How a Cookbook Author Turns a Can of Beans Into a 5-Minute Dinner

Part of being a mom is being a problem-solver. You are somehow gifted with the ability to see a solution for a problem when no one else can. You scraped your knee and we don’t have bandages? No worries! I found a sticker and a straw wrapper in my purse, we’re good to go. We need dinner and no one wants to cook? Easy! Black bean nacho bowls it is. 

I like cooking, but I also like eating. Sometimes I don’t want to dirty a bunch of dishes or spend hours cooking; I just want to eat. For those nights, I open my fridge and look to see what’s in there and what needs to be eaten before it goes bad. Next, I head to my pantry to see what staples are available for use. After that, I come back to my kitchen and brainstorm.

I’d like to think that I excel at problem-solving, especially when it comes to dinner. It’s the reason my not-so-famous black bean nacho bowls became, well, famous (at least in my house).

A Truly Versatile and Quick Dinner

There’s really no wrong way to make these bowls, but if I’m in charge, here’s what I do: First, I add a healthy amount of lettuce to my bowl as the base. Next, I add a scoop of black beans and another of corn. I squeeze in another scoop of pico de gallo and then cover with cheese. I’ll either tuck in corn tortilla chips around the side or crush and scatter them across the top. Lastly, I’ll add my favorite toppings, which, once tossed while eating, become a delicious dressing.

The best part of the meal is that everyone can create their bowl however they like. That makes it easy for you and easy for the people you’re feeding. I like to set everything out in bowls on my kitchen countertop and then encourage everyone to have fun “making their own meal.”

How To Make My 5-Minute Black Bean Nacho Bowl 

To make four servings, you’ll need: 

• 1 (12-ounce) bag salad mix 
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can sweet corn, drained
• 1 cup salsa or pico de gallo
• 2 cups shredded cheddar or pepper Jack cheese
• 8 cups corn tortilla chips
• Optional toppings: prepared guacamole, sour cream, chopped cilantro, hot sauce

Divide the lettuce among four bowls and top with black beans, corn, salsa, and cheese. Tuck in some tortilla chips and add toppings as desired. 

Substitution Ideas

• Lettuce: Lettuce is the base of the bowls, so choose something you and your family love. I’m a fan of crunchy romaine, but a blend of leaf lettuce and baby lettuce is also delicious.
• Beans: I love the convenience of canned beans, but I love the flavor of cooking beans from dry. Yes, it’s cooking and it’s an extra step, but it’s relatively fast and hands-off. About 45 minutes before serving dinner, I add beans, a couple of cloves of garlic, and some chopped onion and water to my Instant Pot and cook for 20 minutes followed by a natural release. I season with salt and let sit 10 minutes, then serve with the meal. 
• Corn: Using canned corn here is a suggestion, so feel free to explore other options. Frozen corn will also work, just be sure to cook it first. When corn is in-season, I’ll buy it on the cob and cook it on the grill.
• Salsa: Jarred salsa is the easiest choice and any variety is delicious with these bowls. My personal favorite is pico de gallo, which you can often find in the produce section of your grocery store. It makes the bowls feel fresh and bright.
• Cheese: We’re big cheddar cheese fans in this house, so I typically use that for these bowls. Other cheeses that would work nicely: cotija, queso fresco, or Monterey Jack.