Feeling like a Mexican-inspired entree but not quite in the mood for a burrito? Try roasting bell pepper halves filled with organic corn and beans topped delicious, melty, vegan amazingness in a bag, Daiya cheese.
3 peppers of your choice (red, green, yellow or orange)
1 can organic black beans, rinsed and drained
1 can organic yellow corn, rinsed and drained
1 bag Daiya cheddar or pepperjack shreds
2 tsp cumin
2 tsp Mexican chili powder
1/2 tsp salt
Lime wedges for garnish
Preheat oven to 390°. Slice peppers in half vertically. Make sure you slice them so that they lay flat once cut. Spray a cookie sheet lightly with nonstick spray. Place the peppers on the tray and lightly spray with nonstick spray, or rub them with a little extra light tasting olive oil to keep them from drying too much. Roast on the top rack for 15 minutes. Mix corn, beans, cumin, chili powder and salt together in a large mixing bowl. Take peppers out of the oven and carefully (they are hot, just came out of the oven!) place a layer of Daiya cheese in the pepper, followed by a layer of corn/beans mixture. Top it off with a generous heap of Daiya. Reduce heat in oven to 360° and roast for 15-20 minutes or until peppers are totally soft and slightly browned. Serve with a simple romaine, tomato and avocado salad, garnished with lime wedges.