Spicy Baked Black Beans with Vegetables

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Photo courtesy of Averie Cooks.

Recipe: http://www.loveveggiesandyoga.com/2011/09/spicy-baked-black-beans-with-vegetables.html

You must make this.  Omg, so good.  For all of you who say you “can’t cook,” this recipe is for you.  If you can chop some things and throw them in a pan, you can make this recipe.  If you can’t chop things, you can buy them frozen, thow them in a pan, and make this recpie.  Furthermore, this is one of my favorite types of recipes, because it ALMOST doesn’t matter what you throw in… still delicous… so pick whatever veg make you happy.  I admit, I made some rather liberal adjustments, but I was definitely following Averie’s outline.  Here’s what I used:

  • 2 cans black beans, undrained (I don’t normally do that, but I was feeling extra lazy last night)
  • 1/3 head cauliflower, chopped
  • 1/2 bag of frozen brussels sprouts, halved
  • 4 oz baby bella mushrooms, sliced thick
  • 1 large red pepper, sliced

For the seasonings, I didn’t have chipotle seasoning, so I just pretty much ran through her list, and added what sounded good to me:

  • 1 T chili powder
  • 1/4 tsp cayenne
  • 1/2 tsp chili flakes
  • 1/4 tsp cumin
  • 1 tsp minced onion (dried)
  • 1/2 tsp garlic powder
  • 1 T nutritional yeast
  • 1 tsp ground mustard
  • 2 T maple syrup + an additional 2T drizzled over the casserole once it was in the pan

I mixed everything together in a large bowl to make sure it was nice and blended, and then transferred it to a 9×13 casserole dish.  (I had WAY too many veg for a 9×9!)  I started cooking it at 350 like the recipe calls for, but when I pulled it out at 20 minutes to stir, there was a LOT of liquid left, so I upped it to 375.  I pulled it out again at 45 minutes, still a lot of liquid, so I gave it 10 more minutes at 400.  Ultimately, what I should have done (and will do next time), is give it 40-45 at 400, that way I end up with a sauce, not a liquid.  Regardless, it was awesome, and we WILL be having it again.

I’m not even a fraction of the photographer that Averie is, but here’s how mine turned out:

Fyi, I served this as the main dish, with the world’s best vegan mashed potatoes (giant plate of yum), but it would also make a great side dish.

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