1cupBasmati rice– rinsed and soaked for at least 15 minutes
1cupBlack beans– cooked
2Zucchini– medium, chopped
1Carrot– medium, chopped
1Onion– large, chopped
1cupTomatopuree (I used canned crushed tomatoes with basil)
2tspsChili powder(or to taste)
2Green onions– for garnish
1Avocado– small, pitted and flesh roughly chopped
1Tomato– small, deseeded and roughly chopped
2tbspsRed onion– finely chopped
1Jalapeno– small, deseeded and finely chopped
1cloveGarlic– finely minced (use garlic press, if you have one)
1tbspLime juice(or to taste)
to tasteSalt pepper&
To make Rice & Beans:
Cook basmati rice and keep aside to cool.
In a large skillet, heat 2tbsp oil on medium-low flame. Add onions and garlic and sauté until onions are translucent.
Add zucchini & carrots; cover and cook till the veggies are ¾th cooked.
Add the beans; cover and cook till the veggies and beans are completely cooked through. Add tomato puree, cumin powder, chili powder & salt. Simmer for 6-8 minutes.
Add the cooked rice, mix well making sure that the rice does not get mushy. Add lemon juice (if using) and mix well. Garnish with green onions; serve with guacamole, salsa (or guaca-salsa) and sour cream.
To make Guaca-Salsa:
Mix all the ingredients in bowl and mash with the back of a spoon or a fork. Taste and adjust seasonings.
I made these quesadillas with Trader Joes Corn-Chile Tomato-less Salsa and grated sharp & milk cheddar cheese. All I had to do is layer them on corn tortillas and they were just perfect, sweet & tangy from the salsa and oozing cheese. Yumm.