Ingredients
The following ingredients have 4 Servings
- Olive or coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- Pinch of cumin
- Sea salt
- 1 cup cooked black beans, drained and rinsed if canned
- Kernels from 2 ears boiled or grilled corn
- 1 tablespoon fresh lime juice
- 1 cup cooked jasmine rice (try our Instant Pot method)
- 2 teaspoons tamari
- 1 bag (6 to 10 ounces) sprouted or corn tortilla chips
- Creamy Cilantro Sauce, to serve
- Other toppings: guacamole, avocado, chopped tomatoes, diced raw onions, cilantro, radish
Instruction
- In a large skillet, heat some oil over medium and saute the onions until they are soft and translucent, 5 to 7 minutes. Add the garlic, jalapeño, cumin, and a pinch of salt and cook for another few minutes.
- Stir in the black beans and corn. Cook for a few more minutes. Transfer the mixture to a bowl and stir in the lime juice. Set aside.
- Drain any excess liquid from the skillet and place it over high. Add a glug of oil. While the pan is hot, add the rice, after using your hands to break up any clumps. Toss the rice around the pan for about 3 minutes. When you see a few grains browning, pour the bean and corn mixture back into the skillet, add the tamari, and toss everything together until the mixture is combined and piping hot.
- Make the Creamy Cilantro Sauce (or make in advance).
- On a large plate or baking sheet, spread out the chips and top them with fried rice. Add any toppings you like and serve.
