Tuesday, February 19, 2013

Mexican beans, rice, veggies with Avocado sauce

I know lots of people do "themes" for each night of the week, thus making menu planning easier. That just does not work with my personality. Not really sure why, it just doesn't.

The only exception is Mexican Monday's. This tradition goes back almost eight years now, before we were even dating. Aspen Grove, the camp we worked at together, always did Mexican Monday's and it was the best meal of the week. We have always done Mexican Monday's to remember the good ol' days.

This recipe is so easy it is laughable. However in the words of John "it is fantastic."

Mexican beans, rice and veggies with Avocado Sauce

Spanish brown rice
Refried beans without the refry
1 red pepper
1 green pepper
1 zucchini
1/2 c. corn
1 avocado
2 T. greek yogurt
1/2 T lime juice

Prepare rice and beans.

In a food processor combine avocado, yogurt and lime juice. Blend until smooth. Cover and chill for 30 minutes.

Peel and dice zucchini, cut peppers into strips. Heat olive oil* in large skillet over medium heat. Add veggies, cook 4-5 minutes, then add corn. Salt to taste.

Place rice, then beans, then veggies on a plate. Top with avocado dressing. 

This would go great with a homemade wheat tortilla, I didn't think of that until too late so I served it with a flour tortilla. Very yummy!

*I used habanero olive oil, it adds a kick! I love it! If we didn't have that I would add a habanero pepper, or just a jalapeno pepper with the veggies.  
Iphone photo, I just don't have the patience to take a great picture of my dinner-I just wanna eat!

**I am not a lover of onions, but you could throw those in as well.

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