Grilled Black Beans with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something wholesome and satisfying without spending hours in the kitchen. Black beans are packed with fiber and protein, making them incredibly filling and great for keeping your energy steady throughout the day. The beauty of this recipe is how quickly everything comes together in under 40 minutes from start to finish. Grilling the courgette gives it this amazing smoky flavor while keeping the dish light, and the cumin and smoked paprika add just the right amount of warmth and depth. It's budget friendly too, which I always appreciate when feeding my family or hosting friends for a casual dinner.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 3 mediumcourgette(sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 1lime(juiced)
- 237 mlfresh cilantro(chopped)
- 1 mediumred onion(finely diced)
- 1jalapeño(minced, seeds removed for less heat)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grating to prevent sticking.
Tip: If using a stovetop grill pan, heat it for 3-4 minutes until very hot.
- 2
Brush both sides of the courgette planks generously with 2 tablespoons of olive oil and season with half the salt and pepper.
Tip: Don't oversalt at this stage as you'll season the beans separately.
- 3
Place courgette slices directly on the hot grill and cook for 3-4 minutes per side until golden grill marks appear and the flesh is tender. Transfer to a plate.
Tip: Resist the urge to move them around too much—let them sit to develop proper char.
- 4
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Tip: Watch carefully to avoid burning the garlic, which will make it bitter.
- 5
Add the drained black beans, cumin, and smoked paprika to the skillet, stirring to coat evenly with the oil and spices.
Tip: Stir frequently to toast the spices and enhance their flavour, about 1-2 minutes.
- 6
Pour in the vegetable broth and simmer for 5-7 minutes, stirring occasionally, until the beans are heated through and the liquid reduces slightly.
Tip: The beans should be creamy but not watery—adjust broth amount if needed.
- 7
Remove from heat and stir in the lime juice, remaining salt, pepper, red onion, and jalapeño.
Tip: Taste and adjust seasoning—add more lime or salt to your preference.
- 8
Arrange the grilled courgette slices on a serving platter and spoon the warm black bean mixture over the top, then garnish generously with fresh cilantro.
Tip: Serve immediately while the beans are warm and the courgette still has a slight firmness.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.