By Chef Michelle Austin
Crank up some salsa tunes because we’re heading south of the border. They’ll be asking for seconds when you serve these always endlessly adaptable, incredibly edible Bang-Up Burritos and Simple Salsas!
Oh – and while we’re talking: My recipes are meant to become YOUR recipes! Let me know what works or what you did to substitute one ingredient for another.
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Have fun, be creative and mix it up tonight!
1/2-cup small-cut turkey sausage, ground turkey or chicken, or vegetarian alternative, such as soy crumbles
1 tbs. diced onion
1 tbs. diced pepper (red or green)
1/2-cup finely chopped lettuce
1/4-cup pinto, black or refried beans
1 oz. sharp cheddar cheese or soy alternative
1 spinach or whole wheat wrap
1 tsp. olive oil or margarine (can use cooking spray alternative)
Hot sauce garnish (optional)
Heat olive oil or margarine in a pan. Saute onion and peppers; add salt, pepper and any other veggie desired. Add meat or soy crumbles.
Spread sautéed mix on wrap; add cheese; roll and fold.
Garnish with salsa and hot sauce (optional)
* Suggested variations: add broccoli or spinach
Salsas are made with a variety of fruits and vegetables these days! Try adding citrusy, firm fruits like mango and pineapple. Corn, cucumber and smoked peppers are favorite vegetable ingredients for salsas.
2 medium size tomatoes (dice and remove seeds)
1 white Spanish onion, chopped
1 jalapeno chili minced
2 tbs. fresh chopped cilantro
2 tbs. fresh lime juice
Salt and pepper to taste
Chop and mix all ingredients together; refrigerate until ready.
Chef Michelle Austin is the founder of On Thyme Consulting and a co-owner of Just to Please You Productions. She writes the “All in Good Taste” column exclusively for AANMA’s Allergy & Asthma Today magazine.
Reviewed by Tera Crisalida, PA-C and Carol Jones, RN, AE-C