Meatless Monday

In my quest to find tasty and filling meatless recipes, I consulted a magazine style cookbook I found a while back at Costco and modified the recipe to lighten it up a bit.  The inspiration for this dish was found in “CuisineTonight For Two”.

Creamy Southwest Grits with Black Beans and Corn
Serves 2

For the grits:
1 1/2 Cups Non-fat Milk
1/2 cup corn grits
1/3 cup diced green chilies
2 triangles laughing cow light Chipotle flavored cheese
Salt to taste

For the Beans and Corn:
2 cloves of garlic, minced
1 can black beams drained and rinsed
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground corriander
1/4 cup water
1 cup fresh or frozen corn
1/2 avocado
salt to taste

To prepare the grits, heat the milk in a saucepan until boiling. Reduce heat to a simmer and gradually whisk in grits and chilies, stirring so that lumps do not form. Cook for 5 minutes and then stir in cheese and salt. Continue to cook and stir until cheese melts.

To prepare the black beans and corn, spray a non-stick pan wit cooking spray and saute the garlic for 1 minute. Add the beans, herbs and spices and cook for 2 minutes. Add the water and cook until almost evaporated. Stir in the corn and heat through. Season with salt to taste.

Spoon half of grits on the plate, top with half of bean mixture and 1/4 of avocado. Squeeze the lime juice over the top and serve.

I found this dish to be tasty and filling. My husband also liked it. It was a great combination of creamy, spicy and sweet. Give it a try and see what you think. I served it with a side of steamed cauliflower seasoned with cumin and cayenne pepper because it is what I had on hand.