We all have those crazy nights where nothing is planned, or the plans we did have get thrown out the window for whatever reason. We’re left scrambling, hungry, and often tired. It’s true, it happens to the best of us. So instead of making a less healthy choice, or turning to take-out, I’ve created a super easy go-to meal for these exact occasions. I’m not going to lie, I rely on this recipe often. It’s not only quick and easy, but it’s delicious and it’s great for leftovers. You can even modify the recipe based on what you like, or what you have available in your fridge/pantry, but if you’d like to try my version, here it is!
1 can black beans
1/2 red onion, chopped
1 bell pepper, chopped (I like to use red or orange)
1 cup mushrooms, chopped
1-2 cups broccoli, chopped
2 handfuls of spinach
salt, pepper and garlic to taste
1 Tbsp oil (canola or coconut)
Sauté onion, pepper, mushrooms and garlic until onion is translucent.
Rinse beans well, and add along with broccoli to onion, pepper and mushroom mixture; sauté until broccoli becomes tender. Add spinach and continue to sauté until spinach becomes wilted.
Add mixture to cooked quinoa, and top with grated daiya cheese and avocado.
Add mixture along with some grated daiya cheese and avocado to a whole grain wrap. Enjoy the wrap alone, or serve along side soup or salad.
As you can see, it’s quite easy, and it’s very quick! You can choose to change up the veggies based on what you like, or use a different type of bean. We usually get 4-5 servings from this recipe, depending on how it is used.
Don’t forget to print or bookmark this one now, so that it’s easily accessible for those crazy nights!