Day 6 of The WHFoods Meal Plan

Directions:

Beans:
• Chop vegetables (garlic, onion, and red bell pepper) and let sit for at least 5 minutes. Keep garlic separate.
• Heat 3 TBS broth over medium heat in a saucepan, covered.
• As soon as broth begins to steam, add onions and bell peppers and cook, covered with a tight-fitting lid for 7 minutes. Stir once and add more broth if it evaporates.
• 4. Add garlic, black beans, chili powder, cumin, iodized sea salt, and black pepper. Simmer for 3-4 minutes, covered.
• Turn off heat and stir in extra virgin olive oil and cilantro. Add pickled jalapeno and juice, if using. Keep warm.

Vegetables:
• Fill the bottom of a steamer with 2 inches water and heat, covered.
• Slice red onion.
• Separate broccoli florets with small stems from large, thick stem. Finely chop florets and small stems into 1/4-inch even pieces.
• Remove tough bottom part of stem from collard greens or kale if using. Slice very thinly, then cut crosswise 4-6 times into 1/4-inch pieces (this step is very important for flavor). Tightly pack leaves to measure 1/2 cup.
• Let vegetables sit 5 minutes before steaming.
• Layer the vegetables in the steamer, onions first, then broccoli, and then collards or kale.
• Cover with tight-fitting lid and steam for 5 minutes, until bright green. After 5 minutes, vegetables begin to lose their bright green color and are overcooked.
• Transfer to a bowl and toss with olive oil, lemon juice, and iodized sea salt and black pepper to taste.
• For Tacos: Place the black bean mixture and vegetables in heated corn tortillas and add toppings.
• For Mexican Veggie Bowl: Place cooked vegetables and place in a large bowl. Top with bean mixture and toppings. Sprinkle with more cilantro if desired. Optional: Serve with 1/2 cup brown rice.