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5
Black Beans over Polenta - That Was Easy!
Add a fresh, green salad with
a creamy dressing
and you have a delicious meatless meal.
Cook Time
15
minutes
mins
Servings:
2
servings
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
5
cups
cooked polenta
(See easy directions
here
.)
1
large
yellow onion, diced
or sweet onion
1
medium
red bell pepper, diced
1
tablespoon
olive oil
4
cloves
garlic, minced
1 1/2
teaspoons
granulated onion
3/4
teaspoon
cumin
1/2
teaspoon
granulated garlic
1/2
teaspoon
dried basil
1/4
teaspoon
dried oregano
1/8
teaspoon
sweet paprika
1/4 to 1/2
teaspoon
salt, if beans are already salted
(3/4 teaspoon salt if using unsalted beans) (See note)
2
teaspoons
lime juice
1 1/2
cups (one 15-ounce can)
cooked black beans
rinsed and drained
2
Roma tomatoes, diced
1/2
cup
minced fresh cilantro
OPTIONAL
ripe avocado dices
Jennifer's Kitchen Vegan Sour Cream
crumbled, water-packed tofu
lime wedges
Instructions
In a skillet, sauté onion and pepper in oil over medium heat until onions are translucent, stirring often (about 8 minutes).
Add garlic and sauté one additional minute.
Add seasonings, lime juice, and black beans. Turn heat to high and cook until thoroughly heated (about 2 minutes).
Stir in tomatoes. Remove from heat.
Divide polenta among four plates or shallow bowls, spoon bean mixture over polenta and top with cilantro and other desired toppings.
Serve hot.
Notes
The amount of salt needed will vary greatly depending on how much salt is in your beans.
Yield:
2 to 4 servings