jalapeno

Gujarati Kadhi

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Makes

6 servings

Nutrition of Each Serving

  • 124 calories
  • 5g fat
  • 3mg cholesterol
  • 229mg sodium
  • 345mg potassium
  • 16g carbohydrate
    • 2g fiber
    • 2g sugar
  • 6g protein

Ingredients

  • 2 cup yogurt
  • 5 tablespoons basin flour
  • 2½ cup water
  • ½ teaspoons ginger root
  • 1 teaspoon jalapeño
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 6 curry leaves
  • 1 teaspoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon butter
  • 1 teaspoon sugar

 Equipment

  • large pan
  • spatula
  • medium bowl
  • whisk

Steps

Preparation

  • Wash & Dry
    • 6 curry leaves
  • Measure
    • 2 cup whole fat plain yogurt
    • 5 tablespoons gram flour
    • 2 cup warm water
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 1 teaspoon sugar
  • Grate
    • ½ teaspoons ginger root
  • Mince
    • 1 teaspoon jalapeño

Cooking Time

  1. To create the yogurt mixture add the following ingredients in a bowl:
    • 2 cup yogurt
    • 5 tablespoons gram flour
    • 2 cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoons ginger root
    • 1 teaspoon sugar
  2. Whisk the mixture together until frothy and place to the side.
  3. Bring large pan to high heat and add:
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 6 curry leaves
  4. Stir the ingredients and once the cumin seeds are almost black, lower the heat to medium. Then add:
    • the entire bowl of the yogurt mixture
    • ½ cup of cold water
  5. Constantly stir and bring the mixture to a simmer you might need to increase the heat.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger root
      • ¼ teaspoon jalapeño
      • ¼ teaspoon salt
  6. If Kadhi is too thick you can stir in ½ cup of cold water and cook for another 5 minutes.

Moong Dal Khichdi

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Makes

6 services

Nutrition of Each Serving

  • 92 calories
  • 5g fat
  • 10mg cholesterol
  • 105mg sodium
  • 140mg potassium
  • 10g carbohydrate
    • 1g fiber
    • 2g sugar
  • 2g protein

Ingredients

  • ¾ cup moong dal
  • 1 cup rice
  • 1 teaspoon canola oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 2 cups warm water (80°F)
  • 2 tablespoons butter
  • 1 teaspoon ginger
  • 1 teaspoon jalapeño
  • 1 bundle of cilantro

Equipment

  • spatula
  • large pan

Steps

Preparation

  1. Soak over night and rinse
    • ¾ cup moong dal in 3 cups of water
    • 1 cup rice in 3 cups of water
  2. Grate
    • 1 teaspoon ginger
  3. Mince
    • 1 teaspoon jalapeño
  4. Measure
    • 1 teaspoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 cups warm water (80°F)
    • 2 tablespoons butter

Cook

  1. Place large pan on medium heat and add the following:
    • 1 teaspoon canola oil
    • 1 teaspoon mustard seeds
  2.  Once the mustard seeds have begun to pop add:
    • 1 cup rice
    • 2 tablespoons butter
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoon kosher salt
    • 2 cups warm water (80°F)
    • ¾ cup moong dal
  3. stir a few times and bring to a boil
  4. Let boil for a few minutes then reduce the heat and let simmer for 10 minutes.
  5. Taste Test: If you decide to add any of the following ingredients you will need to bring to a boil and stir for a few minutes before removing from heat:
    • ginger
    • salt
    • jalapeño

Recommendations

  • Serve topped with fresh cilantro.

Saag Bhaji

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Screen Shot 2020-07-10 at 2.10.12 PMMakes

4 sides

Nutrition of Each Side Serving

  • 112 calories
  • 8g fat
  • 0mg cholesterol
  • 232mg sodium
  • 695mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 2g sugar
  • 4g protein

Ingredients

  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 16 oz frozen spinach
  • 1 cup yellow onion
  • 1 teaspoon garlic
  • 2 teaspoon jalapeno

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  1. Measure
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Finely dice
    • 1 cup yellow onion
  3. Thaw
    • 16 oz frozen spinach
  4.  Mince
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno

Cook

  1. Bring medium pan to medium heat and add
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Once the mustard seeds have begun to pop turn the heat to low and add:
    • 1 cup yellow onion
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno
    • 16 oz frozen spinach
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
  3. Bring medium pan back to medium heat and cook for 10 minutes and constantly stir to avoid burning the spinach.

