Thursday, January 3, 2013

Grilled Vegetable, Black Bean & Rice Skillet {Vegetarian, Gluten Free}

This is a hearty and tasty dinner perfect for a chilly winter evening.  Add in your favorite in-season vegetables and make it your own.  We mixed in some delicious Jasmine rice but it would also be great with brown rice or quinoa.  Topped with fresh, bright, cilantro, creamy avocado and a sprinkling of Jack cheese this dish is filled with great flavor.  It was fun to eat with a corn tortilla as our spoon.  Enjoy!

Recipe: Serves 4

1 cup uncooked rice or quinoa, prepared per package instructions
olive oil
8-10 ounces baby bella mushrooms, sliced
1 red bell pepper, diced
3 organic zucchini, cubed
1 clove garlic, finely diced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can organic black beans, drained and rinsed
1 cup organic frozen corn kernals (or of course fresh corn if it's in season)
fresh cilantro, chopped
jack cheese, shredded
your favorite spicy taco sauce
corn tortillas

1. Prepare rice or quinoa with water per package instructions
2. Add a light drizzle of olive oil around a large saute pan, add in mushrooms, zucchini and bell pepper and saute over medium high heat for about 5-7 minutes.
3. Add in garlic, cumin and chili powder, still until well combined and saute another 2-3 minutes until all vegetables are tender and fragrant.
4. Add in beans and corn, stir to combine and lower heat to low.
5. Once rice is cooked through, add rice to bean and vegetable mixture and stir to combine.  Serve hot in shallow bowls topped with cilantro, avocado slices, jack cheese and taco sauce with a warm corn tortilla to scoop and dip with.

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