Having planned poorly (more like not planned) for the NEFFA dance festival this year, I was kicking myself at the lack of gluten-free, soy-free, vegan food available. Luckily, Jack Kling was able to throw this meal together with ingredients he found. I couldn’t believe how amazing it was and continue to make it. I know, it’s just rice and beans, but the flavor/texture here is great.
Roast corn with cayenne and cilantro.
Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon. In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar). chop cilantro for topping. Layer rice, black beens, onions, corn, and top with cilantro. enjoy.