Black Bean and Vegetable Mash with Avocado
A quick and light yet protein-rich dish featuring creamy black bean mash topped with a medley of sautéed vegetables and fresh avocado slices.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 cans black beans
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 2 cloves garlic
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
- 1 avocado
- 1/4 cup cilantro
- 1 lime
Instructions
- 1
Drain and rinse the black beans thoroughly.
- 2
Chop the onion, red bell pepper, and zucchini into small cubes.
- 3
Mince the garlic cloves.
- 4
Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
- 5
Add red bell pepper and zucchini to the pan, cook for another 5 minutes until vegetables are tender.
- 6
Mix in cumin, salt, and black pepper to taste.
- 7
While vegetables are cooking, mash the black beans in a bowl with a fork or potato masher until you have a chunky paste.
- 8
Slice the avocado and set aside.
- 9
Once the vegetables are cooked, remove from heat and stir them into the mashed black beans.
- 10
Serve the black bean mash onto plates, top with avocado slices, freshly chopped cilantro, and a squeeze of lime juice.
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