Black Beans with Roasted Peppers
Serves 415 mins prep25 mins cook
Welcome back to Make Ahead, where I save you time and money while showing you delicious recipes to keep your freezer fully stocked. Episode 13 is one that’s perfect for the entire family. Black beans have got be Rorys favourite protein sources, this one is super filling and can be topped on a taco, burrito or on it’s own!
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What you need
Instructions
1. I used a food processor to get my peppers and onion super thin, but you can also use a knife. Place the sliced veg on a baking sheet and drizzle with oil and 1 tsp salt. Top the veg with the other 1/2 of the red onion that is kept whole and 4 garlic cloves. Place in a preheat oven at 425F for 20 minutes, or until slightly charred. You can also broil the veggies, but please keep an eye on it! 2. Once slightly charred, remove and add just the whole 1/2 red onion and garlic cloves to the food processor with the S blade and process until the onion breaks up. Once everything is minced, add the beans and salt, and process until a smooth bean paste has formed. Taste and adjust seasoning. Build your tacos from here, I topped my charred corn tortillas with avocado, cilantro and a homemade cashew cream! 3. Optionally, you can stash these in freezer cubes for another day!View original recipe