Black Beans with Peppers and Onions
High in protein, quick and easy to prepare this low fat, low sodium, high fiber, vegetarian bean dish that can be served over rice, pasta, or wrapped in a tortilla is one taste treat we always enjoy. Whether you make up the rice and broccoli like our other black bean dinner or just load up either a homemade tortilla or store bought either way this is a great dinner for 3.
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
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.