Refried black beans with red pepper

Preparation time: 15 minutes

 

1/2 tablespoon olive oil
1 clove garlic, minced
1 medium red bell pepper, chopped
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 cup chopped jalapeño pepper
1 can (15 ounces) black beans (no-salt-added)

Heat olive oil in skillet and add garlic, red bell pepper, black pepper, chili powder, and jalapeños. Cook until red pepper is tender, about 8 minutes, then remove mixture from skillet and set aside. Add beans with liquid to skillet, mashing with wooden spoon. When heated through, add red pepper mixture and stir gently. Serve immediately.

Yield: 8 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 89
  Carbohydrate: 16 g
  Protein: 5 g
  Fat: 1 g
  Saturated fat: <1 g
  Sodium: 3 mg
  Fiber: 6 g
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.

More Beans & Legumes recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.