Easy Roasted Red Kidney Beans With a Kick (Vegan)

Need to get both simple carbs and a good protein quotient in after a workout? I've been on a roasting frenzy lately with various legumes to have a quick, hot, nutritious dish that doesn't yield much (since I'm cooking for just me.) I use All-Purpose Mexican Seasoning but storebought works too. This is great to have with a salad, piece of bread or fruit but would also make a nice side dish for a sit-down dinner. Simple and cheap too!

• Ready In: 30 mins
• Serves: 2
• Yields: 2 cups

Ingredients

• 1 (15 1/2ounce) can red kidney beans
• 1  tablespoon olive oil
• 2  teaspoons  Mexican seasoning (All-Purpose Mexican Seasoning)
• 1⁄4 cup nutritional yeast

Directions

1. Rinse and drain the kidney beans and put them into a tossing bowl.
2. Pour in the olive oil, seasoning, and nutritional yeast and shake until fully coated.
3. Put the beans into a baking dish and cover it with foil, loosely venting on the side. Bake at 400F for 15 minutes.
4. Remove the foil and bake for an additional 10 minutes.