Kidney beans | vego RSF GF

This dish is great for filling tortillas, or tacos, dipping corn chips in, or just eating on its own….or maybe it’s just an excuse to use as a vehicle for grilled cheese…

1 tin kidney beans, drained & thoroughly rinsed
1/4 cup tomato based pasta sauce (check ingredients that there is no sugar added)
1 cup kale, rinsed & finely chopped
1/2 cup cheese grated

*turn grill to about 200 degrees celsius*
1. Mix beans, sauce & kale together
2. Put in a small glass oven dish
3. Top with cheese
4. Throw under the grill for about 5-10 minutes or until golden brown.
Dip in some corn chips, scoop some into a taco or fold some up into a tortilla. Regardless, it’s not going to last long!



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