Black Beans and Rice
2 cans black beans (no salt added)
2 bags boil in bag brown rice
1 jar salsa (salt-free if you can find it)
Add any other veggies desired – great way to use up leftover broccoli, cauliflower, bok choy, spinach, etc.
salt free taco mix if desired
Get the water boiling for the rice first so it’ll be ready when the rest of it is. Water saute the chopped onions and peppers and any other veggies you’d like to add, just for 5-7 minutes. Chopping finely is usually best for this dish. Rinse the black beans then add to the saute pan with the veggies. Add 3/4 of the jar of salsa. Bring to a simmer and add 1/4 to 1/2 packet of taco seasoning if desired. Simmer another 2-3 minutes for flavors to meld together. Serve over brown rice. For a splurge, top with some fresh avocado, shredded vegan cheddar, or vegan sour cream if you’re transitioning. You don’t need it, but if it feels weird without it, go for it. You can even get crazy and serve with tortilla chips if you’re not watching the oil too closely.