Southern Meatless Saute
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Ingredients
- 1 3/4 cup water
- 1 1/4 cup salsa
- 3/4 cup Corn Grits
- 4 oz Monterey Jack cheese
- 1 medium bell pepper, red
- 1 medium bell pepper, orange
- 1/2 medium onion
- 1 tbsp canola oil
- 2 cup corn, frozen
- 1/4 tsp chili powder
- 1/2 tsp cumin, ground
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 cup black beans, canned
Serve With
- 1 medium tomato, red
- 2 medium apple
- 1 medium avocado
- 4 cup lettuce, romaine
Instructions
- In a saucepan, mix together the water, salsa and grits. Bring to a boil; then, lower heat, cover, and simmer for 5-7 minutes or until desired thickness is reached. Stir once halfway through cooking.
- While grits simmer, chop peppers and onion; set aside. Shred cheese.
- Once grits are cooked, remove from stove and stir in cheese. Cover and set aside.
- Heat oil in a large skillet over medium-high heat. Add peppers and onions, corn, chili powder, cumin, garlic powder and salt. Stir together and cook for 5 minutes. Rinse and drain beans, then add to mixture and stir, cooking for 3-4 minutes or until heated through.
- Dice tomato, apples and avocado; toss together in a large mixing bowl with shredded lettuce.
- Serve veggies over warm grits with salad on the side.
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Nutrition
Calories: 406kcal | Carbohydrates: 60g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 880mg | Fiber: 14g | Sugar: 17g
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