Ingredients
- 1/2 cup steel cut oats
- 1 cup salsa, no sugar added
- 1 (15 ounce) can black beans, drained
- 1 cup frozen or fresh whole kernel corn (optional)
- 1 1/4 cups water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
Directions
- Add all ingredients to a medium pot or skillet, bring to a boil over medium-high heat then reduce to a low-boil, stiring occasionally. Cover and cook 25 minutes or until most of the liquid has been absorbed. Turn off heat and leave the covered pot on the burner for 5 minutes. Fluff with a fork before serving.
- TIPS FOR SERVING:
- QUESADILLA – Spread 1/2 cup over a 6-inch whole grain flour tortilla, sprinkle with 1/4 cup (reduced-fat) shredded cheddar, cover with another tortilla and bake in a 400 degree oven for 15 minutes. Using a pizza cutter or knife, slice in half or fourths and serve hot.
- BURRITO – Add 1/4 cup filling to the center of a 6-inch flour tortilla, sprinkle with 1 tablespoon (reduced-fat) shredded cheddar cheese. Tightly roll tortilla and fold under on one end. If desired, top with shredded lettuce, diced tomato, and a dollop of Greek yogurt or sour cream.
- CASSEROLE – Add cooked filling to casserole pan, sprinkle with desired amount of (reduced-fat) shredded cheddar cheese. Cover with foil and bake in a 375 degree oven until cheese is melted and filling is heated through, approximately 25 minutes.
- BURGER – Allow filling to cool, then refrigerate until thickened, about one hour. For individual burgers, add 1/2 cup cooked filling in a mixing bowl, mash well with a fork. Add 2 tablespoons (reduced-fat) shredded cheddar cheese, 2 tablespoons panko bread crumbs, stir to combine. Note: Add additional panko if needed to hold mixture together. Form mixture into a round patty. Add 1 tablespoon extra-virgin olive oil to a non-stick skillet, over medium heat cook patty on both sides until browned and heated through, about 4 minutes per side. Serve on a wheat bun with favorite condiments.
- DIP – Serve as a dip with homemade or whole grain tortilla chips. Here’s our recipe for Easy Whole Grain Pita Chips.
- ENCHILADA – Preheat oven to 375 degrees. Add 1/4 cup cooked filling to a (warm) 6-inch corn tortilla, sprinkle filling with 1 tablespoon (reduced-fat) shredded cheddar cheese. Roll tortilla tightly, fold one end under, place seam side down in a casserole dish, add 1/2 cup enchilada sauce, 1/4 cup cheese, cover with foil and bake 25 minutes or until cheese is melted and enchilada is heated through. Serve topped with shredded lettuce, diced tomato, sour cream or Greek yogurt.
- BREAKFAST PIZZA – Preheat oven to 400 degrees. Spread 1/2 cup filling over a 6-inch tortilla, sprinkle with 2 tablespoons (reduced-fat) shredded cheddar cheese, Place on a parchment lined cooking sheet and bake 15 minutes. While tortilla is in the oven prepare egg. Heat a skillet greased with 2 teaspoons olive oil on medium heat, just hot enough to sizzle a drop of water. Break one large egg and gently add to the skillet. Immediately reduce heat to low. Cook slowly until white is completely set and yolk begins to thicken but is not hard. Remove tortilla and place warm egg on top and season with salt and pepper as desired. Serve immediately.
- NACHOS – Add a 5 to 6 ounce bag of whole grain tortilla chips to a casserole pan. Top chips with cooked filling, add 1 cup (reduced-fat) shredded cheddar cheese, and 1/2 cup sliced jalapeño peppers. Bake in a 350 degree oven for 10 minutes. Top with 1/2 cup ( fat-free) sour cream or Greek yogurt. Optional toppings after removing from the oven: green onions, black olives, diced tomatoes, shredded lettuce.
- MEXICAN PIZZA – Preheat oven to 400 degrees. Spread 1/2 cup cooked filling over a 6-inch tortilla, sprinkle with 1/4 cup (reduced-fat) cheddar cheese, place on a parchment lined cooking sheet, and bake for 15 minutes.
