30 minutes or less

What You’ll Need:

1 onion, minced

3 cloves garlic, minced

1 sweet bell pepper, any color, minced

2 Tbsp olive oil

3 cans black beans, drained & rinsed

1 (15oz) jar salsa verde OR 1 large green tomato, chopped

1 (15oz) can tomato, no sugar added

1 can filtered water (just fill up one of your empty bean cans to measure!)

2 tsp sea salt

2 tsp cumin

1 tsp paprika

2 tsp chili powder

OPTIONAL: 1 jalapeno, seeded if desired & minced

For serving:

corn tortilla chips

2 avocados, sliced

OPTIONAL: 1 additional jalapeno, sliced thin

Sauté pepper, garlic & onion in olive oil until aromatic.

Add remaining ingredients. Bring to a boil, then reduce to low heat & simmer for 20 minutes to allow flavors to marry.

Divide into (4) containers for easy grab and go lunches throughout the week, or pop the lid back on the pot, cool, and stick into the fridge for a quick weeknight meal.

To serve, top with sliced avocado., sliced jalapeño if you like extra heat, and a handful of tortilla chips.

Serves 4