Grilled Black Beans with Pumpkin

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.