Cheezy Yum with a side of Chips

Oh, the 5th of July. Every now and then everybody needs a little help shaking off a headache after a super fun time with friends. Yesterday, after sleeping till noon and then lethargically cleaning the house while watching Bravo for the rest of the afternoon, I somehow had the wherewithal to NOT drive to McDonald’s and instead threw this delightfully crunchy, cheezy, tasty slop together with a bunch of leftovers in the fridge. And most importantly, it’s packed with protein, amino acids, and vitamins. I will be making it again for sure–intentionally, headache or no (hopefully no).

I’m having quite the time trying to come up with a name for it, so for now I’m going to stick with Cheezy Yum with a side of Chips. I think it would also be great in a burrito, but I liked the crunchy salty chips (obviously). I think you could use Daiya cheese, but I’m totally into the Follow Your Heart brand right now because it comes in a block (= more uses, I think) and it’s always on sale somewhere. Also I think you get more for your money.

I’ve said this before and I’ll say it again: if you have room in your freezer, keep some bags of frozen brown rice stocked at all times! It’s the easiest way ever to make a tiny bit of leftovers into a filling and tasty meal. Same goes for beans, and tofu. I prefer the tofu that comes in two small portions because it’s just the two of us and there’s no way we need to be eating a whole pound of tofu in one sitting. (Can you spell, “yikes”?) Salsa and spinach are things that I never regret having on hand, as well. Same with corn chips. So, there you go. You should have all of these things lying around already. No excuses, no Taco Bell. Win, win.

Cheezy Yum with a side of Chips

Time commitment: 10 minutes

Makes: 1 large serving (double, triple, quadruple as you need to)


Ingredients

  • 1 T. olive oil
  • 1 c. canned pinto beans, drained
  • 1/2 c. frozen brown rice
  • 2-4 T. salsa
  • 3 or 4 oz. (or a quarter of a 14 oz. brick) extra firm tofu, drained
  • about 1 oz. vegan cheddar cheese, shredded
  • 2 cups fresh spinach
  • if you have it/feel like it: chopped tomato, scallions, olives, sour cream, avocado etc.
  • a couple big handfuls tortilla chips

Directions

  1. Heat up a skillet on medium. Add olive oil, beans, rice and salsa. Bring to a simmer, stir, and cook for a couple of minutes while you get your other ingredients together.
  2. Crumble in tofu. Stir. Add cheese and spinach, stir to cover spinach so it will wilt evenly. Add remaining ingredients and cook, stirring, till everything is done to your liking (heated through, rice tender, spinach wilted, etc.)
  3. Serve with tortilla chips and a nap.
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This entry was posted in breakfast, dinner, gluten-free, lunch, recipe, SUPER fast and easy. Bookmark the permalink.

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