INGREDIENTS

• 1 small onion, diced
• 1 small bell pepper, diced
• 10 mushrooms, diced
• 1/2 cup dry or 1 cup softened black beans
• 1 cup frozen corn kernels
• 4 cups fresh spinach (that's 5 ounces or 140 grams)
• 2 blocks extra firm tofu, crumbled
• 1 teaspoon tumeric
• 2 tablespoons of whatever spices you like, such as chili powder, ground cumin, onion powder, paprika, sage, ground black pepper, red pepper flakes 
• 1 tablespoon herbs (e.g. basil, cilantro, oregano, parsley, thyme)
• Optional - Cherry tomatoes, quartered 
• Optional - Vegan facon bits (we like Lightlife Smart Bacon)
• Optional - Salsa, pico del gallo, guacamole (condiment)
• Optional - Raw jalapeno peppers, sliced

DIRECTIONS

1. In your frying pan, fry the onion and bell pepper in a splash of water over medium heat for about 5 minutes.
2. Mix in mushrooms and fry for a few more minutes.
3. Mix in the black beans.
4. Mix in spinach and cook until wilted, about 5 minutes.
5. Mix in crumbled tofu and spices, stirring often, until the tofu is yellow and fragrant.

Optionally, serve with salsa, pico del gallo, or guacamole.