I love Mexican food, and there is a serious shortage out here on the East coast. Last week I made black bean burritos, but decided to have mine naked! (So I guess you could call it a taco salad.) Either way, this dish is super easy and so good. Simply top your favorite grain, I used brown rice and quinoa, with black beans, green onions, tomato, fresh avocado, corn, salsa, and any other toppings you love. I also made a chipolte sauce for a little kick. Simply saute garlic with olive oil, wisk in soy milk, chickpea flour and chipolte red pepper powder until you get a consistency you like. Add a dash of black pepper to taste. Enjoy!
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