Thug Kitchen: BBQ Bean Burritos with Grilled Peach Salsa

Recovering  from a slight flu/cold left me with not much energy or appetite. But today I decided that even if I had to force myself to eat, I would eat well. And that meant trying a new recipe from my Thug Kitchen cookbook.

If you still don't know what Thug Kitchen is all about, Thug’s foul-mouthed food lovers want you to talk dirty, eat clean. No more microwave and no more processed crap. Just healthy, simple, affordable food, made from scratch. It's all meant to be vegan (something I didn't know when I made that Morrocan Spiced Couscous with Honey Glazed Chicken. The added chicken really was more for my boyfriend who will probably be a meat eater until he dies (no further comment). So after that I went through the cookbook and bookmarked all of the other recipes that I would eventually give a try.

I had this one bookmarked for awhile and completely forgot about it. (I actually forgot about the book entirely). I was happy to see that I had all (or at least most) of the ingredients needed. I substituted for whatever I didn't feel like using (like the peppers, cause I'm deathly allergic). I also used less ingredients because I only wanted to make enough for me. So I used two super tiny peaches, for the peach salsa and probably only about 1/3 cup of beans. I also accidentally pureed the beans with everything else, but either way, I'm still gonna be eating it! I didn't get a chance to take a picture of mine, so I just used the photo from the Thug Kitchen cookbook. I assure you, mine looked exactly the same, except for the lack of visible beans, the avocado (because they're not quite in season yet) and my rice was white rice, not Spanish (but I swear I'm not racist, LOL).



Makes 6 big-ass burritos

From: Thug Kitchen


BBQ Beans

  • ½ yellow or white onion, chopped

  • 3 tablespoons tomato paste

  • 3 to 4 cloves garlic, minced

  • 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce

  • ¼ cup vegetable broth or water

  • 2 tablespoons orange juice

  • 2 tablespoons light brown sugar

  • 1 tablespoon molasses

  • 1 teaspoon soy sauce or tamari

  • 3 cups cooked pinto beans**

Burrito Stuff

  • 6 burrito-size flour tortillas

  • Spanish Rice

  • Shredded lettuce

  • Grilled Peach Salsa (see below)

  • Sliced avocado


  • First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.

  • To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. (Using foil paper when rolling your burrito actually helps to keep the shape and keep all of the ingreients inside). Serve right away because burritos wait for no motherfucker. (Seriously, it'll get soggy, if left for too long).

* These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. 

** Two 15-ounce cans if you aren't cooking this shit yourself


This salsa lets people know you aren’t fucking around with your snack spread. The perfect combo between savory and sweet, this is one salsa that makes it hard to not double-dip.
Makes enough for 4 to 6, about 3 1⁄2 cups

From: Thug Kitchen


  • 6 peaches (about 3 pounds)

  • 1⁄2 teaspoon oil*

  • 1 to 2 serrano peppers, minced

  • 1⁄2 medium red onion, chopped (about 2⁄3 cup)

  • 1 medium tomato, chopped

  • Juice of 2 limes (about 1⁄4 cup)

  • 1⁄4 teaspoon salt

  • Handful of cilantro


  • Cut the peaches into wedges no thicker than an inch. You can leave the skin on because everybody needs more fiber in their motherfucking diet. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.

  • Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them; you just want some char marks on there because that looks pro as fuck. Grilling the peaches also caramelizes their natural sugars, making them sweeter.

  • When the all peaches are grilled, let them cool for a couple minutes while you chop everything else up. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and then mix everything together. Let this all chill together for at least 30 minutes and then serve.

Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries

Okay people. I've had a revelation. 

I love myself. And because I love myself, I should treat myself. So I did. With this recipe. As you know, my family isn't as health concious as I am. This is both good and bad. It's good because when I make super cool recipes like this, I only have to make enough servings for myself. The bad part is, the groceries required for the recipes lands completely on me and I don't really have anyone to share it with. Except you guys! I know you can't taste it, but at least you get to look at the pretty pictures right?

On Sunday, while both Skyping with a college friend and strolling through Tumblr, I was inspired to try three new recipes, of which I hope to conquer this week! So I hit up the grocery store yesterday, and when I got home last night I got busy!

This weather is perfect for cooking and baking. 

*Little secret* I sometimes get flustered when in the kitchen* So now that the weather is cool, I'm not "losing my cool" so to speak, when cooking. And that's great for everyone within throwing distance! (I'm kidding, I don't throw anything).

Oh right, back to the recipe!

So today, I present to you a super easy, healthy and delicious new recipe! This sandwich is filled with nutrition and lots of hidden flavour. Because the secret ingredient, is Pesto! Feel free to play around with the other seasonings, and if you can, swap out some items to make this recipe completely vegan! The best part about this recipe is that it's also a make ahead recipe. You can make this the night before to avoid the rush in the morning. Store it in a zip tight freezer bag in your fridge until morning, and just heat up when it's time for lunch!


Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries


(Serves 1)


1 Hoagie pre-sliced bread bun

2 Tilapia fillets (defrosted)

1 slice vegan mozarella cheese

2 slices tomato

2 slices grilled eggplant

1/3 cup grilled mushrooms

1 small yellow squash (sliced into thin strips)

1/2 cup mixed greens

2 tablespoons pesto

1 tablespoon lime juice



  1. Season the Tilapia. This is where you can get creative. I used fine herbs seasoning. What that is a mixture of, is beyond me, but it's pretty useful when you don't want to search for the perfect blend.

  2. Coat the skillet in an even layer of non-stick spray.

  3. On medium heat, grill the fish (one at a time), cooking evenly on both sides. When cooking the last fillet, throw in the mushrooms and let them cook at the same time. Toss the mushrooms regualrly to avoid burning. Pour the lime juice over the fish when it's almost done cooking.

  4. To season your "fries", again you can get creative. I used parmesan bread crumbs mixed with Italian Seasoning. Once your fries are seasoned, lightly fry them just as you did the fish and mushrooms.

  5. Assemble your sandwich with the fries on the side. Lightly drizzle the pesto on top and serve!