This one came together out of ‘leftover necessity’. I’m sure you know the feeling, the pantry, freezer and fridge are endlessly piling up with a little of this, a little of that. This was a particularly successful meal using:
- Ground pork
- Green enchilada sauce, Hatch is my favorite big brand
- Pico de gallo
- Jasmine rice
- S&W black beans
I quickly browned the pork, then cooked through with some leftover green enchilada sauce I had in the freezer (quickly defrosted in the microwave). I also added a half can of black beans and a little hot sauce to add some zest.
On the side, some instant Minute Maid rice, because well – 60 seconds in the microwave. A flurry of the end of some pico de gallo from dinner the night before and a pile of pepitas. A really quick, healthy and delicious weeknight meal.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!