I had been running all morning and it was time to pick up Whitney from work. I knew she’d be hungry for lunch. Many times in the past I’ve stopped at McDonald’s and picked up some nuggets and fries, but since I found out what actually goes into a McNugget, I won’t do it! I wanted to come home and eat, so we could stick to our whole foods diet. We walked in but I had no plan. So I improvised! I opened a can of pinto beans. Whitney loves them and I figured I could flavor them up somehow. While I was working on that I thought, “Ooo, Whitney loves couscous, and I have some in the freezer. So I whipped that up in just a couple of minutes. Hot steamy couscous… yum-o. I also cut up little cubes of raw cheddar cheese from Trader Joe’s. We sat down to eat our couscous and beans, and Whitney started talking about making fresh pesto this summer. Then it hit me we could add some pesto to the couscous! So it happened by accident and was so delicious! A bowl of couscous with basil pesto, topped with flavored pinto beans and a few cubes of raw cheese, served with good quality tortilla chips. Wish I had a pic, it’s very pretty. Give it a try!
My Pinto Beans
1 can pinto beans, drained and rinsed
a big spoonful or two of salsa, just enough to coat the beans well
a handful of fresh cilantro, washed and minced
chili powder, cumin, garlic powder and onion powder, to taste
fresh cracked pepper
salt, if necessary