Slaw and Order
1 (9-oz.) pkg. broccoli slaw (3 cups)
1 (15-oz.) can tomato sauce
2 (15-oz.) cans no-salt-added pinto beans,
drained with liquid reserved
5-oz. pkg. fresh baby spinach
1 tsp. minced garlic, or more to taste (1/2 tsp. granulated garlic)
1/4 cup diced onion
1/2 tsp. basil
Dash red pepper flakes, or more to taste (optional)
Simply Organic All-Purpose Seasoning and freshly ground black pepper
12 Food for Life Sprouted Corn Tortillas or 6 Ezekiel 4:9
Whole Grain Pocket Bread
Bring a skillet to medium-high heat on the stove. Add slaw and
1/4 cup water or reserved bean liquid. Stirring occasionally,
cook until water has evaporated and slaw has softened slightly,
about 5 to 8 minutes.
Add tomato sauce, beans, spinach, garlic, onion, and basil;
dash each red pepper flakes, all-purpose seasoning and black
pepper. Add a few tablespoonfuls of the reserved bean liquid
until a firm texture is achieved. Stir and continue to cook
until hot, about 3 to 4 minutes. Keep turning the mixture over
on the spinach to make sure that all the spinach wilts and cooks
a little. If the mixture is too dry, add 2-3 tablespoons of bean
liquid or water and continue cooking.
Season with additional spices, if you like. Recipe can be eaten
by itself or used as a filling in corn tortillas or pocket bread
halves that have been warmed.
Fills 12 corn tortillas or 12 pocket bread halves.