I am the worst offender when it comes to being a lazy chef. I always want a delicious, non-frozen, healthy meal from scratch, but sometimes it is just way too hard to get off the couch. Today was one of those days, so I solved my paradoxical food problem with the Southwestern Bowl. This recipe shouldn’t even count as a recipe, since it barely involves more effort than heating things up in a pot.
1 can black beans
1-2 servings Minute Rice
fresh baby spinach (I buy the big, pre-washed container and use it in everything for a week)
tomato salsa of your choice
shredded cheddar cheese (remove or replace with soy cheese to make this vegan)
sour cream (I use Tofutti vegan sour cream)
Like I said, this recipe is absurdly easy, and you can use the desired amount of any ingredient, so there’s no measuring involved. Heat the rice according to directions on the package. Heat black beans in a saucepan until hot and tender. Heat frozen corn in the microwave according to directions on package. Put desired amounts of the additional ingredients in a bowl, mix it up, and enjoy! I made Jiffy corn muffins to go along with this, which were delicious, but not essential.
Enjoy the Effortless Southwestern Bowl, my fellow lazy chefs!