I love Mexican inspired food. I don’t always feel like meat though. For this recipe I like to use mushrooms as my meat substitute. They have a great texture and are rich in B vitamins, selenium and copper. As a gluten free individual it’s important to incorporate foods rich in B vitamins as we do not get them from the easiest form in our culture, gluten containing grains. I also make my own seasoning to avoid the yucky chemicals they contain. It’s really quite easy, promise. A note though, everything is to taste. I will give you the starting measurements, then you will want to taste and adjust if needed.
(This recipe is vegan, gluten free, dairy free, and corn free)
Prep: 10 minutes
Total time: 30 minutes
- 1 red bell pepper
- 1 yellow bell pepper
- ½ yellow or white onion
- 1 small container of pre sliced button mushrooms
- 1 15 oz can no sodium black beans, drained and rinsed
- 1 cup cooked brown rice
- 1-2 heads romaine chopped
- 1 tsp EVOO
- 1 tbsp water
- ⅛ tsp cayenne (this is what makes it spicy)
- ¼ tsp chili powder (this is spicy too but with more flavor)
- ½ tsp paprika (smoky flavor)
- ½ tsp garlic
- ⅛ tsp salt
- ⅛ tsp pepper
Slice peppers and onion into thin long slices. In a large pan, add water, oil, peppers, onion, mushrooms and seasonings and saute on medium heat until desired softness. 8-15 minutes usually.
While the veggies are cooking, chop lettuce (if you didn’t buy pre chopped like I do), drain and rinse the beans and get rice handy.
Make sure you taste the veggies periodically to see if they are seasoned to your liking. Adjust as needed.
Once the veggies are softened, add black beans and rice and cook on low for about 5 minutes.
- Place on top of your lettuce and enjoy!