Spicy Black Beans

Are you ready for the simplest recipe, ever?

It’s low fat, vegetarian/vegan, dairy-free, gluten-free, high in protein and fiber, and full of healthy carbs.

It can also be face-meltingly spicy, if that’s how you get down (and you know I do).

Here’s all you need:

1 can of Black Beans, rinsed and drained
1 medium white onion, chopped
1 jalapeño pepper, seeded (or not, leave the seeds if you want more heat) and finely chopped
1 clove of garlic, finely chopped.
Salt, pepper, cumin and red pepper flakes to taste

Sauté the onion, jalapeño and garlic until the onions start to soften. Add the black beans and stir to combine. Cook for a few more minutes, covered, until the onions are completely soft and the beans are hot. Season with salt and pepper, and liberally with cumin. (If you add a lot of cumin, and I think you should, things can get a little dry in there, so add some water to help everything mix together.)


Now, what can you do with all those beans?

Well, at dinner time, they make an excellent side dish for any protein really.

You could have them for breakfast, topped with fried or poached eggs! Or wrapped in a breakfast burrito with scrambled eggs, salsa and cheese.

For lunch I like to top mine with chopped grilled chicken, some chopped cucumber (for some crunch and to cut the heat a bit) and some guacamole. It’s like a DIY burrito bowl!

I don’t have any practice uses for dessert, but I suspect everyone is ok with that.


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