Recipe: Serves 4
Ingredients
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)
Garnish options:
fresh cilantro, chopped
avocado
jack cheese, shredded
your favorite spicy taco sauce
corn tortillas
Directions:
1. Prepare rice or quinoa with water per package instructions
2. Add a light drizzle of olive oil or vegetable broth 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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