Spicy Black Bean and Vegetable Gratin
A quick and easy black bean and vegetable gratin that's low calorie and high in protein, making it a perfect light meal.
10 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
65g carbs
8g fat
Ingredients
For 4 servings
- 3 cups black beans
- 1.5 cups canned diced tomatoes
- 1 cup frozen corn
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- 1 jalapeño
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1/4 cup nutritional yeast
- 1/4 cup fresh cilantro
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Dice the red and green bell peppers, onion, and jalapeño. Mince the garlic.
- 3
In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and jalapeño, and cook for 2-3 minutes until softened.
- 4
Add the diced bell peppers and continue to cook for about 3 minutes.
- 5
Stir in the black beans, canned diced tomatoes, frozen corn, ground cumin, smoked paprika, salt, and black pepper. Mix well and cook for another 5 minutes.
- 6
Transfer the mixture to a baking dish and spread evenly.
- 7
Sprinkle nutritional yeast over the top.
- 8
Bake in the preheated oven for 10 minutes until heated through and slightly golden on top.
- 9
Garnish with chopped fresh cilantro before serving.
Cook it this week.
NeatEat plans Spicy Black Bean and Vegetable Gratin — and the rest of your week — around your budget, groceries included.