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!
- 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).
- 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.
- 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.
- 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.
- 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 🙂