Wash peppers. Cut the top off each pepper, and scrape out the insides. If desired, use a small paring knife to cut out a jack-o-lantern face on one side of each pepper.
Place peppers in a large baking dish, and add about 1″ (2.5 cm) of water. Cover with foil, and bake for 20 minutes while you make the filling.
Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook, stirring and breaking up large chunks, until browned and cooked through. Drain off as much grease as possible.
Return pan to heat, and add taco seasoning, onion, and garlic. Cook for a few minutes until soft. Reduce heat to medium. Add tomatoes, tomato sauce, rice, green chiles, black beans, corn, crushed red pepper, and 1 cup (113 g) of cheese. Stir to combine, and cook until cheese is melted.
Remove from heat, and stir in the essential oils.
Remove peppers from the oven, and reduce the oven temperature to 375°F (190°C). Move the peppers to a plate or cutting board. Pour out the water from the pan.
Add the filling to each pepper, and place peppers back in the baking dish. Cover with foil, and bake for 25–30 minutes. Remove foil, and top each pepper with additional cheese. Return peppers to the oven for 5 minutes or until the cheese is melted.
Add desired toppings, and enjoy!
*Note: You can use any kind of taco seasoning you have on hand, or try replacing the taco seasoning altogether with 1 Tbsp. (8 g) chili powder, 1 tsp. (6 g) sea salt, and 1–2 drops cumin essential oil. See our Taco Seasoning recipe below that we put together in an empty spice jar.
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!
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.