Ingredients
2 cans no-salt-added black beans, rinsed and drained
1 to 1 1/2 cups water or reduced-sodium vegetable broth
1 tablespoon liquid aminos
1 teaspoon salt-free chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained (We didn't use water chesnuts...not a fan!)
1 cup corn, fresh, frozen, or canned
2 bell peppers, any color, seeded and chopped (We used red...)
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari to taste
1 to 1 1/2 cups water or reduced-sodium vegetable broth
1 tablespoon liquid aminos
1 teaspoon salt-free chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained (We didn't use water chesnuts...not a fan!)
1 cup corn, fresh, frozen, or canned
2 bell peppers, any color, seeded and chopped (We used red...)
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari to taste
Instructions:
Heat the beans with water or broth, liquid aminos and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.
No comments:
Post a Comment