Grilled Black Beans with Mushroom

Instructions

1. 1

   Pat the mushroom halves dry with paper towels and brush both sides generously with 2 tablespoons of olive oil. Toss the onion rings and bell pepper chunks with 1 tablespoon of olive oil and set aside.

   Tip: Drying mushrooms prevents them from steaming on the grill rather than charring.

2. 2

   In a bowl, combine drained black beans with minced garlic, cumin, smoked paprika, salt, and pepper. Drizzle with 1 tablespoon of olive oil and toss gently to coat evenly.

   Tip: Don't overmix the beans to keep them intact.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: If using a grill pan indoors, preheat it over medium-high heat on the stovetop instead.

4. 4

   Arrange mushroom halves gill-side down on the grill and cook for 5-6 minutes until deep brown grill marks form. Flip and grill the other side for another 4-5 minutes.

   Tip: Avoid moving the mushrooms too frequently to achieve better char and caramelization.

5. 5

   Place the onion rings and bell pepper chunks on the grill alongside the mushrooms in the last 6 minutes of cooking. Grill until softened and lightly charred, stirring occasionally.

   Tip: Use a grill basket for vegetables if you're worried about smaller pieces falling through the grates.

6. 6

   Create a foil packet or grill-safe skillet and add the seasoned black beans. Place on the cooler side of the grill or heat for 3-4 minutes until warmed through, stirring occasionally.

   Tip: Black beans can scorch easily on high direct heat, so keep them away from the hottest part.

7. 7

   Remove all vegetables and beans from the grill. Roughly chop the mushrooms and combine with the grilled vegetables and beans in a serving bowl.

   Tip: Let the mushrooms cool slightly before chopping to avoid burning your fingers.

8. 8

   In a small bowl, whisk together fresh lime juice, remaining 1 tablespoon olive oil, cilantro, and jalapeño if using. Drizzle over the grilled vegetables and beans, then toss gently.

   Tip: Add the dressing just before serving to maintain the fresh cilantro flavor.