Hippie pinto
This healthy take on a traditional Costa Rican breakfast is packed with grated veggies and delicious flavours. Garlic and turmeric make it smell amazing, too!
Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 small yellow or white onion, chopped (about 3/4 cup)
- 2 teaspoons minced garlic
- 2 teaspoons turmeric power
- 1/2 cup red pepper, diced
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 2 cups drained and rinsed canned black beans, or drained and rinsed cooked black beans
- 3 cups brown rice, cooked
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons packed fresh cilantro leaves, chopped
- 2 tablespoons toasted sunflower seeds
Directions
- Heat oil in large skillet over medium high heat.
- Add onion and sauté until translucent. Add in red pepper, carrot, and zucchini and cook until just softened. Stir in garlic and turmeric, cooking until aromatic.
- Add beans and rice to skillet and combine well with other ingredients, stirring constantly until heated through and flavors can combine. Season with salt and black pepper.
- Just before serving, toss with fresh cilantro and top with sunflower seeds.
