In search of a healthy side dish to go with my fish tacos, I started playing with black beans. This recipe was the winner. You can make it as spicy as you like. For the kids, I keep it on the milder side and simply add a dash of hot pepper sauce on my own plate. It is very inexpensive, full of protein and fiber, and also vegan.
1 small onion diced
1-2 jalapenos finely chopped (remove seeds for a milder flavor)
1 tablespoon minced garlic
1 large can or 2 small cans of no salt added black beans
1 teaspoon salt
1 teaspoon cumin
¼ teaspoon cayenne pepper (less if you want a milder dish)
2 teaspoons chili powder
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Heat the oil on medium high heat. Once oil is hot, add the onion, jalapeno and garlic. Sauté the vegetables until translucent. Then, add the black beans and the dry spices. Taste and adjust the salt level as you prefer. Bring to a boil and reduce heat and simmer for anywhere from 5 to 20 minutes. The longer it simmers, the better it tastes. When you are ready to serve, mix in the cilantro and lime juice. This dish also tastes great garnished with a few slices of avocado and a dash of hot pepper sauce.