the polenta bites recipe i posted a few weeks ago was such a big hit, i figured why mess with a good thing. check out this mexican inspired version that is gluten-free and dairy-free…what?? healthy mexican?? damn straight.
polenta tostada stacks
prep time: 10 minutes
cooking time: 15 minutes
1 can vegetarian black beans (refried or regular), rinsed
1/2 jalapeno pepper, minced
1/4 tsp mexican seasoning
1 lime, juiced
1/2 red pepper, julienned
1/2 green pepper, julienned
1 sleeve polenta (cilantro flavor or regular), sliced 1/4” thick
1 avocado, mashed
2 small tomatoes, diced
- warm beans, jalapeno pepper, juice of 1/2 lime, and sea salt to taste over low heat. (add a little olive oil if dry)
- in a small skillet, saute bell peppers till warmed and tender but still firm (4-5 minutes)
- in a warmed large skillet, begin cooking polenta slices till golden brown (3-4 minutes). flip and brown other side.
- remove all items from heat and begin to “stack” ingredients on top of the cooked polenta rounds. start with beans, then salsa, avocado, lime juice, peppers, tomatoes, and garnish with cilantro.
urban dictionary defines sexy mexi as an extremely attractive or alluring woman of Hispanic descent. regardless of your descent, if you eat this sexy mexi feast, you’ll have curves in all the right places!
sexy mexi veggie burrito
1 medium sweet potato, thinly sliced
1 medium yam, thinly sliced
1 medium red potato, thinly sliced
¼ yellow onion, thinly sliced
2 small zucchinis, thinly sliced
1 red bell pepper, deseeded and sliced into strips
3 large collard green leaves, destemmed and roughly chopped
3 dinosaur kale leaves, destemmed and roughly chopped
3 tbsp olive oil
1 can pinto beans
tortillas of choice, i used ezekial sprouted grain
salsa, i used el nopalito’s roasted salsa
add all the potatoes and onions to a large mixing bowl, stir in 2 tbsp of olive oil, sea salt and a generous amount of mexican seasoning. warm 1 tbsp of olive oil in a large skillet over medium heat and add in potato mixture. cover and cook for 5 minutes.
in the meantime, add zucchini and bell peppers to mixing bowl and season with sea salt and mexican seasoning. flip the potatoes over so the other side can brown, cover and cook for 3 minutes. add in the zucchini and bell pepper mixture, mixing gently. cook covered for additional 6 minutes, stirring occasionally.
in a small pot, warm pinto beans. lastly, fold greens into the veggie mixture, and cook for a couple minutes until wilted.
when veggies are done cooking and beans are warmed, remove both from heat. take a tortilla and layer on beans, veggies, avocado, cilantro, and salsa. fold up ends and then roll into a burrito.
pair with the mexican cabbage salad, a side of salsa, and gluten free chips and enjoy!
mexican cabbage salad
½ head of green cabbage, thinly sliced or use a mandolin
¼ white onion, thinly sliced
5 radishes, thinly sliced
1 jalapeno pepper, finely chopped
1½ limes, juiced (only use juice)
1 tbsp olive oil
sea salt and ground black pepper
in a large bowl, combine all the ingredients and toss well. let stand 30 minutes before serving.
gluten free tortilla chips
food of life gluten free tortillas, cut into triangles like a pizza
unfortunately these tortillas leave a little bit to be desired on their own; however, they make really good chips and a great alternative to corn chips.
preheat oven to 365 degrees. brush cut tortillas with olive oil on both sides and then place on an oiled baking sheet. sprinkle with mexican seasoning and a little bit of sea salt. cook for 6 minutes in oven and serve. easy, breezy.