Black beans with peppers, onions, and riceSubmitted by athena_tavener
Makes 3 servings
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Low sodium, no cholestrol, high fiber, low fat vegetarian main course.
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Ingredients
| 1 |
tsp olive oil |
| 1 |
large onion |
| 1 1/2 |
red pepper |
| 1 |
green pepper |
| 123 |
g black beans |
| 2 |
tbsp cilantro |
| 1 |
tsp cumin |
| 1 |
tsp ground coriander |
| 1 |
tsp basil |
| 3/4 |
cup basmati rice |
Directions
- Gather ingredients; recipe uses one 14 or 15 oz can of black beans.
- Prepare rice in small saucepan while cooking rest of dish.
- Heat olive oil in large saucepan or Dutch oven.
- Chop onions, add to heated oil and cook until translucent.
- While onions are cooking, chop peppers. Add to onions; cook for 5 minutes.
- Add herbs and spices.
- Add black beans. Cook until heated through, about 5 minutes.
- Serve peppers/onions/beans over rice. Garnish with cheddar cheese to taste.
Categories
Beans, Main Dish, Quick, Vegetarian
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Serving Size 239.7g |
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Amount Per Serving |
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Total Carbohydrates 73.3g 24%
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| Vitamin A 42% |
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Vitamin C 247% |
| Calcium 9% |
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Iron 19% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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