This wholesome meal is tasty, nutritious, satiating and easy to make. It requires having a few staples handy, like spices, nutritional yeast and coconut amino acids. Whenever possible, use fresh organic ingredients.
This recipe serves 2, has 550 Calories per serving, and a great macro nutrient ratio at 23g protein, 31g fat 54g carbs.
Make it your own! Add a 1/2t chopped fresh ginger, use a yellow squash instead of a zucchini, switch out the anaheim for red pepper, skip the cheese, add fresh tomatoes…experiment! This is just what we had in our fridge today but we mix it up.
Please let me know if you try it and what you did to make it right for you.
🙂 Coach Michelle
Prep time: 10 minutes Cook Time: 15 minutes
1t avocado oil
1/4” slice of onion, chopped
half small anahiem pepper, chopped
1 minced garlic clove
8oz Wildwood Sprouted tofu (half container) chopped into small cubes
1 cup broccoli, chopped
1 king oyster mushroom
1t Coconut amino acids
1/2 avocado, chopped1/2 zuccini (or any squash), chopped
1/2 cup Daiya farmhouse cheddar, shredded
2 tbsp large flake nutritional yeast
2T salsa – we use 365 Cantina from Whole Foods
1/4t black pepper
1/4t (smoked) paprika
1/4t turmeric powder
1T cilantro leaves, chopped
4 olives chopped
a few lettuce leaves
2 Alvarado Street sprouted grain tortillas (Trader Joes)
Heat avocado in a skillet on medium heat for 2 minutes.
Add onion, anaheim pepper and garlic, cook for 2 minutes.
Add broccoli, zucchini, tofu, mushrooms and Coconut aminos. Stir. Cook for 3 minutes.
Heat a separate pan or grill to medium heat
Add avocado, nutritional yeast, cheese, salsa, olives, spices. Cook for 3 minutes, stirring gently and often.
While the rest is cooking, place the tortillas on the grill for 1 minute to soften. Split the mixture between the two tortillas, and fold in half. Cook each side until lightly brown, about 90 seconds each. Place the lettuce leaves in while flipping to second side.
Slice in half and open to let out the heat… then eat!
For printable version >>>> Vegadilla
Written by: Michelle Brown on June 14, 2019.