This is a dish I came up with because I was wanting carbs and heat. I kept it only mildly spicy because one of my kids can't take the heat!
Gluten-free Vegan Mexi-Mac
2 cups cooked black-eyed peas
2 or more diced Poblanos or peppers of your choice
1 clove minced garlic
1/4 cup diced red onion
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon sea salt
1 1/2 cup water
1 package of cheddar or pepper jack Daiya cheese
1 box of prepared macaroni by Lundberg Rice (makes 4 cups cooked)
Avocado, tomato, and jalapeno for garnish
Add water, black eyed peas, diced peppers, garlic, onion, oregano, salt, chili powder and cumin to pot, heat up and let cook for about 10 minutes on medium setting. Cook your macaroni at the same time. After 10 minutes turn burner off, add cheese and stir until well blended (pictured below). Stir in macaroni and serve. Garnish with avocado, tomato, and jalapeno chunks. Serves four.