Baingan Bharta

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IMG_4088Makes

4 servings

Nutrition of Each Serving

  • 291 calories
  • 18g fat
  • 0mg cholesterol
  • 370mg sodium
  • 1159 mg potassium
  • 31g carbohydrate
    • 7g fiber
    • 5g sugar
  • 10g protein

Ingredients

  • 2 teaspoons cumin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 2 teaspoons coriander
  • ½ teaspoon turmeric
  • ½ cup warm water (~80°F)
  • 1½ cup yellow onion
  • 1½ cup tomato
  • 1 tablespoon fresh garlic
  • 1 teaspoon fresh ginger root
  • 1 jalapeño

Equipment

  • large pan with lid
  • spatula

Steps

Preparation

  • Measure
    • 2 teaspoons cumin seeds
    • 2 tablespoons canola oil
    • 1 teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ½ cup warm water
  • Dice
    • 1½ cup yellow onion
    • 1½ cup tomato
  • Mince
    • 1 tablespoon garlic
    • 1 teaspoon ginger
    • 1 jalapeño

Cook

  1. Preheat the oven at 400°F
  2. Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
  3. Once the eggplants are shriveled and soft remove them from the oven and let them cool.
  4.  Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
  5. Put a large pan on medium heat and add:
    • 2 tablespoons canola oil
    • 2 teaspoons cumin seeds
  6. Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
  7. On medium wait until the yellow onion is fully cooked (turned clear) then add:
    • ½ cup warm water
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon minced ginger
    • 1½ cup diced tomato
    • 1 minced jalapeño
  8. On medium wait until the tomato’s are soft then add:
    • 2 roasted, peeled, chopped eggplant with all the juice
  9. Mix together for 5 minutes then cover for 15 – 20 minutes.
    • Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
  10. Once the eggplant is fully broken down, taste and add:
    • 2 teaspoons coriander powder
    • Note: If you want to add any additional spices I would recommend to taste and add them here.
  11. Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.

Moong Dal

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Makes

4 servings

Nutrition of Each Serving

  • 152 calories
  • 8g fat
  • 0mg cholesterol
  • 235mg sodium
  • 211mg potassium
  • 14g carbohydrate
    • 3g fiber
    • 3g sugar
  • 4g protein

Ingredients

  • 1 cup moong dal (yellow lentil)
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • ¾ teaspoon kosher salt
  • 2¼ cup water
  • ¼ teaspoon turmeric
  • ½ teaspoon garlic clove
  • ½ teaspoon fresh ginger root
  • 1 teaspoon jalapeño
  • 1 cup red onion
  • 1 cup roma tomato
  • 1 cup spinach

Equipment

  • medium sauce pan
  • large pan
  • spatula

Steps

Preparation

  • Soak in water overnight. Rinse/strain with water until the water runs clear.
    • 1 cup moong dal
  • Measure
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • ¾ teaspoon kosher salt
    • 1¾ cup water
    • ½ cup water
    • ¼ teaspoon turmeric
  • Mince
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
  • Dice
    • 1 cup onion
    • 1 cup tomato
    • 1 cup spinach

Cook

  1. In a medium sauce pan add:
    • 1 cup soaked/rinsed moong dal
    • 1¾ cup of water
  2. Let moong dal simmer for 30 minutes. Periodically check in and stir to make sure the moong dal does not burn.
    • Note: You might need to add more water to avoid from burning. The goal is to breakdown the moong dal into an oatmeal like consistency.
  3. In a large pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
  4. Cover the large pan, once the mustard seeds pop and brown remove the lid.
  5. Turn the heat to low and add:
    • 1 cup onion
  6. Bring the large pan back to medium heat and add:
    • ¾ teaspoon kosher salt
    • 1 cup tomato
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon fresh garlic
    • ½ teaspoon fresh ginger
    • 1 teaspoon jalapeño
    • 1 cup spinach
  7. Bring the large pan to a boil for a few minutes then add the cooked moong dal (oatmeal like consistency).
  8. Taste the dish to see if any additional flavor is needed.
  9. Bring the large pan to a boil for a few minutes and remove from heat.

