Lunchbox Nachos

This is a quick, easy way to make several days’ worth of high-fiber, high-protein lunches to take to work or school. Of course, you could eat them at home instead. To make 4 main-dish servings, you will need:

  • 30 oz. canned or 2 cups cooked beans: black, kidney, pinto, red, and pink beans all work well
  • 15 oz. canned or 2 cups frozen corn, diced bell peppers, or other vegetable (It can be frozen when you prepare the food, since it will have time to thaw before you eat.)
  • 1 cup grated jack or cheddar cheese
  • 1 cup salsa
  • 4 generous handfuls corn chips
  • 4 sandwich-sized containers that seal tightly
  • 4 small food bags
  • a colander

Open cans and drain liquid. Put beans into colander and rinse thoroughly. (This prevents them from giving you gas.)

Evenly distribute all ingredients except chips among the boxes, putting cheese on the top. Close tightly and refrigerate.

Fill each bag with chips.

At lunchtime, loosen lid and microwave container for about 1 minute, or just eat it cold. Use chips to scoop up the other food.

One thought on “Lunchbox Nachos

  1. Pingback: Favorite Summer Recipes « The Earthling's Handbook

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