Black Bean

SERVES: 4 | PREP TIME:

INGREDIENTS

This dish is versatile, easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.

  • 3 tablespoons avocado oil
  • 4 garlic cloves, minced
  • 1 small yellow or white onion chopped
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 2 -16 ounce cans of black beans, drained and rinsed
  • 1 1/2 cups canned diced tomatoes
  • 1 cup vegetable or chicken stock
  • 1 cup frozen corn
  • 1 teaspoon sea salt

DIRECTIONS

Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).

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