Meaty and vegetarian – WAIT WHAT!?
Baking The Wedges
What You’ll Need:
- 3 medium potatoes
- 3 tablespoons of olive Oil
- Pinch of salt
How To Make It:
- Preheat oven to 425 degrees
- Cut potatoes in 1-inch thick wedges
- Place wedges in a large bowl
- Toss with olive oil and salt
- Bake for 20 minutes
- Turn wedges over and cook for another 20 minutes, or until golden on each side
- To check if it’s ready – piece with a fork
Creating The Chili
What You’ll Need:
- 1 ½ cups Morning Star Crumbles
- 1 cup canned kidney Beans (keep liquid)
- ¼ Frozen corn
- ¼ Cup chopped Onion
- 2 cloves of crushed garlic
- ½ (8 oz.) No salt added tomato sauce
- 2 tablespoons of chili powder (or your preference – I like a lot!)
- 1 packet of sazon OR salt
How To Make It:
- In a pot, heat 1 tablespoon of olive oil over medium heat.
- Stir in onions, crushed garlic, and corn until tender (~4 minutes)
- Stir in kidney beans, tomato sauce, chili powder, and salt/sazon
- Bring to a boil. Reduce heat. Simmer. Cover and cook 25 minutes, stirring occasionally.
- Stir in Morning Star Crumbles. Cook uncovered for 5 minutes.
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