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Heat a large skillet over medium high heat with the vegetable oil. When it is hot, add the onions with a pinch of salt. Stirring occasionally, cook the onions until they are softened and starting to brown at the edges.
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Add the garlic with another pinch of salt. Stir and cook for 1-2 minutes.
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Add the mushrooms in 3 batches, working to brown them a tad each time before stirring in the next batch.
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When the mushrooms are completely incorporated and cooked down, add the spices and crush the oregano as you add it as well. Start with lesser amounts of the cumin and chile powder. Stir the spices into the mixture and cook for 1-2 minutes (this will allow them to roast and permeate the entire dish).
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Add the tomato salsa and bring to a simmer.
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Mix in the beans and corn and add another pinch of salt. Cook, covered at a low simmer, for 10-20 minutes (depending on how pressed for time you are) to allow flavors to meld. If the mixture looks dry at all, add a little more salsa.
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Before serving, taste for salt and additional spices.
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I chose to mix about 1/3 of the cooked mixture into about 3-4 cups of cooked rice, thus ensuring that when we "took rice" we did not get 100% rice. Everyone knows the garnishes are the best part, but I wanted to make sure we were all getting enough protein!