Who doesn’t like Mexican food? Well if you don’t I may have to question you and your taste buds. 😉 This flavorful dish has all the great flavors that Mexican food is known for. The only thing is that the protein is coming from the beans versus meat. If you really are struggling getting rid of meat but truly want to succeed with the whole plant-based “thing” you can purchase meat “crumbles” from your grocery store that gives you the consistency and even taste of ground beef. Add cilantro, avocado or guacamole, and homemade cashew cream to complete this tasty dish. Enjoy! Recipe retrieved from the website: Veganosity: Comfort Food and Classic Eats that Happen to be Vegan!

Ingredients

• 1 cup white rice – follow directions on the package
• 1 tablespoon canola oil
• 1 can black beans – rinsed well
• 1 medium onion – diced
• 3 cloves garlic – minced
• 1 Pablano pepper – ½ minced and ½ diced
• 1 cob of corn – kernels cut off of the cob
• 1 cup finely chopped cilantro
• 4 teaspoons chili powder
• 2 teaspoons cumin
• Salt and pepper
• Guacamole
• Salsa

Instructions

1. Cook the rice according to the instructions on the package. When done add ½ cup cilantro and pepper to taste.
2. In a medium sauce pan bring the beans, 3-4 cups of water (enough to cover the beans), 2 teaspoons of chili powder, 1 teaspoon of cumin, ½ of the onion, ½ of the garlic, and ½ of the pepper to a boil, then reduce to a low boil.
3. Heat the oil in a medium sauté pan and cook the corn, ½ of the onion, ½ of the garlic, ½ of the pepper, 2 teaspoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Cook until the corn is soft to the touch but still has a slight crunch to it. Approximately 5 minutes.
4. Prepare the guacamole.
5. Layer the ingredients in a deep bowl and top with the guacamole and salsa.