Mmmm Mmmm Mexican Sloppy Joes

Hello my fellow veg heads!

It’s been a while, I know. I’ve spent the last 4 months traveling, spending 3 of them in Africa, and 1 in Asia. Internet was not always the most reliable, and when it was available, my time went to emailing family and friends (sorry!). But fear not! I’m back and, for the time being, jobless, so let’s hope that means lots of yummy posts for you to try out!

Today I’m giving you a little something from the road-during my trip in Africa, I was with a tour group and we were divided into cook groups of 4 people, which meant we each had to cook about once a week.

Here is the first meal we made. Hey, if I can make it for 17 people with 2 portable camp cook stoves, I have complete faith that you can muster up a little cooking courage and make it for yourself and a friend or two!

What you’ll need:

• 1 cup of rice
• 5 cubes veggie bouillon
• Lots of chili powder
• 1 can corn
• 1 can red kidney beans, drained
• 1 can pinto beans, drained
• 1 can lentils, drained
• 3 cloves fresh garlic, chopped
• 1 medium onion, chopped
• onion powder
• garlic powder
• cumin
• 1 pack of flat bread of your choice (we used chapatis)
• 2 limes
• Salt and pepper to taste

Quick Salsa:

• 1 large can of crushed or diced tomatoes
• 1 bunch of cilantro, chopped
• 1 small onion
• 2 cloves of garlic, chopped
• 2-3 limes
• 1-2 tbsp chili powder
• Salt and pepper to taste

Start rice with 2 cubes veggie bouillon, 1 tbsp chili powder, 1 tsp garlic powder, and 1 tsp onion powder in with it. Take other 3 bouillon cubes and add to ~1 cup hot water to make broth. Saute (in olive oil) the garlic and onion in a separate pan with ~3 tbsp of chili powder, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbsp cumin. When golden brown, add beans, corn, and veggie broth. Allow to cook for 5-10 minutes, to warm the beans and corn. When the rice is finished, add to bean mixture (it should soak up the majority of the broth) and fry for about 5 minutes. squeeze in the juice of 2-3 limes.

While waiting for the rice, mix the canned tomatoes, cilantro, garlic, onion, and limes. Season with salt and pepper. Personally, I really like lime, so my salsa tends to have a lot of zing, but if you like it calmer, use less lime. The same goes for the chili powder- if you’re not a fan, use less.

Finally, in a heated skillet, heat about 1 tsp coconut oil and lightly fry each side of the flat bread. For a healthier alternative, warm in the oven (we had no oven access on the trip).

To assemble, place a warm flat bread on a plate, cover it with a scoop of the rice/bean mixture, then top with the cilantro salsa.

Substitutions:

We did not use regular corn when we made this (although we thought that was what we were buying!) Instead, we got these kernels that were larger, whiter, and chewier than the corn we are used to here in North America. I think it might have been a type of flint corn, but I am not entirely sure. If you recognize what I am talking about, definitely put it in-it was delicious!

Fresh tomatoes can also be used in the salsa, we just didn’t have access to them at that point.

Regarding beans, get creative! Try substituting in a can of black beans, navy beans, turtle beans, or even chick peas. The only kind I would not recommend are black eyed peas as they are not ‘meaty’ enough for this dish.