This is really good over rice, but I bet it would be tasty as a quesadilla filling too. If you're making it for 3 or more people. Just use a whole onion, a whole carton of mushrooms and entire cans of the canned ingredients.
Serves 2 people. Or one really hungry person.
salt & pepper
a couple of chopped jalapenos (I used the bottled kind)
half a large white onion (sliced)
1 clove of garlic (chopped)
half a carton of slice baby portobellos (or white mushrooms, whatever kind you want really)
1/2 can of diced tomatoes (drained)
1/2 can of chick peas (drained)
1/2 can of black beans (drained and rinsed)
1/2 can of mexican style corn (the yellow corn with green & red peppers)
vegan cheddar cheese (I used Follow Your Heart! also this is entirely optional)
I cook the rice first. Then saute the garlic and onion over medium heat with the olive oil. I cook it until the onions just start to brown slightly, add salt and pepper and a few squirts of lime juice. Stir. Then I added the chopped jalapenos and and mushrooms, cook until the mushrooms are done. Then add all your canned ingredients, mix and cook on medium heat until everything is pretty warm. Add in some vegan cheddar cheese if you like and mix! Serve over rice or in a tortilla! Enjoy!
copied & pasted from my vegan food blog over at The Communist Vegan