Gluten-Free Week: Day 5 Lunch Time

Red Bean and Greens Burrito

Red Beans Mustard Burrito - Small


1 c Red Beans, cooked

1 Carrot, washed, peeled and shred

1 c Mustard Greens, washed and chopped

2 tsp Olive Oil

1/2 tsp mustard powder

1/2 tsp Allspice

1 tsp Paprika

1 tsp Marjoram

1 tsp Coriander

2 tsp Cumin

1 small onion, diced

2 cloves, garlic, minced

Place a medium skillet on your stove top, on medium heat. Add olive oil to pan, add onions and sauté for 2 minutes, add garlic, sauté for 90 seconds, stirring occasionally to prevent burning. Add beans and spices, stir until beans, onions and garlic are coated with spices. Remove from stove top, set aside.

4 gluten-free wraps

Chipotle Dip

1 Chipotle Pepper, chopped

1 c Cashew Cream

1 tsp Italian Seasoning

1/2 tsp Paprika

1 tsp Cumin

Add to a medium size bowl, chopped pepper, Cream, and spices, stir to combine. Set aside.

1 Red Bell Pepper, washed and chopped into sticks

Add 1/4 cup of Red Beans to your wrap, top with greens and carrots, add a dollup of dip. Fold into your desired shape. Add to your plate. Add a small bowl of dip to your plate. Add bell pepper sticks.




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