Hey guys! It’s time for my first official #NotPasta post! Get ready to make a sausage medley with a side of pita chips.
The great thing about this dish is you can easily customize it. Switch out the sausage for another meat, or none at all for the veggie lovers. Use any kind of beans. The possibilities are endless. Also it’s impossible to mess up!
This meal lasted me a whole week (this does not include lunch, only dinner) for less than $10! It may seem like this won’t be filling, but trust me, it is. Especially after the wheat pita chips.
Here’s everything you’ll need:
Corn (one can)
Kidney Beans (one can)
Chop up the sausage and onion.
Pour a thin layer of olive oil in a pan and cook the sausage and onions on medium heat.
Add any seasoning you’d like. I used salt, pepper, garlic salt, and onion powder (these are my secret ingredients for almost everything).
Dump the corn and kidney beans in a pot and cook on low heat.
Drizzle olive oil on a slice of pita bread and sprinkle with salt and pepper. Cut the pita bread into triangles (a pizza cutter works nicely for this).
Bake at 350-400 degrees until crispy.
Once browned, add the sausage and onions to the corn and beans pot. Mix it all up. (I squeezed a little bit of lemon juice over the top for extra flavor) That’s it!