|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 146g||53%|
|Dietary Fiber 44g||158%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
My younger son Charlie is CRAZY about black beans and rice. And—for a parent—what a complete thrill when a kid loves a dish that’s healthy, inexpensive, easy to make, vegetarian, quickly thrown together with pantry ingredients, and made in large batches. And it’s even better when you make it a day or two or three ahead of time. I have a recipe for this in The Mom 100 Cookbook, which I’ve made countless times, but here is another one that I made recently with exactly what I had on hand. It’s a very flexible recipe.
Finish it off with a few squeezes of fresh lime or lemon juice, a dash of hot sauce, some shredded cheese, a sprinkle of sliced scallions, and a dollop of sour cream. Any or all of the aforementioned.
When you reheat it, or portions of it, you may want to add more water or vegetable broth to loosen it up.
For a vegetarian meal, serve with Sesame Honey Quinoa and Carrot Salad with Avocado.
- 2 tablespoons olive oil (or vegetable oil)
- 1 large red onion (roughly chopped)
- 1 teaspoon garlic (finely minced)
- 1 green bell pepper (seeded and diced)
- 1 orange (or yellow or red) bell pepper (seeded and diced)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon powdered pure ancho chili powder
- 1 (10-ounce) can enchilada sauce
- 4 (15.5-ounce) cans black beans (drained and rinsed)
- 1 (14-ounce) can crushed tomatoes
- Dash salt
- Dash freshly ground pepper
- Optional: hot cooked white or brown rice
- Optional: cheddar cheese (grated)
- Optional: lime wedges
- Optional: scallions (sliced)
- Optional: sour cream
- Optional: hot sauce
Gather the ingredients.
Heat a large pot with the olive oil over medium heat. Add the onions, garlic, bell peppers, and sauté until the vegetables are tender - about 5 minutes.
Add the oregano, cumin, and chili powder, and stir until everything becomes very fragrant, about 1 minute more.
Add the enchilada sauce, black beans, crushed tomatoes, and salt and pepper.
Simmer, uncovered, for 20 minutes, and taste to see what seasonings you want to add. (You may want to add a little water or vegetable broth if the mixture is too thick.)
Serve over hot cooked rice, with whatever toppings you like.