Veggies! Latin Black Beans

Ingredients

• 2 (15 1/2 ounce) cans black beans, drained and rinsed

• 2-4 garlic cloves, finely chopped
• 2 bell peppers, chopped
• 3 cups baby spinach
• 1 carrot, sliced and chopped
• 1/2-1 sweet potatoes, peeled and chopped
• 1 tomato, chopped
• 1 cup broccoli
• 1/4 red onion
• 1/4-1/2 cup cilantro, depending on your taste. can substitute with basil
• 2 tablespoons olive oil, separate 1 1/2 tbsp and 1/2 tbsp
• 2 tablespoons lime juice
• 1 tablespoon tomato paste
• 1/2 tablespoon paprika
• sea salt and pepper

Directions

1. 1

   Drain and rinse the black beans in a colander.

2. 2

   Heat 1/2 tbsp of oil in large, deep skillet or large pot and add black beans. Simmer on low to medium heat for 5 minutes.

3. 3

   While beans are simmering, puree vegetables, olive oil, lime juice and paprika in blender or food processor, until smooth.

4. 4

   Fill can of beans with water twice, and add to beans.

5. 5

   Add vegetable puree and tomato paste to beans and cook on med-high heat for 15-20 minutes, until sauce is a medium thick consistency.

6. 6

   Pour beans over white or brown rice, and serve.