Mexican-Inspired Dinner in 15 Minutes

Friends, I recently declared in my newsletter that I'm no recipe guru. I will leave the recipe-mastering to folks who do it much better than me. Know what I can offer you? I can offer you advice on how to throw whole food together and make it taste halfway decent.

Here's what I did the other night when I was hungry, tired and wanted something nutritious with barely any work.

Mexican-Inspired Dinner in 15 Minutes

Feeds 2 with leftovers

you'll need:

2 cups of black beans, rinsed 2 cloves garlic, minced 1 medium onion, diced 1 Tbsp of coconut oil

1 tsp cumin 1 tsp chili powder 2 cups diced tomatoes 1 avocado 2 cups quinoa, cooked 1 sweet potato, diced 1 cup fresh baby spinach leaves

do this:

In a small pot, bring 2 cups water to a boil, add the sweet potato chunks and boil until soft. Drain and set aside.

In a small sauté pan over medium heat, melt the coconut oil and brown the onions until they are translucent. Add the brown beans, chili powder, cumin and garlic. Set heat to low and simmer for five minutes, stirring often.

Per person:

Combine 1/2 cup of the bean mixture, a handful of sweet potato chunks, 1/2 cup diced tomatoes, 1/2 cup quinoa, 1/2 cup spinach and top with 1/2 avocado, sliced.

Add a pinch of salt.

Still hungry? Eat more. It's all veggies and whole foods--you can feel good about it.

But make more next time, so you have leftovers. ;)

Real food is so fun, so good and so simple.  Eat it.