Onions, Tomatoes & Beans

Servings: 3

Time: 28 minutes (including time to cook the whole grain)

Ingredients:

1 cup rice (brown or white); alternatively, you can cook up 1 cup quinoa or serve this dish in a tortilla or wrap

1 - 2 tsp olive oil (optional); you can also use water to saute the onions

1 onion (any type you like)

3 medium tomatoes, diced

1 - 1 1/2 cans (15-oz) of beans (pinto, kidney or chili) strained and rinsed or 2 cups beans cooked from scratch (1 cup dry makes about 3 cups cooked). Feel free to add more beans if you like.

1/4 - 1/2 tsp salt

1/2 tsp paprika

1 handful of your favorite leafy greens, chopped finely (spinach, kale, parsley, cilantro, etc.)

1/4-1/2 cup water (optional, if your tomatoes aren’t very juicy)

Directions:

Start cooking the rice or other grain so that it’s nearly done by the time you’re done mixing up this delicious, nutritious and filling meal.

Dice up onions and tomatoes. Saute the onion with the olive oil or with water for 5-6 minutes on medium heat, stirring occasionally. Add the tomatoes and allow to soften and cook for another 4-5 minutes. Add the beans, salt, paprika. If your tomatoes aren’t creating much juice, add 1/4 cup of water to create a nice juice. Add another 1/4 cup if necessary. Cook for another 2-3 minutes or so until the dish reaches the consistency you like.

Serve the bean dish over your grain of choice, in a tortilla or a wrap, and add a big serving of chopped greens over the top.

Enjoy!