Spicy Vegan Mexican Stir Fry

2 Poblano Peppers, Cut into Rings
1 Red Bell Pepper, Cut into Rings
1 Jalapeno, Cut into Rings
1 Serrano, Cut on the Bias
5 Cloves Garlic, Sliced Thinly
1 Can Low Sodium Yellow Corn, Plus the Liquid
1 Can Black Beans, Thoroughly Rinsed and Drained

1/4 Cup Beer
1/4 Cup White Wine
2 Tbls Olive Oil
1 Tbl White Vinegar

2 Tsps Coriander Seed
1 Tsp Cayenne
1 Tsp Cumin Seed
2 Tsps Celery Seed
2 Tsps Onion Powder
1 Tsp Garlic Powder
1 Tsps Dry Basil
Salt and Pepper

1-2 Tbls Prepared Vegan Roux

Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed.

Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.

Comments

Popular posts from this blog

Hummus Mac and Cheese

Vegan Spicy Curry Vinaigrette Recipe

More Vegan Rice Mixes