Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.see more from this author
DELICIOUS! made with black beans and added more spices (cilantro, cumin, onion and garlic) great for ANY meal of the day!!
I followed your advice on the spices and really enjoyed this recipe. Thanks!
This recipe is so wonderful!!!?
Delicious and easy to make it!
Wonderful breakfast! I live in the Deep South, so I used stoneground grits in mine. This will be on my “repeat” menu!
Fantastic to hear, Johnnye! Glad you have a favorite in this recipe 🙂
This Savory Tamale Breakfast Bowl recipe was delicious. It ticked off all the right boxes for flavor and texture. I first soaked and cooked the dried black beans my niece harvested with garlic, onion and bay leaf. I also made pico de gallo and cooked the polenta with nutritional yeast.
I don’t have grits or polenta, but I do have the masa harina that the description says they stand in for. How should I cook the masa harina to complete this recipe? Any ideas?
As I was suggesting to the wrong person (hopefully this goes to the above comment), try making arepas instead. It won’t be a porridge, but they are just as yummy. Or you can add more water, less flour and flavors and make a porridge or farina. It will depend on which flour you have though I guess. Best
Delicious and high in protein. I tried it using grits and also with and without salsa and I think I preferred it without the salsa. Great for making multiple meals – I make a new packet of grits each day and warm up the kidney beans and add fresh avocado and that made four breakfasts as expected.
Oops wrong person, sorry. I got confused with the reply link. This was for the above comment. Best
Make arepas instead then. Or experiment and try making like a porridge or farina by adding more water and some flavors. But I don’t know if that would work.
What can be substituted for the Polenta or grits?
Any whole gain, like quinoa, brown rice, bulgur, etc. Add corn if you still want a corn flavor
The recipe was easy, to make, colourful and nutritious. Unfortunately I didn’t enjoy the taste of the polenta blended with the flavours of the beans, salsa and avocado. I prefer a sweet polenta breakfast with maple syrup and plant milk but that’s personal preference and nothing to do with the recipe.
I think buckwheat groats would be tasty.
So delicious–my husband loves this. We like using black beans or pintos dusted with chili powder. I usually have homemade salsa on hand, which really brightens up the flavor for a wonderful breakfast (6 roma tomatos, 1/4 med white or red onion, handful of cilantro stems included, and a jalepeno–everything diced separately then thrown together). And, the grits/polenta reheats well.