Grilled Black Beans with Beetroot

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Toss beetroot cubes with 2 tablespoons olive oil, half the cumin, salt, and pepper. Spread on a grill basket or skewers and grill for 20-25 minutes, stirring occasionally, until caramelized and tender.

   Tip: Use a grill basket to prevent small pieces from falling through the grates.

2. 2

   While beetroot cooks, heat remaining 2 tablespoons olive oil in a cast-iron skillet on the grill over medium heat. Add diced red onion and cook for 3-4 minutes until softened.

3. 3

   Stir in minced garlic and cook for 1 minute until fragrant, then add the drained black beans, remaining cumin, and smoked paprika. Toss well to combine.

   Tip: Toast the spices briefly to enhance their smoky flavors.

4. 4

   Continue grilling the bean mixture for 8-10 minutes, stirring every 2 minutes, until the beans are heated through and develop light char marks on the surface.

   Tip: Don't stir too frequently—allow the beans to sit briefly between stirs to develop a slight crust.

5. 5

   Remove the skillet from the grill and transfer contents to a serving bowl. Add the grilled beetroot to the beans and gently fold together.

6. 6

   Drizzle the lime juice over the mixture and season with additional salt and pepper to taste. Top with fresh cilantro and crumbled cotija cheese if desired.

   Tip: Add the lime juice just before serving to keep the cilantro vibrant and bright.