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Heathy Mexican Bowl

Adapted from Keepin’ It Kind
Yield: serves 4+

::Whole Wheat Tortillas::
Makes 8 small-medium size tortilla
2 cups whole wheat flour
1/2 Tbs baking powder
1/2 tsp salt
1/4 cup coconut oil, melted
3/4 cups water

1. Combine all dry ingredients in a medium size bowl. Add the oil and water; mix together until you have a sticky batter. Split the dough into 8 equal balls. Let the dough balls rest for 10 minutes.

2. Begin heating a flat pan over medium/high heat.

3. Lightly flour a surface and your rolling-pin. Roll out one dough ball (you want this to be really thin). Place the rolled out tortilla on the hot pan and cook on each side for 30 seconds. Set on a plate and keep warm in the microwave. Repeat this for the rest of your dough balls (note: I found it’s easier to roll out the next dough ball while you have one cooking. It helps to have a super awesome husband to flip the tortillas while you roll out the dough. Just sayin’).

These keep really well in the fridge for about a week. I found if you put them in a baggie while they are still slightly warm then that prevents them from hardening.

::Tomato, Corn & Zucchini Salsa::
3 roma tomatoes, diced small
1 zucchini, diced small
2/3 cup corn, frozen and defrosted
1 green onion, finely chopped
1/4 cup cilantro, chopped
juice from 1 lime
dash of cayenne pepper
Herbamare, to taste
Pepper, to taste

1. Combine all ingredients in a bowl. Place in the fridge until needed.

::Black Bean & Pepper Filling (goes great as a taco or burrito filling)::
1 tsp olive oil
1 red onion, chopped
1 large Anaheim pepper, chopped
2 cloves garlic, minced
1/2 Tbs Bragg Liquid Aminos
1 tsp cumin
1/2 tsp smoked paprika
juice of 1/2 a lime
2 cups cooked black beans (or 1-15oz can)
Herbamare, to taste
Pepper, to taste

1. Heat the olive oil to medium/high heat. Add the onion, pepper, garlic, braggs, cumin, paprika and lime. Cook for about 5-8 minutes or until onions become tender. Add black beans and cook for 5 minutes. Season with herbamare and pepper.

::Cashew Cheese Sauce::
Makes enough + leftovers 🙂
1/2 cup raw cashews, soaked at least 4 hours or overnight
5 Tbs water
juice of 1/2 a lemon or 1 Tbs lemon juice
3 Tbs nutritional yeast
1 tsp white miso
1/2 tsp garlic powder
Herbamare, to taste
Pepper, to taste

1. Place all ingredients in your blender and blend until smooth, like cheese sauce! Keep in the fridge until you need it.

3 avocados, mashed
1 roma tomato, chopped
2 Tbs red onion, finely chopped
1/4 cup cilantro
juice of 1 lime
1 clove garlic, minced
1/2 tsp ground cumin
Herbamare, to taste
Pepper, to taste

1. Combine all ingredients and place in the fridge until needed.

::for the bowl::
Handful of greens (I like the super greens from Organic Girl)

Place your greens in the bowl. Top with the tomato, corn & zucchini salsa, and black bean & pepper filling. Add a dollop of guacamole and drizzle on some cashew cheese sauce. Serve with a warm tortilla and….EAT UP!


One comment on “Heathy Mexican Bowl

  1. Pingback: Getting Back to My Roots | Shine On Be.U.tiful

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