Grilled Black Beans with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that comes together in under an hour. Black beans are packed with protein and fiber, making them incredibly filling and nutritious, while the lotus root adds a delightful crunch and subtle sweetness you don't often see. What I love most is how affordable and simple this dish is to pull together with just pantry staples and fresh aromatics. The smoky spices and bright lime juice create amazing flavor that tastes way more impressive than the minimal effort required. It's perfect for feeding a crowd or meal prepping for the week ahead.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 1 medium bulblotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 3 clovesgarlic(minced)
- 1 mediumred onion(finely diced)
- 1lime(juiced)
- 237 mlfresh cilantro(chopped)
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the lotus root slices dry with paper towels to remove excess moisture, which helps them grill better without steaming.
Tip: Drier surfaces promote better charring and flavor development on the grill.
- 2
Toss the lotus root slices with 2 tablespoons of olive oil, salt, and black pepper. Arrange them in a single layer on the grill grates and cook for 4-5 minutes per side until golden brown with light char marks.
Tip: Don't move the lotus root too much while grilling to allow those beautiful char marks to develop.
- 3
While the lotus root grills, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and diced red onion, sautéing for 2-3 minutes until fragrant and the onion begins to soften.
Tip: Watch the garlic carefully to prevent it from burning, which would make the dish bitter.
- 4
Stir the drained black beans into the skillet along with the cumin and smoked paprika. Mix well to coat all the beans evenly with the spices and cook for 3-4 minutes, stirring occasionally, until heated through.
Tip: The smoked paprika adds depth without heat; adjust other seasonings to your taste preference.
- 5
Remove the grilled lotus root slices from the grill and cut them into bite-sized pieces if desired. Add them to the black bean mixture in the skillet.
Tip: Cutting the lotus root while still warm makes the knife glide through more easily.
- 6
Squeeze the fresh lime juice over the mixture and fold in the minced jalapeño and chopped cilantro. Stir gently to combine all ingredients, then taste and adjust seasonings as needed.
Tip: The lime juice brightens the smoky flavors and adds a fresh finishing touch to the dish.
- 7
Transfer to a serving dish and let rest for 2 minutes before serving to allow flavors to meld together.
Tip: This dish can be served warm or at room temperature, making it great for meal prep or potlucks.
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