Mexican Polenta

A Mexican twist on a classic Italian dish and only 30 minutes to make.

4 cups water
1 cup polenta
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 teaspoons salt
3 tablespoons coconut oil or butter
1 can black beans, drained and rinsed
1 pint cherry tomatoes, halved
1/2 red onion, peeled and diced
1 jalapeno, seeded and diced
1/2 cup cilantro, diced
juice 1 lime
1/2 teaspoon salt
2 avocados (halved, pit removed, sliced, and removed from the skin)

View the full recipe at The Organic Dietitian →