Easy Roasted Red Kidney Beans With a Kick (Vegan) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Need to get both simple carbs and a good protein quotient in after a workout? I've been on a roasting frenzy lately with various legumes to have a quick, hot, nutritious dish that doesn't yield much (since I'm cooking for just me.) I use All-Purpose Mexican Seasoning but storebought works too. This is great to have with a salad, piece of bread or fruit but would also make a nice side dish for a sit-down dinner. Simple and cheap too! Ingredients:
1 (15 1/2 ounce) can red kidney beans |
1 tablespoon olive oil |
2 teaspoons mexican seasoning (all-purpose mexican seasoning) |
1/4 cup nutritional yeast |
Directions:
1. Rinse and drain the kidney beans and put them into a tossing bowl. 2. Pour in the olive oil, seasoning, and nutritional yeast and shake until fully coated. 3. Put the beans into a baking dish and cover it with foil, loosely venting on the side. Bake at 400F for 15 minutes. 4. Remove the foil and bake for an additional 10 minutes. |
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