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I really didn’t know what to call this thing and I had the roasted red pepper sweet corn sauce (recipe below) to thank. That’s where it all began. I don’t recall when the idea to make the sauce seeped into my cranium, but once it did, it adhered like a fly to sticky paper. I couldn’t rid myself of it.

That left me with the big ol question as to what to pair it with. I was in summer mode (still am) and I didn’t really relish the idea of conjuring up a new dish to match my new sauce. So, I perused the recipes on this site to get the creative juices flowing. And, wouldn’t you know it, the Chipotle Smack-down recipes fit like a glove. I made some minor changes to the bean recipe, reinvented the rice dish and kept the green pepper and onion sauté just about the same. Combined with my new-found love for bowl dishes, this meal ended up a masterpiece.

This is an involved dish and it will take several hours to put together but it is well worth it. The sauce can be prepared a day ahead. The beans should be started first, followed by the rice and finally the peppers and onions.

Serves 4-8

Here’s what we did with the leftovers…

DSCF6213A whatcha-ma-call-it salad


1 red pepper, roasted
1 vidalia onion, sliced into quarters roasted
3 cups cooked corn, fresh or frozen
1/3 c nutritional yeast
½ c almond milk
1 tsp sea salt
cracked pepper, to taste

1 ½ c dry black beans
1 onion, diced
4 cloves garlic, minced
2 small tomatoes, diced
1 long finger hot pepper, diced
1 bay leaf
2 tsp cumin
2 tbsp fresh oregano
¼ tsp cayenne pepper
cilantro, about 1 tbsp
juice from  ½ lime

2 c water
1 c brown basmati rice
1onion, diced
2 cloves garlic, diced
1 tsp cumin
1 tsp curry
1 tsp ground coriander
1 tsp sea salt
½ tsp turmeric
½ tbsp ginger root, minced

2 green peppers, thinly sliced
2 vidalia onions, sliced
Coconut oil, to coat skillet

optional: top with lime juice and cilantro


Coat pan with a little coconut oil and roast red pepper and onion at 500° until blackened, about 30-60 minutes. Remove from oven, cover and let cool. Once cooled, remove skin from pepper.
Cook corn on stove top or microwave until heated through.
Add pepper, onion, corn and the remaining ingredients to a vitamix or high-speed blender.
Blend until smooth.
Set aside and begin to prepare remaining meal.

Soak beans overnight.
In a large pot, combine all ingredients but cilantro and lime juice. Add enough water to generously cover all ingredients and bring to a boil. Reduce heat to medium low and cook until beans soften. About 60-90 minutes. You may need to add water from time to time until beans are tender.
Leave on low heat and let simmer until ready to serve.
Add cilantro and lime juice a few minutes prior to serving.

Rinse rice.
Heat pot on high with just enough water to coat the bottom of the pan.
Add onion and garlic and reduce heat to medium. Cook until onions are tender about 5 minutes.
Add spices. Mix until onions are well coated with the spice.
Add rice. Mix until well coated.
Add water. Bring to a boil. Reduce heat to low and simmer until rice is tender about 20-30 minutes.
Note: If you use white basmati rice instead of brown, cooking time reduces to 15-20 minutes. 

Heat coconut oil on high. Reduce heat to medium.
Add peppers, onions.  Heat through until desired level of tenderness.
Should only take about 5-10 minutes.

Reheat sauce, if need be. Scoop portions into bowls. Drizzle with sauce.
Optional: top with lime juice and cilantro

Any suggestions for the naming of this dish? Please leave a comment…