Polenta Vegetable Scramble. This recipe is so versatile! Depending on what you are in the mood for, you can serve this scramble as a bowl, or add it to corn tortillas to make tacos. This is one pan cooking that is ready in less than 30 minutes, and is vegan, gluten free and dairy free.
Recipe
Polenta Vegetable Scramble
Polenta Vegetable Scramble. This recipe is so versatile! Depending on what you are in the mood for, you can serve this scramble as a bowl, or add it to corn tortillas to make tacos. This is one pan cooking that is ready in less than 30 minutes, and is vegan, gluten free and dairy free.
Ingredients
- 18 oz pre-cooked polenta in a tube
- 2 tablespoon olive oil
- 2 cups mushrooms
- ½ cup green onions
- ¼ cup sun dried tomatoes
- 2 cups spinach or greens
- 1 cup black beans cooked
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon granulated garlic
- ¼ teaspoon red pepper flakes
- ¾ cup salsa for topping
- 1 avocado,sliced for topping
- 12 corn tortillas optional
Instructions
- Slice polenta into cubes and add to pan with olive oil. Saute for 4 minutes, turning frequently so they don't stick to pan.
- Add spices, onion, mushrooms, and saute 3 minutes. Add beans and sun dried tomatoes and saute an additional 3 minutes until heated.
- Serve in bowl and top with salsa and avocado. Optional: Heat corn tortillas for 1 minute in oven. Add polenta vegetable mix to corn tortillas and top with salsa and avocado.
Nutrition
Serving: 1cupCalories: 278kcal
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This recipes uses:
- polenta
- olive oil
- mushrooms
- green onions
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