Tuesday, May 28, 2013

Southwest Polenta & Black Beans---Vegan and GF

Here's another quick meal, one I like for breakfast because 
it keeps me satisfied all morning.

Makes 1-2 servings
10 minutes to prepare


Olive Oil
Polenta slices (from the roll of cooked organic polenta available at many stores)
Cooked black beans
Fresh chopped tomatoes

Heat a bit of oil in a small skillet.  Sprinkle sliced polenta with cumin powder and place in pan, cooking over medium heat, turning over once, until heated thoroughly.  Add 1/4-1/2 c. drained, rinsed black beans and heat, letting the now-cumin-flavored oil season the beans.  Chop the tomatoes and add, cook for one minute, add chopped cilantro and avocado and serve.

Easy and tasty----you can punch it up with your favorite salsa, chopped green chiles or chile sauce, if you like (note that many New Mexican chile sauces contain gluten). 

If you eat dairy, you can add some cheddar cheese to the polenta slices once the beans are heated and before adding the tomatoes, avocado, and cilantro.

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