I love Mexican food! I never met a guacamole I didn’t like, and I’ve been known to eat my body weight in rice and beans!
My friends and I from my last job always hit up this great Mexican place in Philly for lunch, and I’ve been fortunate to find another fabulous Mexican restaurant here at the beach.
Since money is tight, I don’t go out to eat very much. Also, I find that since I don’t eat meat, my choices can be a little limited when I dine out.
Over the weekend, I was really in the mood for Mexican food. After a quick trip to the grocery store, and just a few short minutes in the kitchen, I whipped up this amazing dish.
I hope you’ll try it, and I hope you enjoy it! If you make it, leave a comment below and let me know what you thought.
Mexican “Beef” and Beans
1 package of veggie crumbles (I use the Gardein version)
1 small white or yellow onion, diced
2 teaspoons of minced garlic
1 can of light kidney beans, drained and rinsed (you can also use dark kidneys, or even black beans)
2 cups of brown rice
2 teaspoons of olive oil
Dash of hot sauce (optional)
Topping choices – Guacamole, sour cream, tortilla chips, (optional)
1. In a large skillet heat the olive oil. Cook the garlic and onions for about 5 minutes, or until the onions are translucent.
2. Add the veggie crumbles and cook per the package directions.
3. Add in the kidney beans and about a half a cup of water and cook until beans are heated through.
4. Add a little splash of hot sauce (if desired).
5. Cook brown rice (I usually just toss mine in the microwave; follow the package directions).
6. Assemble dish by putting a layer of brown rice on the bottom. Top with the “beef” and bean mixture and top with topping of your choice. As you can see, I used a whopping serving of guacamole.
In all, the dish took me less than 10 minutes to make! The recipe yielded enough for almost a week of meals and I switched up the toppings throughout the week to make it a little different each time.
There you have it!
Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out.
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Karen shares her knowledge and passion for healthy living as a regular contributor to The Huffington Post. Known for her bright smile, boundless energy, and approachability, Karen is an in-demand speaker who has presented training programs for many prestigious organizations and schools in the Philadelphia area, including The National Constitution Center, The Urban League of Philadelphia, Constitution High School, Planned Parenthood of New Jersey, The Penn Museum of Archeology and Anthropology, City Year of Greater Philadelphia, and the Upper Darby School District.
Karen is also a decorated veteran of the United States Army, serving her country for eight years including a tour of duty in Saudi Arabia during Operation Desert Storm.
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