with whole food ingredients, which can be adapted to your tastes is obtained. You need to be free of gluten? Sheaths or omelettes using gluten. Do you want to taste your life? Add jalepenos or hot sauce. We want to be more blatant? Add a sauce for enchiladas prepared or make your own easy sauce .

These are fast, but not quite strange because they are made with real food that nourish your body and fill you up. I invite you to leave the traditional, well form outside the entrance of fast food, and make easy these burritos night!

Vegan Two Potato bean burritos with sauce Cheeze (can be GF)

Ingredients:

• 1 recipe cHEEZE Mexican sauce
• 1 large potato, I use organic Idaho potatoes in small cubes (1/2 inch or less)
• 1 medium sweet potato, cut into small dice (1/2 inch or less)
• 2 teaspoons melted coconut oil or avocado oil
• pinch of onion, garlic, chili powder, cumin and paprika
• salt and pepper
• 1 can of vegan refried beans (preferably organic, and not bpa lined can)
• 1 small onion, diced
• 1 tomato, diced
• other options: stuffed homemade enchilada sauce or prepared, avocado, Spanish rice prepared, jalapeno peppers, cilantro, spinach
• 04.02 large flour tortillas, whole grains without gluten or
• Cilantro and sliced ​​scallions to serve

to:

1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or Silpat. Combine the potatoes with oil, spices, and season with salt and pepper and spread over the pan. Remember, the smaller you chop the potatoes, the faster it will bake. Bake for 10 minutes, shaking the pan or stir / turn the potatoes and cook another 8-10 minutes or until crisp, golden and very tender.
2. Click the CHEEZE sauce in your blender.
3. Also, prepare your other ingredients. I like to heat the beans in a small saucepan.
4. Assemble the burritos. Place tortilla shells and spread with beans and top with potatoes, onions, CHEEZE sauce and other ingredients, then fold the sides.
5. heat a flat pan over medium heat and add a teaspoon of coconut or avocado oil. Once hot, add a burrito one by one, and heat on each side for a couple of minutes, until golden and slightly crisp on the outside. I use a spatula to gently press down on the burrito. Serve with the sauce more CHEEZE and cilantro and green onion

Source: feedingyourbeauty.com

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