Vegan, Gluten Free, Yogi Mom: 10 Minute Super Easy Dinner (or lunch)

As a busy mom how works way too many jobs, I often find myself running in or out at dinner time to teach a class or see a client. As a result I have put together this super easy and delicious meal that can be eaten at home and prepared in 10 minutes.

I used to struggle to find things that were both Vegan and Gluten Free that I could eat that would give me energy and what I needed to make it through and still taste good. This recipe is both.

Ingredients:

One medium Onion (I used a sweet onion)

One medium Sweet pepper (I used orange today)

14 oz Can of organic Diced tomatoes (Fire roasted or with green chilies)

14 oz Can organic Black Beans (or any kind that you like)

Cumin (to taste)

Chili Powder (to taste)

Red Pepper flakes

Sea Salt

1 Avocado

Pepper Jack Daiya (for topping)

Vegan sour Cream

Makes about 2 servings

I start by chopping the onions and Peppers (You could also add a jalapeno pepper here) and adding them to a hot oiled skillet. Allowing them to cook down some before adding the drained tomatoes. (You can used frozen onions and/or peppers as well if want it to take less time) Cook down the veggies and then add the seasoning. You can use whatever "Mexican Style" seasoning you like, and although I like things hot, I also don't like them over seasoned.

Once combined and cooked down add the drained and rinsed beans. I used black but any type is fine, I tend to switch each week, and often cook a batch of beans on Sunday to be used in recipes for the week. This time I did use organic canned beans.

Mix and allow them to combine in flavor, let sit 2 minutes or so. (Just enough time to get out the bowl and toppings.)

Once combined top with your favorite toppings, mine happens to be avocado,

Daiya,

And Tofutti Better than Sour Cream.

You can go as heavy or light as you like on your toppings, and could add a wrap or corn chips to this recipe, but this is how I like it. And it rarely puts up a fight. I usually eat if for dinner and the left overs the next day for lunch. Truth be told, I could heat this meal 3 meals a day 7 days a week, which is why I decided to share it.