We’re doing something new today!!!
I’ve teamed up with…
…to start a series called “5 healthy ways to eat .” Once a month we’ll share a round-up post showing ways to eat a specific ingredient. The first ingredient is…BLACK BEANS!
When I want to go out to eat but Andrew says we can’t and then mentions that budget thing again…these naan bowls are what we make for dinner. Like all great weeknight dinners, it’s great because it’s so quick.
I made my own salsa, but you could totally use store-bought salsa, just slice up fresh tomatoes + cilantro or drizzle on an enchilada sauce instead. Sans salsa making, this bowl takes ~6 minutes to throw together. With the salsa making, it’ll take you ~15 minutes. So quick.
Except for the naan, our pantry is usually stocked with all the ingredients in this. If you don’t got naan, no big deal. Just replace it with brown rice or farro (aka the world’s fluffiest brown rice) or even a whole grain English muffin. Any carb you have on hand will do.
Black Bean Naan Bowls
Yield: serves 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
1 cup black beans
2 fried eggs
2 pieces whole wheat naan
1/2 large avocado, thinly sliced
3 tablespoon sharp cheddar, finely grated
1 cup pineapple, chopped
1 cup cherry tomatoes, chopped
1 cup cilantro
1 lime, juiced
Add pineapple and cherry tomatoes to a saucepan over medium heat. Cook, stirring frequently, until pineapple begins to caramelize and tomatoes soften, about 10 minutes. Squeeze in 1/2 of the lime to deglaze the bottom of the pan a bit. Pour the mixture into a blender and add in cilantro and rest of the lime juice. Blend until it reaches your preferred salsa consistency.
Warm black beans in microwave or on stove top. Then place the naan underneath your broiler to warm it up. Slice naan into 4 pieces and top with warm black beans, salsa and cheese.
Click on the pictures below to see what else you could be doing with black beans!
those brownies though.