Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime

Ingredients

• 1 can black beans, rinsed and drained well
• 2 medium avocados, peeled and diced
• 2 T lime juice
• 1 large Poblano chile, seeds removed and finely diced
• 1 cup diced tomato
• Zest of one lime
• 3 T lime juice
• 3 T extra-virgin olive oil
• 1 tsp. Spike Seasoning
• 1/2 tsp. ground cumin
• 1/2 tsp. chile powder
• 4 medium zucchini, julienne sliced
• 2 tsp. + 2 tsp. olive oil
• 6 large garlic cloves, sliced
• Salt and fresh ground black pepper to taste

Directions

1. Pour the beans into a colander set in the sink, rinse them thoroughly under cold water, and leave them there to drain while you start the dressing.
2. Remove the zest from one lime, then juice that lime and enough additional limes to get 5 tablespoons lime juice.
3. Set aside 2 tablespoons lime juice for the avocado. In a small bowl, whisk together 3 T lime juice, the lime zest, olive oil, Spike Seasoning, ground cumin, and chile powder for the dressing.
4. Transfer the drained beans to a bowl large enough for the finished salsa mixture, then fold in 2 T dressing.
5. Peel and dice the avocado, then in a separate bowl, gently coat it with 2 T lime juice.
6. Dice the tomatoes and add them to the beans.
7. Trim the stem from the Poblano pepper, take out the seeds, chop the pepper finely, and mix it into the beans.
8. Add the avocado and its lime juice to the salsa mixture, along with enough dressing to lightly coat everything, making sure to hold back at least 2 tablespoons of the dressing for the zucchini.
9. Turn the zucchini into noodles with a Julienne Cutter, Mandoline Slicer, or whatever tool you like for making thin vegetable strands.
10. If your pan is not very large and wok-like, cook the zucchini in two batches. Warm half the oil over high heat, add half the sliced garlic, and cook just until the garlic smells fragrant, about 1 minute.
11. Take out the garlic, then add half the julienned zucchini right away to the flavored oil.
12. Cook for 1-2 minutes, only until the zucchini begins to soften, then add 1 tablespoon of the dressing and cook for about 1 minute longer.
13. Add salt and fresh ground black pepper to the zucchini to taste.
14. Cook the remaining zucchini the same way if you're preparing all four servings.
15. Spoon the sautéed zucchini into bowls, then finish each one with a generous scoop of the black bean mixture.