Dry Moong Dal

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Makes

4 servings

Nutrition of Each Serving

  • 83 calories
  • 3g fat
  • 0mg cholesterol
  • 108mg sodium
  • 6mg potassium
  • 9g carbohydrate
    • 2g fiber
    • 0g sugar
  • 3g protein

Ingredients

  • 1 cup moong dal (yellow lentil)
  • 2 teaspoons canola oil
  • 1 teaspoon mustard seeds
  • 2 cups water
  • 1 teaspoon garlic
  • 1½ teaspoon jalapeño
  • ¼ teaspoon turmeric
  • ⅓ teaspoon kosher salt

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  • Rinse until water runs clear
    • 1 cup moong dal
  • Measure
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
    • 2 cups water
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • Mince
    • 1½ teaspoon jalapeño
    • 1 teaspoon garlic

Cook

  • Bring medium sauce pan to medium heat and add:
    • 2 teaspoons canola oil
    • 1 teaspoon mustard seeds
  • Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
    • 1 cup of moong dal
    • 2 cups water
    • 1 teaspoon garlic
    • 1½ teaspoon jalapeño
    • ¼ teaspoon turmeric
    • ⅓ teaspoon kosher salt
  • While stirring bring the medium sauce pan to a boil.
  • Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
    • Note: Add a teaspoon of water if the lentils are still hard.
  • ~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
    • Note: You may need to burn off any excess liquid.

Saag Paneer

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Makes

6 serving

Nutrition of Each Serving

  • 447 calories
  • 30g fat
  • 61mg cholesterol
  • 353mg sodium
  • 1388mg potassium
  • 29g carbohydrate
    • 7g fiber
    • 3g sugar
  • 24g protein

Ingredients

  • 1 jalapeño
  • 5 garlic cloves
  • 1 teaspoon ginger root
  • 12oz paneer
  • 16oz frozen spinach
  • 1 cup red onion
  • 1 teaspoon canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon garam masala
  • 1 tablespoon cumin seeds

Equipment

  • blender
  • spatula
  • frying pan

Steps

Preparation

  • Mince
    • 1 jalapeño
    • 5 garlic cloves
    • 1 teaspoon ginger
  • Chop
    • Dice 1 cup red onion, the smaller the better.
    • Cut 12oz paneer into small cubes.
  • Measure
    • ½ kosher salt
    • ¼ kosher salt
    • ½ turmeric
    • 1 teaspoon coriander seed powder
    • ½ teaspoon garam masala (personal preference)
    • 1 tablespoon cumin seeds
    • 2 tablespoons canola oil
    • 4 tablespoons warm water
  • Thaw
    • Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
  • Nice to have
    • Plate with with a paper towel

Cook

  1. Place the pan on medium heat and add 2 tablespoons canola oil.
  2. Once the canola oil is boiling hot add the cut 12oz paneer.
  3. Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
  4. With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
  5. Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
  6. Once onions have fully cooked (turned clear), add the following ingredients into the pan:
    • 1 minced jalapeño
    • 5 minced garlic cloves
    • 1 teaspoon ginger
    • 4 tablespoons warm water
  7. Still using medium heat stir for a few minutes then add the following ingredients:
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
    • 1 teaspoon coriander seed powder
  8. Stir for a few minutes then add:
    • blended 16 oz frozen spinach
    • ¼ kosher salt
    • 0 – ½ teaspoon garam masala (personal preference)
  9. For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
  10. Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
    • Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
    • I highly recommend you taste and adjust any spices before the next step.
  11. Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Chana Masala

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Makes

2 Servings

Nutrition of Each Serving

  • 453 calories
  • 21g fat
  • 0g cholesterol
  • 1184 mg sodium
  • 703mg potassium
  • 44g carbohydrates
    • 14 g fiber
    • 7g sugar
  • 12g protein

