Meal Details
1. Black bean and salsa soup
255 cals, 15p, 26c, 3f (per meal)
2 can(s) (878g)
1 1/2 cup(s) (mL)
1 cup (260g)
1 tsp (2g)
4 tbsp (48g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3
Top with sour cream when serving.
2. Easy chickpea salad
235 cals, 12p, 25c, 5f (per meal)
6 sprigs (6g)
2 tbsp (2mL)
2 tbsp (30mL)
2 cup cherry tomatoes (298g)
1 small (70g)
2 can (896g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!