Recreating My Favorite Recipe Zucchini Migas

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas provide more fiber.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers sweetness without heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Soak black beans in water until they double in size, about an hour.

In a pot, add half an onion, one jalapeño, two garlic cloves (no skin), three to four bay leaves, and coriander to the soaked beans.

Bring the beans to a slow simmering boil, stirring occasionally, for about an hour or more.

Toast dried chilies, jalapeños, tomatoes, and half an onion in a hot pan with a little oil until blistered and browned.

Remove garlic from the pan and add hot boiling water to it to rehydrate.

Blend toasted tomatoes, one toasted chili (stem removed), half an onion, two garlic cloves, cilantro, lime juice, and a pinch of salt for salsa.

Blend the second salsa with the stemmed jalapeño, half an onion, two garlic cloves, lime juice, and four dried chilies for spiciness.

Cook black beans with diced onion, cumin, salt, and black pepper until thick and creamy, adding water as needed.

Prepare brown basmati rice with diced red onion, tomato paste, salt, black pepper, cumin, and oregano, simmering until done.

Preheat the oven to 400°F (200°C).

In a cast iron skillet, heat oil and sauté diced zucchini and onion with cumin, salt, and black pepper for a few minutes.

Make room in the skillet and add two blocks of tofu, drizzling with oil and topping with nutritional yeast and spices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens