This meal is PACKED with veggies and has a nice flavor added by your favorite salsa. Grab whatever veggies and cooked grains you have in the fridge and put this together ASAP!
I like to serve this in a high fiber tortilla with some sliced avocado and jalepeno Tabasco.
1 tsp avocado oil
1 green onion, sliced thin (both whites and greens)
4 oz baby portobello mushrooms, sliced thin
1 green bell pepper, chopped
1 jalepeno pepper, sliced thin (your choice on ribs/seeds, I kept them in)
1/2 cup canned black beans (drained/rinsed)
2/3 cup frozen yellow corn
1/4 cup salsa verde (or your favorite salsa)
1/2 cup cooked quinoa
2 cups kale, chopped
1. In a large nonstick pan, add olive oil, sliced green onion and mushrooms. Cook for 2-3 minutes to remove some of the moisture from the mushrooms.
2. Add the chopped bell pepper and cook for another 2-3 minutes.
3. Add the jalepeno, black beans and corn and cook for another 2 minutes.
4. Finally, add the salsa, quinoa and kale. Stir to combine and cook until kale is slightly wilted.