Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, or tempeh!

Ingredients

Serves: 4-6 Time: 70-80 minutes

Jalapeño Polenta

Jalapeño Polenta

• 3 1/2 cups vegetable broth
• 2 Tbs olive oil
• 2 medium jalapeños, thinly sliced

Mole Beans

• 1 can black beans, drained & rinsed
• 1/2 Tbs mole sauce
• 1 heaping Tbs tomato paste
• Dash of salt and black pepper to taste

Veggie Fajitas

• 1/2 yellow onion, thinly sliced or diced
• 1 small bell pepper, thinly sliced or diced
• 1 medium squash, sliced
• 1/2 cup mushrooms, sliced
• 1 small zucchini, thinly sliced
• 1/2 lime, juiced
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Dash of salt
• 1 Tbs Vegetable or olive oil

Directions

1. First, prepare your jalapeño and set aside.
2. Then, bring the vegetable broth to a boil in a medium pot.
3. Once boiling, slowly & steadily mix in the polenta, whisking continuously.
4. Then, add in the olive oil and jalapeño. Reduce heat to low, cover with a lid, and simmer for 15 minutes, stirring occasionally.
5. Remove from heat once done, keep the lid on, and cook for another 10 minutes, stirring occasionally.
6. Then, transfer the polenta to a lightly greased 8-inch square pan and smooth it down evenly with a spoon.
7. Place the polenta in the refrigerator and chill for at least 1 hour before cooking.
8. When your polenta is ready to cook, prepare your vegetable sautée in a separate skillet.
9. In a medium stovetop pot, set heat to medium-high.
10. Add the beans, tomato paste, and mole sauce, stirring together well.
11. Reduce heat to low, add seasonings, cover with a lid, and simmer for about 15-20 minutes.
12. In a large skillet, set heat to medium-high.
13. Once hot, add the oil. After the oil is hot, begin sautéeing the onions.
14. Stir the onions for about 5-7 minutes before adding the bell pepper, squash, zucchini, and mushrooms.
15. Cook the vegetables together for about 10 minutes before adding the seasonings. Reduce heat to medium and stir until vegetables are tender and seasoned to your preferred taste.
16. Then, cut the polenta into even cubes and cook on a hot, lightly greased skillet, flipping and cooking for 5 minutes on each side.
17. Serve the polenta warm with the veggie fajitas and beans and enjoy.

Nutrition Information

Nutrition Disclaimer

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