Mixed Bean Tortas

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Here we are, another Tuesday. While I am usually about celebrating Taco Tuesday, I decided to mix it up today and try something new. I had some fluffy gluten-free buns on hand, beans I meal-prepped in the fridge, and an empty belly from teaching Zumba. So here it is, Mixed Bean Torta’s with Vegan Sour Cream.

Mixed Beans:

3 cups beans, cooked (I used black beans and white navy beans)

3 garlic cloves, diced

1/4 onion, diced

Olive oil

Spices: garlic powder, onion powder, Cayenne pepper, paprika, salt, black pepper

1 Tbsp tomato paste

Optional: jalapeno, fresh cilantro and parsley

Heat olive oil, add garlic, onion, and jalapeno. Cook until softened. Add beans, spices. Cook for 5 min. Add tomato paste and a couple tablespoons of water. Cook 2 more minutes. Remove from heat.

Vegan Sour Cream from Vegan Comfort Classics by Lauren Toyota

1 cup raw cashews (soaked in hot water for 20 min)

1/2 cup unsweetened non-diary milk (I usually add a little extra)

2 tbs lemon juice

1/2 tsp apple cider vinegar

1/2 tsp ea. onion powder, garlic powder,sea salt, white pepper

Optional: I like to add 1-2 Tbsp. Nutritional Yeast for a more cheesy flavor

Rinse cashews add all ingredients to blender and mix until smooth.

To serve:

Toast favorite bread or bun. I used Franz gluten free hamburger buns. I cut a bun in half, put a small swipe of vegan mayo on the inside and toasted both sides in a skillet.

Place the buns with mayo side facing up. Mash part of the bean mixture and spread on buns. Top with more beans, vegan sour cream, fresh parsley and cilantro.

Lentil Collard Green Tacos

Happy Taco Tuesday! I am loving collard greens as wraps. They are heartier than lettuce and keep all your delicious ingredients together. Having some pre-cooked ingredients on hand make these plant powered tacos a breeze to put together.

Lentils (I seasoned these with paprika, cayenne and garlic)

Sweet potatoes

Tomatoes

Spinach

Avocado

Green onion

Cilantro

Drop your favorite taco recipe below.

Chocolate Cinnamon Cupcake Smoothie

Yesterday was National Chocolate Cupcake Day. I decided to whip up a healthy chocolate treat to get me through my busy morning of workouts. I used Organic Cacao Powder with Maca by Himaiania  and Veggie Protein by MRM but please feel free to use your favorites. I also keep batches of oatmeal premixed with cinnamon, ground flax seed and chia seed for quick breakfasts. I added a 1/4 cup of my ready to go mix but just plain oatmeal and cinnamon will work just fine here. The stevia packet can be eliminated if you don’t want your smoothie as sweet or monk fruit, maple syrup, any natural sweetener will do the trick. This smoothie is full of superfoods for energy, cinnamon to help stabilize blood sugar, fiber to keep you full and cut your net carbs to a low absorption rate and 25 grams of protein (your protein powder and mix-ins can change this number). I hope the next time you are craving a chocolate cupcake for breakfast, this smoothie hits the spot.

Chocolate Cinnamon Cupcake Smoothie