Spicy Black Beans Over Rice

By devogirl

Ingredients

• 1 onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 1/2 cups low-sodium vegetable stock
• 2 cups 1/2-inch cubed butternut squash
• One 14-ounce can diced tomatoes
• 2 chipotle chiles in adobo sauce, finely chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1/2 teaspoon sea salt
• 3 cups canned black beans, rinsed and drained
• 1/2 cup bulgur, uncooked
• 4 cups cooked brown rice
• 2 avocados, pitted and thinly sliced
• 3-4 tablespoons chopped fresh cilantro

Preparation

Step 1

1. In a skillet over medium-high heat, saute the onion, garlic, and bell pepper in a small amount of water until tender. Add the vegetable stock and butternut squash and simmer over low to medium heat until the squash is tender.
2. Add the tomatoes, chiles, cumin, sage, marjoram, salt, beans, and bulgur. Simmer over low heat for 30 minutes.
3. Remove from the heat. Serve over brown rice and top with avocado slices and cilantro.

Yields: 4-6 servings
Prep Time: 15 minutes Cook Time: 40 minutes