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    TRP Organic Recipes — Mexican

    Organic Stuffed Zucchini Tacos

    Organic Stuffed Zucchini Tacos

    It's time to take a new spin on a Mexican classic and add the organic touch to it, this one is a fav for a Friday night at home with a Netflix session, give it a go and let me know what you think in the comments, feel free to give it a score  out of 10 rating!

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    Naked Mexican Chicken Burrito

    Naked Mexican Chicken Burrito

    I call this one the 'naked' burrito because I've dropped out the carb heavy burrito wrap. This one tastes awesome and is great if you are looking to drop some weight. Remember organic all the way!


    Feeds: 2

    Preparation Time: 10 minutes 
    Cooking time: 25 minutes



    7 oz (200g) organic chicken breast, diced

    4 oz (1000g) canned kidney beans, drained and rinsed

    2 garlic clove, finely chopped

    4 teaspoons ground cumin

    4 teaspoons smoked paprika

    1 teaspoon cayenne pepper (optional)

    1 red capsicum, sliced

    1 red chilli, chopped (optional)

    Salt and pepper to taste

    2 teaspoon extra virgin coconut or olive oil

    2/3 cup of fresh coriander and parsley

    1 lemon

    2 tablespoon of cottage cheese



    Heat a pan on medium heat and add the extra virgin coconut or olive oil. Add  the diced chicken and cook through. Then add the sliced capsicum, ground cumin, paprika, chilli, cayenne pepper, salt and pepper to taste.  

    Gently mix in the beans and stir in with the other ingredients. Garnish with fresh coriander, parsley and squeeze in the lemon juice. Place the cottage cheese on top, grating a small bit of lemon rind on top.