Left Over Beans and Rice

There are so many ways to use leftover beans. Some of my favorites are over sweet potatoes, nachos, or polenta, or in soft tacos or black bean burgers. This recipe is a great way to use not only left over beans, but left over rice as well. It's simple, quick, and yummy- not to mention fiber and protein packed.

Serves 1

Ingredients:

• 4 mushrooms (white, cremini, baby Bella), chopped

• 1/4 cup chopped red onion

• 3 scallions, chopped (include some light green section)

• 2 tbsp veggie broth or 1-2 tsp olive oil for sautéing

• 1/2-1 small tomato, chopped

• 1/4 Serrano pepper, finely minced

• 1 cup leftover Gma's black beans

• 1/2 cup leftover brown rice (or more if you prefer)

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Sprinkle of paprika

• Optional toppings: 1/4-1/2 chopped avocado, chopped cilantro, fresh lime

Instructions:

1. Sauté mushrooms sprinkled with garlic powder in veggie broth or 1-2 tsp olive oil (or use spray bottle of olive oil) about 4-5 minutes or until soft. Add the onions, Serrano, and tomato and sauté for another 3 minutes or until onions are soft.

2. Add Gma's black beans, brown rice, salt and pepper and sauté until warm. Taste and adjust seasoning.

3. Place the mixture into a bowl and top with chopped avocado, cilantro, and a sprinkle of paprika. Serve with a slice of lime.