Grilled Black Beans with Mushroom
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite quick weeknight dinners that never fails to impress. This grilled black beans with mushroom dish comes together in just 40 minutes and tastes like you spent way more time in the kitchen than you actually did. Black beans are packed with fiber and plant based protein, making this a satisfying meal that's genuinely good for you. The beauty of this recipe is that most ingredients are pantry staples, so it won't break the bank, and the smoky charred flavors from the grill give everything incredible depth. Whether you're cooking for yourself or feeding guests, this one always delivers.
Ella x
Ingredients
- 2 cans (15 oz)canned black beans(drained and rinsed)
- 4 largeportobello mushrooms(stems removed, halved)
- 1 mediumred onion(sliced into thick rings)
- 4 tbspolive oil
- 4garlic cloves(minced)
- 3 tbspfresh lime juice
- 237 mlfresh cilantro(chopped)
- 1½ tspcumin
- 1 tspsmoked paprika
- 1 tspsea salt
- 1 tspblack pepper
- 1 largered bell pepper(cut into chunks)
- 1jalapeño(minced, optional for heat)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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