Roasted Black Beans with Courgette
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and honestly costs next to nothing. Black beans are packed with fiber and protein, so you're getting a seriously nutritious meal that actually fills you up. I love how the roasted courgette gets all caramelized and tender while the smoky paprika and cumin create this warm, comforting flavor that feels fancy but requires zero fuss. Just chop, toss, roast, and dinner is ready. It's become my favorite way to get vegetables on the table when I'm short on time and energy.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 3 mediumcourgette(cut into half-moons, about 1cm thick)
- 1 mediumred onion(thinly sliced)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- 1lime(juiced)
- 59 mlfresh cilantro(roughly chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred chili flakes(optional, for heat)
Detail level
Instructions
- 1
Preheat your oven to 210°C (190°C fan). Pat the courgette slices dry with paper towels to help them roast evenly rather than steam.
Tip: Drying the courgette prevents excess moisture and helps achieve golden, caramelized edges.
- 2
Spread the courgette and red onion slices on a large baking tray. Drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, and toss to coat evenly.
Tip: Use a large enough tray so vegetables aren't crowded, allowing better air circulation and browning.
- 3
Roast the vegetables for 20-25 minutes, stirring halfway through, until the courgette is tender and the edges are lightly charred.
Tip: The courgette should be golden and slightly caramelized, not soft or mushy.
- 4
While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Tip: Watch the garlic closely to prevent burning, which would make it bitter.
- 5
Stir the smoked paprika and cumin into the garlic, cooking for another 30 seconds to bloom the spices and release their flavors.
Tip: This step infuses the oil with spice flavor, distributing it evenly throughout the final dish.
- 6
Add the drained black beans to the spiced oil along with the remaining salt, pepper, and chili flakes if using. Stir gently and warm through for 2-3 minutes.
Tip: Heating the beans helps them absorb the spice flavors and brings everything to the same temperature.
- 7
Remove the roasted vegetables from the oven and transfer to a large mixing bowl. Pour the warm spiced black beans over the vegetables.
Tip: Adding warm beans to the hot vegetables keeps the dish at an ideal serving temperature.
- 8
Drizzle with fresh lime juice and toss everything together gently but thoroughly. Top with fresh cilantro and taste, adjusting salt and pepper as needed.
Tip: The lime juice brightens the earthy flavors of the beans and courgette beautifully.
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