close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 2 bowls

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.

Southwest Potato and Red Bean Bowls

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

  1. 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.
  2. 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 (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

Southwest Potato and Red Bean Bowls see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap