Jill’s Trying McDougall Costa Rican Potatoes and Beans

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Published on February 13, 2017 by Jill McKeever

I combined McDougall's Costa Rica Potatoes and Beans recipes with ingredients I had on hand that needed to be used right away.

Here's what I came up with...

1 yellow onion, minced
1 large clove garlic, minced
2 cups sweet tomatoes, chopped
Simmer over medium heat, until tomatoes broke down.

Added
1 pan roasted poblano pepper, chopped
1/2 cup fresh cilantro, chopped
1 1/2 cups taco flavored soy curls
3 cups cooked red potatoes, quartered
2 1/2 cups cooked black beans
1/2 teaspoon black pepper

Simmered until remaining ingredients were heated through.

Slaw Recipe
1 cup-ish fresh cilantro
1 8-ounce bad shredded cabbage
1 medium carrot, shredded
Tossed together.

In my Nutribullet...
3 mandarin oranges
1 clove garlic
2 tablespoons lime slices, peeled
1 teaspoon New Mexico Chili powder
1 teaspoon Cholula pepper sauce
blended into a dressing. Tasted for spices and tartness. Adjusted as I wished. Poured half of liquid over slaw. Tasted again for spices. Boom! Lunch was on!

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