Vegan and Gluten-Free Polenta and Beans

by Jenny Sugar 0

Salads and brown-rice pasta aren't the only ways to enjoy a quick dinner when you're eating a vegan and gluten-free diet. If you need a tasty new idea, give this spin on the basic burrito a whirl. Instead of wrapping beans and veggies in a flour tortilla, use polenta (look for it in firm tubes at health-food stores and most supermarkets). Since it's made with cornmeal and water, it's completely gluten-free.

This filling and flavorful meal is under 300 calories and takes less than 30 minutes to make; it also stores well in the fridge, so what you don't finish will make the perfect lunch for the next day.

Keep reading to see this simple low-cal recipe.

From Jenny Sugar, POPSUGAR Fitness

Quick, Vegan, and Gluten-Free: Polenta and Beans

Information

Category

Main Dishes, Beans

Ingredients

1 teaspoon olive oil
2 tubes of polenta
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 box (26 ounces) Pomi chopped tomatoes
1 red pepper, diced
2 cups frozen corn
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Directions

1. Pour olive oil in a large pan and heat on medium.
2. Remove both tubes of polenta from the plastic wrap and cut into half-inch-size slices. Place slices in the pan as if you were cooking pancakes.
3. While the polenta is cooking, place the garlic, beans, tomatoes, red pepper, corn, and spices in a saucepan. Cook uncovered on medium heat for 15 to 20 minutes.
4. While the bean mixture is cooking, check on the polenta. Once the bottoms are lightly browned, flip each piece to cook the other side.
5. Place four pieces of polenta on each plate and top with one-sixth of the bean and veggie mixture.

Makes six servings. Here's the nutritional info for one serving:

Source: Calorie Count