Mexican Lentil Bowl

This is a protein-filled bowl with Mexican spices. When you learn to make your own refried beans at home, there's no stopping you! I don't often cook with corn, since it's not very healthy, but figured I'd let it slide this time.

Ingredients

1 Cup Lentils, cooked (any color)

2 Cans Black Beans, drained

1/4 Cup Vegetable Broth

Onion Powder

Garlic Powder

Cumin

Coriander (or fresh Cilantro)

Paprika

Cayenne Pepper

Oregano

Extra-Virgin Olive Oil

Half of 1 Large Onion, 1/4 of it minced for beans and the rest sliced

Half of 1 Large Bell Pepper, sliced

1 Can Corn

1/2 Can Rotel tomatoes with chilis (or regular diced tomatoes)

1 Avocado, sliced

Recipe for Refried Beans

In a medium-sized pan, saute your minced onions over medium-low heat. Once softened, add the black beans and vegetable broth. Add your spices and let cook for a few minutes until beans soften a bit. Turn down the heat and mash the beans with a potato masher until you get that smooth consistency. Keep on low heat with a lid on while you cook your other ingredients.

Cook your lentils according to instructions on the package.

In another medium-sized pan, saute your sliced onions and bell pepper in the olive oil over medium-low heat until softened. Turn the heat down and add your corn and diced tomatoes. Add your spices and let simmer until heated through.

In a bowl, spoon in some lentils, refried black beans, and your sauteed veggies. Top with avocado and any hot sauce (if you desire). Sprinkle a little salt on top for good measure. All done!