Ten minutes from prep to eating this veggie & black bean mix is scrumptious served with green salsa and tortilla chips.
I was at a lost on what to name this quick and easy, scrumptious meal. I place mine in a bowl and eat it up with a tortilla chip, so I was thinking a dip. But it is full of chopped veggies, so I wasn’t thinking a dip sounded quite accurate. I also serve it over a bed of scrambled eggs and eat it for breakfast, so now it sounds more like a topping or sauce. In the end I called it a delight, because that is what it is to me.
When I went Vegan for a cleanse a few years ago, I thought I would struggle to keep up with no meat or dairy products, but meals like this one, powered me through with no struggle. In the end I remained vegan consistently for almost two years. Although I have resumed the consumption of chicken in my lifestyle, I love that my time as a Vegan taught me so much about appreciating and enjoying vegetables. I grew up eating only three veggies – corn, potatoes and carrots. We hardly saw any other veggie presented to us and when it was it was typically out of a can. Today, I purchase all my veggies fresh or frozen so I get to enjoy them with their fullest flavor and potential for cooking delicious meals.
The thing I love about my Sautéed Veggie and Black Bean Delight is that it is super simple to prepare, making it a great go-to fast food meal. Which if you’re vegan or even just a healthy food lover, you know getting a quick meal can be a challenge since we require more prep time typically than those who eat processed prepared foods. So you’ll be equally delighted to know you can go from prep to eating in ten minutes!
The crowing touch is the green salsa / salsa verde on top. It is good without, but I think the salsa adds that extra touch of spice I’m seeking. You might be shocked to know I put no spices into the mixture itself. Just a 1/2 teaspoon of salt. I want the flavor of the veggies and beans to ring true (and they do). The key is to get them soft but not soggy. Just a few minutes sautéing them and then an added minute or two after you mix in the beans to warm up the beans. That’s it.
- 1 large bell pepper (red, yellow or orange taste the best)
- 1 small to medium yellow or sweet onion
- 1 medium zucchini
- 1/2 teaspoon salt
- 1 15 oz can of black beans
- Tortilla chips (for scooping into your mouth, also optional)
- Green Salsa / Salsa Verde (optional but recommended)
- Optionally, you can added some cooked chicken breast to this meal for added protein.
- Chop and dice the three veggies. I clean my zucchini and prepare with the skin on. I like the color and texture it adds. Now sauté them just until soft, but still crisp. Should be just a few minutes. You can add a touch of water if needed to keep them from sticking, but mine always creates enough moisture from the veggies themselves to lubricate the pan.
- Pour in the 15 oz can of black beans and mix throughout the veggies, warming the beans. I pour in everything from the can, beans and juice included. The juice from the can will make the slight broth around the veggies. Add in the salt and stir throughout.
- You’ve invested about 5-7 minutes at this point and already you are ready to serve. I pour a few tablespoons of green salsa over the top and mix throughout. Sometimes I also add in some cooked chicken breast, but most of the time I eat without (because that’s what I’ve grown accustomed to), which goes perfectly with this mixture.