Tex-Mex Polenta Bowls - Forks Over Knives
Tex-Mex toppings make this polenta bowl a well-rounded savory vegan breakfast or anytime meal. Try the 30-minute recipe today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 1 cup dry polenta
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- 1 cup purchased pico de gallo
- 1 small avocado, halved, seeded, peeled, and sliced
- 2 tablespoons finely chopped fresh cilantro
- 1 fresh jalapeño pepper, seeded and finely chopped (optional)
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