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