Black Beans with Peppers and Mushrooms
Packed with vibrant colors and bold flavors, this Black Beans with Peppers and Mushrooms recipe is a quick and nutritious one-pan meal that’s perfect for busy weeknights. Featuring hearty black beans, tender baby bella mushrooms, and sweet bell peppers sautéed with aromatic garlic, onions, and a medley of warm spices like cumin and smoked paprika, this dish is as delicious as it is versatile. Simmered in vegetable broth, it delivers a rich depth of flavor, while fresh cilantro and zesty lime wedges add a bright, refreshing finish. Enjoy this vegan and gluten-free recipe as a satisfying standalone dish, pair it with rice, or use it as a taco or burrito filling for a customizable meal bursting with wholesome goodness. Ready in just 30 minutes, it’s a perfect go-to for healthy, flavorful cooking!
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Recipe Information
Ingredients
- 2 cups black beans (canned, drained, and rinsed)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 8 ounces baby bella mushrooms
- 1 medium onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup vegetable broth
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Prepare the vegetables by dicing the onion, finely mincing the garlic, and cutting the red and yellow bell peppers into bite-sized strips. Thoroughly clean the baby bella mushrooms and slice them thinly.
In a large skillet or sauté pan, heat the olive oil over medium heat until shimmering.
Add the diced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced bell peppers and mushrooms to the pan. Sauté for 6-7 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture.
Sprinkle the ground cumin, smoked paprika, dried oregano, salt, and ground black pepper over the vegetables. Mix well to coat the vegetables evenly with the spices.
Stir in the black beans and pour in the vegetable broth. Reduce the heat to low and allow the mixture to simmer for 5-7 minutes, so the flavors meld together.
Taste and adjust seasoning if needed, adding more salt or spices as desired.
Remove from heat and garnish with freshly chopped cilantro, if using.
Serve warm, with lime wedges on the side for a zesty touch, if desired. Enjoy on its own, with rice, or as a filling for tacos or burritos.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 16.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 347 mg | 27% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
