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- Makes 2 bowls
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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.
Comments (4)
(5 from 4 votes)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!