First of all, don’t say what I think you’re going to say: “But, Meghan, I can’t cook!” Stop. Stop it. I once burned water…IN THE MICROWAVE. I’m not even sure that’s physically possible, but rest assured, it happened. So if I’m telling you this is easy to cook, THIS IS EASY TO COOK.
Here’s what you need:
Canned corn, drained
Canned black beans, drained
Canned enchilada sauce, DO NOT DRAIN THE SAUCE. (It’s very easy to get into the draining, and go too far)
Zucchini (one large or two small, whatever floats your boat 😉
A cutting board – not the coffee table!
A pot (not pictured)
Something to stir the pot with (also not pictured, I’ll let you use your imagination)
Here’s the deal: dump the canned items into the pot. Stir them up. Observe the size of the beans and the corn; then dice the zucchini into a similar size. Everything should be all the same size. Stir it up to cover it with the sauce.
Put the pot on the stove on medium, and bring the contents to a boil. Then turn it down to low. Stir it so it doesn’t burn! Cook it, I don’t know, until the zucchini is soft and tastes like it’s cooked.
This makes a ton of filling! If you’re a pathetic college student like I was when I discovered this recipe, it can feed you for days. Just lay a tortilla on the plate, spread some sour cream down, spoon some of this on top, then sprinkle it with cheese. Roll it up, it’s messy and delicious!
Are there any recipes you still make from college? Besides Easy Mac and Instant Ramen? How do you boil water for tea without starting a small house fire? Mild or hot, where do you stand?