Mexican One-Pot Wonder

Mexican One-Pot Wonder

You really can make this recipe your own by adding whatever you find on hand, with
just a few basic ingredients or a hodge-podge of whatever you can scrounge up.

Serves Two

  • 10 or 12 baby potatoes, quartered
  • 2-1/2 cups salsa, any heat level – mild, medium or hot
  • 1/2 cup each canned or cooked black beans & pinto beans & chickpeas, drained & rinsed
  • 1/2 cup frozen corn, thawed
  • 1 green pepper, seeded & diced
  • 1 frozen spinach cube or 1/2 to 1 cup fresh torn spinach
  • 1/2 cup cooked couscous
  • 1 avocado, sliced (optional)
  • Shredded Daiya cheese and/or vegan sour cream (optional)

Place the potatoes in a soup bowl and microwave until soft when pierced with a fork, approximately 3 to 5 minutes give or take depending on your microwave and size of potatoes.  Meantime, in a medium size saucepan, heat the salsa, beans, corn, green pepper, spinach and cous-cous.  Serve over the cooked potatoes and garnish with the avocado if using.


About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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