Tuesday, April 20, 2010

Polenta Rancheros

I had a huge amount of leftover refried beans from my burritos a few nights ago. I used them in an altered version of Vegan Brunch's Polenta Rancheros.

The polenta was cooked in veggie broth with added salt and olive oil.

The Rancheros sauce and Beans was my refried beans with the following: cumin, lemon zest, sage, dice yellow onion, 2 serrano peppers, garlic, tomato sauce, agave, and more black beans.

We topped the polenta and beans with tomatoes and red onions. It was a really comforting dinner!

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