Roasted Black Beans with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained black beans dry with a paper towel to help them crisp up during roasting.

   Tip: Drying the beans is key to achieving crispy edges rather than steamed beans.

2. 2

   In a large bowl, combine the black beans, diced bell peppers, red onion, and minced garlic.

3. 3

   Drizzle the olive oil over the vegetable and bean mixture. In a small bowl, whisk together the cumin, smoked paprika, chili powder, salt, and black pepper. Sprinkle this spice blend over the mixture and toss everything together until evenly coated.

   Tip: Mixing the spices before adding ensures even distribution throughout the dish.

4. 4

   Spread the mixture in a single layer on a large rimmed baking sheet, spacing everything out so pieces can brown rather than steam.

   Tip: Don't overcrowd the pan; use two baking sheets if necessary for better roasting.

5. 5

   Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the bell peppers are tender and caramelized at the edges and the beans have crispy, darkened spots.

6. 6

   Remove from the oven and drizzle with fresh lime juice. Taste and adjust salt and pepper if needed.

7. 7

   Transfer to a serving dish and garnish with fresh cilantro. Serve warm or at room temperature.

   Tip: This dish is delicious served over rice, with avocado, or as a filling for tacos.