Meatless Mexican Hash

This is that one week of the year when Catholics are required to fast from meat twice during the same week. Tomorrow, Chris and I will be eating some delicious, homemade pierogi– and while they are very nice to my taste buds, they are not as friendly with my waist. Since pierogies are a heavy meal to have twice during the same week we’ll be adapting one of our cheapest/easiest weeknight recipes for this first Friday in Lent. Normally, we make this Mexican Hash with shredded chicken; but for our Lenten fasting we’ll be removing the poultry and adding more black beans for an extra dose of protein. We’ll be feasting vegetarian style! Ole!

Ingredients 

  • 1 cup of rice
  • 1 can green chilies
  • 1 can of corn
  • 2 cans of black beans
  • 1 can of diced tomatoes (or 2 fresh tomatoes diced)
  • 1 onion
  • 1 cup of greek yogurt
  • ½ cup of shredded cheddar cheese
  • Taco seasoning to taste
  • Cilantro and lime to taste (optional)

Instructions

  1. Preheat oven to 350F.
  2. Prepare rice according to instructions on the box. Set aside.
  3. Chop onion and open all the cans.
  4. Drizzle olive oil over a large frying pan and cook onions over medium heat until wilted, about 1-2 minutes.
  5. Add the rest of the canned veggies, mix together evenly, cover and cook over medium heat for 7-8 minutes, stirring occasionally
  6. When all the vegetables are soft, fold in the rice, greek yogurt, and taco seasoning until mixed evenly. 
  7. Transfer mixture to a glass baking dish and top with shredded cheese. Place in oven and bake for 10 minutes.
  8. Serve warm with cilantro a splash of fresh lime juice!

As always, Happy Fasting!

2 thoughts on “Meatless Mexican Hash

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  1. It is really sooo good!! And you could even forgo the cheese if you wanted to take out some of the fat content… although, knowing your Max, I’m not sure you could get away with it! 😉

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