A wonderfully versatile recipe... Choose your veggies & beans. Add toppings if desired. Enjoy it as is, in a wrap, or on a salad!
ingredients
- 1/4 cup Canola or Vegetable Oil
- 1 pound Vegetables, such as bell peppers, zucchini, mushrooms & corn, sliced as desired
- 4-6 oz (1 medium) Onion, chopped
- 10 grams/.3 oz (4-6) Garlic Cloves, minced
- 2 teaspoons Cumin, ground
- 2 teaspoons Coriander, ground
- 1/2-1 Teaspoon Chili Powder
- 3 Grams (1 Teaspoon) Kosher Salt, approximate, to taste
- 9 oz (1 1/2 Cups) Black, Kidney, or Pinto Beans, cooked (about 4-5 oz or 3/4 cup dried)
- 14 oz Can (1 1/2 cups) Tomatoes, crushed or diced
- 18 oz/3 Cups Cooked Brown Rice (about 8 oz or 1 1/4 cups uncooked)
- About 1/2 cup bean broth or water, if needed
deviations & tips
- Top with cheese, pico de gallo and avocado
- Wrap it up in a whole wheat or corn tortilla.
- Serve it on a bed of greens and call it a salad.
- Spice it up with Cholula hot sauce.
the method
Heat oil over medium. Saute vegetables, onion, and garlic for a few minutes.
Saute vegetables, onions, and garlic.
Blend in spices, beans, tomatoes, and salt to taste. Bring to a slow simmer and cook for about 10 minutes. Stir in cooked rice. You want the liquid to be more saucy and less soupy. If the mixture is dry and not quite saucy, add a little water or bean broth until desired consistency is achieved. If it's soupy, cook it for another minute or 2. NOTE: if you're using this as filling for wraps, don't add any water; you'll want it a little drier. Serve warm as is, in a wrap, or on a salad. Top as desired.
