Are you looking for a great meal that’s easy to make and delicious? Look no further than this recipe for a delicious feast on the 50. This dish combines vegetables, proteins, and carbohydrates for a complete and balanced meal that’s sure to satisfy. Plus, it’s easy to customize and make vegetarian-friendly.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounces) can diced tomatoes
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (15 ounces) can corn, drained
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup cooked quinoa
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- Add the oregano, basil, and red pepper flakes and cook for 1 minute.
- Add the diced tomatoes, black beans, corn, black pepper, and salt. Stir to combine.
- Add the quinoa and cilantro. Stir to combine and cook for 10 minutes, stirring occasionally.
- Serve warm.
Nutrition Facts
This dish contains approximately 230 calories per serving, with 8 grams of fat, 32 grams of carbohydrates, and 8 grams of protein. It is also a good source of dietary fiber, with 8 grams per serving.
Serving Suggestions
This dish is delicious served over a bed of greens or with a side of crusty bread. It can also be served as a main dish with a side of roasted vegetables or a salad. For a vegetarian version, simply omit the quinoa and replace it with additional black beans and corn.
This feast on the 50 is a delicious and nutritious meal that’s sure to be a hit with the whole family. Customize it to suit your taste and dietary needs, and enjoy!
