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Pintos and Corn

This is adapted from Complete Idiot’s Guide to Vegan Cooking by Bennett and Sammartano.

In a large nonstick skillet over medium heat, sauté 3-5 minutes:

  • 1 T olive oil
  • 1 – 16 oz. can or 2-3 cups corn (watch for GMOs – buy organic)
  • 1 red or orange bell pepper, diced
  • 1 jalapeño, seeded and diced (I omitted for kids)

Add and sauté 1 minute:

  • 1 T garlic, minced
  • 1 t chili powder
  • 3/4 t oregano
  • 1/2 t cumin
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cayenne

Add and sauté until everything is heated through:

  • 1 – 16 oz can or 2 c pinto beans
  • 1/4 c chopped fresh cilantro
  • 1/4 c chopped fresh parsley
  • 1 T nutritional yeast
  • 1 chopped tomato or 1/2 c salsa

Serve hot, though it would probably be good cold, too.  With kids at the table, we just pass the hot sauce for those who choose it.

 

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