Hey there!
Living in a world of mostly meat and dairy eaters, it’s not easy to have a good meal on the go. One thing that helps me stay successful in my WFPB vegan diet is meal prep. Every Sunday I will prepare a meal for the week. Here is one of the Mexican inspired concoctions I made this week. Lets call it…”Vegan Bean Fury” I hope you enjoy!
Amber’s Vegan Bean Fury:
Ingredients:
1 lb. dry black beans 1 onion chopped 3 garlic cloves minced Mushrooms 1 Green pepper sliced 2 Avocados Pico de gallo Lemon or lime (optional) chopped parsley (optional) chopped chives (optional) Sea salt black pepper Garlic Chili flakes (if you want the fury) Oregano
Directions:
It depends how you like to cook dry beans, but I chose to slow cook them in my crock pot. The night before, I sorted and soaked my beans over night. I then put them in the crock pot and added 6 cups of water on low for 8 hours. There are quicker ways but this was easiest for me. I also added black pepper, minced garlic, chili flakes (add as much as you like depending on how spicy you want it), oregano, and ½ chopped onion to the beans. I added salt when it was about ¾ cooked. If you add salt too early, you can risk making your beans tough. Let cook and stir on occasion. The beans should be done and ready after 8 hours!
When my beans were close to being done. I took a large skillet and put it on med/high heat, once it was heated up, I added about ¼ cup of water, mushrooms, sliced green pepper, the other half of the onion, some garlic, sea salt, black pepper, chili flakes, and oregano. Mix and keep stirring the veggies until medium soft and lightly brown. Some people like the veggies more soft or tough. I like a happy medium. So its up to you!
In a bowl on the side, Cut the avocados and mix until its all soft and like guacamole. Add the pico de gallo, black pepper, and a good squeeze of lemon or lime juice (your choice) and mix.
When everything is done, I layer my dish with beans first, the veggie mix next, alittle of the homemade guac, and topped with fresh parsley and chives. Enjoy!
1 large serving:
545 calories 6g fat 80 carbs (healthy) 22g fiber 31g protein
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