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Ingredients
Scale
- 1 ½ tablespoons olive oil
- 1 onion, diced (any color is fine)
- 3 garlic cloves, minced
- ½ teaspoon chili powder or cayenne pepper
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- 3 cans black beans, drained
- ½ cup tomato paste
- 1 ½ to 2 cups low-sodium vegetable broth or water
- ¾ teaspoon salt, or season to taste
- Black pepper, to taste
- 2 tablespoons chopped cilantro
- Lime or lemon juice, to serve
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened (about 5 minutes).
- Stir in minced garlic and spices; cook for 1 minute.
- Add black beans and tomato paste; mix well.
- Pour in broth or water, followed by salt and pepper; simmer gently.
- Cover and cook for 20 minutes, stirring occasionally.
- Mix in cilantro and lime or lemon juice before serving.
Notes
Feel free to add chopped vegetables for extra nutrition.
Leftovers can be stored in the refrigerator for up to 5 days.
Adjust spice levels according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 480
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 13
- Protein: 15
- Cholesterol: 0