Flexi Beans
Transform weeknight dinners with "Flexi Beans," a versatile, protein-packed vegetarian dish that’s bursting with flavor and ready in just 30 minutes. This quick and easy recipe combines hearty black beans and kidney beans with sautéed onions, garlic, and vibrant bell peppers, all simmered in a spiced vegetable broth infused with cumin, paprika, and chili powder. Fresh cherry tomatoes add a pop of sweetness, while a finishing touch of lime juice and cilantro brightens every bite. Enjoy Flexi Beans as-is for a cozy, plant-based main or get creative by using it as a filling for tacos, wraps, or a topping for rice. Perfect for meal prep, this one-pan recipe is a must-have for busy, health-conscious home cooks. Tags: vegetarian recipes, quick dinners, protein-packed meals, easy weeknight recipes.
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Recipe Information
Ingredients
- 2 cups canned black beans
- 2 cups canned kidney beans
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 large bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Rinse and drain the canned black beans and kidney beans in a colander. Set aside.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell pepper and halved cherry tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the ground cumin, paprika, chili powder, salt, and black pepper over the vegetable mixture. Stir to coat the ingredients evenly.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the black beans and kidney beans to the pan. Stir well to combine and let the mixture cook for 8-10 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
Remove the skillet from heat and stir in the chopped fresh cilantro and lime juice.
Serve warm as-is, or use as a filling for wraps, tacos, or a topping for rice.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 23.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4938 mg | 105% | |
*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.
