Seasoned Black Beans with Kale and Carrots:
1 TBS Olive oil or 1/4 cup water for sautéing onions
2 medium onioins diced
3 carrots chopped
4 large kale leaves chopped fine (or more if you want to really pack in the nutrition!)
8 cups cooked (or canned) black beans drained
1 TBS chili powder
1 tsp salt (optional)
1) Place the oil in a skillet and turn heat to high. Add the onions and sauté until they begin to brown. Then add the carrots and continue cooking another 4-5 minutes until they are soft. Finally add the chopped kale. Stir as needed to keep everything from sticking.
2) Add the beans, chili powder and salt if using and mix and continue heating until the beans are bubbly. Serve hot over rice or other grain, and top with your choice of cheesy sauce, salsa, avocado, chopped lettuce, chopped tomatoes, salsa or tofu sour topping (recipe below.)
Tofu Sour Topping (plant-based alternative to sour cream)
1 12.3 oz package of organic firm Mori-Nu Silken Tofu
2 TBS lemon juic
1 TBS apple cider vinegar
1/2 tsp salt (optional)
Place all ingredients in a blender and blend on high until smooth and creamy. Store leftovers in a glass jar -- keeps for about a week refrigerated. This actually tastes really good without the salt -- but for those who are use to eating a lot of salt, it will make it taste better.