Prep:
Cook:
Total:
Ingredients
- 6 can tuna, canned in water
- 1 tbsp chili powder
- ⅞ 14 oz can kidney beans, canned
- ⅞ 16 oz can black beans, drained and rinsed
- ¾ cup of salsa
- 10 tsp sriracha
- 1 small whole (2-2/5" dia) tomatoes
- 4 cup garlic, minced
- 2 tbsp canola oil
- ⅛ whole green pepper, cut into strips
- ⅛ cup, chopped sweet pepper, red
- ⅛ whole yellow pepper, sliced
- ⅛ whole onion, finely diced
Directions
- Take out, drain, and rinse your dark red kidney and black beans. Drain your tuna.
- Prepare a large stove top pan, turn your burner on medium heat, and add in your cooking oil.
- After your pan heats up, add in your pepper stir-fry, then the rest of your ingredients while occasionally stirring everything around.
- After your pan heats up, add in your pepper stir-fry, then the rest of your ingredients while occasionally stirring everything around.
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