Head South of the Border

By Chef Michelle Austin

Crank up some salsa tunes because we’re heading south of the border. They’ll be asking for seconds when you serve these always endlessly adaptable, incredibly edible Bang-Up Burritos and Simple Salsas!

Oh – and while we’re talking:  My recipes are meant to become YOUR recipes! Let me know what works or what you did to substitute one ingredient for another.

Send your creative cook comments to editor@aanma.org

Have fun, be creative and mix it up tonight!

Bang-Up Burritos

1/2-cup small-cut turkey sausage, ground turkey or chicken, or vegetarian alternative, such as soy crumbles

1 tbs. diced onion

1 tbs. diced pepper (red or green)

1/2-cup finely chopped lettuce

1/4-cup pinto, black or refried beans

1 oz. sharp cheddar cheese or soy alternative

1 spinach or whole wheat wrap

1 tsp. olive oil or margarine (can use cooking spray alternative)

Hot sauce garnish (optional)

Directions:

Heat olive oil or margarine in a pan. Saute onion and peppers; add salt, pepper and any other veggie desired. Add meat or soy crumbles.

Spread sautéed mix on wrap; add cheese; roll and fold.

Garnish with salsa and hot sauce (optional)

* Suggested variations: add broccoli or spinach

Simple Salsa

Salsas are made with a variety of fruits and vegetables these days! Try adding citrusy, firm fruits like mango and pineapple. Corn, cucumber and smoked peppers are favorite vegetable ingredients for salsas.

2 medium size tomatoes (dice and remove seeds)

1 white Spanish onion, chopped

1 jalapeno chili minced

2 tbs. fresh chopped cilantro

2 tbs. fresh lime juice

Salt and pepper to taste

Directions:

Chop and mix all ingredients together; refrigerate until ready.

Chef Michelle Austin is the founder of On Thyme Consulting and a co-owner of Just to Please You Productions. She writes the “All in Good Taste” column exclusively for AANMA’s Allergy & Asthma Today magazine.

Reviewed by Tera Crisalida, PA-C and Carol Jones, RN, AE-C

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