Veggie Burritos with Essential Oils

Enjoy the benefits of the lime and cilantro essential oils in this vegetarian burrito! Now is also the perfect time to enjoy a new dish using your summer squash!

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Veggie Burritos with Essential Oils

  • Servings: 6
  • Time: 35–50 minutes active
  • Difficulty: Easy
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Ingredients:

Rice Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 2 cups (370 g) white rice
  • 4 cups (960 ml) chicken broth
  • Juice of 2 limes
  • 2 drops lime essential oil
  • 1/4 cup (4 g) chopped cilantro
  • 2 toothpicks cilantro essential oil

Burrito Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 medium zucchinis, diced
  • 1 medium yellow squash, diced
  • 2 cups (300 g) corn
  • Salt to taste
  • 1 can (15 oz./425 g) seasoned black beans
  • 6 burrito-sized flour tortillas
  • Toppings: chopped onions, diced tomatoes, grated cheese, salsa, sour cream, guacamole (or plain avocado), cilantro, etc.

Instructions:

  1. 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.
  2. 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.
  3. Heat the beans in a small saucepan until hot.
  4. Warm tortillas, if desired.
  5. 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!

 

Sunshine Salsa with Cinnamon Tortilla Chips

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.

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Sunshine Salsa

  • Servings: Yield=approx. 24 cups
  • Time: 30 minutes active; 4 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 4 nectarines
  • 1 pineapple
  • 4 peaches
  •  6–12 fresh cilantro leaves
  • 1–2 drops cilantro essential oil
  • 3–5 drops lime essential oil
  • Onion (fresh or powder) to taste
  • Sea salt (optional) to taste

Instructions:

  1. Chop all fruit, fresh cilantro, and onion (if using fresh), and combine in a large bowl. (The size of your fruit pieces determines how chunky your salsa is.)
  2. Stir in 3–5 drops lime essential oil and 1–2 drops cilantro essential oil. Start with 1 drop of each oil, stir, and add to taste. Add salt to taste, if desired.
  3. Allow to sit for at least 4 hours before serving.
  4. Make Cinnamon Tortilla Chips to eat with the Sunshine Salsa!

Cinnamon Tortilla Chips

  • Time: 15 minutes–1 hour
  • Difficulty: Easy
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Ingredients:

  • 1 pack flour tortillas
  • Cinnamon-sugar mixture using 2–5 drops cinnamon essential oil

Instructions:

  1. Preheat oven to 400° F. (205° C.)
  2. Cut tortillas into triangles.
  3. Spray or brush baking sheet with oil. Spread tortilla triangles onto the baking sheet.
  4. Sprinkle tortilla triangles with the cinnamon-sugar mixture. (This Empty Spice Jar works great for this step.)
  5. Bake for 7–12 minutes. Serve with Sunshine Salsa.

Special thanks to Ali Corle for submitting this recipe on Facebook.

Black Bean Quinoa Enchilada Casserole with Essential Oils

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!

Black Bean Quinoa Enchilada Casserole

  • Servings: 8–10
  • Time: 30 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 3–4 cloves garlic, minced
  • 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)

Instructions:

  1. 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.
  2. 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.
  3. Add corn, lime juice, chili powder, essential oils, and cilantro. Stir to combine, and season with salt and pepper to taste.
  4. Mix in quinoa, black beans, enchilada sauce, and 1/2 cup shredded cheese mixture until well combined.
  5. Preheat the oven to 350 degrees F.
  6. Place the mixture into a greased 9×13 casserole dish. Top with remaining shredded cheese.
  7. Cover the pan with foil. Bake for 20 minutes, and then remove foil and continue baking until cheese is melted and edges are bubbling.
  8. 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.

Guacamole with Cilantro Essential Oil

This guacamole recipe works great as a garnish for any Mexican recipe or simply use as a dip for tortilla chips.

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Guacamole with Cilantro Essential Oil

  • Servings: 4
  • Time: 15 minutes active
  • Difficulty: Easy
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Ingredients:

  • 4 diced tomatoes
  • 2 chopped jalapenos, seeds removed
  • 2 Tbsp. minced cilantro
  • 1 drop cilantro essential oil
  • 2 minced green onions
  • 2 Tbsp. lime juice
  • A pinch of kosher salt
  • 2 avocados, pitted and smashed

Instructions:

  1. Combine all ingredients in a medium sized bowl.
  2. Serve with tortilla chips or your favorite Mexican dish.

Cilantro Lime Rice with Essential Oil

This tangy rice is the perfect side dish to eat with beans, enchiladas, or any other Mexican dish. It is also delicious inside a burrito.

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CIlantro Lime Rice with Essential Oil

  • Servings: 6
  • Time: 10 minutes active; 20 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2 cups rice
  • 4 cups water
  • 1 tsp. garlic, minced
  • 1 tsp. olive oil
  • 1 Tbsp. chicken bouillon
  • 2 Tbsp. lime juice
  • 2 drops lime essential oil
  • 1 toothpick cilantro essential oil (dip the toothpick in the oil, and then swish the toothpick around in the mixture)
  • 3/4 cup fresh cilantro, chopped

Instructions:

  1. In a medium-sized pot, combine the rice, water, garlic, olive oil, and chicken bouillon.
  2. Heat the rice over medium-high heat until it comes to a boil, stirring occasionally.
  3. Put the lid on the pot, and reduce the heat to low.
  4. Let the rice simmer for 20 minutes or until fully cooked (don’t remove the lid while the rice is cooking).
  5. Remove the rice from the heat, take off the lid, and let it cool slightly.
  6. Meanwhile, combine the lime juice, lime essential oil, and cilantro oil in a separate bowl.
  7. Stir the oil and lime juice mixture into the rice.
  8. Add the fresh cilantro, and stir it into the rice.
  9. Serve immediately!