Name: Southwest Potato and Red Bean Bowls
Prep time: 15 min
Total time: 20 min
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

Prep-time: 15 minutes / Ready In: 20 minutes
Makes 2 bowls
print/save recipe

Please enter your email to continue.

Email

Cancel

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.

By Darshana Thacker Wendel, Jul 5, 2022

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.

tags:

(4)

4 Comments

Comments (4)

(5 from 4 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Dianne Cutter4 months ago

Why doesn’t this recipe have the link to add to the meal planner? Is it already in the meal planner?

Mary4 months ago

Very easy

Melanie10 months ago

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!

Beryl1 year ago

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!

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author