So good especially if you enjoy Mexican food.

Fiesta Bowl (Serves 2)

Fajita Mushrooms

• 2 large portabella mushrooms, ¼” slices
• 2 tablespoons Balsamic vinegar
• 1 teaspoon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/8 teaspoon Chipotle seasoning
• 1/8 teaspoon ground black pepper

Add vinegar and seasonings to a fry pan and stir.

Add mushrooms and cook for 5 minutes, flip and cook another 5 minutes, adding 1 tablespoon of water at a time, if needed.

Black Beans and Corn

• ½ onion, fine dice
• 2 tablespoons filtered water
• 2 tablespoons balsamic vinegar
• 15 ounce can black beans, drained (save 2 tablespoons of the bean juice)
• 1 cup frozen corn
• ¼ teaspoon chipotle seasoning
• 1 teaspoon ground cumin
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• 1 tablespoon salsa
• ½ cup cilantro

Add onion and water to a pan and cook until soft.

Add everything but cilantro: balsamic, black beans, corn, seasonings and salsa. Mix well and heat through.

Fold in cilantro and cook another 3 minutes.

Pico de Gallo

• 1 medium to large tomato, diced
• 1 red pepper, diced small
• 1½ jalapeño, seeded and diced fine
• ½ small red onion, diced
• 1 garlic clove, minced
• ½ cup cilantro (or parsley for non-cilantro lovers)
• ½ teaspoon red pepper flakes or Mrs. Dash Extra Spicy
• ½ lime, juiced
• ½ teaspoon no-salt seasoning
• ¼ teaspoon ground black pepper

Mix all ingredients well.

Guacamole

• 1 avocado, mashed
• 2 tablespoons diced red onion
• 1 tablespoon garlic powder
• ½ lime, juiced
• ½ jalapeño, seeded and diced

Mix all ingredients together well.

Cashew Lime Crema

• 1 cup cashews
• 1 cup filtered water
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 garlic clove
• ¼ teaspoon ground black pepper

Add all ingredients to a high-speed blender and blend 1 minute. Use as garnish on top of bowl.

Bowl Assembly

As the base, fill the bottom of the bowl with Romaine Lettuce, torn in pieces, or 1 cup quinoa or 1 cup brown rice.

Top with Beans and Corn, then Pico de Gallo, then layer with Fajita Mushrooms and Cashew Lime Crema. Garnish with Guacamole and Sauerkraut.