Veggies! Latin Black Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My kids love black beans and rice, but hate vegetables. Little do they know there are more veggies in this recipe than beans! :) Ingredients:
2 (15 1/2 ounce) cans black beans, drained and rinsed |
2 -4 garlic cloves, finely chopped |
2 bell peppers, chopped |
3 cups baby spinach |
1 carrot, sliced and chopped |
1/2-1 sweet potato, peeled and chopped |
1 tomato, chopped |
1 cup broccoli |
1/4 red onion |
1/4-1/2 cup cilantro, depending on your taste. can substitute with basil |
2 tablespoons olive oil, separate 1 1/2 tbsp and 1/2 tbsp |
2 tablespoons lime juice |
1 tablespoon tomato paste |
1/2 tablespoon paprika |
sea salt and pepper |
Directions:
1. Drain and rinse the black beans in a colander.
2. Heat 1/2 tbsp of oil in large, deep skillet or large pot and add black beans. Simmer on low to medium heat for 5 minutes.
3. While beans are simmering, puree vegetables, olive oil, lime juice and paprika in blender or food processor, until smooth.
4. Fill can of beans with water twice, and add to beans.
5. Add vegetable puree and tomato paste to beans and cook on med-high heat for 15-20 minutes, until sauce is a medium thick consistency.
6. Pour beans over white or brown rice, and serve.
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