A few weeks back, we grabbed dinner at the newest Mexican restaurant in town. I won't list it, because it isn't their fault they are quite simple in flavor... But it reminded us that as a Vegetarian there is one staple item (or often in the form of two separate ones): Beans and Rice.
It's unfortunate how boring beans and rice are, at 9/10 restaurants you go to. It has the potential to be so much more exciting - and I try to dress it up every time I make a batch. Hot sauce goes a long way, but why stop there?
Stuffed Poblano Peppers are another (surprisingly easy) Mexican favorite, so this time around I combined the two. In a hurry (or on a budget), there's a few easy ways to create your own: just use canned black beans, diced (fire roasted) tomatoes, tomato sauce, and even tomato paste. I always use brown rice, minced garlic, a good amount of sautéed onion, cumin, chile powder, and (in everything I can add it into) crushed red pepper. This time I added finely shredded kale and minced red peppers.
Moral of the story? Sometimes it's simple to make a more exciting version at home, that's packed full of flavor (and nutrients).
P.s. I don't think there's better leftovers than beans and rice - each day the flavor is richer. Enjoy!