12 jalapeños 1 cup cooked
white or brown rice 1 cup canned black beans, drained and rinsed 2 tablespoons smooth or
grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2 cup extra-virgin olive
oil, for drizzling Hot sauce of choice, for drizzling