photo by Lea Kriesberg
This week I was craving some Mexican food. Working in a Mexican restaurant really helped me overcome my love of greasy quesadillas, so now I try to make things like taco salads that draw inspiration from Mexican food while keeping things healthy. In this recipe, I mixed homemade and premade ingredients to keep things simple, fast, and easy. Bowls and salads like this keep well throughout the week and are easy to store in just one big bowl in the fridge. I usually don’t eat a lot of eggs, but I found that having hardboiled eggs already made and peeled made getting in my protein easy. My favorite part of this bowl is bean dip, which is so easy to make. The tortilla chips on top aren’t necessary but are a really great touch. If you make enough of the tortilla chips and bean dip you can also keep it as a snack for the week.
Cook: 30 mins
Active: 10 mins
Serves: 5
Ingredients:
- kale and/or spinach
- bell pepper
- pinto beans (1 can)
- eggs
- avocado
- salsa
- whole wheat tortilla
- cumin
- chipotle chili powder
- garlic powder
- salt and pepper
- olive oil
- water
supplies
- large pot
- small pot
- mixing spoon
- cutting board and knife
- baking sheet
Instructions:
- Get the bean dip going by heating two tablespoons of olive oil in a small sauce span. When the pan is hot, add the beans and spices. Add about a cup of water to the pot and bring it to a boil. When it reaches a boil, lower the heat to simmer it. Allow the beans to simmer, stirring and mashing the beans up occasionally as you prepare the rest.
- For the hardboiled eggs, add the eggs to a large pot so that they aren’t crowded. Cover with cold water. Bring the water to a boil and as soon as it reaches a boil take it off the heat and cover the pot with the lid. Let the eggs sit with the lid on for 17 minutes. After 17 minutes, drain them and rinse with cold water.
- For the tortilla chips, preheat the oven to 400°. Cut the tortilla into strips and place on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, cumin, salt, and pepper. Bake for around 10 minutes or until crispy.
- Wash and cut the kale or spinach and bell peppers.
photo by Lea Kriesberg
recipe by Lea Kriesberg