Mexican Sauté with Garlic, Leeks, Carrots, Salsa, Corn, and Avocado

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Mexican sauté with garlic, leeks, carrots, salsa, corn, and avocado
I decided to spice it up a bit and whip up a Mexican sauté. I started with some garlic, fresh herbs, tempeh, and salsa then added some leeks, carrots, and greens. I add added some beans and a few more spices, then served it topped with corn, tomatoes, and freshly diced avocado. It was a winner! Ole!

4 cloves garlic, diced
2 leaves each: fresh basil, oregano, and thyme, diced
1 package organic tempeh, cubed
2 leeks, diced
4 carrots, diced
2 t Ancho chili powder
1/2 t cumin
1 t garlic powder
1/4 t cayenne pepper
2 c organic salsa, divided
1 t white vinegar (optional)
1 T green chilis (optional)
1 T jalapeno peppers, diced (optional)
2 c organic black beans, drained
2 c organic frozen corn, defrosted
4 leaves of greens, chopped (I used beet greens and Swiss chard)
1/4 c fresh organic cilantro, diced (optional)
1/2 avocado, diced
1 tomato, diced

You may choose to broil tempeh rather than sauté, in which case, coat tempeh with half of salsa, sprinkle with garlic powder, and broil.

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