Gallo Pinto [spotted rooster] is a traditional breakfast in Latin America. It’s normally made with white rice, beans [black or red, depending on the country], eggs, tortillas and sometimes a side of cheese or sour cream.

A few notes: White rice has essentially been stripped of almost all nutrients, so I’ve substituted this grain with either brown rice or quinoa. I recommend replacing the eggs with a healthier (and kinder) substitute – tofu scramble. Get that recipe and corn tortilla recipe inside my book, Wildhearted Cooking.

Ingredients

• 1 TB coconut oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 tsp salt
• Cilantro [to your liking!]
• ½ cup brown rice or quinoa, cooked
• ½ cup cooked black beans, rinsed
• Tofu scramble [get the recipe here]
• Salsa Lizano [purchase here]

Directions

Prepare the tofu scramble, but only the basic recipe [you may have leftovers which will last a few days]. Since the gallo pinto has onion and garlic as well, you can omit these if you like.

Preheat another pan [medium-sized] and add the coconut oil. Add the onion, bell pepper, cilantro and garlic and cook until onions are a light brown. Mix in the cooked grain and beans. Cook until heated through.

Serve warm with corn tortillas and tofu scramble. Drizzle Salsa Lizano over the top!