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Braised Black Beans Skillet
A braised vegan black bean skillet with sweet potato, bell pepper and kale, finished with tahini, tamari and miso paste, served over quinoa.
Ingredients
Instructions
Drain and season the black beans, then braise them over medium-high heat until well browned, about 7 minutes.
Add the sweet potato, bell pepper and kale, cooking until softened, about 7 minutes.
Stir in the tahini, tamari, miso paste and nutritional yeast for 4 minutes.
Cook the quinoa separately and fluff with a fork.
Let the beans simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the quinoa, 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.