Ingredients

  • ¾ cup red onion
  • 1 cup roma tomatoes
  • ¼ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ½ teaspoon fresh cloves garlic
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala or ½ teaspoon chana masala
  • ½ teaspoon kosher salt
  • 3 tablespoon canola oil
  • 1 teaspoon coriander
  • 1 can garbanzo beans (15 oz)

Equipment

  • small sauce pan
  • spatula

Steps

Preparation

  • Dice
    • ¾ cup onion
    • 1 cup tomatoes
  • Mince
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
  • Measure
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 teaspoon coriander
  • Canned Ingredients
    • Open and rinse in cold water 1 can garbanzo beans (15 oz)

Cook

  1. Place small sauce pan on medium heat and add:
    • 3 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Wait for mustard seeds to pop and lower heat and cover for 5 minutes.
  3. Once the mustard seeds are full dark, stir, bring the heat back to medium and add:
    • ¾ cup onion
    • ½ cup warm water (90°F)
  4. Once onions have fully cooked (turned clear) then add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ½ teaspoon fresh cloves garlic
    • ¼ teaspoon garam masala or ½ teaspoon chana masala
    • ½ teaspoon salt
    • 1 cup tomatoes
    • ½ cup warm water (90°F)
  5. Cover the small sauce pan and let simmer on low heat for 15 minutes.
  6. Stir the small sauce pan and add:
    • ½ cup warm water (90°F)
    • 1 teaspoon coriander
    • 1 can garbanzo beans (rinsed)
  7. Bring to a simmer and cover for 15 minutes.
    • Note: The goal is to burn off the excess liquid.

Poori

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Makes

16 individual poori’s

Nutrition of Each – Double calories due to deep fry)

  • 60 calories (120  calories – deep fried)
  • 2g fat
  • 0mg cholesterol
  • 28mg sodium
  • 112mg potassium
  • 8g carbohydrates
    • 1g fiber
    • 0g sugar
  • 2g protein

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ¼ teaspoon jalapeño
  • 1 tablespoon canola oil
  • ¼ teaspoon kosher salt
  • ¼ cup water

Equipment

  • rolling pin
  • deep frying pan
  • slotted ladle spoon

Prepare Ingredients (5 minutes)

  1. Mince
    • 1 fresh chili and measure out 1 teaspoon
  2. Measure
    • 1 cup all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • 1 tablespoon canola oil
    • ¼ teaspoon kosher salt
    • ¼ cup water

Cookin Time (30 minutes)

  1. Mix the following ingredients into the all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • ¼ teaspoon kosher salt
  2. Add 1 tablespoon canola oil to the flour
  3. Slowly mix the water into the flour ounce by ounce. You want the dough to be firm.
  4. Pour canola oil into deep sauce pan and put the pan over medium heat
  5. Once dough is firm break into 16 even balls.
  6. Roll each of the 16 balls into a 3″circle that is roughly 2 millimeter thick
    • Note: if the poori is too thin it will not get an air pocket when you deep fry it.
  7. Bring the pan full of canola oil to high heat
  8. Repeat for each poori:
    1. Once the oil has reached 575°F place one of the flattened circles into the oil and flip  to cook the other side (Should be less than 1 minute)
      • Note: If the oil is not hot enough the poori could not get the air pocket.
    2. Remove the poori from pan and place on paper towel.

Bhajas

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Screen Shot 2020-07-10 at 2.20.46 PMMakes

30 individual bhajas

Nutrition of Each and multiplied Calories by 2 since it is deep fried

  • 18 calories (36 calories- deep fried)
  • 0g fat
  • 0mg cholesterol
  • 20mg sodium
  • 20mg potassium
  • 3g carbohydrate
    • 0g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chana flour (besan flour, gram flour or chickpea flour)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ⅓ cup yellow onion
  • ⅓ cup potato
  • ⅓ cup banana

Equipment

  • small pan for deep frying
  • slotted spatula
  • medium size bowl

Steps

Preparation

  • Measure
    • 1 cup chana flour
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  • Mince
    •  ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
  • Slice
    • ⅓ cup yellow onion
    • ⅓ cup potato
    • ⅓ cup banana

Create the Batter

  1. Mix the following in a medium size bowl
    • 1 cup chana flour
    • ½ cup cold water
  2. Once you have pancake batter like consistency add
    • ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  3. Make sure to maintain the pancake batter consistency add cold water if needed.

