Phase 1: Mexican bean and corn bowl
1 can - organic cooked (or in a can) pinto beans
1/4 cup - red onion
1tsp - diced Jalapeno pepper (you can put as much as you want. The more you put the hotter the dish will be.)
1tsp - garlic
1/2 - 1 tsp cumin (to taste really)
In a medium skillet with the tinsiest bit of evoo cook the onion, garlic, and Jalepeno (about 4 minutes). Add the Cumin and the pinto beans (remember that if use canned beans to rinse and drain the beans). Take a wooden spoon and as the beans cook, smash about half of them with the spoon. Stir until heated through. Remove from heat.
1 cup - corn kernals
1 tbsp - diced green bell pepper
1 tbsp - red bell pepper
In a small pot filled part way with water, combine and cook together the corn and peppers. Drain and set aside.
In a dinner bowl combine the "re"-fried beans and the corn... add some salsa if you wish, season to taste and enjoy!
Serves 2
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