Fast Fiesta Soup

2 cans (10 ounces each) diced tomatoes and green chilies

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

Shredded soy cheddar cheese and tofu sour cream, optional


DIRECTIONS
In a saucepan, combine tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired. Yield: 4 servings.

yummy meals

Had a good day. For lunch I mixed up a concoction of tomato, cucumber, black beans, a little leftover long grain rice, and a little Jalapeno peppers. It was really good over a bed of lettuce and in a vegan whole grain wrap too.

For supper, I cooked some potato, poured creamed corn and vegetable broth and some seasoning over it and it was pretty yummy too. I tasted a little like a corn chowder.

Black Beans and Rice

This is my supper tonight. Along with a bowl of soup or a salad as an appetizer, it should be a nice filling delicious supper.

1/3 cup vegetable broth or water
1 cup chopped onions
2 cloves garlic, finely chopped
1 chili pepper, seeded and chopped, or 1/4 tsp red pepper flakes
1 cup diced tomatoes or salsa
2 1/2 cups cold water
1 cup long-grain rice
1 teaspoon salt
2 cups cooked or canned black beans, rinsed and drained if canned

Cook the onions, garlic, and pepper in the vegetable broth or water until tender, 5-8 minutes. Stir in the tomatoes or salsa, cold water, rice, and salt. Bring to a boil. Stir in the beans.

Cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes. [With brown rice this took 35 minutes for me... Might want to add a bit less water next time...] Remove from heat and let stand, covered, for 10 minutes before serving.