Good morning & happy Monday! This week I’m sharing some VEGAN recipes here on LifexErin. A few people have asked what I’m eating now. Since I moved back home, as I briefly discussed in a previous post, I’ve been eating anything on the spectrum between vegan and pescetarian meals. Some days I eat lots of fruit and veggies. Other days I eat junk food. Then I have days where my meals are “perfectly balanced”. It all depends on HOW I FEEL. Experimenting with my food has helped me immensely on my journey to becoming a healthier version of myself. I have a better idea of what foods, meal times, and eating “styles” (for the lack of a better term) work best for my body. Anyhoo, let’s hop into the first recipe for this week. I think you’ll love it!
For Corn Salsa:
12 oz fresh corn
2 medium jalapeños, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped
3/4 cup fresh cilantro, chopped
the juice of 2 limes
salt & pepper to taste
onion, peppers, & mushrooms sliced
black beans, drained & rinsed
cumin, chili powder, garlic powder, salt & pepper to taste
avocado oil for cooking
- Mix all salsa ingredients. Season to taste.
- Sauté onion, peppers & mushrooms with seasonings & oil.
- Add in black beans about 1-2 minutes before veggies are cooked through. Stir until beans are heated.
- Assemble quesadilla with all ingredients. Close & toast on griddle.
- Add avocado and corn salsa on top.
I hope you guys enjoy this simple & delicious recipe. It only takes a few minutes to prepare, it’s packed with nutrients, and it’s not expensive. No excuses folks. Treat your body to some fresh, wholesome foods today ❤