Baja Black Bean, Corn & Tofu Medley over Brown Rice

After the New Year we were stuffed and sick of all the rich food we had been eating for the previous two months. Did I really say we were sick of the great food? Wait I have to go take my temperature. (Music playing while Kathy takes temperature.)

Ok, I'm back. Yes, we were in real need of some healthy food. So for the time being we are juicing, making green smoothies and eating as close to heart healthy Vegan diet as we can get. 

So here I sit with just a pantry of staples. So this is what I put together and it turned out great if I do say so myself.

3 Tbl. olive oil

2 med. onions, chopped

2 bell peppers, chopped

2 Spoon fulls of jarred, chopped garlic ( probably about 2 Tbl. Who knows how many cloves it would take.That is the nice thing about this recipe. You can put as much as you like.)

1 (10oz.) can of mild rotel tomatoes

3 (15oz.) cans black beans, drained

2-3 Cups frozen corn

1 package extra firm Tofu, drained, and cut into small cubes

1 (10oz) package frozen chop leaf spinach, thawed, drained and squeezed of all its moisture

3/4 tsp. Turmeric

1/2 tsp. cayenne (more or less to taste)

1 Tbl. Cumin (more or less to taste. I just shook it till it looked right.)

1 Tbl. Chili Powder (more or less to taste. I just shook it till it looked right.)

1/2 - 2 tsp. salt, to taste

Cooked brown rice, or Quinoa. 

In a large pan add olive oil. When oil is hot add onions, bell peppers and stir and cook till tender. Add garlic and continue to cook for a minute. Add Rotal tomatoes and stir to heat. Add corn, beans, tofu, and spinach, Stir to break up spinach. Add all the seasonings. Stir to coat and cook for a minute  then taste for seasoning and adjust to taste. Cook for about 20 minutes to blend flavors.

Serve over cooked brown rice or Quinoa