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!
