easy meals · Main Dishes · Side Dishes · vegan · vegetable · Vegetarian

Spicy Skillet Beans (Vegan – Gluten Free)

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Last night I got home late after a few glasses of wine with my neighbor.  Honestly, I could have stayed at her place all night, chatting and laughing and sipping vino! So nice to have fun neighbors.  When I got in, I was hungry and, ok, a little tipsy, so I needed to whip up a quick and easy meal to go with all that wine hehe.  There are a couple things I always keep on-hand for moments like these, and a few cans of beans in the pantry are among my life saving ingredients.  Just look at the amazing meal I managed to pull together starting with a simple can of black beans! I served it with some heated up corn tortillas from the freezer, and some oven roasted sweet potatoes, but you can serve this with whatever is kicking around in your kitchen; toasted bread, cooked rice, shredded lettuce, anything you like.

I’m enjoying the reheated leftovers as I write this post, and boy, they taste just as good today as they did last night! It’s a lazy day today, and I plan to lay out in the Fall sun later and read some Harry Potter.  Anyone else excited about the movies being in theaters this week!!!??? Dhiren and I don’t know which one to go see! I was never a fan, until two years ago when he made me watch all the movies.  Well, I say he made me, but really, after the first one I was hooked.  Now I’m making my way through the books for the first time and am currently on book four.  So exciting 😀

I hope you are reading this while enjoying a relaxing Saturday afternoon like me, or at least a relaxing moment.  Sometimes that’s all we get in a day; a few moments of silence and peace.  Savor them and make the most of those times! I’m so glad you decided to spend them reading this little blog of mine, so a big thank you for stopping by!

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Ingredients

(Serves 4)

  • 1 medium onion, diced
  • 1/2 red pepper, diced
  • 1 stalk celery, minced
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed (I used low sodium by Goya)
  • 1/2 cup vegetable broth
  • 1/2 tsp salt
  • 1 1/2 tbsp Mexican Spice Blend
  • 2 tbsp fresh parsley, minced
  • 1 medium tomato, diced
  • A few dashes of hot sauce

To serve: Oven roasted sweet potatoes, toasted corn tortillas, slices of avocado. (Or your choice of side dishes).

Directions

  1. If making the sweet potatoes, preheat the oven to 400.  Wash and dice the sweet potatoes and toss on a parchment lined baking sheet with some salt and pepper. Roast in oven 30-35 minutes, flipping once halfway through cooking time. Click here for a more detailed recipe.
  2. While the sweet potatoes are cooking, warm a large skillet over medium high heat and add 2 tbsp canola oil.  Add the onion, pepper, and celery.  Cook until softened, 2-3 minutes.  Add the garlic and cook 2-3 minutes more, stirring occasionally.
  3. Add the black beans, salt, spice blend, parsley, tomato, and hot sauce to the skillet.  Stir and bring to a simmer.  Cover and let simmer 15-20 minutes, stirring often.
  4. Just before serving, toast some corn tortillas if using.  I just pop them in the toaster oven for a few minutes.  Put 1-2 tortillas on each plate, top with a few slices of avocado, and spoon some beans and sweet potatoes alongside it all.  Voila! Dinner is served 🙂

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