Who doesn’t love a little Mexican?  It’s affordable, delicious and always tastes fresh.  This is an easy go-to meal everyone loves.  This is one of those meals that as a pregnant or new mama, you’ll either eat or won’t depending on what baby thinks is okay.  If your body (or baby) is adverse to beans, try soaking them overnight in water to cover with a tablespoon of apple cider vinegar, lemon juice or whey.  This aids in digestion of beans and often renders less, shall we say, aromatic responses from the body.  If your body is adverse to corn, you could hold back on the cornmeal and cook up a batch of brown rice and bake as recommended below.  You can also soak your rice (or any grain for that matter) overnight like the beans.  In place of the frozen corn you could substitute red bell pepper.

2 15-0z cans pinto beans OR the below 4 ingredients and directions for soaking/cooking your own:

1 cup dried pinto beans, soaked

1 garlic clove, chopped

1 tsp cumin

3 cups water

After soaking beans overnight or for 8 hours, place them in a large pot with garlic, cumin, and water…bring to boil, then simmer over low heat until done…somewhere between 45 minutes to an hour.

 

Other ingredients:

1 tsp + 1 T olive oil

1 chopped onion

½ tsp +1 tsp sea salt

1 minced clove garlic

1 cup frozen corn

2 tsp cumin

1 tsp oregano

½ cup tomato sauce

1 cup corn meal

3 cups water + ¼ cup water

Turn oven to 350.

Heat oil in large skillet.  Add onion, ½ tsp salt, and garlic, sauté until soft.  Add corn, cumin and oregano and sauté few more minutes.  Add either canned beans or fully cooked dried/soaked beans, tomato sauce and ¼ c. water to the corn/onion mix.

Make the polenta by bringing 3 cups water to boil, then add 1 tsp salt, 1 T oil, and corn meal by slowly stirring continuously with a whisk.  Lower the heat and continue to stir until the polenta thickens…it will take only a few minutes.  Remove from heat.

Pour the bean mix into a 9x9 oiled casserole, then spread the polenta on top.  Bake, covered in foil for 30 minutes, removing the foil for the last five minutes.

We serve this with avocado, sour cream and a bit of shredded cheese.  My kids like corn chips with it as well!

 

About the Author

Nichi Hirsch Kuechle supports moms during pregnancy, birth, postpartum and beyond as a health coach, craniosacral therapist and birth & postpartum doula in Minneapolis.   She publishes a bi-monthly e-newsletter called Natural Family, which offers tips, ideas and resources for naturally raising your children.  She also teaches a variety of live and virtual workshops.  You can get Nichi's New Parent Tool Kit, for free, by going to: http://www.MyHealthyBeginning.com. 

 

It includes a hospital-birth checklist, home-birth checklist, a list of her favorite natural baby care items, creative ideas for helping siblings adjust, and much more.  Get yours today, while it's free!

 

 

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