Eat your veggies por favor

The sun is out and I finally found the cumin in our kitchen pantry again. Today was a good day. Dinnerwise, it was a great one. I celebrated the reunion with my favorite spice sprinkling it around like pixie dust. You have to admit, the thing it does to beans is magic. If only Tinker Bell had cumin, Peter Pan would never have laid eyes on that Wendy woman. Note to self: we’re out of cumin again. 

Craving those comforting tex-mex flavors, I threw together a casserole with all the vegetables left in stock. In an attempt to have a weekly no-meat dinner, I masked the lack of chicken with lots of kidney beans. Y si! It took my boyfriend the whole 10 minutes before he figured out there was no meat to be found. I should probably do a victory dance now but I’m still full of avocado. Mission accomplished nonetheless.

This casserole is as quick and easy as you make it and it pleases a crowd. That crowd can also be two very hungry people and a lunch box to take to work the next day. No one is judging if that lunch box turns out to be empty anyway. Just don’t forget the cumin.

Eat Your Veggies Tex-Mex Casserole (4 people)

Ingredients

  • 1 can of sweet corn (220g)
  • 1 can of kidney beans (220g)
  • 1 can of tomato cubes
  • 3 cups of rice, precooked
  • 3 cloves of garlic, crushed
  • 1 big bag of spinach
  • Tortilla chips, crushed
  • Shredded cheddar
  • Spices: cilantro, chili, oregano, cumin, smoked paprika, salt
  • Toppings of choice: avocado, cilantro, lime, sour cream, hot sauce

Instructions:

  • Pŕeheat the oven to 22o°C. 
  • Heat the crushed garlic in olive oil. Add beans and corn and cook through. Add the precooked rice to the mixture and and add spices to your liking. Put on low heat for 5 minutes.
  • Add the tomato, stir well and let cook for another 5 minutes until heated through.
  • In a different pan, prepare spinach until wilted. 
  • Time to layer up the casserole: start with the rice mixture, top with the wilted spinach, add a thin layer of cheese, add the crushed chips and top with cheese again. 
  • Bake in the oven for 10 minutes at 220°C.
  • Serve with the toppings of your choice. The more, the merrier.
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