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I'm Katy! I'm a Phys Ed teacher, fitness and yoga instructor. I love fitness and fashion! Join me as I kick the crap out of you with my at-home HIIT workouts, and mostly make fun of myself.
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Saturday, 29 October 2011

4- Ingredient Guacamole and Butternut Squash and Black Bean Burritos

Pin It This recipe is AMAZING! I got it from Oh She Glows- a vegan cooking website- and nearly short-circuited my computer from the amount of drool. I have a serious love affair with butternut squash- I want to paint faces on them and take them to bed for cuddles, I love them so much.

I realized I've lost about half of my potential readers by this point.

Seriously though, how can something so good for you actually TASTE that good, too?

This lasted 3.5 seconds.

I made a few adjustments from Angela's recipe (note: mine is not vegan, but vegetarian-friendly), so here it is: 



Ingredients:
How did I ever live without you, rice cooker? You can cuddle with me, too.
  • 1/2 large butternut squash, roasted
  • 1 cup uncooked long grain brown rice (yields: a whole hell of a lot of rice, perfect for leftovers)
  • 1 medium sweet onion
  • 1-2 medium vine tomatoes
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tbsp ground cumin, or to taste
  • 1/2 tsp cayenne pepper, or to taste
  • 1/2 tbsp crushed red pepper flakes 
  • One can black beans, drained and rinsed
  • Shredded cheese, to top (I usually mix part-skim mozzarella with cheddar)
  • Tortilla wraps (large or x-large- I use whole wheat flax)
  • Fresh Salsa (Found where the hummus and specialty cheese is in your grocery store- ridiculously amazing and free of preservatives)

My 4-Ingredient Homemade Guacamole: 

       1 regular size avocado
       1 tbsp cumin (or to taste- I love this ish)
       1 garlic clove (I usually use the chopped or minced kind for convenience- follow instructions)
       Juice of 1 lime

So since we've already established that I'm a butternut squash freak, I also made BS soup (ha.. I love calling it that) at the same time that I made these suckers- I will put the recipe up later this week for the soup- but you don't need this much BS! 

It's such a bitch to peel these raw, so after cutting them and taking out the seeds, I drizzle them with cold-pressed olive oil and bake them at 350 for 45 minutes, let them cool, and then scoop out the amazingness.


Chop up onion, pepper, tomatoes, garlic and place them in a skillet with a drizzle of olive oil on low heat. Sautee the veggies until soft, add cumin, cayenne pepper, red pepper flakes, and black beans. Cover and let sit on low heat for 5-6 minutes, stirring occasionally. 

Who thought this was fruit salad? I did. 

Add rice and cubes of BS when cooked, mashing up about half into the rice mixture. Cover and let sit for 2-3 minutes, making sure rice doesn't burn to the skillet. 

My husband is a hungry man. 
Not going to lie- I ate a few snacks of just this. 


To make guacamole, core an avocado, add lime juice, cumin, and garlic. 

Don't be chincy on the cumin! 


Mash to desired consistency. This is the easiest guac you could ever make, and like my squash and my rice cooker, I'd make out with it if I could. Of course, add anything else you'd like- cilantro, onion, tomato, etc. 

This poor tortilla. Waiting so patiently for its rice/bean/squash friends. 
Attttt Laaaaaaaast........ My Looooooove Has Come Along....
VOILA:

Damn, I am amazing. 
Thank you again to Angela at Oh She Glows for the amazing idea and recipe!!!!! And make my guacamole for your next party- it's guaranteed to make you some new friends- if you share, that is. 

What is your FAVEEEEE BS Recipe? 
So before this love affair, Butternut Squash Soup was my all-time favourite. This, I have to say, is equal. It yields a TON of leftovers so we had burritos and stirfrys for days!