Cookin Time

  1. Bring 2″ of canola oil to high heat in a small pan.
    • Test the  heat of the oil by dropping a small piece of batter into the oil it should quickly rise to the surface. If not increase the heat.
  2. Coat the prepared veggies in the batter and drop them into the canola oil flip each one over and remove once golden brown.
    • Repeat for all prepared items.

Cilantro Mint Chutney

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Screen Shot 2020-07-10 at 2.18.26 PMNutrition of Cilantro Mint Chutney

  • 10 calories
  • 0g fat
  • 0mg cholesterol
  • 588mg sodium
  • 12mg potassium
  • 2g carbohydrate
    • 0g fiber
    • 0g sugar
  • 0g protein

Ingredients

  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic
  • ¼ teaspoon jalapeño
  • ½ bundle fresh mint
  • 1 bundle fresh cilantro
  • ½ lemon

Equipment

  • coffee grinder

Steps

Preparation

  • Measure
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  • Destem
    • ½ bundle mint
    • 1 bundle cilantro
  • Cut in half and juice ½ of lemon

Chutney Making Time

  1. Add the following into the coffee grinder
    • ½ lemon juiced
    • ½ cilantro
    • ¼ mint
    • ¼ teaspoon cumin
    • ¼ teaspoon salt
    • ¼ teaspoon garlic
    • ¼ teaspoon jalapeño
  2. Blend together and add the rest of cilantro and mint to your tastes.

Quinoa Wraps

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Screen Shot 2020-07-10 at 2.36.32 PMMakes

8 quinoa wraps

Nutrition of Each quinoa wrap

  • 363 calories
  • 8g fat
  • 5mg cholesterol
  • 351mg sodium
  • 1089mg potassium
  • 58g carbohydrates
    • 11g fiber
    • 4g sugar
  • 16g protein

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 jalapeno
  • 1 cup quinoa
  • 1 (15-ounce) can black beans
  • 2 cups cherry tomatoes
  • 1 shallot
  • 1 medium zucchini (~2 cups)
  • 1 medium red bell pepper (~2 cup)
  • 1 avocado
  • 1 lime
  • ¼ cup fresh cilantro leaves
  • 1¼ cups vegetable broth
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fine Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 cup shredded cheddar cheese
  • 8 burrito size flour tortillas

Equipment

  • large skillet
  • medium frying pan
  • spatula

Prepare Ingredients

  1. Mince
    • 2 cloves garlic
    • 1 jalapeno, ribs removed
  2. Dice
    • 1 shallot
    • 2 cups cherry tomatoes
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado halved, seeded, peeled and diced
  3. Chop:
    • ¼ cup fresh cilantro leaves
    • 1 lime in half
  4. Measure
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  5. Rinse:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
  6. Have handy
    • Olive Oil
    • Cheese
    • Tortilla

Cookin Time

  1. Using large skillet on medium heat add: olive oil, garlic, jalapeno, shallots.
  2. Once garlic and shallots have cooked .Add the following ingredients to the skillet:
    • 1 cup quinoa
    • 1 (15-ounce) can black beans
    • 2 cups cherry tomatoes
    • 1 shallot
    • 1 medium zucchini (~2 cups)
    • 1 medium red bell pepper (~2 cup)
    • 1 avocado
    • 1 lime
    • ¼ cup fresh cilantro leaves
    • 1¼ cups vegetable broth
    • 1½ teaspoons chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon fine Kosher salt
    • 1 tablespoon crushed red pepper flakes
  3. Once the quinoa has flowered remove from heat.
  4. Bring a regular frying pan to medium heat. Put one tortillas into the pan heat one side, flip and add cheese to the heated side. once cheese has melted pull off the heat and repeat for the other 7 tortillas.
  5. Roll each wrap with a 1 cup scoop of the quinoa mixture from the skillet.