Beans can play a major role in a whole food, plant-based vegan diet. They are economical, filling, super-easy to cook from dry or ready to use from the can. To build sustainable vegan, plant based meals it is essential to include protein along with plenty of fresh veggies, whole grains and some kind of tasty vegan sauce.

I had an opportunity recently to work with a local vegan restaurant, helping them come up with new dishes to feature. This is one of the best-selling specials to come out of this project. The chimichurri and the crispy tortilla strips are optional, but really elevate this simple, healthy dish into something extraordinarily delicious!

BLACK BEAN FAJITA BOWL

INGREDIENTS:

8 OZ BELL PEPPERS, MIX, RED, GREEN, YELLOW
2 OZ ONION, RED, JULIENNED
⅔ CUP BLACK BEANS, COOKED
2 CUPS QUINOA (or rice) COOKED
2 TBSP OLIVE OIL
2 CORN TORTILLAS, JULIENNED
½ cup CHIMICHURRI (recipe follows)
2 tbsp. CILANTRO, FRESH, CHOPPED

METHOD:

1. PREPARE CHIMICHURRI AND SET ASIDE.
2. PREPARE BEANS AND QUINOA, KEEPING WARM FOR SERVICE.
3. FRY JULIENNED TORTILLA STRIPS (if using)  IN HOT OIL UNTIL CRISP.  DRAIN AND SPRINKLE LIGHTLY WITH SALT.
4. SAUTE/STIR-FRY BELL PEPPERS OVER MEDIUM-HIGH HEAT UNTIL COLOR BRIGHTENS AND THEY SOFTEN SLIGHTLY. ADD ONIONS AND CONTINUE TO SAUTE UNTIL TRANSLUSCENT. 
5. PLACE 1 CUP QUINOA IN A BOWL. TOP WITH FAJITA PEPPERS AND ONIONS, FOLLOWED BY BLACK BEANS.
6. DRIZZLE DISH WITH CHIMICHURRI AND GARNISH WITH TORTILLA STRIPS AND CILANTRO.

CILANTRO-LIME CHICHURRI

INGREDIENTS:

½ CUP CILANTRO, FRESH
¼ CUP PARSLEY, FLAT LEAF
¼ CUP OLIVE OIL
⅛ CUP FRESH LIME JUICE
1 TSP MINCED GARLIC
1 TBSP AGAVE NECTAR
¼ TSP CUMIN
½ TSP SEA SALT
⅛ TSP BLACK PEPPER, GROUND

METHOD:

PUREE ALL INGREDIENTS TOGETHER. USE IMMEDIATELY OR STORE COVERED IN REFRIGERATOR.

Serving 100% Plant-Based Vegan Meals

Throughout Palm Beach County  Since 2012

561-308-9138

mddaponte@comcast.net

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