Thursday, March 31, 2011

Black Bean and Cornadilla's and Guacamole Salad!

As usual, my day is filled with craziness.  I have cilantro growing everywhere and I'm trying to pull it out of my cucumber and squash area so it doesn't make the soil too dry (cilantro does sucks the moisture right outta the ground).  So, I decided (because I have all of this cilantro) to use it in today's recipe.  I hope you like cilantro...because we're going to use it in EVERYTHING. Whew!

Here's What Ya Need:

Cilantro (duh) * 3 Large Avocados (cuz I like a lot)
Onion (diced) * Tomato (diced) * Organic Black Beans (drained)
Organic Corn (drained) * Red/Yellow Bell Pepper (diced)
Whole Wheat Flour Tortillas * Soft tofu or Follow Your Heart
Vegan Cheese (it's non-dairy)
Mushrooms (sliced and optional) * Pepper * Salt (optional

Here's How Ya Do It:
BB & Cornadilla
1.  Take saute pan with canola oil over medium heat.
2.  Take black beans, corn, red/yellow bell pepper, mushrooms and place in saute pan.
3.  Saute for 4-5 minutes until mushrooms are browned.
4.  Stir.
5.  Heat Tortilla's on the stove.  Don't burn them!
6.  Place tortilla on the bottom of a plate and scoop in a helping of your vegetables.
7.  Add soft tofu or vegan cheese and cilantro and top with another tortilla.
     [the tofu or vegan cheese will act as a binder to the ingredients]
8.  Slice into triangles and serve.
     [You can add a mild salsa on top!]
1.  Slice avocados in half and scoop out the insides with a spoon.
2.  Add pepper and mash the avocados.
3.  Add diced onions and tomatoes.
4.  Add cilantro (chopped w/o stems).
5.  Pepper and salt (optional) to taste.
6.  Mix together and dollop on top of your black bean cornadilla!

Blah!  I have so much to do, pray, laugh, be happy's gorgeous outside!

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