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| The Before. |
This recipe was one of the very first recipes I ever came up with on my own, back in college. It served as a filling snack late at night while doing homework if I made just a little bit, or as a quick meal in a hurry. It satisfied a craving for Mexican food, but was significantly healthier than eating out. I've added Kidney beans to the original recipe, but the rest is from the good old apartment days.
- 3/4 can reduced sodium black beans, drained and rinsed
- 3/4 can reduced sodium kidney beans, drained and rinsed
- 2 large handfuls reduced fat shredded Mexican cheese
- 1 handful onion, chopped
- 1 handful green pepper, chopped
- 3-4 heaping spoonfuls salsa
Combine all ingredients in a microwave safe bowl. Make sure to stir enough to ensure some of the cheese is towards the bottom and middle. Add a pinch more to the top, if you would like.
Microwave for about a minute and a half, stopping to stir about every 30-40 seconds.
