- PREP-TIME: 15 MINUTES / READY IN: 15 MINUTES
- MAKES 4 BOWLS
- SERVING SIZE: 1 BOWL
Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a dash of chili powder. Feel free to swap out the kidney beans for whatever legume you have on hand (even lentils) and load the bowls up with extra veggies. If you like, you can also garnish with a wedge of lime for drizzling over the top.
By Mary Margaret Chappell,Jun 15, 2020
INGREDIENTS
- 1 cup instant polenta or grits
- 1 15-oz. can kidney beans, rinsed and drained
- 1 teaspoon chili powder
- 1 cup prepared salsa
- 1 large avocado, peeled, pitted, sliced
- Cilantro leaves, for garnish (optional)
INSTRUCTIONS
- Cook instant polenta according to package directions.
- Meanwhile, combine kidney beans, chili powder and ¼ cup water in a medium saucepan. Heat over medium-low heat 2 minutes, or until warmed through.
- Divide the polenta among 4 bowls. Top each serving with ⅓ cup kidney beans, ¼ cup salsa, ¼ avocado, and a sprinkling of cilantro leaves.
NUTRITIONAL INFORMATION:
Per serving (1 bowl): 325 calories, 53 g carbohydrates, 13 g protein, 8.7 g total fat, 1.3 g saturated fat, 0 g cholesterol, 371 mg sodium, 12 g fiber, 2.8 g sugar
Note: Nutritional information is provided as an estimate only.