Black beans with peppers and onionsSubmitted by athena_tavener
Makes 3 servings
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Quick and easy low fat, low sodium, high fiber, high protein vegetarian bean dish that can be served over rice, pasta, or wrapped in a tortilla.
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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 |
Directions
- Gather ingredients; recipe uses one can (14 or 15 oz) of black beans.
- Heat olive oil in large saucepan, Dutch oven, or frying pan.
- Chop onions; cook in hot oil until translucent.
- While onions are cooking, chop peppers.
- Add peppers to onions; cook 5-7 minutes.
- Add cilantro, cumin, coriander, and basil.
- Add black beans; heat through, about 5 minutes.
- Serve with shredded cheddar cheese alone or over rice or pasta, or wrapped in a tortilla.
Categories
Beans, Vegetables, Main Dish, Quick, Vegetarian
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Serving Size 193.4g |
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Amount Per Serving |
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Total Carbohydrates 36.4g 12%
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| Vitamin A 42% |
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Vitamin C 247% |
| Calcium 8% |
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Iron 17% |
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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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