Yummy Mango Burrito

I know what you're thinking, mango in a burrito? Adding a mango slice will add a nice and subtle sweetness to the burrito. I was inspired from an old recipe I had tried from The Millenium Cookbook which used mango in a Vietnamese style roll. On a whim, I decided to try it in a burrito. The below vegan recipe serves 1, but you can increase the amount for more.

Ingredients:
1 Slice of Mango
2-3 Small Slices of Avocado
1 Red Bell Pepper
1 Clove of Garlic
1/2 12 oz. Can of Pinto Beans
Handful of Cilantro
5 Mushrooms
1 tsp of Red Chili Pepper
1/4 tsp of Cayenne Pepper
1/2 of an Onion would've been nice, but I didn't have one during the making
1/2 tsp of 21 Seasoning from Trader Joe's (some might consider this cheating, but it makes the recipe quick)
Large flour tortillas
Salt and Pepper to taste
1 Tbsp Canola Oil

Prepare by chopping up garlic and cilantro. Slice bell pepper into strips. Slice mushrooms too. Place oil, red chili pepper, cayenne pepper, seasoning, and garlic in a pan over medium heat. After pan has been heated, about 5 to 10 minutes - add bell pepper, mushrooms, and pinto beans. Stir. Add salt and pepper to taste. Add a little water if necessary. Keep stirring. In the meantime, place a tortilla in the toaster oven for about a minute just to warm up and soften. Cover your pan. Slice the avocado and prepare a slice of mango.

After the tortilla has been heated. Spoon 1/2 or 1/4 of bean stir-fry onto the tortilla. Add a few avocado slices, cilantro, and mango. Fold burrito. Click here to see how to fold a burrito. Top off with salsa if you'd like. My dinner for two consecutive nights!

Spicy Kung Pao Tofu

If you like peppers this recipe is definitely for you. Inspired by the Chinese version of 'Kung Pao Chicken' this healthy vegetarian version is also simple to make. I stole this from Recipezaar.com and modified it a little bit. Click here for the original.

Ingredients:
2 Tbs of Vegetable Broth
1 Tbs Soy Sauce, 2 tsp of Balsamic Vinegar
1 tsp of Cornstarch
1/2 tsp of Sugar
2 Tbs of Sliced Garlic
2 Tbs of Minced Ginger
3/4 tsp of Cayenne Pepper
1 Tbs of Canola Oil
1 Red Bell Pepper - sliced into 1/2 inch squares
1 Yellow Bell Pepper - sliced into 1/2 inch squares
1 Green Bell Pepper - sliced into 1/2 inch squares
1 Carton of Firm Tofu - cut into 3/4 inch cubes
Salt to taste
1 Tbs of Chopped Peanuts

In a small bowl combine vegetable broth, soy sauce, vinegar, cornstarch, and sugar. In a large wok or skillet over medium heat - cook garlic, ginger and cayenne pepper in hot oil for about 10 seconds. Add bell peppers and stir-fry until peppers start to soften. Add tofu and broth mixture. Stir-fry a few more seconds. Cover, reduce to low heat and cook until tofu has heated through and sauce has thickened. Add salt to taste and stir-fry for 30 seconds. Sprinkle with peanuts. Serve over rice!