Heat 1 Tbsp. (15 ml) olive oil in a large saucepan over medium heat. Add rice, and stir around for 2 minutes. Pour in chicken broth, 1/2 of the lime juice, and 1 drop of lime essential oil. Bring to a boil; then reduce to a simmer, cover, and cook for 20–25 minutes, until all the liquid is absorbed. Stir in the remaining lime juice, 1 drop of lime essential oil, cilantro leaves, and 2 toothpicks of cilantro essential oil. Set aside.
While the rice is cooking, place 2 Tbsp. (30 ml) olive oil in a heavy skillet, and sauté the zucchini, squash, and corn over medium-high heat. Add salt while sautéing. Remove when the veggies have brightened in color. Set aside.
Heat the beans in a small saucepan until hot.
Warm tortillas, if desired.
To assemble the burritos, lay each tortilla flat, and add the rice, veggies, beans, and desired toppings. Roll the burrito up, and enjoy a fresh, healthy, and delicious meal!
This recipe was submitted by Ali Corle as part of our Facebook contest. She says, “I make this amazing salsa, it’s out-of-this-world good!” And we agree! This recipe makes a lot of salsa, so it is great for a party or large gathering.
Are you looking for a great way to incorporate your cilantro and cumin essential oils into a fantastic protein-packed dinner? This casserole is so delicious you won’t even miss the chicken or tortillas!
1–2 sweet peppers (red, orange, yellow, or green), seeds removed and diced
1 can sweet corn (15 oz. size) or 1 1/4 cup frozen corn kernels
Juice of 1 lime
1 Tbsp. chili powder
1 drop cumin essential oil
1 drop cilantro essential oil
1 drop lime essential oil
1/4 cup chopped cilantro, optional
Salt and pepper, to taste
2 cans black beans, drained and rinsed (15 oz. size)
1 can red enchilada sauce (20 oz. size; approximately 2 cups)
1 cup cheddar cheese and 1 cup mozzarella cheese, mixed and shredded (or 2 cups Mexican cheese)
Additional toppings: sour cream, sliced avocado, green onions, or cilantro (optional)
Place water and quinoa in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water.
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add diced onion, and sauté until softened. Add garlic and peppers. Cook for 3–4 more minutes.
Add corn, lime juice, chili powder, essential oils, and cilantro. Stir to combine, and season with salt and pepper to taste.
Mix in quinoa, black beans, enchilada sauce, and 1/2 cup shredded cheese mixture until well combined.
Preheat the oven to 350 degrees F.
Place the mixture into a greased 9×13 casserole dish. Top with remaining shredded cheese.
Cover the pan with foil. Bake for 20 minutes, and then remove foil and continue baking until cheese is melted and edges are bubbling.
Remove from the oven, and let cool for 10 minutes before serving. Garnish with additional toppings, if desired.
Note: Another great way to cook the quinoa is to place 1 cup of quinoa and 1 3/4 cups water in a pressure cooker and cook on high for 7 minutes. Once done, release pressure and set aside (do not remove lid) until the rest of the enchilada mixture is done.