Try this Black beans recipe, or contribute your own.
Suggest a better descriptionHeat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (6g) | ||
Recipe Makes: 1 | ||
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Calories: 11 | ||
Calories from Fat: 3 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 312.5mg | 11 % | |
Potassium 46.8mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database 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: 11
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