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July 14, 2008
Vaguely Southwestern Black Bean Stuffed Portabello
This was a huge hit over the weekend. I had a bit of leftover black bean salad from a bbq at Edward's house, so I decided to make a bit of a black bean burger on a portabello cap out of it. Here's the basic recipe, feel free to modify.
Black bean salad (also great on its own):
2 cans black beans, drained
a few scallions, chopped
green pepper, chopped
tomatoes, chopped
cumin, paprkia, chili powder, garlic
fresh cilantro
fresh lime juice (juice of 1 whole lime)
To make the mushroom burger, remove stem from a portabello. Fill in the cap with the black bean salad, and top with fat free mozzarella and/or cheddar (I used both.) Microwave until the cheese melts, then top with some fresh avocado. You could even dot with a bit of Tabasco or other hot sauce. This makes a hearty, meaty vegetarian dish that packs a decent protein punch if you use a couple of ounces of fat free mozza as the cheese. You could also top with a dollop of fat free sour cream for a portabello surpreme flavor.
I've been using the microwave instead of the stove a lot lately because it's just too darned hot to slave over a hot stove! It's a fine way to lightly steam veggies. More stuff veggie recipes to come...
Posted by april at July 14, 2008 1:48 PM
Comments
Hey, everyone! Willie's blog is back! Check it out and leave him a comment, just so he knows he still has readers. http://croning.blogspot.com/
Posted by: Judith at July 15, 2008 5:36 PM