Listen, I am not a food blogger — in fact I am probs an anti-food blogger. OK let me clarify. I absolutely love to *eat* food. I absolutely do not like *making* food. I also don’t like reading someone’s entire life story just to get to the recipe (insert aggressive side-eye here).

Anyways, if I can make this, anyone can make this. It’s pretty much a dump and let it all heat up kinda thing — which is my fav because that means less dishes to do.

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Before we start I just want to add that I am eating this dish *RIGHT NOW* so it’s kinda like I am experiencing a foodie version of Inception. Sidenote, I love that movie and haven’t watched it in awhile and just googled and it is available to stream on HBO if anyone else also now has the sudden & overwhelming urge to watch.

OK no more side quests.

Let’s get into this super easy recipe for what I’m calling Vegetarian White Bean & Chickpea Bowls (I know this is the lamest name ever but Idk what else to call it)

Vegetarian White Bean & Chickpea Bowls

Main Ingredients:

• 1 can cannellini beans
• 1 can great northern beans
• 1 can chickpeas
• 1 small can mild salsa verde
• 1 can mild diced green chiles
• 1 32 oz container broth
• 1 packet taco seasoning
• 1 steamer bag spanish rice
  • you can really use any rice here, i like the steamer bags because they cook quickly and I lack *patience*
• 1 steamer bag corn
• 1 yellow onion
• butter

Toppings:

• Avocado
• Radish
• Red Onion
• Cilantro
• Cheese

Directions:

Grab a big pot with a lid and throw it on the stove. (Don’t actually throw it though, that would probs not end well.) Turn the heat to medium-low.

cute pots & dutch ovens linked below!

Cut up some yellow onion. Use as much as you’d like — I used about half of one.

Put a couple tablespoons of butter into the pot. Add the onions and let them cook until translucent.

While the onions are cooking, heat up the spanish rice and then the corn in the microwave.

If multitasking is also difficult for you, then do the two microwave things first so they’re ready when you need them.

Drain & rinse the beans & chickpeas in a big colander, then dump them into the pot once the onions are translucent.

Add the salsa verde, mild green chiles, and taco seasoning packet.

Feel free to add any other spices you’d like, too.

Once the corn & rice are ready from the microwave, add those into the pot too.

The last thing to add is the broth. I usually use about half of the container because I like this to be more like a bowl consistency than a soup. If you’d like it to be more like a soup, add the whole container.

Bring that up to a boil, then reduce the heat all the way to low and cover.

Let it all cook together for about 20 minutes or so, and then it’s ready!

As far as toppings go, you can use whatever you’d like but I love topping mine with raw radish, red onion, cilantro, half of an avocado and cheese. Cotija cheese is my favorite on this but a taco blend cheese works too.

& that’s it! Super simple & really delicious. This is one of those meals that tastes even better the next day.

This recipe makes about 6 nice size servings.

Cost Breakdown:

using prices from my local Aldi, Trader Joes, or Walmart

• 1 can cannellini beans $.89
• 1 can great northern beans $.89
• 1 can chickpeas $.89
• 1 small can mild salsa verde $1.08
• 1 can mild diced green chiles $.89
• 1 32 oz container broth $1.45
• 1 packet taco seasoning $.55
• 1 steamer bag spanish rice $1.75
  • you can really use any rice here, i like the steamer bags because they cook quickly
• 1 steamer bag corn $.98
• 1 yellow onion $.67
• butter

$10.04

• Avocado x3 $1.95
• Radishes $1.89
• Red Onion $.86
• Cilantro $1.05
• Cheese $2.19

you’ll have leftover toppings for another meal too

$7.94

cost per serving: $2.99

I hope this recipe was helpful! Let me know if you try this & what you think! 🙂

I’m going to watch Inception now.

LYLAS

Shannon

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