This list of over 25 easy ways to save the Earth is great for the…
I attended the #CansGetYouCooking #gno Twitter party this week, sponsored by the awesome folks over at MomitForward. In honor of Earth Day, CansGetYouCooking.com was sharing ways to use cans as part of a more eco-friendly, sustainable kitchen.
And cans not only help reduce the amount of the food we waste, they also reduce our impact on the environment. Metal cans are endlessly recyclable, and in fact, are the most recycled containers in America today – keeping metal out of landfills and saving significant energy. Plus, the can is one of the best ways to get food from the farm to your family table – sealing in foods’ freshness, flavor and nutrition…
Inspired by all this great information, I turned to one of my favorite go-to meals for dinner tonight: Sauteed Beans and Veggie Tacos. It’s so easy that you can make whip it together even while the kids are climbing up the walls
Ingredients for this easy, kid-friendly meal:
One can of black beans
One can of kidney beans
(You can also use pinto beans too)
Tomatoes: either two fresh tomatoes (cut into chunky pieces) or 1 can of stewed tomatoes
(The dish featured here has fresh tomatoes, but I usually use the canned because it saves time and is pre-seasoned ex: green chili flavor or oregano/basil flavor.)
1 cup spinach (frozen, or fresh or even canned)
chili powder to taste
cumin to taste
shredded lettuce or shredded Brussels Sprouts (love the bags from Trader Joes)
Saute the beans in a skillet on medium heat for about 10-15 minutes. Then add the tomato (either canned or fresh) and the spinach. (If you are using frozen spinach add it first with the beans.) Next add the spices to taste and let simmer for about 5 more minutes.
Note: I am by no means an accomplished chef. I’m one of those dump and taste kinda cooks, so take these timing suggestions as a general guideline. If you think something needs more or less time, do that instead. I sometimes also add additional veggies, depending on what I have in the kitchen, so you may want to think about that too.
When everything looks ready, plate on the soft taco with the shredded lettuce or Brussels Sprouts and some shredded cheese. (I’m addicted to the shredded Brussels Sprouts from Trader Joes. They’re super healthy and add a nice crunch that my kids love.)
Do you have a favorite recipe you used that’s made primarily with cans? If so, I’d love to hear it!
*Note: This is not a sponsored post. I’m just sharing great info. 🙂
HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!