Veggie Fajita Kabobs with Corn and Peppers

forksoverknives.com

Sheila Harris

¾ cup raw cashews

1 teaspoon. chipotle chile pepper in adobo sauce

3 tablespoons nutritional yeast

2 cloves garlic, divided

¼ teaspoon chili powder

2 medium red, green, and/or yellow bell peppers, cut into 1-inch pieces

2 ears corn, husked and cut into 2-inch pieces

1 cup cherry tomatoes (16)

2 medium fresh poblano chile peppers, cut into 1-inch pieces (see note, above)

2 tablespoons lime juice

1 teaspoon reduced-sodium soy sauce

¼ teaspoon ground cumin

⅛ teaspoon crushed red pepper

8 scallions (green onions), trimmed

2 cups hot cooked brown rice

1 15-oz. can no-salt-added black beans, rinsed and drained

¼ cup chopped fresh cilantro

1 teaspoon lime zest

Sea salt and freshly ground black pepper, to taste

1 lime, cut into wedges

Directions at forksoverknives.com

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