Wednesday, May 18, 2011

Spicy Mexican Black Beans

This spicy and satisfying mixture of black beans, red bell peppers, and onions is a go to recipe for me. Use it for hearty vegetarian burritos, as a filling for omelettes, as a simple side dish, or on top of fresh lettuce, baked tortilla chips, reduced-fat shredded cheese, and black olives for a delicious taco salad. I always have the ingredients in my kitchen so I can quickly whip up a satisfying, healthy, vegetarian meal. 

1 Tablespoon Olive Oil
1 Clove of Garlic, peeled and finely diced
1 Medium Onion, peeled and sliced into ½ inch half moons
1 Medium Red Bell Pepper, seeded and sliced into ½ inch strips
1 Tablespoon Cumin
1 teaspoon Chili Powder
2 teaspoons Kosher Salt
1 14.5 Ounce Can No-Salt Added Black Beans, drained and rinsed
1 14.5 Ounce Can Diced Tomatoes

Heat Olive Oil in medium skillet over medium heat. Add garlic and onions, toss to coat with oil. After 2 minutes add Red Pepper, Cumin, Chili Powder, and Salt (reduce salt to 1 teaspoon if canned beans contain added salt). Cook for 8 to 10 minutes, stirring occasionally. Add Black Beans and Tomatoes, increase heat to medium-high. Continue to cook until most of the liquid has evaporated, about 15 minutes, or until desired thickness/consistency.

Servings: 4 (1/4 of mixture per serving)
Calories per serving: approximately 170
**The picture shown is of a burrito made from my mexican black beans. I used one La Tortilla Factory Whole Wheat Tortilla (high fiber, low fat, only 100 calories), 1/4 cup reduced-fat mexican blend cheese, salsa, shredded romaine lettuce, and pickled jalapenos for each burrito.

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