Recipe

One of the simplest weeknight meals you can make that is satisfying and nutritious. Serve with a salad and you have a complete dinner.

INGREDIENTS

1 large onion chopped

1 bell pepper (any color) chopped

3 T olive oil or vegetable broth

1 t garlic powder

1 t dried oregano

1 t chili powder

1 t chipotle pepper chopped w/sauce

2 cups frozen corn

2 cans (14-15oz) organic black beans

1 can (14.5oz) diced tomatoes

Sea salt to taste

4 cups cooked rice

Lime slices

Cilantro or Parsley to garnish

INSTRUCTIONS

1. Sauté onions, peppers in oil or broth until tender and translucent. Add seasonings and stir well

2. Reduce heat, add tomatoes and their juice, corn and beans, simmer for about 15 minutes.

3. Adjust seasonings as needed for salt and spice.

4. Put warm rice on a plate and top with the bean mixture.

5. Top with cilantro or parsley and squeeze a lime slice over.

Notes:

• Using broth to sauté will eliminate fat from this recipe.

• Canned corn can be substituted for frozen.

• 1 pint jar of home canned tomatoes can be substituted for canned.

• Cooked dried beans also work well in this recipe - about 3 cups equal to 2 cans

• Topping with avocado adds a good fat and flavor.

• When cooking rice add a sprinkle of turmeric, black pepper, onion powder and garlic powder for a bit more flavor and color to this dish.

For a next day meal, combine and heat the rice and bean mixture, fill soft taco shells and top with lettuce and tomato, along with some avocado. Taco Tuesday!!!

Or

Roll the soft taco shells with the mixture inside them, lay out in a baking dish and cover with Enchilada sauce, sprinkle with a small amount of good quality cheese and bake at 350 until warmed through and bubbly, usually about 20-25 minutes. Burritos!!