Saturday, June 25, 2022

Mexican Bean Bowl (WFPBNO)

 Another delicious "bowl" recipe. These are some of our favorite dinners. Quick to toss together and yummy to eat. The basics are to pick a grain, green and veggies along with a sauce. I had some overnight pickled red onions in the frig and tossed some of them in this bowl. They were so tasty and added a nice crunch and tang to the dish. You can always sub black beans for pintos and what ever greens are in your frig for the spring mix. Go make a bowl!

  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 14-ounce can fire roasted diced tomatoes
  • 1/2 cup salsa (use your favorite)
  • 2 cloves minced garlic (I buy pre-minced in a large jar)
  • a couple of hands full of baby spinach
  • 2 teaspoons cumin
  • 1 teaspoon red pepper flakes
  • 2 tablespoons nutritional yeast
  • sliced pickled red onions
  • cooked brown rice
  • Garnish: ranch dressing, hot sauce, a squeeze of lime, avocado

Add the beans, tomatoes, salsa, nutritional yeast, cumin, red pepper flakes and garlic to a non-stick skillet. 

Simmer for a few minutes until it's nice hot.

Don't forget to get your grains cooked. I used brown rice, but you could use quinoa, farro, or whatever grain you have on hand.

Add the spinach to the pan and stir so that the spinach can wilt.

Scoop a couple of spoons full of rice in your bowl. Add bean/tomato/spinach mixture, pickled red onions, chopped avocado and a slice of lime. Drizzle with your vegan ranch dressing and a shot of hot sauce. 


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