Healthy, Easy Eats

 

This throw-together meal is a tasty, no-brainer on nights when you want something substantial without slaving over a hot stove.  This was a kitchen sink concoction using whatever I had in the fridge.  It can easily be converted to a gluten free and/or vegan recipe.  Prep/Cook time: 25 minutes

Ingredients:

• Tortillas- flour, or corn if you want tacos instead
• Frozen fish of your choice- I used Trader Joe’s battered fish nuggets, 2 nuggets per burrito
• Frozen corn- approximately 1 cup
• Green cabbage- 1/4 head
• Red bell pepper- 1
• Grape tomatoes- 1 cup, chopped
• Black beans- 2 cups or 1 can
• Mayonaise or veganaise 1 1/2 Tbs
• Apple Cider Vinegar 1 scant Tbs
• Shredded Cheddar or vegan cheese 1-2 oz
• Spices- cumin, garlic granules, onion granules, black pepper, chipotle spice, Himalayan salt

Directions:

1. Warm fish nuggets- I used my NuWave Oven turning the nuggest once half way through cooking time which is about 18 minutes.
2. Saute corn using 1 tsp filtered coconut oil using cumin, pepper, garlic and onion granules to taste.
3. Chop cabbage, pepper, tomatoes and add cheese, corn and beans.  Make sure beans are drained well.
4. Add vinegar, mayo, garlic and onion granules, chipotle and salt and peppet to taste.
5. Fold into burritos and enjoy.