Black beans are full of protein and smoky flavor. This easy vegan spicy black bean dish is delish solo and in Mexican classics. Serves: 6 Prep: 10 minutes (if you use canned beans) Cook: 15 minutes Ingredients 2 Tbsp olive oil 1 small yellow onion, diced 1 tsp cumin 2 cloves garlic, pressed 1 14.5oz can diced tomatoes or fresh alternative. Tomatoes are the key ingredient. Do not decrease the amount. 1 or 2 🌶🌶 peppers with 1 tsp sauce from a can of chipotle peppers in adobo sauce (such as from La Costeña). These peppers supply the heat. Try with one pepper first and upgrade if you dare (seriously though, they are pretty mild). Do not use the whole can! 2 15oz cans black beans without spices, drained (or start from dry - see you tomorrow!) 1 tsp black pepper 1 tsp salt, or to taste Instructions Heat the oil, onions, cumin, and garlic over low heat for 10 minutes While heating, purée tomatoes, peppers, and adobo sauce in a blender or food processor Add tomato purée, beans, pepper, a
MaPo Tofu is a delicious and easy to make Asian side dish or main course. Pair with Sichuan shredded potatoes for a satisfying meal! Serves: 4 Prep: 10 minutes Cook: 10 minutes Ingredients Firm or extra firm tofu, 14 oz (1 package), cut into small cubes Soy Sauce, 2 Tbsp Chili Black Bean Sauce , 2 Tbsp Sesame Seed Oil, 2 Tbsp Sichuan pepper , ground, 1 tsp Garlic, pressed, 4 cloves Vegetable broth, 1 cup Cornstarch or arrowroot powder , 1 Tbsp Water, 1 Tbsp Directions Heat (low) the oil and garlic for 3 minutes Add the pepper and chili bean paste Heat (medium-low) for 2 minutes Add vegetable broth, soy sauce, and tofu Simmer (medium-high) for 5 minutes Turn off heat Mix water and cornstarch or arrowroot powder Stir