1 Tablespoon vegetable oil
1 small onion, chopped
1 cubanelle pepper, diced
1/2 red pepper, diced
1 can diced tomatoes
1 can black beans, rinsed and drained
1-2 green chilli peppers, minced
1 teaspoon Mexican Chili Powder
1/2 teaspoon cumin
sprinkle of parsley
Heat the oil in a skillet. Saute onions, cubanelle and red peppers until soft. Add tomatoes, liquids and all. Season with chillis and cumin. Let simmer for the flavours to develop. Add black beans and let simmer 10 - 15 mins. Sprinkle in chopped parsley for the last minute so it wilts.
Serve over Quinoa for a protein punch!