These are easy (just chop a bunch of veggies and saute); delicious; healthy and filling; and you make a ton for not very much money, so it's perfect for making a big batch and having leftovers for lunch during the week. And these are easily adaptable - don't like mushrooms? Leave them out! Craving red meat? Go ahead and use regular Mexican chorizo - though I have to say, I love the Trader Joe's faux version.
Start by prepping your veggies. Wash and chop into bite-size pieces: two zucchini; two yellow squash; two bell peppers; one pack of cremini mushrooms and one pint grape tomatoes. Char one or two jalapeno peppers, allow to cool and then remove the seeds and dice. Mince two to three cloves of garlic. Remove the kernels from two cobs of corn.
Doesn't that look beautiful? I love all the bright colors.
Heat a glug or two of olive oil in a large, wide pan (you'll need it! This makes a ton). Add the jalapeno and garlic and saute for about a minute. Then add the mushrooms and a quarter teaspoon dried oregano. Hold off on the salt for now: adding salt right away will cause the mushrooms to release their liquids and then you'll have mushrooms bubbling away in their own juices, which might be ok for ragout but will be too wet for this dish.
Saute for about five minutes, stirring occasionally; then crumble in half a package of soyrizo and continue to cook for another minute or two.
Saute, stirring occasionally, for another five minutes. Then add the squash, tomatoes and bell peppers, salt and pepper, and continue to cook for another three to five minutes until the vegetables are soft but not mushy.
Rinse and drain one 15 ounce can of black beans and add to the pan, along with the corn. Cook for another minute or two until everything is heated through.
Serve over cooked brown rice, top with shredded cheddar, avocado slices, sliced scallions, minced cilantro and a squeeze of fresh lime. I looked forward to my lunch leftovers all week long, I hope you enjoy this too!