Roasted Black Beans with Tomato

Instructions

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper.

2. 2

   Arrange halved tomatoes on the baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 15 minutes until softened and lightly charred at the edges.

   Tip: Choose tomatoes that are ripe but still firm for best results.

3. 3

   While tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add diced red onion and cook for 3 minutes until softened.

4. 4

   Add minced garlic and jalapeño to the skillet, stirring constantly for 30 seconds until fragrant.

   Tip: Don't let the garlic burn—keep heat at medium.

5. 5

   Stir in the cumin and smoked paprika, cooking for 15 seconds to bloom the spices.

6. 6

   Add the drained black beans to the skillet and stir well to combine with the spiced onion mixture. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through.

   Tip: Gently crush some beans against the side of the pan for a creamier texture while keeping others whole.

7. 7

   Remove roasted tomatoes from the oven and carefully add them to the black bean mixture, gently folding them in to avoid breaking them apart.

8. 8

   Squeeze fresh lime juice over the mixture and fold in the chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: The lime juice brightens all the flavors—don't skip this step.

9. 9

   Transfer to a serving dish and serve warm as a side dish or over rice.

   Tip: This dish is best served immediately while the tomatoes are still warm.