too hot to cook- south of the border sustenance


Ingredients:

  • 2 cans whole black beans, drained and well rinsed
  • (or 1 can black beans and 1 can kidney or red beans, drained and well rinsed)
  • 1-2 tomatoes, chopped
  • 1 red or yellow bell pepper, chopped
  • 1/2 -1 red onion, chopped
  • 1 cup jicama (about 1/2 medium sized), peeled and chopped
  • 2-3 stalks celery, diced
  • 1-2 hot peppers (anaheim, jalapeno, or serrano for more heat). Use the seeds too if you like it hot, then dice finely
  • 1-2 ripe avocado, chopped
  • 1/2 t sea salt and ground black pepper to taste (omit salt on beans if using salted dressing)
  • corn tortillas
  • romaine lettuce

Dressing:

  • 1 small bunch cilantro (about 1 cup excluding long stems)
  • 1 t each cumin and chile powder
  • 1/2 t sea salt
  • 1-2 limes, squeezed
  • 1/4- 1/3 cup olive oil

Instructions:

Mix all ingredients except avocado in bowl with airtight lid. Will keep in the refrigerator for 5 days. Chop avocado to add immediately before serving. Serve this as wrap ups in warm corn tortillas (microwave a few seconds to heat) or skip the tortillas and eat as a salad over romaine lettuce. If you dont want to bother with making the dressing, just squeeze lime juice over the bean and vegetable mixture, and maybe chop the cilantro and stir it in too. Serve with a dollop of Nancy’s plain non-fat yogurt (or sour cream if you find the peppers are too hot- the fat in the sour cream will help control the capsaicin in the peppers that’s burning your mouth).

Instructions for Dressing:

Combine cilantro and spices in blender to chop and mix well. Add in lime, mix. Then slowly add in olive oil with blender running to desired thinness.

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