Today we are featuring a guest post from one of our many incredible instructors, Maggie Butterfield. Maggie is passionate about nutrition because she has seen the difference it makes in the health of her family. A proud VBAC mother, teacher and much more, we are proud to call her one of our own. Enjoy her post, and if you are in the Tulsa, Oklahoma area, call her!
This fajita, taco thing was inspired by Chipotle’s vegetarian burritos… only I like mine better I highly recommend making your own tortilla’s for this. It really makes a difference and it’s not that hard. Protein: 22g for two (will be slightly less with vegan tortillas).
Serves 4 or so people, I’m not sure how many fajitas exactly.
Extra virgin olive oil, enough for a couple turns around the pan
1/2 cup of brown rice
1 medium bell pepper
1 medium onion
1 can of black beans or pinto beans
1 can of corn
Lime juice from one lime
Whole wheat tortillas
Get rice started, cook rice as directed.
Heat evoo over medium and add sliced onion and bell pepper. Sprinkle some ground cumin and chili powder lightly over the top, more cumin than chili powder. Cook ’til tender.
Rinse and drain black beans and corn and in a separate pot heat through.
When the rice is done, sprinkle in a generous amount of cilantro and squeeze a lime over top. If you have fresh cilantro feel free to chop and add that instead of dried. Just watch how much. It can be overpowering.
Serve in warm tortillas with cheese. Sour cream, avocado, and diced tomatoes are great toppers as well.
Cori, her husband, and three little boys live in the “Salad Bowl of the World,” Salinas, California. She discovered a passion for nutrition while studying Education at California State Monterey Bay. Though she no long works as a nutritionist, she is grateful to be able to share the benefits of a whole food diet with her family, friends, and Birth Boot Camp students.