August 31, 2013

Savory Southwestern Oatmeal

I made this last weekend and loved it and I made it again this week for dinner when I couldn't figure out what else to make for myself at short notice (after staring at the pantry for a few minutes). Ever since I returned from my trip to India, I've been somewhat lazy and have been making either super quick meals or staring at the pantry for several minutes each night before deciding on what to make. This is another recipe that has been modified from one posted by The Oatmeal Artist and it's a definite keeper. 

Adapted from: The Oatmeal Artist: Savory Mexican Corn Oatmeal

Prep Time: 10 min

Ingredients (Serves 1):
  1. 1/2 cup Old-Fashioned (Rolled) Oats
  2. 1/4 Small Red Onion (diced)
  3. 1/2 cup Frozen Corn
  4. 1/4 cup Black beans, rinsed and drained
  5. 1 Medium Roma Tomato (diced)
  6. 1/2 tsp Cumin
  7. 1/2 tsp (Deggi) Red Chili powder
  8. 1 tbsp Lemon/lime juice
  9. 1 tsp Cilantro leaves, finely diced
  10. Salt and Pepper, to taste
  11. Hot Sauce, to taste (I used Cholula)

Mix Oats, cumin, a pinch of salt and 1/4 cup corn with 1/2 cup water in a microwave safe bowl and microwave on high for 3 minutes, making sure to keep an eye on the bowl so that it doesn't overflow. Once the oats are done, remove from microwave, mix well and set aside. Line a sauce pan with water. On medium heat, saute onions in water until translucent. Add cumin, a pinch of salt, chili powder, the rest of the corn and mix well. Cook for a few minutes and then add black beans. Stir and simmer for a few minutes until beans are warmed up nicely along with the rest of the veggies. Remove from heat, mix with oats and corn, and lemon/lime juice (to taste). Transfer to a serving dish, top with fresh diced tomatoes and cilantro leaves. Serve with hot sauce.  Enjoy!!

Nutrition Facts (Per Serving): Calories 301 (Fat Calories 38)
Total Fat 4.3 g; Carbohydrates 60.5 g; Fiber 10.7 g; Sugars 6.1 g; Protein 12.0 g

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