Let’s talk about plant proteins. A common misconception is that we only get protein from animals. But in fact, there are plenty of great plant-based sources of protein, including nuts, seeds, tofu, tempeh, and legumes (beans and peas). These plant-based proteins are often considered healthier than animal proteins. And as I have discussed before, shifting to more plant-based proteins would help to reduce our impact on the planet.

Legumes, in particular, are a nutrient-rich choice, serving double duty as both a “protein food” and a “vegetable”. In addition to being an excellent source of protein, they provide other nutrients found in meats, like iron and zinc. And they are a great source of dietary fiber, potassium and folate – nutrients commonly found in vegetables. There are many types of legumes – chickpeas, lentils, white beans, kidney beans, black beans, split peas, etc. – and many delicious ways to eat them. Today’s recipe is just one example.

These Bangin’ Black Beans are full of flavor and spice and have become a new staple in our house for Taco Tuesday. You can enjoy them as a side alongside your tacos – try these or these. Or use them as a taco filling, pairing them with homemade guacamole and spring greens.


Bangin' Black Beans
Cook time
Total time
Serves: 2-3
  • ½ onion
  • 2 garlic cloves
  • Oil for the pan
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 can black beans, drained
  • 1 chipotle pepper
  • 1 tbsp apple cider vinegar
  • Juice from 1 lime
  • Salt, to taste
  • Queso fresco (optional)
  • Cilantro (optional)
  • Lime wedges (optional)
  1. Chop up the onion and garlic and place in a medium-sized pot with a little oil. Cook over medium heat for 2-3 minutes.
  2. Add in the cinnamon and cumin.
  3. Add the black beans to the pot and stir to combine with the onion-garlic-spice mixture.
  4. Chop up the chipotle pepper and add to the black bean mixture. Stir in the apple cider vinegar.
  5. Cook the beans until they soften up, about 10 minutes, and then smash them (If you need to, you can add some water to help soften them).
  6. Finally, stir in the lime juice and add salt to taste.
  7. To serve, top with queso fresco, cilantro, and/or lime wedges.


More spring/summer legume recipes:

Veggie Burgers + Carrot Top Pesto

Homemade Falafel, Israeli Salad, and Pitas

Tomato and White Bean Salad