Heat the olive oil in a large pot over medium heat, Add the onions and cook until translucent and tender, about 5 minutes. Add
the garlic, carrots, and red bell pepper, and cook until you can smell the garlic, and the carrots and bell peppers start to become tender; about 2 minutes. Add oregano, cumin, and chili powder stir for about 1 minute.
Add the black beans, crushed tomatoes, tomato paste, vegetable broth, and bay leaf. Season with salt and pepper to taste. Let the beans simmer, uncovered, for about 20 minutes. Taste to see what seasonings you want to add. Remove and discard the by leaf.
Serve the beans over hot cooked rice, with graded cheese and a squeeze of a lime, some scallions, cilantro, sour cream, avocado, tomato, and hot sauce if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2192g)|
|Recipe Makes: Servings|
|Calories from Fat: 142 (8%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 3713.1mg||128 %|
|Potassium 6850.5mg||180 %|
|Total Carbohydrate 330.4g||97 %|
|Dietary Fiber 106.7g||427 %|
|Sugars, other 223.6g|
|Protein 100.8g||144 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1767
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