Food prepping on Sundays can be a lifesaver for me to keep us eating healthy for the week! I received a lot of poblano peppers and limes for Misfits Market, so I wanted to use them within a food prep session. I put together this Black Beans Recipe and was able to use them within a variety of ways during the week. They are very delicious and made for a tasty and healthy week of meals! Hope you enjoy these as much as we did and that you try them yourself for a food prep session!
Fiesta Black Beans
- 2 poblano peppers chopped*
- 1 red onion chopped
- 1 T olive oil
- 1/2 teas salt
- 1/2 teas black pepper
- 2 15.5 oz cans of black beans rinsed and drained
- 1 10 oz can of mild green enchilada sauce (I used Old El Paso)
- 1/4 teas cumin
- 1 teas garlic powder
- 1 Juice of a lime
In a medium saucepan on medium heat, sauté onions and peppers with olive oil, salt and black pepper for about 15 minutes until the onions and peppers are soft.
Reduce heat to medium low, and add in beans, enchilada sauce, cumin, and garlic powder.
Cover and simmer for 20 minutes, stirring occasionally.
Finish off with juice of a lime.
This Black Beans Recipe is perfect to make in the beginning of the week for a food prep session, as it can be used in several different variations.
You can use this delicious Black Beans Recipe over rice, over quinoa, in a burrito, burrito bowls, quesadillas, tacos, salads, or enchiladas.
*Poblano peppers are on the spicy side (medium heat) if you don’t like spicy / are sensitive to spicy, you can use bell peppers instead. If you don’t have poblano peppers on hand, bell peppers are equally delicious. You can vary the peppers that you use each time you make this, I have and any type of peppers are great in this Black Beans Recipe!
If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.