Monday, March 19, 2007

mexican polenta scramble

This is a very good recipe full of mexican flavors!!! Corn (polenta), tomatoes, beans, avocado and pepitas (sunflower seeds) are combined in this vegetarian dish to make your meal as healthy as tasty! Fibers, antioxidants, vitamin E, vitamin C, proteins... you got it all! ...enjoy!

Mexican polenta scramble
[6 servings]
1 tablespoon olive oil
1/2 red onion, chopped
1 red bell pepper, diced
2 cups cherry tomatoes, chopped
1 tablespoon chili powder
16 oz polenta, coarsly crumbled
2 cups black beans
1 avocado, diced
1/3 cup sunflower seeds , roasted
salsa, to taste
  1. Heat the olive oil in a large skillet.
  2. Add the red onion and cook 2 to 3 minutes.
  3. Add the bell pepper and cook 2 minutes more.
  4. Add the cherry tomatoes and heat 2 to 3 minutes.
  5. Add the polenta and the black beans and heat until hot.
  6. Garnish with the avocado and sunflower seeds and serve with salsa.
Nutrition facts
[for 1 serving]
426 calories, 13 g fat, 1.6 g saturated,
63 g carbs, 15 g fibers, 18 g protein

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