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Tangy Black Beans Skillet with Flatbread
A tangy vegetarian black bean skillet with carrots and bell pepper, finished with parmesan, garlic and cumin, served over flatbread.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until well browned, about 10 minutes.
Add the carrots and bell pepper, cooking until softened, about 3 minutes.
Stir in the parmesan, garlic, fresh herbs and cumin for 2 minutes.
Warm the flatbread separately.
Let the beans simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the flatbread, 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.
