today on the blind, vegan. I make PO to Gallo from scratch, black, Mexican, fried beans, and Mexican brown rice. The ingredients for the pico de gallo are: one container of cherry, tomatoes, one red onion, one teaspoon of lime, juice, one, mini bell pepper, salt and pepper to taste blend all ingredients until smooth this recipe makes one 16 ounce mason jar of pico de gallo. Fried black beans ingredients: two cans of drained, black beans, 3 cups of water, 1 teaspoon of smoked paprika, 1 tablespoon of parsley flakes, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt, 1 tablespoon of chili powder, 1/2 teaspoon of crushed black pepper, 1 tablespoon of nutritional yeast, 2 tablespoons of lime juice, 2 tablespoons of extra-virgin olive oil, place olive oil in skillet at medium high place beans into skillet coat beans well with seasonings placed water into pan along with nutritional yeast cook on medium low until liquid becomes dissolved into the beans. This should take 20 to 25 minutes to prepare, this serves four people. Finally, my Mexican brown rice ingredients are: 1 cup/1/2 cup brown rice one cup/1/4 cup water and 1 cup/1/4 cup salsa of your choice. Mix well and cook it on medium high for 25 to 30 minutes or until all liquid has evaporated or rice is tinder. If rice is dry, add more salsa and water to your desired consistency. This feeds for people. If you like this recipe, please follow, share, and review the episode on Spotify, Apple podcasts, or anywhere podcast or download it. Thank you so much for your support.