I came up with this when I became vegan. I serve it over basmati rice.


Recipe Summary

20 mins
40 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.

  • Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.

  • Remove from heat and top with cilantro.

Nutrition Facts

218 calories; protein 11.2g 22% DV; carbohydrates 39.4g 13% DV; fat 3.2g 5% DV; cholesterolmg; sodium 1185.9mg 47% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
I had to make this without the tomatoes or tomato sauce but found it to be very tasty. I served it on millet. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I had to make this without the tomatoes or tomato sauce but found it to be very tasty. I served it on millet. Read More
Rating: 4 stars
Very good and I added extra serrano pepper so very hot! Will make again Read More
Rating: 5 stars
I used the portion of beans and spices though mixed it up a bit with 3 types of beans Read More
Rating: 4 stars
Very good! I made this as a side to go with tacos and that worked out great. I halved the recipe and it made more than enough for us. Nice combo of flavors. I would make this again! Thanks for sharing.:) Read More
Rating: 4 stars
I added corn and no onions. Turned out great. Read More
Rating: 5 stars
I'm not a vegan but this was great - excellent flavor! had some leftover black beans so I scaled this down to three servings and it worked perfectly. I didn't have the serrano pepper but the cayenne gives it a nice kick. I used frozen tri-color peppers and two frozen garlic cubes. I didn't use the tomato sauce but there was sufficient liquid. I just let it simmer for a shorter amount of time 10 min. I gave a few squeezes from a tube of refrigerated cilantro adding with the tomatoes. I had this as a one-dish supper topping with a Mexican blend shredded cheese and microwaved for about 15 sec. Served with a few round tortilla chips. This could be served over rice in a burrito taco etc but having it by itself was just fine! Thanks for the great recipe! Read More