- Prep-time: / Ready In:
- Makes 2 bowls
- Serving size: 1 bowl
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This hearty microwave meal uses just six pantry staples to create a mouthwatering dish full of good-for-you ingredients. Chunks of tender potato are mixed with red kidney beans, refreshing pico de gallo salsa, and smoky spices to bring Southwestern flair to some plant-based basics. Feel free to add extra salsa, frozen veggies, or a sprinkling of cilantro to really kick things up a notch. When you’re short on time but don’t want to skimp on flavor, make this quick meal in the microwave for lunch or dinner that will satisfy your rumbling tummy on a tight schedule.
Ingredients
- 2 medium russet potatoes, scrubbed
- 1 15-oz. can kidney beans, rinsed and drained (1½ cups)
- ½ cup purchased pico de gallo or salsa
- 1 tablespoon lemon juice
- Pinch paprika or chili powder
- Sea salt, to taste
Instructions
- Poke potatoes a few times with a fork or knife. Wrap in a damp kitchen towel; place on a microwave-safe plate. Microwave 4 to 5 minutes or until tender when pierced with a fork or knife.
- Let potatoes stand until cool enough to handle. (For faster cooling, place them in refrigerator.) Peel potatoes, if desired, and cut into 1-inch chunks. Divide between 2 bowls. Add remaining ingredients, dividing equally; mix well.
Per serving (1 bowl): 356 calories, 74 g carbohydrates, 16 g protein, 1.1 g total fat, 0.4 g saturated fat, 0 g cholesterol, 533 mg sodium, 15 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(5 from 6 votes)I season a can of organic, undrained beans - pinto, black, or kidney - with 1/2 tsp onion powder, 1/2 tsp paprika, and 1/4 tsp garlic powder and heat on the stove at low or medium low for about 10 minutes. It always tastes great. Use as a side dish or a topping.
I make a similar go-to on those days when I want a quick, no-fuss, filling meal. I just pour a can of mixed veggies with potatoes and some batch-cooked beans into a colander to drain, add them to a bowl, and nuke. (Normally not a fan of canned veg but good to have on hand for these "doctored" quickies!) I usually bake up a bunch of corn tortillas to use as tostadas or just for snacking during the week, and to a couple of those I spread on a bit of homemade yogurt or "cheese" sauce to hold the toppings in place, and spoon on the warmed veg and beans. That in turn gets topped with salsa, chopped onions, bell peppers, shredded cabbage or lettuce, sprouts, a bit of avocado... whatever is on hand. Kinda sloppy and I usually end up eating most of it off of the plate, but so quick and satisfying!
Where are the 15grams of sugar coming from
I assume that the sugar is coming from the pico de gallo or salsa since it is not homemade.
This was very good. I prefer yellow potatoes and topped it with avocado slices. I always have cashew cream on hand and poured it over as a sauce.
Why doesn't this recipe have the link to add to the meal planner? Is it already in the meal planner?
Very easy
Made this last night! So simple. I don’t like lemons so I skipped the lemon juice, and added 1T of nutritional yeast instead. Yum!
This was delicious! I left the skin on & didn't make any changes. The lemon juice really added a nice dimension. This recipe is definitely good for those days when I don't have time or energy to cook. And since I'm usually cooking for just me, it doesn't make too much leftovers-- enough, but not too much!