Hippie pinto

By Meg Pearson

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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.