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SUCCOTASH, PINTOS AND CORN MEDLEY

 

Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
The flavors of Mexico and the Southwest United States are captured in this festive combination of pinto beans, corn, bell peppers, and jalapeño pepper, with a generous amount of spices and fresh cilantro and parsley.
Prep time: 7 to 10 minutes
Cook time: 8 to 10 minutes
Serving size: 1 cup
Yield: 6 servings


Ingredients

• 1 lb. (3 cups) frozen cut corn kernels
• 1 green bell pepper, ribs and seeds removed, and diced
• 1 red bell pepper, ribs and seeds removed, and diced
• 1 jalapeño pepper, ribs and seeds removed, and finely diced
• 1 TB. olive oil
• 1 TB. garlic, minced
• 1 tsp. chili powder
• 3/4 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1/2 cup green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 TB. nutritional yeast flakes


Directions
1.
In a large nonstick skillet over medium heat, sauté corn, green bell pepper, red bell pepper, jalapeño pepper, and olive oil, stirring often, for 3 to 5 minutes or until vegetables are crisp- tender.

2. Add garlic, chili powder, oregano, cumin, salt, black pepper, and cayenne, and sauté for 1 minute.

3. Add pinto beans, green onions, cilantro, parsley, and nutritional yeast flakes, and sauté for 1 or 2 minutes or until beans are heated through. Remove from heat. Taste and adjust seasonings, and serve hot.

Variation: Add 1 diced tomato or 1/2 cup salsa for extra flavor, or toss in 1/4 cup raw pumpkin seeds for a slight crunch. You can also combine this dish with cooked quinoa or brown rice and serve as a hearty side or main dish.

Thyme-ly Tip: Transform this side dish into a filling for enchiladas by adding 1 cup tomato sauce or prepared salsa. Roll up 1/3 cup medley in 6-inch corn tortillas and place them in an oiled baking dish. Top with Salsa Verde or canned enchilada sauce, sprinkle shredded vegan cheddar cheese over the top, and bake at 375°F for 20 minutes.

 

 

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