In an attempt to recover from 2 weeks of unfocused eating, I wanted to control my Cinco de Mayo dinner, while still enjoying the best part: Guacamole.
Over the last several months, I’ve played with recipes I’d normally make with quinoa or whole wheat couscous, and used oats instead. It’s a great change of pace and texture, and with quick oats, its so quick.
Spicy Guacamole Black Beans & Oats with Roasted Veggies
Serves 1 as a meal, or 2-3 as a side
1/2 low sodium canned black beans
1/2 cup oats (1-3 minute quick oats work great, but whole oats would be better)
1 cup cauliflower flowerets, cut into bite size pieces
1 cup broccoli flowerets, cut into bite size pieces
1/2 cup chunks sweet red pepper
Mrs. Dash Garlic & Herb
1/4 cup mango peach salsa (any red salsa will work but this makes the flavor AMAZING)
1/4 cup salsa verde (or any tomatillo based salsa)
3 tbls grated Pecorino Romano
1 packet Wholly Guacamole 100-calorie pack
1) Heat oven to 400 degrees. Add veggies to baking sheet that has been coated with non-stick spray. Sprinkle with Mrs. Dash and a little salt. Put veggies into the oven, cook 15-20 minutes or until starting to brown.
2) Bring 3/4 cup water to a boil with Mrs. Dash sprinkled into it. When boiling, add oats, and turn down to medium heat. You will want them to be more al dente than you would with oatmeal.
3) Heat black beans in microwave safe dish for 45 seconds to 1 minute.
4) Mix cooked oats and black beans in bowl, sprinkle with Mrs. Dash & salt. Add veggies when cooked. Sprinkle with cheese, and mix well. Add both salas and guacamole and enjoy!