arashink1

HOW TO MAKE IT: 1- Heat the oil in a large skillet over high heat. 2- Add the onion and red and poblano peppers and cook until browned, about 7 to 8 minutes. Season with salt and pepper. 3- Combine the beans with cumin in a saucepan and warm through. Add the lime juice and a few shakes of hot sauce. 4- Preheat a griddle, cast-iron skillet, or large nonstick pan over medium heat. 5- Microwave the tortillas for 20 seconds, just enough so they're pliable. 6- Building one burrito at a time, sprinkle on some cheese, top with some beans, the onion-pepper mixture, chicken, and salsa. 7- Roll into a tight package. 8- Place the burritos directly on the skillet, cooking for a minute on each side until lightly toasted. IF YOU WANT TO GET A FAT-BURNING DIET PLAN, CLICK HERE FOR MORE RECIPES: https://bit.ly/3UCAhOJ YOU'LL NEED: 1⁄2 Tbsp canola oil 1 large onion, sliced 1 red bell pepper, sliced 1 poblano or green bell pepper, sliced Salt and black pepper to taste 1⁄2 can (14–16oz) black beans, drained 1⁄4 tsp cumin Juice of 1 lime Hot sauce 4 (10") whole-wheat tortillas 1 cup low-fat shredded Jack cheese 2 cups shredded chicken (about half a store-bought rotisserie chicken) Salsa (salsa verde is especially good here)

HOW TO MAKE IT: Combine the chicken, cucumber, bell pepper, tomato, onion, beans, and feta in a large salad bowl. In a separate bowl, combine the vinegar and oregano with a few generous pinches of salt and pepper. Slowly drizzle in the olive oil, whisking to combine. Toss the dressing with the salad. You can serve now, but it's best to let this one sit in the fridge for 30 minutes or so, which gives all the ingredients a chance to get friendly. IF YOU WANT TO GET A FAT-BURNING DIET PLAN, CLICK HERE FOR MORE RECIPES: https://bit.ly/3UCAhOJ SERVES 4 YOU'LL NEED 2 cups shredded or chopped cooked chicken 1 large cucumber, peeled, seeded, and chopped 1 red bell pepper, chopped 4 Roma tomatoes, chopped 1 red onion, chopped 1⁄2 (14–16oz) can garbanzo beans, drained 3⁄4 cup crumbled feta 2 Tbsp red wine vinegar 1 tsp dried oregano Salt and black pepper to taste 1⁄4 cup olive oil