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Tangy Black Beans Skillet
A tangy vegan black bean skillet with mushrooms and bell pepper, finished with nutritional yeast, tamari and miso paste, served over brown rice.
Ingredients
Instructions
Drain and season the black beans, then sear them over medium-high heat until they begin to catch color, about 5 minutes.
Add the mushrooms and bell pepper, cooking until softened, about 3 minutes.
Stir in the nutritional yeast, tamari and miso paste for 4 minutes.
Cook the brown rice separately and fluff with a fork.
Let the beans simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
