Corn, Pepper & Black Bean Base

This quick and easy veggie base is great to have on hand. I use it all the time in a lot of different ways.

Ingredients

1 bag of organic frozen sweet corn

1 can organic black beans

1 red pepper

1 green pepper

Dice the peppers, drain and rinse the beans, and mix all ingredients together. Doesn't get much easier than that, right? I divide it into smaller portions and pop them in the freezer. 

Favorite Uses

• Hashbrown Scrambled Eggs: Toss 3/4 cup of hash browns in a saute pan with a little bit of olive oil (or organic canola oil Pam) until crisp. Add veggie base until warmed through. Push to side and scramble 3 egg whites on the other side of the pan. Mix all ingredients together. Top with Mexican cheese, plain, organic Greek yogurt (substituted for sour cream), and salsa of choice. Delish!
• Crockpot Salsa Chicken: Place 4 boneless, skinless chicken breasts in crockpot. Top with veggie base and peach & mango salsa. Cook on low 8 hours. Once cooked, there are several ways you can eat it, with tortillas or taco shells, with rice and beans, etc.
• Mix with shredded chicken for tacos.
• Serve over greens in a taco salad.
• Be creative!