Beans, rice, and veggies!

I apologize for the hiatus, and I will also apologize in advance for the upcoming hiatus. Just because I'm blogging all alone here, what with nomad wannabe traversing the world and all.


But, I did cook tonight, so I thought I'd share what I made.


It's very rare that I'll cook a vegetarian meal (I even eat my pasta with meat sauce). I have nothing against veggies, it's just...I like meat! Oddly enough, in the plethora of food blogs I read daily, I have a few vegetarian and vegan sites thrown in. I saw this recipe for a "colorful black bean casserole" on the vegan blog "i eat trees." My friend gave me a zucchini on Wednesday (that she grew in her own garden!), and I knew this would be the perfect opportunity to use it.


I altered the recipe enough that I'll just post my version (though I'm sure the original is delicious!):


3 cups prepared white rice
2 cups cooked black beans
1 zucchini, chopped
1 onion, chopped
2 large carrots, chopped
2 tomatoes, chopped
4 cloves garlic, minced
a sprinkling of the mozzarella I had leftover in the freezer
1 tablespoon canola oil
1 tablespoon lemon juice
Salt, cumin, and black pepper


As her directions say, mix the spices and lemon juice with the rice and beans. Sautee the zucchini, onion, carrots, and garlic until tender. Mix everything else together, throw some cheese on top, and bake at 375 for 25 minutes! Enjoy!