Beans & veggies over rice


Date: August  5th, 2011


  • 0.5 cans of refried black beans
  • 3 cloves garlic, diced
  • 0.5 of an onion, diced
  • 1 cup sweet potatoes, diced
  • handful of spinach
  • 0.5 cups shredded cheese
  • 0.5 cups water
  • 1 cup dried rice
  • seasonings to taste (I used red pepper, chili powder, garlic granules, and cumin)
  • sour cream to top with
Cook the rice according to directions. While the rice is cooking saute the sweet potato and onion. Add the garlic for another minute or so. Add the refried beans and water and mix it together well until the water has evaporated or mixed in. Turn off the heat and add in the cheese and spinach and continue stirring until the spinach has been mixed in and is wilted.
Spoon some rice into a bowl and top with the black bean mixture and then top with a dallop of sour cream.

Time to table: 30 minutes

Servings: 1 adult lunch, 2 toddler meals

Ben: Love

Annie: Love

Notes: This was one of the best lunches I ever made while working at home, I think it was the sour cream that put it over the top. I initially wanted to make a taco or quesadilla, but realized that we were out of tortillas, so the rice was a fallback, but this was DAMN good. Annie enjoyed it as well, in spite of the spinach that was hidden the the black beans. I’m going to make this again for dinner so Erin can tell me how awesome I am.

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