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.
Servings 6
Calories 278kcal
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.