Grilled Black Beans with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes that brings together two of fall's best ingredients. Grilled pumpkin gets this wonderful caramelized sweetness while the black beans soak up all those warm spices and lime brightness. Black beans are packed with fiber and protein, making this a seriously satisfying meal that comes together in just about an hour from start to finish. What I love most is how budget friendly it is, especially if you grab a small pumpkin from your local market. The whole thing comes together in one pan, and honestly, it tastes way more impressive than the minimal effort it takes.
Ella x
Ingredients
- ½ kgpumpkin(peeled and cut into 1-inch cubes)
- 2 cans (15 oz each)canned black beans(drained and rinsed)
- 4 tablespoonsolive oil
- 1 mediumred onion(sliced into thick rings)
- 4garlic cloves(minced)
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 2 tablespoonslime juice(fresh squeezed)
- 237 mlfresh cilantro(chopped)
- 1jalapeño pepper(diced)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the pumpkin cubes dry with paper towels and toss with 2 tablespoons olive oil, salt, and pepper.
Tip: Dry pumpkin prevents steaming and allows for better caramelization on the grill.
- 2
Place pumpkin cubes directly on the grill grates and cook for 12-15 minutes, turning occasionally, until golden brown and fork-tender.
Tip: Use grill marks as a guide to rotate pieces evenly for consistent cooking.
- 3
On a grill-safe skillet or cast iron pan, combine minced garlic with 2 tablespoons olive oil and place on the grill for 1 minute until fragrant.
Tip: Keep the heat under medium to prevent the garlic from burning.
- 4
Add the drained black beans, cumin, and smoked paprika to the skillet, stirring well to coat. Pour in the vegetable broth and cook for 8-10 minutes, stirring occasionally.
Tip: The broth helps soften the beans and creates a light sauce.
- 5
Grill the red onion rings for 4-5 minutes per side until charred and softened. Remove and chop into smaller pieces.
Tip: Onions grill faster if you use thicker rings and brush them lightly with oil.
- 6
Gently fold the grilled pumpkin cubes and charred onions into the black bean mixture, being careful not to break the pumpkin.
Tip: Use a gentle hand when combining to keep the pumpkin pieces intact.
- 7
Remove the skillet from the grill and stir in fresh lime juice, diced jalapeño, and cilantro. Taste and adjust seasonings as needed.
Tip: The lime juice adds brightness and enhances the smoky flavors from grilling.
- 8
Transfer to a serving bowl and serve warm or at room temperature as a side dish or vegetarian main.
Tip: This dish tastes even better the next day as flavors meld together, making it perfect for meal prep.
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