Grilled Black Beans with Brussels Sprouts and Charred Lime Vinaigrette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something satisfying but don't want to spend hours in the kitchen. Black beans are packed with fiber and protein, so they keep you full and energized, and the best part is they come straight from a can. I love grilling the brussels sprouts until they're crispy and charred, then tossing everything together with a bright, zesty lime vinaigrette that brings the whole dish to life. The smoky spices and fresh cilantro make it feel restaurant quality, but honestly, it comes together in about an hour with minimal effort. Serve it with warm tortillas and you've got a meal that feels like a celebration.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 1 poundbrussels sprouts(halved)
- 1 mediumred onion(cut into thick wedges)
- 4 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 3 clovesgarlic(minced)
- 2lime
- 118 mlfresh cilantro(chopped)
- 1jalapeño(minced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 4corn tortillas(cut into strips)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While heating, pat the brussels sprouts dry and toss with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper.
Tip: Dry brussels sprouts crisp better on the grill; moisture prevents charring.
- 2
Place brussels sprouts cut-side down on the grill grates and cook for 5-7 minutes until deeply browned. Flip and grill the other side for 4-5 minutes until tender. Transfer to a plate.
Tip: Don't move the brussels sprouts around; let them sit for nice caramelization.
- 3
Grill the red onion wedges for 3-4 minutes per side until softened and charred at the edges. Remove and chop into bite-sized pieces.
- 4
In a grill-safe cast iron skillet, combine drained black beans, minced garlic, and remaining 2 tablespoons olive oil. Place on the grill and stir occasionally for 8-10 minutes until heated through and slightly smoky.
Tip: Using cast iron distributes heat evenly and gives the beans a subtle grilled flavor.
- 5
Char the limes directly on the grill grates, cut-side down, for 2-3 minutes until caramelized. Remove and juice them into a small bowl.
- 6
Whisk together the charred lime juice, minced jalapeño, and cilantro to create a vinaigrette. Season with salt and pepper to taste.
- 7
Lightly oil the tortilla strips and place them on the grill for 1-2 minutes per side until crispy and golden. Set aside.
- 8
Combine the grilled black beans, brussels sprouts, and red onions in a large serving bowl. Pour the lime vinaigrette over the vegetables and toss gently to coat.
Tip: Toss just before serving to keep the tortilla strips crispy.
- 9
Divide the mixture among four plates and top with crispy tortilla strips and extra fresh cilantro.
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